• Bettina Applewhite

Grilling a Tomahawk Steak

A steak is always a good time but for a really good time, try a tomahawk steak. A tomahawk steak is a ribeye that has been frenched with the bone exposed for presentation. It's usually massive in size and takes a little bit of patience and practice to get such a big piece of meat to the temperature you prefer. This cut of meat makes for a great presentation and is enough to share so it's wonderful for special occasions.

This past Spring I was introduced to Lidl grocery store. It's a German based grocery store that has made it's way to the United States. It's similar to Aldi in price but I find that it has more variety in products. The inventory is pretty solid as far as finding staple items that you need and some specialty items too. Every know and then they will have some amazing specials on some unique items. Once going there I found tomahawk steaks for $14.99/lb which is an amazing price! I was able to buy a tomahawk steak that was nearly 3 lbs and could easily serve 4+ people for less than $50. I couldn't resist the opportunity. I may not have had a special occasion coming up, but I was going to find a special occasion to make this massive steak. I mean I could celebrate a Tuesday, right?

I grilled my tomahawk steak so I could get the best steakhouse experience I could. It came out great! Now I'm stalking Lidl for other great finds and hoping to get a cheap tomahawk steak again. I'm still perfecting my grilling skills so I used a meat thermometer to make sure my steak was at the right temperature before removing it. I took the steak off at 125 degrees Fahrenheit and let it rest for 10 minutes before cutting into it. I think the next time I'll pull it off between 115 - 120 degrees Fahrenheit so that after it rests it come up to 125 - 130 degrees.


Take a look at this video below for the best way to cook a steak on the stovetop.

A tomahawk steak is a great option for special occasions and holidays. This year is especially unique because the pandemic is keeping people separated and gatherings are very small. Most are keeping their celebrations to their immediate family and household.


To Grill This Tomahawk Steak

Take your steak out for an hour before cooking to allow the meat to get to room temperature before cooking. Season your steak with salt and pepper and whatever other seasonings you are craving. Wrap the bone in aluminum foil so that it doesn't burn during the cooking process.


I set up my grill with a cold and hot section. This means that I put all my coals on one side. I started my steak on the side with the coals and as it cooked, I moved the steak to the side without the coals.


When you're cooking on the side with the coals, you are cooking on what is called direct heat. When you move the steak to the side of the grill that doesn't have coals, you are cooking on what is called indirect heat.


To get a good sear and crust on your steak. Start cooking your steak on direct heat on the hottest part of the grill. Once the crust is formed on one side, flip the steak over and repeat on the other side. After creating a crust on both sides, move the steak to indirect heat and cook until you reach your desired temperature.


After removing your steak from the grill, let it rest on a cutting board for 10 minutes before slicing. The steak will continue to cook and go up a few more degrees while resting. This also ensures that those good juices remain in the steak instead of it spilling out as soon as you cut it and losing all that good flavor.


Now is the time to try something new. Let me know how it goes. Tag me on Instagram @BitesWithApplewhite

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