BOARD SAUCE TOMAHAWK STEAK
This recipe for a reverse-seared Tomahawk steak features a low and slow smoke on a Z Grills Multitasker 7052B at 165°F, using cherry pellets for a subtle, smoky flavor. After reaching an internal temperature of 95 to 105°F, the steak is then seared at a blistering 500°F to achieve a perfectly crusty exterior. Complementing the steak is a homemade board sauce made with roasted garlic, thyme, black pepper, and blue cheese, melted together in butter. The entire cooking process takes about 1 hour and 20 minutes, with a prep time for the board sauce of about 20 minutes. The ingredients and preparation cost around $60, making this a luxurious meal ideal for impressing guests or enjoying a special dinner at home.
Equipment
- 1 Z Grills Multitasker 7052B
- 1 Z Grills cherry pellets
- 1 Oven
Ingredients
Roasting the garlic
- Olive oil
Board Sauce
- 1 Garlic Bulb (roasted off)
- 1 Stick butter
- 1/2 tablespoon Thyme
- 1/2 teaspoon Red pepper flack
- 1 teaspoon Black pepper
- 1/8 cup Blue cheese
Season the steak
- Black pepper and salt
Instructions
Roasting the garlic
- Set your oven temperature to 350f.
- Cut off the tops of the garlic bulbs
- and add to foil with a little bit of olive oil
- Roast 350f for 30 minutes, remove, and carefully squeeze out the pulp. (The contents are hot.)
Making the Board Sauce
- Melt 1 stick of butter
- Add in garlic pulp and mix well
- Add in thyme, pepper, and blue cheese and simmer on low mixing well
- Let rest to harden
Steak
- Season the steak with black pepper and salt
- Set your z grill to 165f or the smoke setting
- Smoke your tomahawk till an internal temperature of of 95 to 105f is reached
- Remove the steak and set the temperature to its highest setting.
- Add back in the tomahawk and cook for 3 minutes, after 3 minutes quarter turn it and cook for 2 minutes more.
- After a total of 5 minutes flip and cook till your desired doneness is reached.
- In this case 130f for Med Rare.
Notes
