Description
This Crusted Tomahawk Steak recipe features an impressive whole tomahawk cut infused with a flavorful Spanish garlic crust made from chorizo, cheeses, garlic, and herbs. The steak is first seasoned and slow-cooked hanging above a medium-hot fire, then seared over high heat for a perfect medium-rare finish. Finally, it’s topped with a rich, crispy crust and finished in a pizza oven for a deliciously golden and crispy texture. Perfect for a special dinner or grilling adventure.
Ingredients
Tomahawk Steak:
- 1 Whole Tomahawk Steak
- 2.5 tbsp Favorite Steak Rub
- Canola Oil as needed
Spanish Garlic Crust:
- 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
Instructions
- Prepare the Tomahawk Steak: Using a 1/4” drill bit, create a hole in the top part of the bone of the tomahawk steak. Using trussing string, wire, or a butcher hook, truss the tomahawk so it can hang securely about 5-6 inches above the coals of your fire.
- Season the Steak: Lightly coat the steak with canola oil and then thoroughly season all sides, including the edges, with your favorite steak rub. Place the seasoned steak in the fridge for 1 hour to let the seasoning set.
- Prepare the Fire: Build a large fire in a Breeo Fire Pit or similar setup. Allow it to reach a medium to medium-high heat, approximately 350°F. Arrange your hanging device above the fire pit.
- Rest the Steak: Remove the steak from the fridge and let it rest at room temperature for 15 minutes before cooking.
- Hang and Cook the Steak: Hang the tomahawk steak over the fire, maintaining it about 5-6 inches from the coals. Cook for approximately 30 minutes until the internal temperature reaches 100°F, adding charcoal and wood as needed to maintain consistent heat.
- Sear the Steak: When the steak nears 100°F, increase the fire’s heat to very hot. Place the steak on the grill, flipping every 1 to 1.5 minutes, cooking for about 4 minutes more until the internal temperature reaches 120°F for medium-rare doneness.
- Rest the Steak: Remove the steak from heat and let it rest for 10 minutes to allow juices to redistribute.
- Prepare the Garlic Crust Base: Place a cast iron skillet on the grill and cook the ground chorizo until fully done. Just before removing from heat, add the minced garlic and cook until browned. Remove the skillet from heat and let the mixture cool for 10 minutes.
- Make the Spanish Garlic Crust: In a bowl, combine the cooked chorizo and garlic with the manchego cheese, panko crumbs, melted butter, parmesan cheese, chopped parsley, and kosher salt. Mix until it forms a wet sand-like texture.
- Apply the Crust: Spread the prepared crust evenly on top of the rested tomahawk steak.
- Finish in Pizza Oven: Attach the Breeo Pizza Oven to the grill and place the crusted tomahawk steak inside. Cook until the crust is golden and crispy, then remove and let rest for 2 minutes.
- Serve: Slice the steak and enjoy immediately while warm and flavorful.
Notes
- Use a meat thermometer to accurately gauge internal steak temperatures for perfect doneness.
- Adjust seasoning and crust ingredients to taste, adding more garlic or herbs if preferred.
- Make sure the fire is stable and the hanging height consistent to ensure even cooking.
- Letting the steak rest after each cooking phase is important to keep it juicy and tender.
- This recipe is best executed with a Breeo Fire Pit and Pizza Oven attachment, but similar setups may work.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling
- Cuisine: American, Spanish
