Main
Roasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
1 h 30 minServes 2Nutri-Score D€€€
D
1 h 30 min
1 h 30 minRoasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
what you need
Ingredients
tomahawk steak (rested at room temperature)Meat1.2 kg
saltSpices10 g
black pepper (freshly ground)Spices3 g
Parmesan cheese (freshly grated)Dairy50 g
mayoPantry60 g
roasted garlic (whole head, roasted and mashed)Produce1 piece- old style mustardPantry15 g
dried parsleySpices1 g- dried sageSpices1 g
- black pepper (for the crust)Spices1 g
per serving
Nutrition
1,371kcal
- Carbs
- 4 g
- Proteins
- 125 g
- Fat
- 95 g
what you’ll use
Tools
Grill- cast iron skillet
Kitchen thermometer
Mixing bowl
step by step
Method
- Step 1
Temper and season the steak
- Let the tomahawk steak rest at room temperature for at least 30 minutes.
- Season generously with salt and pepper.
- Step 2
Make the Parmesan crust
- Combine the grated Parmesan, mayo, roasted garlic, old style mustard, dried parsley, dried sage and black pepper in a bowl.
- Mix into a thick paste and set aside.
- Step 3
Smoke on indirect heat
- Cook the steak on indirect heat at 250-275F.
- Pull the steak off the grill about 15 degrees before your desired internal temperature (115F for medium rare).
- Step 4
Rest the steak
- Let the steak rest for at least 10 minutes.
- Step 5
Sear the steak
- Crank up the grill temperature and heat a cast iron skillet until very hot.
- Return the steak to the grill over direct heat and sear until perfectly browned.
- If making the Parmesan crusted version, sear only one side.
- Step 6
Add the crust and finish
- Top the seared steak with the Parmesan crust mixture.
- Place the steak on a cast iron plate and broil in the oven until the top is a golden, crusted cheesy crown.
- Step 7
Serve
- Slice the steak and serve hot.