This method combines the rich flavors of a tomahawk rib eye with the unique cooking style of a flat top griddle. The result? A tender, mouthwatering steak with an irresistible crust that's sure to impress. Our simple steps will guide you to achieve the perfect balance of tenderness and char, bringing out the best in this exceptional cut of meat. Whether you're a grilling expert or just starting out, this technique promises a remarkable steak that will leave a lasting impression.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1.1 kg / 2.4 lbs tomahawk steak
2 bell peppers
1 white onion
1 tbsp butter
120 grams / 4.2 oz bacon strips
120 grams 4.2 oz young Gouda cheese
2 tbsp beef tallow
Tools
Thanks to Brabura Grills for sponsoring this recipe Visit their website to learn more.
How to
- Fire up your flat top griddle.
- Once your surface temperate is about 200°C or 390°F put a deep oven tray rack on top of the griddle.
- Place the take on top and set thew oven tray itself over the steak.
- Stick a thermometer in the center of the Tomahawk steak.
- Make sure that the oven tray fits properly. Otherwise use aluminium foil to raise the tray more so that the steaks fits.
- Slice 2 bell peppers into strips.
- Dice up 1 white onion.
- Let the steak cook until it reaches a core temperature of 52°C or 125°F while flipping it halfway trough the cook. Once cooked, let it rest for 10 minutes.
- Let 1 tbsp of butter melt on the griddle.
- Grill the onions until soft.
- Set the onions to a cooler part of the griddle and put the bell peppers on top to let them cook slowly.
- grill 120 grams or 4.2 oz of bacon strips and move it to the side as well.
- Grate 120 grams or 4.2 oz of young Gouda cheese on top of the hot griddle and let it grill.
- Shred up the bacon with your spatula and mix with the onion and bell pepper.
- With your spatula, carefully flip the cheese as a pancake on top of the vegetables.
- Turn of the burners on the cheese vegetable side.
- Turn up the heat on one side and clean it with your spatula.
- Grease up the griddle with 2 tbsp of beef tallow.
- Sear of the tomahawk steak on each side until you have a dark brown sizzling and bubbling crust. Make sure your steak makes good contact with the grilling surface using your spatula.
- Slice in your steak and serve with the vegetables and cheese on the side.
