Tomahawk Steak: The Quintessential Meat Lollipop

This manly and massive cut of steak is so tender and succulent. It will be the best steak you ever ate! There was a lot of testosterone running through my house last night. There was a lot of screaming, anxiety, cheering, and celebration too.

The Pittsburgh Steelers beat the Kansas City Chiefs and are off to the AFC championship game! Go Steelers!!!

Bill was pretty psyched to have my brother here visiting on the day the Steelers were set to kick butt in this playoff. In preparation for the big showdown, the two of them debated the ideal snack to munch on during the game.

I should start by saying that when these two get together, there is nothing ordinary about it. My SIL and I have lost all control and we just let them do their thing. But, they are hilarious and very entertaining.

This time was no different. This time, they planned a true man date.

This is the snack they settled on. Not much of a snack but more like the perfect sharing steak for a romantic meal.The Tomahawk steak. The quintessential meat lollipop that can easily feed two people. 

The Butcher Shoppe at our local Stew Leonard’s had this bone-in rib steak.  Stew Leonard’s is like the Disney World of grocery stores and these two guys just found its best attraction.

The one they grabbed weighed a whopping 3.25 pounds and was over 2.5 inches thick and extended beyond my large platter. The long bone is french-trimmed, giving the steak a wow-factor.Our favorite team was playing the KC Chiefs and these two big boys were preparing to watch the popular Tomahawk chop on TV as they waved their Terrible Towels in my family room. How appropriate that they were going to devour, crush and take down a steak that resembles a Tomahawk axe!

The marbling of fat on this steak gives it loads of flavor. The more marbling, the better, so for a high quality beef, look for those flecks and streaks of white.

They let this steak come to room temperature during the first half of the game. During halftime, they patted the steak dry and gave it a generous amount of fresh ground salt and pepper on all sides.My husband and my brother walked this beast out to the hot grill and began the cooking process. They seared it over a high-direct heat. To ensure an even cook, they flipped this meat every 3-4 minutes. They not only seared the sides, but seared each edge for the same amount of time, totaling 12 minutes of direct heat. They then moved it to indirect heat, the top shelf of the grill, for 5 more minutes.

Because of its gigantic size, they knew it was crucial to let this rest under loosely tented foil for 15 minutes after grilling. This allows the juices in the steak to redistribute to all parts of the meat, making it so succulent and juicy.The presentation of this enormous piece of meat was like no other. The edges were perfectly charred and the inside was tender and tasty, making it very hard for them not to be ravenous.When it was time to dig in, they sliced the meat across the grain and voraciously consumed each bite. In fact, they were in such a state of carnivorous heaven, that it was the quietest they were all night. 

This piece of rib steak will make you feel like you are eating in a fancy 5 star restaurant, though, if you are like these men, you’ll be planted on the couch in front of the TV cheering on your #1 football team.

Have you ever made a Tomahawk steak?

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Tomahawk Steak: The Quintessential Meat Lollipop

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

 

This manly and massive cut of steak is so tender and succulent. It will be the best steak you ever ate!

Course: Dinner

Servings: 2

Author: Jen Seislove

Ingredients

• 1 Tomahawk steak
• Fresh ground salt
• Fresh ground pepper

Instructions

1. Preheat grill to hot.
2. Bring to room temperature for at least 20 minutes prior to grilling.
3. Pat dry, liberally sprinkle with fresh ground salt and pepper.
4. Lay steak on hot grill grate and sear 3-4 minutes per side, including all the edges.
5. Move steak to indirect heated grill grate (top rack) and cook until desired internal temperature reached. 130°F for medium-rare, 140°F for medium and 150°F for medium-well.
6. Rest the meat under an aluminum foil tent for 15 minutes prior to slicing against the grain.

Recipe Notes

Prepared and grilled with love by my brother and my husband.