This Spanish garlic crusted tomahawk recipe is just really fun — because we’re cooking the steaks hanging over an open fire! I know it’s not the most realistic way to grill, but we’re supposed to be having fun here, right? Plus, that crust on the steak is so freakin’ delicious. If you haven’t already, be sure to check out my post on how to get a good crust on steak for the best results!
What makes this recipe even more fun: cooking the hanging tomahawk steaks over our Breeo fire pit. Hands down, no question, Breeo makes the best smokeless fire pits in the world. Not only does it produce some incredible steak, but cooking with the Breeo is a really enjoyable experience.
Post sponsored by Breeo.
Table of Contents
- Why You’ll Love Spanish Garlic Crusted Tomahawk Steak
- Spanish Garlic Crusted Tomahawk Ingredients
- Easy Steak Rub
- How to Cook Spanish Garlic Crusted Tomahawk
- What to Serve with Spanish Garlic Crusted Tomahawk
- For More Tomahawks
- Leftovers and Reheating
- FAQs
- Flavor X Fire & FOOD X Fire
- Crusted Tomahawk Recipe Recipe
Why You’ll Love Spanish Garlic Crusted Tomahawk Steak
Steaks with a mouthwatering, crispy crust but tender juicy center are seriously irresistible. The crust in this Spanish garlic crusted tomahawk recipe is based off my recipe for Spanish garlic shrimp, but without the shrimp (of course). Because of the chorizo, manchego cheese, Parmesan cheese and melted butter, this thick steak is spicy, cheesy and buttery all at once. You’ll definitely want to bust out this recipe for all your special occasions.
Want more tips on how to cook steak? Check out my roundup of my favorite grilled steak recipes!
Spanish Garlic Crusted Tomahawk Ingredients
- Steak: A tomahawk steak is a massive caveman cut, so because of the size of the steak, we’ll just need one here. We’ll season it with your favorite steak rub.
- Crust: This nice crust takes the recipe to the next level. It doesn’t get much better than chorizo, garlic, manchego and Parmesan cheese, panko breadcrumbs, melted butter, chopped parsley and kosher salt.
Easy Steak Rub
If you don’t have a favorite steak rub, I’ve got a great mix for you! Mix together 2 tablespoons kosher salt, 2 tablespoons black pepper, 1-2 tablespoons of garlic powder, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon paprika and a couple pinches of red pepper flakes. You can store this rub in an airtight container in your spice drawer for up to three months.
Alternatively, you could use one of my premade rubs. Bourbon Prime and Gaucho Steakhouse are my absolute favorites for beef.
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How to Cook Spanish Garlic Crusted Tomahawk
Preparing the Steaks
First, we’ve got to get the power tools out! Using a 1/4” drill bit, drive a hole into the top part of the bone of your whole tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire, about 5-6 inches away from the coals.
Next, slather your steak with a little canola oil. Thoroughly season your steak on all sides with 2.5 tablespoons of your favorite steak rub. Once you’ve finished seasoning the steak, set it in the fridge for 1 hour.
Next, build a large fire in your Breeo Fire Pit. Wait until the fire is about medium to medium-high heat (around 350 degrees F). Set up your hanging device over the pit.
Grilling the Tomahawk
Once you’re ready to cook, pull out your steak and let it sit at room temperature for 15 minutes. Hang your tomahawk steak over the fire, then cook for about 30 minutes, until the internal temperature is 100 degrees F. Because we want to maintain the temperature of the fire, keep adding charcoal and wood as needed.
Right when the steaks are close to hitting temperature, get your fire very hot. Place your steak on the grill and continue cooking them, flipping every 1-1.5 minutes until the temperature of the meat reaches 120 degrees F internal for medium rare (about 4 minutes more cooking, depending on your desired doneness). Once you’ve finished cooking the steaks, pull them off and let the meat rest for 10 minutes.
This is where the beauty of the Breeo comes into play. In this recipe alone, I use it in three different ways. We just hung the tomahawk, but now we’ll add on the grill grate to the outpost attachment so that we can sear the steak. Then we’ll finish by broiling the crust using Breeo’s pizza oven! Check out all the cool things you can do with Breeo on their website!
Making the Crust
To make our herb crust, first place a cast iron skillet on the grill. Then, add 1/2 cup ground chorizo to the skillet and cook until it’s done. Right at the end, drop in 2.5 tablespoons of minced garlic and brown. Once this piece is done, pull the skillet off the grill and let the mixture cool for 10 minutes.
Next, add the chorizo and garlic to a small bowl, along with the rest of the crust ingredients — 2 tablespoons grated manchego cheese, 2 tablespoons panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon grated Parmesan cheese, 1 tablespoon chopped parsley and kosher salt to taste — until you have a wet, sand-like texture. Then, place the crust mixture on top of your steak.
Finishing the Crusted Tomahawk
Put the Breeo Pizza Oven attachment onto the grill and add the tomahawk steak with the crust into the oven. The goal here is to broil the crush. The steak is already done cooking, so we’re just trying to merge the crust together. Let the crust turn a golden crispy brown color and then remove it from the oven. Let rest for 2 minutes.
Serve up your steaks and slice. Enjoy!
What to Serve with Spanish Garlic Crusted Tomahawk
Because this is such an epic steak, I love famous steakhouse classic sides here. Think baked potatoes or mashed potatoes, creamed spinach or a wedge salad.
For More Tomahawks
Leftovers and Reheating
I doubt you’ll wind up with leftovers, but if you do, then go ahead and store your tomahawk steak in an airtight container in the refrigerator for 3-5 days. To reheat your leftovers, arrange them on a baking sheet covered in a sheet of parchment paper. Then, place them in the oven at 375 degrees F until warm.
FAQs
A tomahawk steak, also known as a tomahawk ribeye, is basically a ribeye with the bone left long. This presentation makes the steak look like a tomahawk axe, which is where it gets its name. Because tomahawks are cut thick and are super fun to cook, they’re great steaks for this recipe.
Here’s the secret: consistent rotation. Hang the tomahawk over the flames and make sure to rotate it throughout the cooking process. This approach gets us even cooking and that smoky flavor we all love.
Breeo has built a stellar reputation thanks to its high-quality fire pits and innovative construction. The company makes its fire pits in the U.S. and you can get free shipping through the website! You can also check out this dealer locator to find a store near you.
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Crusted Tomahawk Recipe
Ingredients
Tomahawk Steak:
- 1 Whole Tomahawk Steak
- 2.5 tbsp Favorite Steak Rub
- Canola Oil as needed
Spanish Garlic Crust:
- 1/2 cup Cooked Ground Chorizo
- 2.5 tbsp Minced Garlic
- 2 tbsp of Manchego Cheese grated
- 2 tbsp of Panko Crumbs
- 2 tbsp of Melted Butter
- 1 tbsp of Parmesan grated
- 1 tbsp of Chopped Parsley
- Kosher Salt to taste
Instructions
- Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire about 5-6 inches away from the coals.
- Lather your steaks with a little canola oil. Thoroughly season your steaks on all sides. Make sure to season the sides with your favorite steak rub. Once the steaks are seasoned, set in the fridge for 1 hour to set.
- Build a large fire in your Breeo Fire Pit. Wait until the fire is about medium to medium high heat (around 350F). Set up your hanging device over the pit.
- Pull out your steak and let sit at room temperature for 15 minutes.
- Hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature is 100F. Keep adding charcoal and wood to maintain the temperature of the fire.
- When the steak is close to hitting temperature, get your fire very hot. Place your steak on the grill and continue them, flipping every 1-1.5 minutes until they reach 120F internal for medium rare (about 4 minutes more cooking). The goal here is to sear the steak while also hitting the perfect internal temperature (120F)
- Once the steaks are done, pull them off and let rest for 10 minutes.
- Add a cast iron skillet to the grill. Add your loose chorizo and cook until done. Right at the end, drop in the minced garlic and brown. Pull off once done and let cool for 10 minutes.
- Add the chorizo and garlic to a bowl along with the rest of the crust ingredients until you have a wet sand like texture. Then place on top of your steak.
- Put the Breeo Pizza Oven attachment onto the grill and add the tomahawk steak with the crust into the oven. Let cook until golden crispy brown. Pull off when done and let rest for 2 minutes.
- Serve up your steaks and slice. Enjoy!
