Seared Tomahawk Steak Recipe (Montana Style) | Arteflame

Introduction

There is something undeniably primal about standing over an open flame with a massive cut of beef. The Montana Tomahawk isn't just a steak; it is a centerpiece that demands attention. Imagine the scent of wood smoke mingling with rendering beef tallow, the aggressive sizzle of the sear as the crust forms, and that first tender bite of perfectly medium-rare ribeye. It captures the spirit of open-fire cooking, reminding me of camping trips under the expansive sky, but with a serious gourmet upgrade that creates a lasting memory for your guests.

Why It's the Ultimate Backyard Feast

I love this recipe because it turns dinner into a full-blown event. Using the Arteflame grill allows you to manage heat zones effortlessly, giving you that steakhouse-quality reverse sear without the stress of scorching the outside before the center is done. It is rugged, impressive, and incredibly flavorful, striking the perfect balance between smoky char and buttery, melting tenderness.

Key Kitchen Wisdom

• Temper the Meat: Always let your steak sit at room temperature for at least an hour before grilling. A cold steak cooks unevenly, leaving you with a gray band of meat.
• Trust the Thermometer: With a cut this thick (2-3 inches), you cannot guess the doneness by touch. Use an instant-read thermometer to pull it at exactly 125°F for rare.
• Resting is Crucial: Give it a full 15 minutes off the heat. If you cut too soon, you lose all those precious juices to the cutting board.

Make It Your Own

If you cannot find a specific Tomahawk, a thick-cut bone-in ribeye works beautifully as a substitute. For the cooking fat, while beef tallow provides authentic flavor, avocado oil is a fantastic alternative for creating a great sear due to its high smoke point.

Ingredients

The Meat

• 1 Tomahawk Ribeye Steak (approximately 2-3 inches thick, bone-in)
• 2 tbsp Olive Oil or Beef Tallow

The Montana Rub

• 2 tbsp Coarse Sea Salt (or Kosher salt)
• 1 tbsp Freshly Cracked Black Pepper
• 1 tbsp Granulated Garlic
• 1 tsp Dried Thyme

The Basting Butter

• 4 tbsp Unsalted Butter
• 2 cloves Garlic, smashed
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme

Instructions

Step 1: Prep and Temper the Steak

1. Remove your Tomahawk steak from the refrigerator at least one hour before cooking. Allowing it to reach room temperature ensures even cooking throughout the thick meat.
2. Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the steak generously with olive oil or tallow to help the seasoning adhere.
4. Combine the sea salt, pepper, granulated garlic, and dried thyme. Season the steak liberally on all sides, including the thick edges and the fat cap. Don't be shy; this is a thick cut of meat.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the grill to heat up for about 15–20 minutes. You want the center grill grate to be searing hot (over 600°F) and the outer flat cooktop to vary in temperature (hotter near the center, cooler near the edges).
3. Scrape the cooktop clean and apply a thin layer of oil to season the surface before adding the meat.

Step 3: The Reverse Sear Technique

1. Place the Tomahawk steak on the flat cooktop, but not directly next to the open fire yet. You want to start in a moderate heat zone to slowly bring the internal temperature up.
2. Cook for about 15-20 minutes, flipping occasionally to ensure even heating. Use a meat thermometer to check the internal temperature. You are aiming for about 100°F to 110°F internally during this phase.
3. Move the steak closer to the center opening where the heat is most intense.

Step 4: The Final Sear and Baste

1. Once the steak is close to temp, place it directly on the center grill grate for the final sear. This is where the magic happens.
2. Sear for 1-2 minutes per side to get those beautiful char marks and a crispy crust.
3. While searing, place a small cast-iron skillet or a safe spot on the flat cooktop to melt the butter with the smashed garlic and fresh herbs.
4. Move the steak back to the flat cooktop, pour the herb butter over the steak, or brush it generously over the crust.
5. Remove the steak when the internal temperature reaches 125°F for rare or 130°F for medium-rare.

Tips

Cooking a steak this size can be intimidating, but the key is temperature management. Because the bone acts as an insulator, the meat near the bone cooks slower than the rest. Using an instant-read meat thermometer is non-negotiable for this recipe to avoid overcooking the outer layers while the center remains raw. Remember the concept of "carry-over cooking." When you pull the steak off the grill at 130°F, the internal temperature will continue to rise by about 5 to 10 degrees while it rests. Speaking of resting, this is the most crucial step. Let the steak rest on a cutting board for at least 10 to 15 minutes before slicing. This allows the muscle fibers to relax and reabsorb the juices. If you cut it too soon, all that delicious flavor will run out onto the board instead of staying in the meat.

Variations

While the classic salt and pepper route is traditional for a Montana steak, you can easily customize the flavor profile to suit your palate. The Arteflame's flat top is perfect for experimenting with crusts that might fall through a traditional grate. Here are a few ways to switch it up:

• Cowboy Coffee Rub: Mix ground coffee with brown sugar, chili powder, and salt for a deep, earthy crust that pairs perfectly with the smoke.
• Spicy Cajun: Add cayenne pepper, paprika, and onion powder to your rub for a Southern kick.
• Blue Cheese Finish: Top the steak with crumbled blue cheese during the last minute of resting for a rich, tangy melt.
• Chimichurri Sauce: Skip the butter baste and serve with a fresh, zesty chimichurri made of parsley, garlic, vinegar, and oil.
• Garlic Herb Crust: Create a paste with minced garlic and fresh herbs, applying it only during the final indirect cooking phase to avoid burning the garlic.

Best pairings

A steak this grand deserves side dishes that can hold their own without overshadowing the main event. Since you already have the Arteflame hot, utilize the flat cooktop to prepare your sides alongside the beef. The beef tallow or butter runoff from the steak adds incredible flavor to vegetables. Robust red wines are the standard here; a bold Cabernet Sauvignon or a spicy Malbec cuts through the richness of the ribeye fat perfectly. If you prefer beer, a dark porter or stout complements the char of the wood fire.

• Duck Fat Potatoes: Sliced potatoes roasted on the flat top until crispy golden brown.
• Grilled Asparagus: Tossed in lemon and parmesan, charred quickly on the hot zone.
• Creamed Spinach: A classic steakhouse side that adds a creamy texture contrast.
• Bourbon Glazed Mushrooms: Sautéed right next to the steak for an earthy accompaniment.

Conclusion

The Montana Tomahawk Steak on the Arteflame is more than a recipe; it is a culinary adventure that brings people together around the fire. The combination of the visual spectacle of the giant bone-in cut, the smell of burning wood, and the sound of the sear creates a sensory experience that indoor cooking simply cannot replicate. By following these steps and respecting the process of the reverse sear, you guarantee a result that is tender, flavorful, and perfectly cooked every single time. So, pour a glass of wine, gather your friends, and enjoy the satisfaction of mastering the ultimate cowboy steak under the open sky.