This steak will make your mouth water. The shear site of it is enough to make the average person wonder what beast it came from. It was usually only found at high end steak houses until recently. Its popularity has really seemed to grow the past few years. Below is our recipe and video on cooking this Flinstone sized steak.
A Tomahawk Cowboy Ribeye Steak, between 3 to 4 lbs.
Montreal Steak Seasoning
Fresh Ground Black Pepper
Butter, Garlic Powder and Parsley for a butter rub when steak is resting after grilling
To cook a good steak its all in the preparation. That means you NEVER cook a cold steak. For this size steak, which is usually between 2-3 inches thick and between 3-4 lbs., remove it from the refrigerator about 1-2 hours before cooking time. Before going any further you want the steak to be just at about room temperature.
NOW TO THE SEASONING:
The first thing to remember is this steak is thick and it will need a lot of seasoning. My rule is when you think you have enough seasoning double it.
Generously season the steak with the dry ingredients saving the Paprika for last. The Paprika is the last spice to go on and covers steak completely. This will give the steak a nice crust.
Now your ready to grill but slowly. The process is known as reverse searing. Preheat the grill to about 300-325 degrees. But, only turn on one side of the grill so you can use indirect heat. That means one side of the grill has no flame under it.
TIME TO GRILL:
Place the Tomahawk Steak on the side of the grill that has no flame and close the lid. Now I never use a meat thermometer I go by touch. For those who are temperature people your going for about 115 degrees, (so I'm told).
Your going to cook the steak about 15-20 minutes on each side.
Once the steak has an internal temperature of 115 degrees, its time to sear it.
Turn the gas to high and let it get hot for about 5 minutes or more. You want the grill very hot to properly sear the steak.
Now reverse sear the steak for about 5 minutes per side. Your looking for a nice crust on the steak.
You want to give it a quarter turn to create grill marks after 2 or so minutes. After 5 minutes turn the steak over and grill for 5 minutes on the other side, turning a quarter turn after 2 or so minutes.
Your getting close to finishing, can you smell it?
TIME TO REST, SLICE AND EAT:
Plate the steak and prepare to spread on the butter rub.
The butter rub, prepared earlier, is softened butter, garlic powder and parsley.
While the steak is hot, completely cover the steak with the butter rub.
Let the steak rest for about 10 minutes. The butter will have completely melted.
Slice the steak from the end, in quarter inch thick slices, and serve. If all went right you will have the perfect medium rare steak. Enjoy!!!
WATCH THE VIDEO