Description
A bold Spanish-inspired tomahawk steak recipe featuring a live fire grilled steak finished with a savory garlic and cheese crust for an unforgettable steakhouse experience at home.
Ingredients
Steak and Seasoning
- 1 whole tomahawk steak
- 2.5 tbsp favorite steak rub
- Canola oil, as needed
- Kosher salt, to taste
Garlic Crust Mixture
- 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
Instructions
- Truss the Steak: Drill a small hole near the top of the tomahawk bone and securely truss the steak with butcher string or wire so it can hang safely during cooking.
- Season the Steak: Lightly coat the steak with canola oil and generously season all sides with your favorite steak rub. Refrigerate the seasoned steak for 1 hour to allow the seasoning to set.
- Prepare the Fire: Build a live fire and stabilize the heat around 350°F for indirect cooking. This creates the ideal environment to slowly cook the steak.
- Rest the Steak: Remove the steak from the fridge and let it come to room temperature for 15 minutes before cooking.
- Initial Grill: Hang the steak 5–6 inches above the coals and cook for about 30 minutes, until the internal temperature reaches around 100°F.
- Sear the Steak: Increase the heat to very hot and place the steak directly on the grill, flipping every 1–1.5 minutes until the internal temperature reaches approximately 120°F for medium-rare.
- Rest the Steak: Remove the steak from heat and let it rest for 10 minutes to redistribute juices.
- Prepare Garlic Crust Mixture: In a cast iron skillet, cook the crumbled spiced beef sausage until browned. Add minced garlic and cook until fragrant, then allow to cool slightly.
- Mix Crust Ingredients: Combine the sausage and garlic mixture with Manchego cheese, panko crumbs, melted butter, Parmesan cheese, chopped parsley, and kosher salt. Mix until a wet-sand texture is formed.
- Apply Garlic Crust: Evenly spread the garlic crust mixture over the rested steak.
- Finish and Crisp the Crust: Place the crusted steak under very high heat, such as in a pizza oven or broiler, until the crust is golden and crisp. Rest for 2 minutes before slicing.
- Serve: Slice the steak and serve immediately for a deliciously bold steakhouse-style meal.
Notes
- Medium-rare doneness (about 120°F) is ideal for a juicy tomahawk steak.
- If a pizza oven is unavailable, a broiler can be used to finish and crisp the crust.
- Use a meat thermometer for accuracy especially with thick cuts like a tomahawk steak.
- Ensure the crust crisps quickly under high heat to avoid overcooking the meat underneath.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Spanish-Inspired
