Montana Tomahawk Steak on Arteflame Grill

Introduction

Experience the ultimate steakhouse-quality tomahawk steak by grilling it on the Arteflame. The combination of high-heat searing and slow finishing on the flat cooktop results in a charred crust and perfectly juicy center. By following this reverse searing method, you'll achieve the ideal taste and tenderness for your steak.

Ingredients

• 1 bone-in tomahawk steak (2-3 lbs)
• 2 tbsp coarse salt
• 1 tbsp coarse black pepper
• 2 tbsp unsalted butter
• Fresh herbs (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the Tomahawk Steak

1. Pat the steak dry with paper towels.
2. Generously season both sides with coarse salt and black pepper.

Step 3: Sear the Steak on the Center Grill Grate

1. Place the steak on the center grill grate for 2-3 minutes per side.
2. Turn the steak with tongs to get an even crust.

Step 4: Finish Cooking on the Flat Griddle Cooktop

1. Move the steak to the flat cooktop towards the outer edge where the heat is lower.
2. Cook until the internal temperature is 15°F below your desired doneness.
3. Add butter on top of the steak for extra flavor.

Step 5: Rest and Serve

1. Remove the steak from the grill and let it rest for 10 minutes.
2. Slice against the grain and garnish with fresh herbs.

Tips

• Use a meat thermometer to ensure the perfect doneness.
• Let the steak come to room temperature before grilling for even cooking.
• Always rest the meat before slicing to retain juices.
• Use firewood for the best natural smoky flavor.
• Cook sides like mushrooms and asparagus on the flat griddle cooktop while finishing the steak.

Variations

1. Garlic Butter Tomahawk: Add freshly minced garlic into the butter for a rich, aromatic flavor.
2. Spicy Cajun Tomahawk: Rub the steak with Cajun seasoning for a bold, smoky heat.
3. Herb-Crusted Tomahawk: Use a blend of rosemary, thyme, and parsley for a fresh, fragrant crust.
4. Whiskey-Glazed Tomahawk: Brush with a whiskey reduction for a caramelized, smoky finish.
5. Blue Cheese Tomahawk: Top the steak with crumbled blue cheese after searing for a tangy contrast.

Best Pairings

• Grilled asparagus with melted butter
• Roasted garlic mashed potatoes
• Crispy Brussel sprouts with pancetta
• Red wine like Cabernet Sauvignon
• Grilled portobello mushrooms for an earthy contrast

Conclusion

Grilling a Montana tomahawk steak on the Arteflame grill is an unforgettable experience. With the high-heat sear locking in the juices and the flat cooktop ensuring a perfect finish, you’ll achieve a steak that’s both visually stunning and deliciously flavorful. Whether you're cooking for guests or simply treating yourself, this method guarantees restaurant-quality results every time.