METROBILLY Tomahawk Steak

Now that Spring has officially arrived and the days are becoming longer, brighter, and warmer I find myself standing in front of the meat counter at Wholefoods and Richard’s Meat Market scanning the wares with glazed eyes while licking my chops. I love steak, especially this time of year as the singular smell of heat kissed red meat whirls from my grill through my patio, backyard, and neighborhood.

Tomahawk steak is one of my favorites; yes, it seems a little salacious due to it’s nearly obscene size, but trust in knowing that I can devise a way to responsibly enjoy this sexy cut of bone in beef. The “tomahawk” is actually a rib eye steak, weighing in somewhere between 30 and 45 ounces, and typically, each cut is nearly 2 inches thick and includes a long bone or handle giving the steak it’s not so woke name. Perhaps it’s greatest virtue is it’s size, which is perfect for feeding 2 to 4 people when hosting a small dinner party at home.

Our easy version uses cast iron over a high heat grill, ending with a baste of roasted garlic, rosemary, and brown butter; and when timed just right, the grilled asparagus and vine ripe tomatoes come together all at once for an equally impressive and delicious outdoor dinner. We especially love the Sassafras Cabernet Sauvignon as the ideal accompaniment with our METROBILLY TOMAHAWK STEAK.

CAST IRON TOMAHAWK STEAK

SERVES 2 TO 4 | PREP: 10 MINUTES | COOK: 45 MINUTES

INGREDIENTS

1 tomahawk rib-eye steak, about 1 3/4 inches thick

Kosher salt, to taste

Mixed peppercorns, to taste

1 small head garlic

2 tablespoons oil, plus more for drizzling (canola or grapeseed)

4 tablespoons (1/2 stick) unsalted butter

4 large sprigs fresh rosemary

1 bunch fresh asparagus

1 red onion, quartered

1 cluster of vine ripe cherry tomatoes

3 tablespoons olive oil

TECHNIQUE

Pre-heat charcoal or gas grill to medium high heat. Pat the tomahawk steak dry with paper towels, then season liberally with kosher salt and mixed peppercorns. Let the steak come to room temperature.

While the steak is resting, prepare the garlic. Trim off the top 1/4 inch of the bulb. Drizzle with olive oil and add a pinch of salt, then wrap in a foil and on the grill for 30 minutes, or until the cloves are soft.

In a large cast iron skillet, heat the 2 tablespoons of oil over medium-high heat until it's just starting to smoke. Lay the tomahawk steak into the skillet and sear for 5 minutes without touching it, then flip and sear the reverse side for another seven minutes. Flip once more, then close the lid and check to flip the steak every 5 minutes until an internal temperature of 125 degrees is reached.

Remove the steak, place on a platter, cover with foil and allow to rest for ten minutes. During the resting period, cover the tomatoes, onion quarters, and asparagus with olive oil and salt, then grill until slightly charred.

While vegetables are grilling and steak is resting, add butter to the cast iron skillet on the grill, once completely melted squeeze roasted garlic cloves to the skillet, then finish with the fresh rosemary. Allow to cook until butter is slightly browned, about 2 to 3 minutes. Place the steak back into the skillet then baste with the browned butter until completely covered. Remove from heat. Slice from the bone, against the grain and serve nestled against the grilled vegetables.