If you’re not cooking Tomahawk like this… You’re Missing Out

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes provide more nutrients but frozen fries are convenient.

tomahawk steak

💰Cheaper: ribeye steak

Ribeye is a more affordable cut with similar flavor.

Season the tomahawk steak with mustard as a binder.

Apply PitMix beef seasoning generously to the steak, ensuring a thick layer.

Prepare the Napoleon gas grill by creating an indirect heat zone.

Place the steak on the grill with the meat side over indirect heat.

Close the lid and let the grill come up to temperature, aiming for about 140° C.

Monitor the grill temperature and the steak's internal temperature using a thermometer.

After about half an hour, check the steak's internal temperature, aiming for around 52° C before removing it from the grill.

Let the steak rest while preparing the next step.

Preheat a 12-inch hand polished cast iron skillet on the side burner.

Melt a lump of butter in the skillet, then add half a tablespoon of chili oil, 2 tablespoons of sweet soy sauce, and 1/4 cup of maple syrup.

Caramelize the sauce until it becomes dark and syrupy, resembling high-quality fudge.

Remove the aluminum foil from the steak after resting and prepare for the final sear.

Increase the side burner to full heat, reaching up to 900° Fahrenheit for searing.

Rub the steak with the caramelized sauce for added flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens