Venntov Style Tomahawk Steak on the Arteflame Grill

Introduction

Experience the ultimate steak indulgence with the Venntov style Tomahawk steak, perfectly seared and cooked on the Arteflame grill. This recipe emphasizes a bold, flavorful seasoning that enhances the rich marbling of the Tomahawk cut, with a sear that locks in all the juices. The Arteflame’s unique design allows you to achieve a perfect crust on the steak while finishing it to your desired doneness on the griddle surface. This steak is perfect for a special occasion or any time you want to enjoy a true showstopper meal.

Ingredients

• 1 Tomahawk steak (about 2.5-3 lbs)
• 3 tablespoons coarse sea salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground coffee (optional, for a deeper crust)
• 2 tablespoons unsalted butter
• 4 cloves garlic, smashed
• 3-4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• Olive oil for seasoning

Instructions

1. Season the Tomahawk Steak

Begin by generously seasoning the Tomahawk steak with coarse sea salt, freshly ground black pepper, garlic powder, smoked paprika, and ground coffee (if using). Ensure the steak is evenly coated on all sides. Let the steak sit at room temperature for 30-60 minutes to allow the seasoning to penetrate the meat.

2. Fire Up the Arteflame Grill

Prepare your Arteflame grill by placing vegetable oil-soaked paper napkins in the grill, stacking firewood over them, and lighting the grill. Allow the grill to heat up for about 20 minutes until the center grill grate reaches a searing temperature of over 1,000°F, and the surrounding flat cooktop is hot.

3. Sear the Steak

Drizzle a small amount of olive oil onto the center grill grate. Place the Tomahawk steak directly on the center grate and sear for 3-4 minutes on each side, creating a deep, flavorful crust. The high heat of the center grate is perfect for locking in the steak’s juices while developing a beautiful char.

4. Reverse Sear on the Flat Cooktop

After searing, move the steak to the outer edges of the flat cooktop, where the heat is slightly lower. Place the smashed garlic, fresh thyme, and rosemary on the cooktop next to the steak. Add the unsalted butter to the herbs and garlic, allowing it to melt and infuse the steak with flavor. Baste the steak with the herb butter as it continues to cook, flipping occasionally, until it reaches your desired doneness (125°F for medium-rare, 135°F for medium).

5. Rest and Serve

Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes. This resting period is crucial to allow the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. Slice the Tomahawk steak against the grain and serve with the herb-infused butter drizzled over the top.

Tips

• Resting Time: Always allow your steak to rest after cooking to maintain its juiciness.
• Temperature Monitoring: Use a meat thermometer to accurately gauge the internal temperature and ensure your steak is cooked to perfection.
• Coffee Rub: The optional coffee in the rub adds a unique depth of flavor and enhances the crust's richness.

Recipe Variations

1. Venntov Spicy Steak: Add cayenne pepper and smoked chili powder to the seasoning mix for a spicy kick.
2. Venntov Garlic-Lemon Steak: Add lemon zest to the seasoning and finish with a squeeze of fresh lemon juice before serving for a bright, zesty flavor.
3. Venntov Herb-Crusted Steak: Increase the amount of fresh herbs in the seasoning, adding fresh oregano and parsley for a herbaceous crust.
4. Venntov Truffle Steak: Finish the steak with a drizzle of truffle oil and shaved truffles for an extra luxurious touch.
5. Venntov Bourbon Steak: Add a splash of bourbon to the herb butter basting for a rich, smoky flavor.

Pairings

• Wine: A bold red wine like Cabernet Sauvignon or a Malbec pairs perfectly with the rich flavors of the Tomahawk steak.
• Side Dish: Serve with grilled asparagus, roasted garlic mashed potatoes, or a fresh arugula salad.
• Dessert: A rich chocolate fondant or vanilla bean crème brûlée complements the indulgent steak.

Conclusion

The Venntov style Tomahawk steak on the Arteflame is a true culinary masterpiece. The combination of bold seasonings, high-temperature searing, and the finishing touch of herb-infused butter creates a steak experience like no other. Perfect for any special occasion, this recipe is sure to impress even the most discerning steak lovers.