It’s that time of year when we reflect on our Dads. If you are blessed enough to still have your Dad, I’m sure you can share many a memory and a few laughs. I know I sure can!
Some Dads are handy and can fix anything, some like to golf, while others are into playing or watching sports, some Dads are into cars while some Dads actually play the roll of the Mom…no matter what, hopefully you can reflect and celebrate you Father this weekend!
If your Dad is the grilling type, that loves nothing more than firing up the grill, you might want to get him a larger than life Tomahawk Steak from Santoni’s. We will be selling these giant, bone-in steaks, just for Father’s Day. Order one from our Catering Desk to guarantee one for Dad or you grab one from our Meat Case.
According to www.outdoorcookingpros.com, this is the best way to grill a Tomahawk!
Steps on How to Grill a Tomahawk Steak
#1: Prepare the Steak
Since the Tomahawk steak is a thick cut, you’ll need ample time to prepare it before cooking.
Pat your steak dry with paper towels to remove any excess moisture that’s inside the steak. Doing this will make it juicier and tastier in the end result. Season it generously with kosher salt and black pepper for taste. Since most of the seasoning will be stuck on the grill itself, don’t be shy to put more salt and pepper on the steak.
Make sure to season both sides of the steak as well as the edges to achieve maximum flavor.
Allow the steak to sit at room temperature for 1 hour. This ensures the seasonings have enough time to crawl and sink into every crevice of the steak for a flavorful result.
While waiting, you can set up your recipe and your grill.
#2: Prepare the Grill
You can prepare your grill temperature while waiting for your tomahawk steak to season. If you’re using gas grills, it will only take up 5-10 minutes of your time to pre-heat the steak. However, if you’re using a charcoal grill, it might take even more time to get the heat rolling.
Before you set up your grill, remember these pointers:
- For your grill, you should have 2 different heat zone areas set up – one side being high heat, around 500-550 degrees for a perfect quick sear (You can measure the heat of the grill with a meat thermometer as well).
- The other side of the grill should be cooler where you will be cooking your steak nice and slow.
#3: Cooking the Steak
Once the grill reaches the ideal grill temperature (high heat),place the steak directly on the grill and press it down for a sear. You should hear it sizzle all the way through.
If it’s not sizzling, it’s not searing; it’s the basic rule when cooking steak.
After 2 minutes and 30 seconds, turn your steak to the other side and sear that part. Press it down for another 2 minutes and 30 seconds. In total, you’d want to sear your steak in direct heat for a total of 5 minutes-2 minutes and 30 seconds on the main side and another to the other side. By the end of this, you should see grill marks and a nice sear on all sides of the steak. Once you’ve already done a sear, place the meat on the cooler side to be cook slowly
Insert your meat thermometer in the center of the steak to measure the right internal temperature.
Now, take your shallow aluminum pan and place the essential aromatics and flavor ingredients like:
- Butter
- Thyme
- Garlic
- Rosemary (Optional)
NOTE: Feel free to add more spices to your tomahawk steak recipe. Just don’t overdo it!
