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Spanish Garlic Crusted Tomahawk Steak with Crispy Cheese Crust Recipe

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4.1 from 35 reviews

  • Author: Patricia
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Diet: Halal

Description

Experience the bold flavors of The Best Spanish Garlic Crusted Tomahawk Steak, a dramatic and savory steakhouse-style recipe. This impressive tomahawk steak is cooked over a live fire for authentic smoky flavor and finished with a crispy garlic, cheese, and sausage crust that’s irresistibly rich and aromatic—perfect for a special dinner or gathering.

Ingredients

Main Steak

  • 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

  1. Prepare the Steak: Drill a small hole near the top of the tomahawk bone and truss the steak securely with butcher string or wire so it can hang safely, ensuring stable hanging over the fire.
  2. Season the Steak: Lightly coat the steak with canola oil and season generously with your favorite steak rub on all sides. Refrigerate the seasoned steak for 1 hour to allow the seasoning to set deep into the meat.
  3. Preheat Fire: Build a live fire and stabilize the heat around 350°F to create an indirect cooking zone for slow and even cooking of the tomahawk steak.
  4. Rest to Room Temperature: Remove the steak from the fridge and let it rest at room temperature for 15 minutes to ensure even cooking.
  5. Cook the Steak Indirectly: Hang the steak 5–6 inches above the coals using the truss and cook for about 30 minutes until the internal temperature reaches around 100°F, cooking gently over indirect heat.
  6. Sear Over High Heat: Increase the heat to very hot and place the steak directly on the grill grates. Flip every 1–1.5 minutes to develop a rich char, continuing until the internal temperature is about 120°F for medium-rare.
  7. Rest the Steak: Remove the tomahawk from the grill and let it rest for 10 minutes to allow juices to redistribute within the meat.
  8. Prepare the Garlic Crust Mixture: In a cast iron skillet, cook the crumbled beef sausage until browned. Add minced garlic and cook until fragrant. Remove from heat and let cool slightly.
  9. Combine Crust Ingredients: Mix the cooked sausage and garlic with Manchego cheese, panko crumbs, melted butter, Parmesan cheese, chopped parsley, and kosher salt until a wet-sand texture forms, suitable for spreading.
  10. Apply Crust and Finish: Spread the garlic crust mixture evenly over the rested steak. Finish the steak under very high heat, either in a pizza oven or broiler, until the crust turns golden and crisp, about 1–2 minutes.
  11. Final Rest and Serve: Rest the crusted steak for 2 minutes, then slice and serve immediately for a bold, flavorful experience.

Notes

  • Medium-rare doneness (120°F internal temp) offers the best juicy and tender tomahawk experience.
  • If a pizza oven isn’t available, finishing the crust under a broiler works equally well.
  • Use a meat thermometer for accuracy with this thick cut to avoid over or undercooking.
  • Apply the crust quickly under high heat to achieve crispness without cooking the steak further.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Spanish-Inspired

Find it online: https://patriciarecipes.com/spanish-garlic-crusted-tomahawk-steak-with-crispy-cheese-crust-recipe/