1teaspoonsmoked sea saltor substitute another specialty salt or just more sea salt
½teaspoononion powder
½teaspoongarlic powder
½cupsalted buttersoftened
2tablespoonschopped fresh herbswe used thyme, oregano, and basil
Instructions
Set out steaks at least 30 minutes before cooking to bring them to room temperature.
In a small bowl, combine ground peppercorns, sea salt, smoked salt, onion powder, and garlic powder.
Divide the spice mixture between the two tomahawks and rub into the meat all over. Allow the spice mixture to sit on the meat for at least 10 minutes before cooking.
Meanwhile, heat a grill on high until it reaches 450°F-500°F.
Brush grates lightly with vegetable oil if desired.
Place the tomahawks onto the heated grill, searing on one side for 5 minutes without moving the steak, then flipping the steaks, switching their positions and searing for another 5 minutes on the other side. Maintain an extra hot grill throughout this time.
Turn the grill down to low and continue cooking the steaks another 20 minutes, or until the internal temperature reaches 130°F (for medium rare).
Meanwhile, combine softened butter and fresh herbs. Roll into a small log wrapped in plastic wrap and place in the freezer to firm up.
Remove tomahawks from the grill and let them rest for 10 minutes before slicing against the grain.
Garnish with a slice of the herb butter.
Notes
Tomahawk steaks are a high quality and typically pricey cut of beef, but the flavor is well worth the payoff, if you're looking for a special and delicious steak. I purchase tomahawks from a specialty local butcher for the best quality.An instant read digital thermometer is essential for achieving your perfect cook. When you're working with an expensive cut of meat, like a tomahawk, it's imperative that you don't overcook. We sear the meat at a high temperature on the grill to lock in the juices and flavor and then turn down the heat so get the inside up to temperature. You can also sear on the grill and finish it off in the oven.