Crusted Tomahawk Recipe

Cutting Board Care: A gloved hand holding a crusted tomahawk steak sliced open to reveal the delicious crust and the juicy interior of the meat

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Thanks to an epic cut and freakin' delicious crust, the flavor in this Spanish garlic crusted tomahawk steak is off the charts.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Spanish

Servings: people

Author: Derek Wolf

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!

Video

Notes

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.

Nutrition