Name: Spanish Garlic Crusted Tomahawk Steak Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 Whole Tomahawk Steak; 2.5 tbsp Favorite Steak Rub; Canola Oil as needed; 1/2 cup Cooked Ground Chorizo; 2.5 tbsp Minced Garlic; 2 tbsp Manchego Cheese, grated; 2 tbsp Panko Crumbs; 2 tbsp Melted Butter; 1 tbsp Parmesan Cheese, grated; 1 tbsp Chopped Parsley; Kosher Salt to taste

Jump to Recipe· 3.9 from 34 reviews

There is something truly spectacular about the Spanish Garlic Crusted Tomahawk Steak Recipe that makes it an unforgettable centerpiece for any meal. This recipe combines the bold flavors of a perfectly cooked tomahawk steak with a crunchy, savory Spanish garlic crust that bursts with chorizo, Manchego cheese, and garlic. It’s a delightful fusion of hearty American grilling and vibrant Spanish flair, resulting in a dish that feels both rustic and refined. Once you try this recipe, you’ll understand why it’s become a personal favorite to share with friends and family at gatherings where good food and great conversation flow freely.

Ingredients You’ll Need

Two photos show a man preparing a mix in a large white bowl with a turquoise inside. In the first photo, multiple layers inside the bowl are visible: finely chopped green herbs on the left, white shredded cheese at the top right, crumbled browned meat at the bottom right, and pale beige breadcrumbs or seeds at the bottom left. A woman's hand pours a yellow liquid, likely beaten eggs, over the layers from a small white cup. In the second photo, the mix is combined into a chunky texture with the same colors swirled together. A man’s hand holds the bowl, and a spoon stirs the mixture. Both photos have a white marbled surface and a burning fire pit in a grassy outdoor background. Photo taken with an iphone --ar 4:5 --v 7

When it comes to the Spanish Garlic Crusted Tomahawk Steak Recipe, the ingredients are straightforward but powerful. Each component is carefully chosen to build layers of flavor and texture, from the juicy, rich tomahawk steak to the bold, crispy crust that crowns it.

1 Whole Tomahawk Steak: The star of the show, prized for its impressive size and rich marbling that delivers incredible juiciness and flavor.
2.5 tbsp Favorite Steak Rub: Adds a deeply savory and seasoned backbone to the meat, enhancing its natural flavors.
Canola Oil: Used for coating the steak to help the rub stick and promote a perfect sear on the grill.
1/2 cup Cooked Ground Chorizo: Brings a smoky, spicy Spanish punch to the crust, infusing it with character.
2.5 tbsp Minced Garlic: Gives the crust its punch and unmistakable aroma that quickly becomes irresistible.
2 tbsp Manchego Cheese (grated): Adds a creamy, slightly nutty flavor native to Spanish cooking that melts beautifully into the crust.
2 tbsp Panko Crumbs: Creates the crispy texture that contrasts delightfully against the tender steak inside.
2 tbsp Melted Butter: Helps bind the crust ingredients together while boosting richness and browning.
1 tbsp Parmesan (grated): Enhances savory depth with a sharp, salty note that balances the blend.
1 tbsp Chopped Parsley: Introduces a fresh herbal brightness for balance and color.
Kosher Salt (to taste): Essential for seasoning and bringing all the flavors together harmoniously.

How to Make Spanish Garlic Crusted Tomahawk Steak Recipe

Step 1: Prep the Steak and Hanging Setup

Start by carefully drilling a hole about 1/4 inch into the top part of the tomahawk bone. This allows you to truss the steak and hang it over your fire, an impressive technique that lets the steak cook evenly from all sides and soak in that smoky flavor. Use trussing string, wire, or a butcher hook to secure it so it hangs comfortably 5 to 6 inches above your coals.

Step 2: Season Your Steak

Next, lightly coat your steak in canola oil. This step is important to help the seasoning adhere well and to develop a beautiful sear later. Generously apply your favorite steak rub onto every side of the tomahawk, including the thick edges. Seasoning is key to infusing flavor throughout the steak. Once done, let it chill in the fridge for about an hour so the seasoning can set in beautifully.

Step 3: Prepare the Fire and Bring Steak to Room Temperature

Build a lively fire in your Breeo Fire Pit until it reaches a medium to medium-high heat, which is around 350°F. Position your hanging setup over this fire. While your fire is heating, pull the steak out of the fridge and let it sit at room temperature for about 15 minutes. This helps the meat cook more evenly once it goes over the fire.

Step 4: Hang and Slow Cook the Steak

Now, hang your tomahawk steak over the fire and let it cook gently. Your goal is to bring the internal temperature up to 100°F over about 30 minutes. Keep the fire steady by adding charcoal and wood as needed. This slow cooking over the open flame imparts amazing smoky notes and helps render fat evenly — the kind of complex flavors you can’t replicate indoors.

Step 5: Sear the Steak on the Grill

Once your steak reaches 100°F internally, crank up your fire to very hot. Place the steak directly on the grill and sear it, flipping every 1 to 1.5 minutes. This process should take roughly 4 minutes for medium-rare to hit that perfect 120°F internal temperature. This quick sear locks in all the juices while creating a gorgeous crust.

Step 6: Rest the Steak and Cook the Chorizo Garlic Mix

Pull your steak from the grill and let it rest for about 10 minutes. Meanwhile, add a cast iron skillet to the grill and cook your loose chorizo until fully done, then toss in minced garlic at the end to brown and deepen the flavor. Allow this mixture to cool for about 10 minutes, which prepares it perfectly for the crust.

Step 7: Prepare and Apply the Spanish Garlic Crust

Mix together the cooled chorizo and garlic with Manchego cheese, panko crumbs, melted butter, Parmesan, parsley, and kosher salt until you achieve a texture reminiscent of wet sand. Generously spread this crust mixture atop your rested steak.

Step 8: Crisp the Crust with the Breeo Pizza Oven Attachment

Attach the Breeo Pizza Oven to your grill and place the crusted tomahawk inside. Cook until the crust turns golden and crispy, then remove and allow the steak to rest for an additional 2 minutes before slicing and serving. This final step elevates the dish to irresistible levels with its savory crunch and melty flavors.

How to Serve Spanish Garlic Crusted Tomahawk Steak Recipe

Garnishes

Fresh herbs like extra chopped parsley or a sprinkle of smoked paprika can add that last burst of color and vibrancy on the plate. A squeeze of fresh lemon juice over the steak will elevate the flavors by adding brightness that complements the richness of the crust and meat perfectly.

Side Dishes

To keep the spotlight on your stunning Spanish Garlic Crusted Tomahawk Steak Recipe, pair it with classic roasted vegetables, crispy patatas bravas, or a simple garlic butter sautéed green bean. A Spanish-inspired salad with olives and tomatoes can also balance the richness beautifully.

Creative Ways to Present

Serve the steak sliced against the grain on a large wooden board or rustic platter to showcase the impressive size and crispy crust. Provide steak knives and small bowls of smoky aioli or Romesco sauce for dipping, offering a playful and interactive dining experience that your guests will love.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover tomahawk steak tightly in aluminum foil or place it in an airtight container and store it in the fridge. Consume within 3 to 4 days to enjoy the best flavors and maintain moisture in the meat.

Freezing

If you want to keep the steak longer, slice it into portions and freeze in vacuum-sealed bags or heavy-duty freezer bags. Freezing will preserve the steak and crust flavors for up to 2 months without sacrificing much quality.

Reheating

The best way to reheat is gently in the oven at low heat (around 250°F) until warmed through, which keeps the steak juicy without drying it out. For the crust, finish with a quick broil at the end to refresh that crispy texture.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While the tomahawk is spectacular for presentation and flavor, ribeye or even a thick-cut sirloin can work if you adjust cooking times accordingly. The crust pairs well with any hearty steak.

Do I have to hang the steak over the fire?

Hanging the steak is a unique method that adds distinct smokiness and even cooking, but if you don’t have the setup, slow cooking it on indirect heat and finishing with a sear on the grill can also achieve great results.

Can I make the Spanish garlic crust without chorizo?

You can, but the chorizo adds a signature smoky, spicy depth to the crust. If you prefer, try substituting with cooked smoky sausage or extra spices like smoked paprika for a different twist.

How do I know when the steak is done?

Using an instant-read meat thermometer is your best bet. Aim for 120°F internal temperature for medium-rare, but adjust to your preferred doneness. Resting the steak afterward allows juices to redistribute perfectly.

Is the crust spicy?

The crust has a mild to moderate spiciness from the chorizo and garlic, balancing richness with a little kick without overpowering the steak. You can always adjust garlic and chorizo amounts to suit your taste.

Final Thoughts

There’s a reason the Spanish Garlic Crusted Tomahawk Steak Recipe instantly wins hearts and hungry appetites. It brings together bold, smoky, and crunchy elements that celebrate the joy of cooking and sharing a truly special meal. Don’t hesitate to try this recipe the next time you want to impress your guests or simply treat yourself to something spectacular and satisfying. Trust me, every bite is worth it.