Grilling the Perfect Tomahawk Steak on the Arteflame Grill

Introduction:

Grilling a tomahawk steak on the Arteflame Grill is an unforgettable culinary adventure. This impressive cut of meat, with its rich flavor and eye-catching presentation, deserves the best grilling technique. Using the reverse searing method, you’ll lock in the juices with a perfect sear and finish the steak to your desired doneness on the flat cooktop griddle. Follow this step-by-step guide to create a masterpiece that will be the centerpiece of your next barbecue.

Instructions:

1. Prepare the Tomahawk Steak:

   • Remove the steak from the refrigerator at least an hour before grilling to reach room temperature for even cooking.
   • Pat the steak dry with paper towels to remove excess moisture.
   • Season generously with coarse sea salt and freshly ground black pepper. Optionally, lightly coat with butter to enhance the flavor.

2. Fire Up the Arteflame Grill:

   • Clean your Arteflame Grill to ensure a pure grilling flavor.
   • Start the fire early to allow it to burn down to a bed of hot coals, suitable for both searing and indirect cooking.

3. Grill the Tomahawk Steak:

   • Sear the steak over the center grill grate at over 1,000F for about 2-3 minutes on each side to create a rich, caramelized crust.
   • Move the steak to a cooler zone of the flat cooktop and continue cooking using indirect heat to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.

4. Rest the Steak:

   • Transfer the grilled tomahawk steak to a cutting board and loosely tent with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute throughout the steak.

5. Serve:

   • Carve the steak against the grain and serve with your favorite sides. Garnish with fresh rosemary and thyme for an added aromatic touch.

Tips for Grilling a Tomahawk Steak:

• Season Generously: The thick cut of a tomahawk steak calls for ample seasoning to ensure flavor in every bite.
• Monitor the Temperature: Using a meat thermometer is crucial for achieving the perfect doneness without overcooking.
• Let it Rest: Giving your steak ample time to rest is essential for a juicy outcome.
• High Heat for Searing: Achieve a perfect sear by utilizing the high heat of the Arteflame Grill.
• Butter vs. Olive Oil: Butter adds a rich flavor that complements the steak beautifully.

Ingredients:

• 1 Tomahawk Steak (approximately 2-3 inches thick)
• Coarse Sea Salt
• Freshly Ground Black Pepper
• Butter (optional, for coating)
• Fresh Rosemary and Thyme (for garnish)

Variations:

1. Herb-Crusted Tomahawk Steak:

   • Add a mixture of finely chopped rosemary, thyme, and garlic to the seasoning for an herbaceous crust.

2. Garlic Butter Tomahawk Steak:

   • Baste the steak with garlic-infused butter during the final stages of grilling for a rich, savory flavor.

3. Spicy Tomahawk Steak:

   • Incorporate crushed red pepper flakes and smoked paprika into the seasoning for a spicy kick.

4. Citrus-Marinated Tomahawk Steak:

   • Marinate the steak in a blend of lemon juice, orange zest, and olive oil for a citrusy, tangy twist.

5. Balsamic Glazed Tomahawk Steak:

   • Brush the steak with a balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.