Georgia-Style Tomahawk Steak on the Arteflame Grill

Introduction

Grilling a tomahawk steak on the Arteflame grill brings out the best in texture and flavor. The perfect sear from the 1,000°F center grate ensures a juicy, tender interior, while the flat cooktop provides a consistent finish. Rest the steak properly before slicing, and enjoy a truly stunning steak made right in your backyard.

Ingredients

• 1 tomahawk steak (about 2 inches thick)
• Salt and freshly ground black pepper
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Vegetable oil (for lighting the grill)
• Wood fire logs

Instructions

Step 1: Fire up the Arteflame grill

• Pour some vegetable oil on three paper napkins.
• Place the napkins in the center of the grill.
• Stack firewood over the soaked napkins.
• Light the napkins and allow the fire to establish.
• Wait about 20 minutes for the grill grate to reach over 1,000°F.

Step 2: Prepare the steak

• Pat the tomahawk steak dry with paper towels.
• Season generously with salt and black pepper on all sides.
• Melt the butter and mix it with minced garlic, rosemary, and thyme for basting.

Step 3: Sear the steak

• Place the steak directly onto the center grill grate.
• Sear for about 90 seconds per side until a deep crust forms.
• Flip and repeat the searing process on all sides.

Step 4: Move the steak to the cooktop

• Once seared, move the steak to the flat cooktop.
• Cook over indirect heat, basting frequently with the butter mixture.
• Turn occasionally until the internal temperature is 15°F below your desired final temperature.

Step 5: Rest and serve

• Remove the steak from the grill and let it rest for 10 minutes.
• Slice against the grain and serve immediately.

Tips

• Use a meat thermometer for precision cooking.
• Let the steak come to room temperature before grilling.
• Always rest your steak before slicing for maximum juiciness.
• Use high-quality wood for the best smoky flavor.
• Basting ensures extra flavor in every bite.

Variations

• Spicy Cajun: Add Cajun seasoning to your salt and pepper rub.
• Garlic Butter Infusion: Add more minced garlic and a splash of lemon juice to the butter.
• Smoky Bourbon: Brush with a bourbon-infused butter sauce.
• Herb-Crusted: Apply a mix of fresh chopped rosemary, thyme, and parsley.
• Honey Glazed: Drizzle with honey during the last few minutes of cooking.

Best pairings

• Grilled asparagus with butter and garlic.
• Cast-iron seared mushrooms with herbs.
• Smoked mashed potatoes with chives.
• A bold, full-bodied red wine like Cabernet Sauvignon.
• Grilled peach cobbler for a sweet Southern finish.

Conclusion

Grilling a tomahawk steak on the Arteflame grill brings out the best in texture and flavor. The perfect sear from the 1,000°F center grate ensures a juicy, tender interior, while the flat cooktop provides a consistent finish. Rest the steak properly before slicing, and enjoy a truly stunning steak made right in your backyard.