How to Grill a Perfect Tomahawk Steak with Board Sauce

tomahawk steak

🥗Healthier: grass-fed beef

💰Cheaper: ribeye steak

Grass-fed beef is leaner and more nutritious; ribeye steak is more budget-friendly.

Prepare the Santa Maria grill by lighting charcoal and adding hickory wood for flavor.

Allow the fire to burn for 45 minutes to 1 hour to gather heat.

Drill holes in the bones of the Tomahawk steak for hanging over the fire.

Season the steak generously with a salt, pepper, and garlic blend called cattle call.

Prepare a liquid oil-based marinade by mixing finely chopped garlic, anchovies, and kosher salt to create a paste.

Add capers, finely chopped parsley, and lemon zest to the bowl with the paste.

Incorporate red wine vinegar, olive oil, and honey into the marinade, reserving half for later use.

Create a basting brush using rosemary by tying 12 to 14 inch cuts together with butcher twine.

Baste the Tomahawk steak with the marinade every 10-20 minutes while it hangs over the fire.

Monitor the steak's internal temperature, aiming for 115-118°F for rare before searing.

Rest the steak for 15-20 minutes after removing from the fire.

Prepare the grill for searing by getting the cowboy charcoal ripping hot.

Sear the steak for 30-40 seconds on each side, coating with oil and flipping repeatedly until a crust forms.

Check the internal temperature, aiming for 130-132°F for medium rare.

Slice into the steak to check for doneness and enjoy.

Cooking Techniques

Equipment Needed

Spice Level: