The Perfect Grilled Tomahawk Steak!!! (Simple Gourmet/ Keto & Low Carb)

This is the Absolute BEST & Easiest method
for grilling the BEST steak you will ever eat!

Ingredients:

1 (3 pound) tomahawk steak (3 to 4 inches thick)

2 tablespoons coarse ground salt

2 tablespoons salted butter*

2 teaspoons freshly ground black pepper

Method:

Two hours before grilling, remove the steak from the refrigerator and place on a wire rack over a baking sheet with sides. Sprinklr the salt on all sides of the steak and gently rub on the meat. Allow to sit, at room temperature, for two hours.

Preheat your grill for two zone cooking. One side of the grill should be running on high, direct heat and th other side on no heat. (The temperature should be about 275*.) If using a charcoal grill, arrange the coals on one side of the barbecue.

Place the tomahawk on the indirect, low heat side of the grill or the side not over the hot coals. Close the lid and cook for 20 to 30 minutes and then turn over and continue to cook over indirect heat for an additional 20 to 30 minutes or until a meat thermometor measures 120* or "rare". (The amount of time will depend upon how thick your steak is.)**

Next, move the tomahawk over the coals or direct heat side of the grill. Allow to sear for 3 to 5 minutes on each side of the steak with the lid open. (In order to prevent blackening, turn the tomahawk so that the meat is over the direct heat, but the long bone handle is not. 

Return the steak to the wire rack over the baking sheet to rest. Top with the two tablespoons of butter and fresh ground black pepper. Before slicing, allow to rest for 10 to 15 minutes.Serves 4.***

*Regular butter works well, but a blue cheese or herbed butter adds a nice touch. Here is a link to a simple recipe: 

https://carriekitchencreations.blogspot.com/2018/08/keto-friendly-blue-cheese-butter.html

**I used a 3 pound (4 inch thick) tomahawk. It was cooked on a simple  Weber Kettle Charcoal Barbecue over the indirect heat for 1 hour. (30 minutes on each side.) After turning, at 30 minutes, a steak thermometor was inserted in the center of the meat. When the thermometer registered "rare" (or 120*) it was removed and the steak was moved directly over the coals. It was seared for 10 minutes (5 minutes on each side). This produced a PERFECT medium rare tomahawk steak. ❤

***This steak was very filling ~ depending on your portion size and on what you are serving with it, baked potatoes, salad, bread, etc, one 3 pound tomahawk easily provides 4 to 5 servings.

Notes:

This was my first attempt at cooking this huge piece of meat and it definitely exceeded any expectations ~ my husband and I both agreed that it was the BEST beef we had ever eaten in our entire lives!

I had heard of and seen tomahawk steaks at the market, but had no plans to purchase one until I found one on sale for half price. (Regularly $53.18 marked down to $28.01) For that price, I decided to surprise my husband. (Even though he did the work of manning the barbecue, he thanked me after dinner.) This cut of meat was so amazingly exceptional, that in the future, I hope to find another tomahawk discounted. (I necer pay full price.)

Nutritional info for 1 serving (1/4 of steak), approximately: 288.5 calories ~ 10.5 grams fat ~ .5 grams carbs ~ .5 grams fiber ~ 0 net carbs ~ 23 grams protein

For a low carb meal, I added a simple salad
of sliced avocados, roma tomatoes, white
onions and mini red & orange bell peppers.
(I dressed the salad with lime juice, salt & pepper.)