South Dakota Fire-Roasted Tomahawk Steak

Introduction

Few things are as satisfying as grilling a thick tomahawk steak over fire, especially on the Arteflame grill. South Dakota knows its steaks, and this fire-roasted tomahawk delivers unmatched flavor and an unforgettable presentation. The Arteflame grill's center grate reaches over 1,000°F, giving the steak a steakhouse-quality sear that locks in all the juices. Then, we finish it on the surrounding flat top griddle using the reverse sear method — perfect doneness every time. With virtually no cleanup and quick lighting, the Arteflame grill makes steak night easier, tastier, and more impressive.

Ingredients

• 1 tomahawk steak (2–2.5 inches thick, about 2.5–3 lbs)
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• 1 tbsp garlic powder
• 2 tbsp unsalted butter
• Fresh rosemary or thyme sprigs (optional for finishing)
• Vegetable oil (for lighting grill)
• 3 paper napkins

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood in a teepee shape over the napkins.
4. Light the paper and let the fire build.
5. Wait about 20 minutes for the center grill grate to reach over 1,000°F and the flat top to reach optimal temperature zones.

Step 2: Prep the Tomahawk Steak

1. Pat the tomahawk steak dry with paper towels.
2. Season generously on all sides with kosher salt, black pepper, and garlic powder.
3. Let the steak sit at room temperature for about 20 minutes while the grill heats.

Step 3: Searing on the Center Grill Grate

1. Place the tomahawk steak directly on the center grate of the Arteflame grill.
2. Sear for 2–3 minutes per side, until a deep brown crust forms.
3. Sear the sides of the bone if desired for presentation.

Step 4: Reverse Sear on the Flat Top

1. Move the steak to the cooler part of the flat top griddle cooktop.
2. Spread a tablespoon of butter under the steak while it cooks.
3. Cook until internal temperature reaches 15°F under your desired final doneness:
• Rare: 115°F
• Medium-Rare: 125°F
• Medium: 135°F
• Medium-Well: 145°F
4. Optionally, add rosemary or thyme sprigs next to the steak for an herby aroma.

Step 5: Rest and Serve

1. Transfer the steak to a cutting board and let rest for at least 10 minutes.
2. Slice against the grain and serve hot.

Tips

• Always sear first to lock in juices using the center grate’s 1,000°F searing power.
• Use butter on the flat top cooktop for flavor and consistent browning.
• The Arteflame’s heat zones let you manage multiple temps at once—take advantage when cooking sides.
• Let the meat rest to allow juices to redistribute for maximum tenderness.
• Use a meat thermometer for perfect results every time.

Variations

1. Herb-Crusted Tomahawk: Mix rosemary, thyme, and crushed garlic with butter to baste the steak while it finishes on the flat top.
2. Spicy South Dakota Rub: Add smoked paprika, chipotle powder, and brown sugar for a sweet-heat crust.
3. Garlic Butter Basted: Press fresh garlic into softened butter and brush over the steak during finish for a rich, umami taste.
4. Southwest Crusted Tomahawk: Rub with chili powder, cumin, and lime zest for a zesty twist.
5. Bourbon Infused: Marinade the steak in a bourbon, soy, and brown sugar blend before grilling for rich caramel undertones.

Best pairings

• Grilled asparagus or broccolini on the Arteflame flat top
• Roasted garlic mashed potatoes or grilled sweet potatoes
• Crusty sourdough bread toasted on the grill
• A robust red wine, like Cabernet Sauvignon
• Craft South Dakota IPA or bourbon neat

Conclusion

There's nothing quite like the sizzle and flavor of a Fire-Roasted Tomahawk Steak prepared on an Arteflame grill. Using a reverse sear method takes this South Dakota classic to the next level. With simple ingredients and powerful grilling equipment, you've just created a steakhouse masterpiece at home with virtually no cleanup.