Grilled Spanish Tomahawk Steak with Smoked Salt

Introduction

A massive Spanish-style tomahawk steak grilled to absolute perfection on the Arteflame grill and finished with smoked salt for an irresistible flavor. By utilizing intense heat for searing and then gently cooking the steak to the perfect doneness using the reverse searing method, you’ll achieve a steakhouse-quality result in your own backyard.

Ingredients

• 1 large tomahawk steak (2-2.5 lbs)
• 1 tbsp smoked salt
• 1 tbsp freshly ground black pepper
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 sprig fresh rosemary
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Grill

1. Pour vegetable oil onto three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper napkins and allow the fire to build for about 20 minutes until the grill grate reaches 1,000°F.

Step 2: Season the Steak

1. Pat the tomahawk steak dry with paper towels.
2. Rub both sides with melted butter.
3. Season liberally with smoked salt, black pepper, smoked paprika, and minced garlic.
4. Allow the steak to rest while the grill heats up.

Step 3: Sear the Steak

1. Place the steak directly onto the center grill grate for an intense sear.
2. Grill for 2-3 minutes per side, creating a dark, crusty exterior.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the steak from the center grill grate to the outer flat cooktop.
2. Cook slowly, flipping occasionally, until the internal temperature reaches 15°F below your desired doneness.
3. Use a meat thermometer to check for accuracy (125°F for medium rare, 135°F for medium).

Step 5: Rest and Finish

1. Remove the steak from the grill and let it rest for at least 10 minutes.
2. Sprinkle a final touch of smoked salt over the top.
3. Slice against the grain and serve.

Tips

• Always let your steak reach room temperature before grilling for even cooking.
• Use a meat thermometer to prevent overcooking.
• Butter adds richness, but don’t skip the smoked salt—it enhances flavor significantly.

Variations

1. Garlic Herb Butter Steak: Add 1 tbsp of chopped fresh thyme and parsley to the melted butter.
2. Chipotle-Spiced Steak: Replace smoked paprika with 1 tsp chipotle powder for a smoky heat.
3. Red Wine Marinated Steak: Marinate in 1/2 cup red wine, 1 tbsp olive oil, and 2 cloves garlic for an hour before grilling.
4. Spanish Chimichurri: Serve with a vibrant Spanish chimichurri made from fresh parsley, vinegar, garlic, and red pepper flakes.
5. Blue Cheese Crusted Steak: Melt blue cheese crumbles on the steak after removing it from the grill for a rich, tangy finish.

Conclusion

This Spanish-style tomahawk steak is a showstopper perfect for any grilling enthusiast. Mastering the sear and reverse-sear technique on your Arteflame grill ensures a juicy, perfectly cooked result every time.

Best Pairings

• Grilled asparagus or charred Spanish padrón peppers
• Patatas bravas with spicy tomato sauce
• A bold Spanish red wine like Tempranillo
• Crusty artisan bread with garlic aioli