This mouth-watering cut of beef is rich in flavor and tender in texture, and when cooked on a salt stone, it develops a deliciously crispy crust that locks in all the juices and flavors. Whether you're a seasoned grill master or a beginner in the kitchen, this recipe is sure to impress your guests and leave them wanting more. So fire up the grill, gather your ingredients, and get ready to experience a culinary masterpiece like no other with this salt stone grilled tomahawk steak!
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
1 kg / 2.2 lbs tomahawk steak
50 grams / 1.8 oz beef tallow
3 red onions
1 clove of garlic
1 stock fresh thyme
- Take a sharp boning knife and cut along the bone to detach it from the meat. You can keep this bone for soup or give it to your pets.
- Fire up your flat top griddle. I'm letting my Brabura warm up along with the salt stone which sits in the middle of the griddle.
- Slice up 3 red onions. 1 clove of garlic and take the leaves from 3 stocks of thyme.
- Put on some heat resistant gloves and take off the salt stone.
- Melt some beef tallow and place the steak in the center.
- Press the salt stone on top of the steak and let it sear.
- Lower the temperature of the griddle to the lowest position.
- Grill for 4 minutes and flip the steak to sear it on the other side.
- Let the steak rest inside some butcher paper.
- Keep the brown maillard on the griddle in the middle and scoop over some beef tallow on top of it.
- Grill the onions, garlic and thyme in the center with again that hot salt stone on top.
- Plate up the onions and thyme once they are completely caramelized on one side.
- Slice the steaks in strips and add the moisture from the butcher paper to the onions.
- Add the steak and finish with a stock of thyme for decoration. Voila.