While the charcoal is heating up and the table is being set, it’s time to talk beef. This year I’m leaning into a cut above the rest: the 32oz Certified Angus Beef Tomahawk Steak. It’s a beast of a steak, but don’t let that scare you off. The end result is a game changer.
Tomahawk Steak Grilling Tips
PREPARING YOUR STEAK
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- Remove any excess fat trim from near the bone and exterior. Leaving .5 inch of fat will be ideal.
- In a mixing bowl combine: finely chopped fresh rosemary, cracked black pepper, kosher salt, and just enough olive oil to turn it into a paste.
- Rub the steak with the mixture and place on a sheet tray, and cover with plastic wrap. This can be done up to 24-36 hours ahead of time, but be sure to keep your steaks refrigerated until cooking time.
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Once you’ve lit your charcoal and hardwood (optional) and they have cooked down to hot coals, it’s grilling time.
- Gently place your steak on the grill and close the lid. You will want to let this steak cook for 10-15 min per side, turning halfway through to get those classic hash marks.
- What if your grill is too hot? Gently remove the steak and lift the grate. Gently push the coals to one side of the grill and resume cooking your steak on the opposite side of the coals. This will slow the cooking down.
- Allow your steaks to rest! Once you’ve cooked this beauty to its desired doneness, remove it and place it on a cutting board and allow it to rest for 10-15 mins. This will ensure a juicy and tender ribeye by allowing the muscle fibers to relax and keep those juices in.
IMPORTANT ADDED TIPS
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- Grilling safely is the most important part. Never leave a lit grill unattended.
- Cook on a flat, level surface at least 10 feet from any building.
- Play with seasonings. I prefer salt and pepper, and fire, which let the meat shine.
- Add a few lemons cut in half to the grill. Simply brush with olive oil and place them flesh side down for a couple of minutes. They make for a great finishing touch for all of your grilled goodies.
Looking for places in Pittsburgh to purchase a tomahawk steak? Try Fat Butcher, Thoma Meat Market, or Wholey’s.
Story by Chef Kevin Hermann / Photography by Laura Petrilla
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