My hubby and I make a good kitchen team. Mostly because I love to cook and he’ll do the dishes. But when it comes to BBQ, the hubs knows his way around the grill.
We did our bi-weekly Costco run today. We try to do our Costco runs no more frequent than every other week because 1) when we go, we spend a lot of money and 2) no one wants to go to Costco every weekend.
About a month ago, we visited the Costco in Guelph and found a Tomahawk Steak in the meat aisle. We bought it and grilled it using a similar technique found on HowToBBQRight’s YouTube channel. It was delish!
For those who don’t know, the Tomahawk Steak is a bone-in ribeye cut of beef according to Gentlemint, with the bone “frenched”, similar to what you would find in a rack of pork or lamb. It looks like a double-cut chop of beef to me.
On this last trip to Costco at our more local store, we were happy to see the Tomahawk Steak there. And I’m pleased to share our version of the grilled steak.
The steak we bought was a 1.095 kg cut (or 2.41 lbs according to Google).
We don’t have a charcoal grill or a smoker. We used our natural gas barbecue. It was preheated to 700F. We also did not grease the grill because searing at this temperature will prevent the meat from sticking.
We didn’t use the AP rub that Pitmaster Malcom Reed used, but concocted one that I thought would season the beef nicely. My rub contained garlic powder, onion powder, black pepper, and paprika. After letting the beef come to room temperature, we rubbed this all over the meaty part of the beef and let it rest for 30 minutes. After 30 minutes, we rubbed some Keg steak spice and put it on the grill.
We followed the same searing technique Malcolm used: sear over high heat on one side for 2.5 minutes, then turned 90 degrees and seared for another 2.5 minutes; flipped meat, then seared for 2.5 minutes, turned 90 degrees, and seared for another 2.5 minutes.
After searing, hubs turned off one half of the grill, placed the steak on the upper rack with a drip pan with a stick of butter, dried rosemary and thyme, and chopped garlic underneath. While the steak was grilling, we put parboiled mini potatoes in the drip pan to finish cooking.
When the steak came to an internal temp of 125F, hubs took it off the grill and let it rest for 10 minutes. The potatoes came out of the drip pan an onto the grill to char and crisp up.
After resting, we sliced the steak. First, we sliced the bone off, then sliced the meaty part of the steak. The steak was served with crispy grilled potatoes and grilled zucchini.