Tomahawk Steaks with Red Wine Reduction

Two fully cooked tomahawk steaks resting on a plastic chopping board after grilling.
This recipe is provided by Dipper's Backyard BBQ Wars

Tomahawk steaks are seen as being not for the faint of heart. Like many types of meat, however, don’t let the impressive size or prestige overwhelm you. The cooking method is quite simple.

The tomahawk steak is cooked using the reverse sear method. This means they are first cooked slowly with the focus on getting the perfect internal temperature. The second cooking stage is about giving it a hot and quick sear to form the flavorful crust.

To round out the recipe there are instructions for a red wine reduction sauce. It provides the perfect balance of savory, sweet, acid, and fat. The reduction can be served as a drizzle over the steak or on the side to be added at the eater’s discretion.

Swipe to see all photos
Two tomahawk steaks on a cool grill to start cooking.
The first stage of cooking is to slowly bring the internal temperature of the steak to just below your desired finished temperature.
The bone being cut away from the meat of the cooked tomahawk steak.
A typical tomahawk steak is too big for a single serving, so cut away from the bone and slice to decoratively serve.
Two fully cooked tomahawk steaks resting on a plastic chopping board after grilling.
Resting the steak at each step of the cooking process is important for fluid distribution.

Tomahawk Steaks with Red Wine Reduction Recipe

0
reviews
This recipe is provided by Dipper’s Backyard BBQ Wars.
Two fully cooked tomahawk steaks resting on a plastic chopping board after grilling.
Tomahawk steaks are seen as being not for the faint of heart. Like many types of meats, however, don't let the impressive size or prestige overwhelm you, the cooking method is quite simple.
Preparation 30 minutes
Cook 50 minutes
Ready in 1 hour 20 minutes
Servings 2 Servings
CourseDinner
InfluenceAustralian
DifficultyExperienced
MethodGrill
Similar Recipes

Ingredients

Tomahawk Steak

  • 2 tomahawk steaks (1 1/2-inch-thick)
  • 1 tablespoon kosher salt flakes
  • 1/2 tablespoon fresh cracked black pepper
  • 2 tablespoons butter

Red Wine Reduction

  • 2/3 cup red wine
  • 2/3 cup beef stock
  • 6 tablespoons butter

Equipment

  • grill
  • hickory wood
  • foil
  • skillet

Directions

Tomahawk Steak – Slow Cook

  • Trim the steaks to remove any sinew or excess fat.
  • Season the tomahawk steaks with salt and pepper. Let rest to reach room temperature.
  • Prepare a smoker or grill to 250 degrees F (120 degrees C). Add the hickory wood.
  • Cook the steaks until the desired internal temperature is reached, about 45 minutes. Remove from the grill and place a tablespoon of butter on each steak. Tent loosely with foil and let rest for 10 minutes.

Red Wine Reduction

  • In a skillet, bring the red wine to a boil then reduce the heat to a simmer. Reduce the liquid by three-quarters.
  • Add the beef stock to the reduced red wine then return to a boil. Reduce the heat to a simmer and reduce the sauce again to the desired consistency.
  • Just before serving, whisk in the butter and season with salt and pepper.

Tomahawk Steak – Hot Sear

  • Get the grill hot for searing the steak, about 600 degrees F (315 degrees C). Sear directly over the heat for 1 to 2 minutes to achieve a good set of grill marks. Rest again for 5 minutes.
  • Plate the steaks and drizzle the red wine reduction over the top.

Nutritional Information

Sodium: 4011mgCalcium: 35mgVitamin A: 1409IUSugar: 1gFiber: 1gPotassium: 287mgCholesterol: 121mgCalories: 486kcalTrans Fat: 2gMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 29gFat: 46gProtein: 2gCarbohydrates: 4gIron: 1mg

More Tomahawk Recipes

Popular Recipe Ideas

Profile Photo od Dean Schumann, recipe contributor to BushCooking.com

About Dean Schumann

Dean is a Weber Kettle collector making amazing food and sharing his skills with the world through his quickly growing YouTube channel, Scheueys BBQ. He loves trying new things as he perfects the art of barbecue (on Weber’s).

Learn more about Dean Schumann
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.