Name: Spanish Garlic Crusted Tomahawk Steak Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Spanish-Inspired
Ingredients: 1 whole tomahawk steak; 2.5 tbsp favorite steak rub; Canola oil, as needed; Kosher salt, to taste; 1/2 cup cooked spiced beef sausage, finely crumbled; 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

Jump to Recipe· 4.3 from 59 reviews

If you are craving a truly show-stopping meal that combines rich Spanish flavors with the grandeur of a tomahawk steak, the Spanish Garlic Crusted Tomahawk Steak Recipe is an absolute must-try. This dish delivers a perfectly cooked, juicy tomahawk beef steak enrobed in a crispy, aromatic garlic crust enhanced with Manchego cheese and spiced sausage, creating bold layers of taste that will leave you and your guests wanting more. Whether you’re grilling over live coals or finishing in the oven, this recipe transforms an impressive cut of meat into an unforgettable steakhouse experience right in your home kitchen.

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

The ingredients for this Spanish Garlic Crusted Tomahawk Steak Recipe may seem straightforward, but each one plays a vital role in building flavor, texture, and visual appeal. From the robust steak rub that seasons every inch to the fragrant garlic and rich cheeses that top the crust, every component is carefully chosen to elevate this dish to excellence.

1 whole tomahawk steak: The star of the show, known for its tenderness and impressive presentation.
2.5 tbsp favorite steak rub: Adds depth with a blend of spices; a good rub enhances the meat’s natural flavors.
Canola oil, as needed: Helps the rub stick and promotes even searing without overpowering.
1/2 cup cooked spiced beef sausage, finely crumbled: Adds smoky, savory notes that complement the garlic crust beautifully.
2.5 tbsp minced garlic: The punch of pungent, aromatic garlic is essential for that bold flavor signature to this recipe.
2 tbsp Manchego cheese, grated: This Spanish cheese lends a delightful nuttiness and melts wonderfully into the crust.
2 tbsp panko crumbs: Provides a light, crisp texture, ensuring the crust is perfectly crunchy.
2 tbsp melted butter: Brings richness and helps the crust brown evenly.
1 tbsp Parmesan cheese, grated: Adds a sharp, salty bite that works beautifully alongside Manchego.
1 tbsp chopped parsley: Freshens the crust with a hint of herbaceous brightness.
Kosher salt, to taste: Essential for balancing flavors and drawing out meat’s juiciness.

How to Make Spanish Garlic Crusted Tomahawk Steak Recipe

Step 1: Prepare and Season the Steak

Start by drilling a small hole near the top of the tomahawk bone and securely trussing the steak with butcher’s string or wire. This simple preparation allows you to hang the steak safely over the fire for even cooking. Once trussed, coat the steak lightly with canola oil, which helps your seasoning stick perfectly. Generously rub your favorite steak seasoning all over the meat, making sure every surface is covered. Pop the steak in the fridge for one hour so the flavors have time to infuse thoroughly.

Step 2: Build the Fire and Cook Indirectly

Create a live fire and stabilize the heat at about 350°F for indirect grilling. Taking the steak out of the refrigerator, let it rest at room temperature for 15 minutes before hanging it 5 to 6 inches above the coals. Cooking the steak indirectly at this stage slowly builds flavor and cooks the meat gently, aiming for an internal temperature near 100°F over approximately 30 minutes. This step ensures juicy tenderness throughout.

Step 3: Sear Directly Over High Heat

After the initial slow cook, intensify the grill heat to very hot and place your tomahawk directly onto the grate. Flip the steak frequently every one to one and a half minutes to create a perfect crust and achieve a final internal temperature around 120°F for medium-rare, the ideal degree of doneness for such a thick cut. This direct sear locks in juices and adds that gorgeous charred texture.

Step 4: Rest and Prepare the Garlic Crust

Once seared, remove the steak from the grill and allow it to rest for 10 minutes. Meanwhile, caramelize the crumbled spiced beef sausage in a cast iron skillet until browned and fragrant. Add minced garlic and cook gently until aromatic, then let this mixture cool slightly. In a bowl, combine the sausage and garlic with Manchego, panko crumbs, melted butter, Parmesan, parsley, and kosher salt. Stir until you form a wet sand-like texture ready to top the steak.

Step 5: Apply the Garlic Crust and Finish Cooking

Spread the flavorful garlic and cheese crust evenly over the rested steak. Now, finish off the steak either under a very hot broiler or in a pizza oven until the crust becomes golden, crispy, and ultra-appealing. This quick high heat step crisps the crust beautifully without overcooking the steak underneath. Rest the steak for about 2 minutes before slicing to let the juices redistribute.

How to Serve Spanish Garlic Crusted Tomahawk Steak Recipe

Garnishes

Finishing touches can make all the difference. Sprinkle fresh chopped parsley or a light dusting of smoked paprika on the crust for an attractive pop of color and a subtle hint of spice. A drizzle of high-quality extra virgin olive oil over the slices can also add a luxurious mouthfeel and enhance the steak’s natural richness.

Side Dishes

Perfect accompaniments for the Spanish Garlic Crusted Tomahawk Steak Recipe tend toward earthy and fresh. Think roasted fingerling potatoes tossed with rosemary, charred asparagus, or a vibrant tomato and olive salad. These sides complement the steak’s hearty flavor and provide a balance of textures and freshness to create a complete dining experience.

Creative Ways to Present

Serving this tomahawk steak on a rustic wooden board is a great way to highlight its impressive size. Slice the meat thickly to showcase the pink center surrounded by the golden crust. Add small ramekins of spicy aioli or chimichurri on the side so each guest can customize their bites. For a party, cutting the steak into manageable slices and arranging it family-style encourages sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Leftover Spanish Garlic Crusted Tomahawk Steak can be stored in an airtight container in the refrigerator for up to three days. To preserve moisture, place a slightly damp paper towel over the steak before sealing, which helps prevent drying out.

Freezing

If you want to freeze the steak, it’s best to do so before adding the garlic crust. Wrap the seasoned but uncooked steak tightly in plastic wrap and then foil to avoid freezer burn. Frozen, it will keep well for up to two months. When ready to enjoy, thaw slowly in the refrigerator before cooking.

Reheating

Reheat leftover steak gently in a low oven or wrapped in foil on a grill set to medium heat to maintain juiciness. Avoid microwaving as it can toughen the meat. Adding a small pat of butter or a splash of broth helps revive the steak’s flavor.

FAQs

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

While the tomahawk is ideal for its size and presentation, ribeye or bone-in strip steaks can also work with this recipe. Just adjust cooking times according to thickness.

What if I don’t have a live fire grill?

You can use a charcoal or gas grill with indirect and direct heat zones or even a grill pan combined with finishing under the broiler to mimic the results.

How spicy is the steak rub?

The steak rub’s spiciness depends on your choice, so use your favorite blend that complements rather than overwhelms the garlic crust.

Can I prepare the garlic crust ahead of time?

Yes, the garlic crust mixture can be made a few hours ahead and refrigerated. Just bring it to room temperature before spreading over the steak.

How do I know when the crust is perfectly crisp?

Watch closely under high heat and remove once the crust is golden brown and fragrant, usually just a couple of minutes to avoid burning or overcooking the steak.

Final Thoughts

This Spanish Garlic Crusted Tomahawk Steak Recipe isn’t just a meal; it’s an experience that brings a restaurant-quality dish into your home kitchen with bold flavors and visually stunning presentation. It’s ideal for special occasions or whenever you want to impress your loved ones with something truly memorable. Trust me, once you try this recipe, it will become one of your absolute favorites to cook and share.