Seared Tomahawk Steak (Georgia Style) | Arteflame

Introduction

Imagine the sun setting over your backyard as the scent of sizzling beef and caramelized sugar fills the air. There is something truly primal yet elegant about serving a massive Tomahawk steak. It is not just a meal; it is a centerpiece that demands attention. This recipe captures the heart of Southern hospitality, blending the savory richness of premium beef with a sticky, sweet Peach Bourbon Glaze that tastes like summer on a plate.

Why This Recipe Works

I absolutely adore this dish because it balances bold flavors with effortless technique. Using the Arteflame grill allows you to get that professional steakhouse sear on the center grate while safely basting the sugary glaze on the cooler flat top. The result is a perfectly cooked steak with a crust that is smoky, sweet, and charred to perfection—without the stress of flare-ups ruining your hard work.

Chef's Tips

• Temper the Meat: Always take your steak out of the fridge an hour before cooking. A cold steak cooks unevenly.
• Watch the Sugar: Apply the glaze only during the final stage on the flat top or the sugars will burn and turn bitter.
• Rest is Best: Let the meat rest for 15 minutes before slicing to let those juices redistribute.

Make It Your Own

If you prefer to skip the alcohol, substitute the bourbon with apple juice or extra cider vinegar. You can also swap peach preserves for apricot jam or even spicy pepper jelly for a different kick.

Ingredients

The Meat & Rub

• 1 to 2 Tomahawk Steaks (approx. 2.5 - 3 inches thick)
• 2 tbsp Coarse Kosher Salt
• 2 tbsp Coarse Black Pepper
• 1 tbsp Granulated Garlic
• 1 tbsp Smoked Paprika
• 1 sprig Fresh Rosemary (for basting)
• 2 tbsp Unsalted Butter (room temperature)

The Georgia Peach Bourbon Glaze

• 1/2 cup Peach Preserves or Peach Jam
• 1/4 cup Bourbon (choose a quality Kentucky or Georgia bourbon)
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 tsp Red Pepper Flakes (optional for heat)
• 1 clove Garlic, minced

Instructions

Step 1: Prep and Season the Steak

1. Remove the Tomahawk steaks from the refrigerator at least one hour before cooking to allow them to reach room temperature. This ensures even cooking.
2. Pat the steaks completely dry with paper towels to remove surface moisture, which helps create a better crust.
3. In a small bowl, mix the salt, pepper, garlic, and smoked paprika.
4. Generously coat the steak on all sides, including the thick edges, with the seasoning rub. Press the rub into the meat.

Step 2: Prepare the Glaze and Grill

1. Fire up your Arteflame grill. Build a medium-sized fire in the center to get the grill grate searing hot (600°F+) and the flat cooktop hot but manageable (350°F-400°F).
2. While the grill heats, whisk together the peach preserves, bourbon, apple cider vinegar, Dijon mustard, red pepper flakes, and minced garlic in a small saucepan.
3. Place the saucepan on the outer edge of the flat cooktop to warm gently, stirring occasionally until the mixture creates a smooth glaze.

Step 3: The Initial Sear

1. Place the Tomahawk steak directly on the center grill grate right over the fire.
2. Sear for about 2–3 minutes per side. You are looking for a deep, mahogany crust and distinct grill marks. Do not worry about internal temperature yet; this step is purely for flavor and texture.
3. Use tongs to sear the fat cap on the edge of the steak for 1 minute to render the fat.

Step 4: Finish on the Flat Top

1. Move the steak out of the center onto the flat steel cooktop. Place a dab of butter and the rosemary sprig on top of the steak.
2. Cook gently, flipping every 3–4 minutes. This method mimics a reverse sear but in reverse order, allowing the inside to come up to temp without burning the outside.
3. When the steak is about 10 degrees away from your target temperature (aim for 115°F internal for medium-rare), begin brushing the warm peach bourbon glaze over the meat.
4. Flip the steak so the glaze caramelizes on the hot steel for just 30–60 seconds, then glaze the other side.

Step 5: Rest and Serve

1. Remove the steak when it reaches an internal temperature of 125°F (for medium-rare) or 135°F (for medium).
2. Place the steak on a cutting board and loosely tent with foil. Let it rest for at least 10–15 minutes. This is crucial for redistributing the juices.
3. Slice against the grain and serve with any remaining glaze on the side.

Tips

Mastering a Tomahawk steak requires patience and attention to temperature. Because the bone acts as an insulator, the meat closer to the bone will cook slower than the rest. Using a high-quality instant-read meat thermometer is non-negotiable for this cut; checking the temp in the thickest part of the meat away from the bone ensures you don't overcook this expensive cut. Remember that "carryover cooking" will cause the internal temperature to rise about 5 to 10 degrees while the steak rests, so always pull it off the grill slightly before it hits your ideal number.

When using a sugary glaze like the peach bourbon mixture, timing is everything. Sugar burns at roughly 265°F to 350°F depending on the composition. If you apply the glaze too early while the steak is searing over the high heat, it will carbonize and taste bitter. Always save the glazing step for the lower-temp flat cooktop stage or the very last minute of cooking to get that sticky, tacky finish without the burn.

Variations

While the peach and bourbon combination is classic Georgia, you can easily tweak this recipe to suit different flavor profiles or dietary needs. The Arteflame's versatility allows for wet marinades and dry rubs alike. If you prefer a more savory route, skip the fruit entirely and focus on an herb-butter baste, or lean into the heat with a spicy cajun influence. Here are a few ways to mix it up:

• The Spicy Georgian: Add chopped habanero peppers to the peach glaze for a sweet-heat kick that cuts through the rich beef fat.
• Coffee Crusted: Add finely ground espresso beans to your dry rub for an earthy, bitter contrast to the sweet glaze.
• Savory Herb Butter: Omit the glaze and instead finish the steak with a compound butter made of blue cheese and chives.
• Honey Garlic: Replace the peach preserves with honey and roasted garlic for a stickier, more savory glaze.
• Alcohol-Free: Substitute the bourbon with apple juice or additional apple cider vinegar mixed with a drop of vanilla extract.

Best pairings

A steak of this magnitude deserves sides that can stand up to its bold flavors without overshadowing the meat. Since you are cooking on the Arteflame, you should utilize the flat cooktop to prepare your sides simultaneously. The juices from the beef and the butter can slide toward vegetables placed on the lower part of the ring, seasoning them beautifully. Starchy sides are traditional, but adding something acidic or fresh helps cut through the richness of the ribeye cap.

• Grilled Vidalia Onions: Slice thick rounds of sweet Georgia Vidalia onions and grill them on the flat top until caramelized.
• Charred Asparagus: Toss with lemon juice and parmesan, then sear quickly on the hot steel.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up in the beef tallow on the grill.
• Bourbon Sweet Tea: A cold, spiked tea pairs perfectly with the peach notes in the glaze.

Conclusion

Grilling a Georgia Tomahawk Steak on the Arteflame is more than just preparing dinner; it is a culinary event. The combination of the visually spectacular bone-in cut, the rolling flames of the fire, and the aroma of sizzling beef and sweet peaches creates a sensory experience that defines outdoor cooking. This recipe bridges the gap between rugged, caveman-style grilling and refined, Southern gourmet flavors.

By following the reverse-sear method on the flat cooktop, you ensure that your investment in this premium cut of beef pays off with perfect edge-to-edge doneness. Whether it is a summer cookout or a cozy autumn evening by the fire, this steak is guaranteed to be the centerpiece of the meal. Gather your friends, pour some drinks, and enjoy the art of live-fire cooking at its finest.