Name: Tomahawk Steaks with Red Wine Reduction
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 tomahawk steaks ((1 1/2-inch-thick)); 1 tablespoon kosher salt flakes; 1/2 tablespoon fresh cracked black pepper; 2 tablespoons butter; 2/3 cup red wine; 2/3 cup beef stock; 6 tablespoons butter

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.

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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

Dean Schumann

reviews

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 meats, however, don't let the impressive size or prestige overwhelm you, the cooking method is quite simple.

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Preparation 30

Cook 50

Ready in 1 20

Servings Servings

CourseDinner

InfluenceAustralian

DifficultyExperienced

MethodGrill

Similar RecipesSteak

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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

Calories: 486kcalCarbohydrates: 4gProtein: 2gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 121mgSodium: 4011mgPotassium: 287mgFiber: 1gSugar: 1gVitamin A: 1409IUCalcium: 35mgIron: 1mg