Serve the tomahawk steak on a wooden cutting board or a large serving plate for a rustic presentation. Slice the steak against the grain into thick pieces and arrange them neatly. Garnish with fresh rosemary sprigs and a drizzle of olive oil or melted butter for extra flavor.
For sides, pair the steak with:
Roasted garlic mashed potatoes for a creamy balance
Grilled asparagus or roasted vegetables for a smoky touch
A fresh arugula salad with balsamic glaze for a refreshing contrast
Complete the meal with a glass of red wine like Cabernet Sauvignon or Malbec. Enjoy!Steak Marinade Mix
Ingredients:
1 tomahawk steak
2 tbsp olive oil
2 sprigs fresh rosemary
2 cloves garlic, minced
1 tsp coarse salt
1 tsp black pepper
1 tbsp butter
Instructions:
Prepare the Steak:
Pat the tomahawk steak dry with paper towels.
Rub with olive oil, minced garlic, salt, and black pepper.
Place fresh rosemary sprigs on top and let it marinate for 30 minutes at room temperature.
Preheat the Grill:
Heat your grill to high (450-500°F / 230-260°C).
If using a pan, preheat a cast-iron skillet over high heat.
Sear the Steak:
Place the steak on the grill or in the pan.
Sear for 3-5 minutes per side until a golden-brown crust forms.
Cook to Desired Temperature:
Move the steak to indirect heat and continue cooking until it reaches:
Rare: 120°F (49°C)
Medium Rare: 130°F (54°C)
Medium: 140°F (60°C)
Well Done: 160°F (71°C)
Use a meat thermometer for accuracy.
Rest & Serve:
Remove from heat and top with butter.
Let it rest for 10 minutes before slicing.
Enjoy your flavorful tomahawk steak!