Tomahawk Steak with Garlic Butter

Introduction

Indulge in a mouthwatering Tomahawk steak with garlic butter, seared to perfection on the Arteflame grill. This recipe brings out the rich flavors of a thick, juicy steak, complemented by the aromatic and savory notes of garlic butter. The reverse sear technique ensures a steakhouse-quality crust while locking in all the juices, making every bite tender and flavorful. Whether you're grilling for a special occasion or simply enjoying a gourmet meal at home, this recipe will guide you to a steak that's unforgettable.

Ingredients

• 1 Tomahawk steak (about 2-3 lbs)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper
• Vegetable oil (for lighting the grill)
• Firewood (for the grill)

Instructions

1. Fire Up the Grill

Start by preparing your Arteflame grill. Pour a bit of vegetable oil on three paper napkins and place them in the grill. Stack your firewood over the oil-soaked napkins and light the grill. Allow it to heat up for about 20 minutes until the center grate reaches a searing temperature of over 1,000°F, and the flat cooktop is evenly heated.

2. Season the Tomahawk Steak

While the grill is heating up, generously season the Tomahawk steak with salt and freshly ground black pepper on all sides. Let the steak rest at room temperature for 15-20 minutes.

3. Prepare the Garlic Butter

In a small bowl, combine the unsalted butter, minced garlic, rosemary, and thyme. Mix well and set aside.

4. Sear the Steak

Place the Tomahawk steak on the center grill grate for a high-temperature sear. Sear each side of the steak for about 2-3 minutes until a deep, golden-brown crust forms. The goal is to lock in the juices and create a steakhouse-quality sear.

5. Reverse Sear on the Flat Cooktop

After searing, move the steak to the flat cooktop around the center grate. This area is slightly cooler, allowing the steak to cook evenly to your desired doneness. Use a meat thermometer to monitor the internal temperature. Remove the steak from the grill when it reaches 15°F below your desired final temperature (e.g., 110°F for medium-rare).

6. Rest and Apply Garlic Butter

Let the steak rest for 10 minutes. During this time, the internal temperature will continue to rise. While resting, generously spread the garlic butter mixture over the steak, allowing it to melt into the meat.

7. Serve

Slice the Tomahawk steak against the grain and serve immediately, drizzling any remaining garlic butter over the slices.

Tips

• Temperature Guide: For medium-rare, remove the steak at 110°F and let it rise to 125°F. For medium, remove at 120°F to reach 135°F.
• Resting Time: Always let the steak rest after cooking to redistribute the juices throughout the meat.
• Firewood Selection: Use hardwoods like oak or hickory for a subtle smoky flavor.

Recipe Variations

1. Spicy Cajun Tomahawk Steak: Add a Cajun spice rub to the steak before searing for a spicy kick.
2. Herb-Crusted Tomahawk Steak: Mix breadcrumbs with fresh herbs and press onto the steak before searing for a crunchy herb crust.
3. Tomahawk Steak with Blue Cheese Butter: Replace garlic butter with blue cheese butter for a bold and tangy flavor.
4. Asian-Inspired Tomahawk Steak: Marinate the steak in soy sauce, ginger, and garlic, then sear as usual.
5. Smoky Chipotle Tomahawk Steak: Add chipotle powder to the seasoning for a smoky, spicy twist.

Pairings

• Wine: A robust red like Cabernet Sauvignon or Malbec pairs beautifully with the richness of the steak.
• Side Dish: Grilled asparagus or roasted garlic mashed potatoes make excellent sides.
• Dessert: A rich chocolate mousse complements the bold flavors of the steak.

Conclusion

This Tomahawk steak with garlic butter is a show-stopper, perfect for any gathering or special dinner. The combination of a perfectly seared crust and the rich garlic butter makes for an indulgent and unforgettable steak experience.