Whether you grill a steak on an outdoor grill or a cast iron griddle on your stove, the Tomahawk Steak is the most impressive steak to cook!
I use to be intimidated to cook steaks, thought it was a guy thing, until my son, an executive chef who cooks hundreds of steaks to perfection in one night, showed me how. It isn’t so much about the seasoning as it the heat and salt, so I will share with you the secrets of a professional chef, shhhhhh!
Season your steak as you like, and please don’t use goopy store bought sauces! A rub of your choosing is best. I will let you in on another secret; after living in Brazil for three years, where there are more cows than people and beef is eaten everyday, it is always seasoned the same: SALT. That’s it. Rubbed with salt and thrown on a hot iron grill.
This is my favorite seasoning:
- Olive oil
- Coarse Salt
- Butter (optional) for cooking
Simply rub down the Tomahawk on both sides with these ingredients, wrap in parchment and tuck away in the fridge until 2 hours before you are ready to cook it. When it’s cook time, take the steak out of the fridge and let it sit at room temperature for 2 hours.
Preheat oven to 450 and place a heavy rectangle pan (long enough to accommodate the length of steak and bone) in the oven to get hot. On the stove top, heat up a cast iron (or heavy pan) until it is really HOT. Place the steak on the pan (bone hanging off) and sizzle it on both sides for about 3 minutes per side. You want to get a good hard crust on the outside.
Carefully remove the hot pan from the oven, toss a few tablespoons of butter in the hot pan, place the steak in the pan and put it in the oven. 20-25 minutes is all it will take.
Remove. Let the steak rest 10 minutes. Slice and serve. OR, place that baby on a big dish and served it just like that!