How to Grill a Tomahawk in a Cast Iron Pan
Recipe type: Entree
Cuisine: Steak
Prep time: 
Cook time: 
Total time: 
A tomahawk steak reverse seared and finished in a cast iron pan with butter, garlic, shallots and herbs.
  • 1 tomahawk beef steak (preferably choice or prime grade and approximately 3 lbs)
  • ½ cup kosher salt
  • ½ cup coarse ground black pepper
  • ¼ cup granulated garlic
  • ½ cup oil-divided (I used olive but prefer grape seed or avocado for high heat)
  • ½ lb butter (two sticks)
  • ½ cup finely sliced shallots
  • 3 whole cloves of garlic
  • 6-8 sprigs of fresh thyme (sub rosemary if you prefer)
  • 1 chunk of favorite smoke wood (I used post oak)
  1. Season the steak liberally with salt, pepper and garlic, being sure to hit the top, bottom and the sides
  2. Set up the grill for indirect or two zone grilling which means coals on one side and nothing on the other, or coals at the bottom and a plate setter in the middle in the case of a kamado grill
  3. Toss in a chunk of hardwood for smoke flavor (oak and pecan work beautifully here)
  4. Smoke the steak on the cool side until it reaches 110F
  5. Stoke up the fire and place the cast iron skillet over the heat and pour in the oil
  6. When the oil is piping hot, sear the steak on both sides and then drop in the butter, garlic, shallots, and herbs
  7. Spoon the butter mixture over the steak over and over, basting it in flavor
  8. Flip the steak over and repeat on the other side
  9. When the steak reaches 125-130 (rare), remove from the heat to let it rest. If you like your steak a little more well done, continue to baste until it is where you like it
  10. Let the steak rest on a cutting board for 5-10 minutes
  11. Slice and serve
Recipe by GrillinFools at