Dish Info
Ingredients
17
servings
4
2
Hours
Ingredients
3
1.5
tbsp
Coarse Sea Salt
Black Pepper
Canola Oil
1
tbsp
2
Beef Broth
Sweet Onions
Buffalo Trace
2
cups
Garlic Cloves
1.5
tbsp
2
oz
8
Rosemary
1
tsp
Salt & Pepper
Thyme
Butter
tbsp
2
1
tsp
Tomahawk Steaks
tbsp
2
tbsp
2
tbsp
2
tbsp
1
tbsp
1
Gruyere
Panko Crumbs
Melted Butter
Parmesan
Parsley
Pre-Preparation
Step 1
Over a pre-heated fire, saute the onions in the butter. Once they begin to brown, add the garlic and cook a little longer before deglazing the pan with Buffalo Trace. Cook out the liquid for a few minutes longer.
Step 2
Add the tomahawk steaks to the grill and sear the steaks for 12 to 15 minutes, until they reach an internal temp of 120F.
Step 3
Once the steaks have cooked, pull them off the heat to rest 10 minutes. Meanwhile, whip up the crust by mixing the remaining ingredients in a bowl until it's a paste-like consistency. Spoon the onions and cheese topping over the steaks.
Step 4
Take two non-stick aluminum foil sheets and cover the steaks. Grabbing some coals from the fire with heat-proof gloves and long tongs, add the coals right on top of the foil, where you know the cheese crust is, in order to broil. Let cook for 2-3 minutes until golden brown.
Step 4
Allow the steaks to rest before serving to lock in the flavors.
Step 4
Once done, sliced your steaks, pour some more Buffalo Trace. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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