Description
Discover the secret to the perfect Tomahawk Scorpion Steak. Get expert tips, seasoning tricks, and grilling techniques. Start cooking like a pro!
Ingredients
Scale
- 2–3 Tomahawk Steaks
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- Olive Oil (as needed)
- 3–4 Rosemary Sprigs
- 3–4 Thyme Sprigs
- 3–4 Crushed Garlic Cloves
- 2–3 tbsp Unsalted Butter
- 1/4 cup Unsalted Butter, melted
- 1.5 tbsp Chopped Parsley
- Kosher Salt (to taste)
Instructions
- In a bowl, mix together all the ingredients for the finishing butter and set aside.
- Slather room-temperature steaks with beef tallow; season generously with salt, pepper, and garlic powder.
- Preheat grill to 400°F for direct cooking.
- Grill steaks 15–20 min, flipping occasionally, until they reach 110°F internal.
- Remove and rest 10 min.
- Preheat oven (or broiler) to 500°F.
- Place rested steaks in a skillet with unsalted butter, smashed garlic, thyme, and rosemary; broil 3–4 min until butter sizzles.
- Top each steak with finishing butter.
- Rest 2 min more, slice, serve, and enjoy!
Notes
– Use an active sourdough starter from King Arthur Flour or Breadtopia for best results.
– Bread flour is ideal for this recipe; however, all-purpose flour will work in a pinch.
– You can skip the Dutch oven for baking and still achieve a crispy crust by baking directly on a sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Reverse Sear Grill
- Cuisine: American
Nutrition
- Calories: 407
- Sugar: 0.1
- Sodium: 2681
- Fat: 33
- Saturated Fat: 18
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 24
- Cholesterol: 114