Grilled Tomahawk Steak For Two Recipe

Prepare steak

Remove the tomahawk from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat dry thoroughly with paper towels. Rub the steak all over with 1 tablespoon neutral oil, then season generously with the 2 tbs coarse kosher salt and 1 tsp freshly ground black pepper, pressing the salt into the meat.

Soak and prepare salt plank

If your Himalayan salt plank requires soaking, submerge it in water for 1–2 hours ahead of time and pat dry. Preheat grill for a two-zone setup: high direct heat (one side) and medium/indirect heat (other side). Place the salt plank on the grill over indirect heat first for 10 minutes to warm and stabilize; this also reduces the chance of cracking when moving to direct heat.

Sear on the plank

Move the plank to the hot direct-heat side of the grill. Place the seasoned tomahawk on the hot plank. Sear 2–3 minutes per side to develop a deep crust, using tongs to rotate and sear the bone edge as well. Watch closely to avoid flare-ups; lower the lid briefly if flames get high.

Finish to temperature

After searing, move the plank (and steak) to the indirect side of the grill to finish cooking. Insert an instant-read thermometer into the thickest part of the meat (away from the bone). Target temperatures: 120–122°F for rare, 128–132°F for medium-rare. For two diners, medium-rare is recommended (128–132°F). Expected finishing time on indirect heat: 10–20 minutes depending on thickness. Baste during the last 3–5 minutes with melted butter and add rosemary sprigs and crushed garlic to the butter for aromatics; spoon butter over the steak as it approaches target temperature.

Rest and slice

Remove steak from the plank when internal temp is 2–3°F below target (carryover will increase it slightly). Tent loosely with foil and rest 10–15 minutes. While resting, keep herb butter in the pan to drizzle if desired. When resting is complete, slice tomahawk off the bone (reserve bone for presentation if desired) and slice meat against the grain into 1/2-inch slices. Serve on the warmed Himalayan salt plank for presentation and a subtle seasoning finish.

Prep and bake potatoes: Preheat oven to 400°F (200°C). Scrub potatoes and dry. Rub with a little oil and a pinch of salt. Bake directly on the oven rack or on a baking sheet for 45–60 minutes, until fork-tender.

Scoop & mash: When potatoes are cool enough to handle (but still warm), cut each in half lengthwise. Scoop out flesh into a bowl, leaving a thin shell to hold shape. Add 3 tbs cream, 2 tbs butter, 2 tbs sour cream, 1 cup grated cheddar, 2 tbs chopped chives, 1 tsp salt, and 1/2 tsp black pepper. Mash until smooth and creamy; taste and adjust seasoning.

Second bake: Pile the potato mixture back into the shells, mounding slightly. Place on a baking sheet and bake at 400°F for 12–15 minutes until heated through and cheese is melted and edges are lightly golden. Optionally, broil 1–2 minutes to brown the tops—watch carefully to prevent burning. Keep warm until serving.

Prep vegetables: Toss sliced onion rounds and long hot chilies with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper so they are evenly coated.

Grill: While steak is searing/finishing, place onion rounds and whole chilies on the grill grates over direct medium-high heat. Grill onions 3–4 minutes per side until nicely charred and softened; grill chilies, turning occasionally, about 6–8 minutes total until blistered and slightly charred. For very large or thick onion layers, grill on indirect for a few additional minutes until tender.

Finish: Remove chilies and onions from the grill. Optionally slice the grilled chilies lengthwise to reveal char and seeds; keep whole if you prefer. Arrange alongside the sliced steak and twice-baked potatoes on the salt plank for serving.

Make chimichurri: In a bowl combine 3/4 cup finely chopped parsley, 2 tbs chopped oregano, 3 minced garlic cloves, 2 tbs red wine vinegar, 4 tbs extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir thoroughly and let rest at room temperature for at least 15 minutes to allow flavors to meld. Taste and adjust acidity or salt as needed.

Serve: Spoon chimichurri over sliced steak or offer it alongside as a dipping sauce. The fresh herb sauce pairs with the smoky, salty plank-grilled tomahawk and grilled vegetables.