Jul 14 2026
Restaurants›Mowry and Cotton›Grilled Tomahawk Recipe

Grilled Tomahawk Recipe

Inspired by Mowry and Cotton
Time1h 30m
Serves2

Served with smoked squash, red currant jam, charred beet tops, and pickled pepita.

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Ingredients

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Meat

Vegetables

Fruits

Nuts/Seeds

Condiments

Method

Preparation of Ingredients

  1. 1

    Prepare the Squash

    Cut the butternut squash in half, remove the seeds, and brush with olive oil. Season with salt and pepper. Place on a grill or in an oven at 400°F (200°C) for about 30-40 minutes until tender and slightly charred.

  2. 2

    Pickle the Pepitas

    In a small saucepan, combine apple cider vinegar, honey, and pumpkin seeds. Bring to a simmer and cook for 5 minutes. Remove from heat and let cool.

  3. 3

    Prepare the Beet Tops

    Wash and dry the beet tops. Toss with olive oil, salt, and pepper. Grill or sauté for about 5-7 minutes until wilted and charred slightly.

  4. 4

    Make the Red Currant Jam

    In a small pot, combine red currants with a bit of honey and cook over medium heat for about 10 minutes until they break down and form a jam-like consistency. Set aside.

Cooking the Tomahawk Steak

  1. 5

    Grill the Tomahawk

    Preheat the grill to high heat. Season the tomahawk steak with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Let rest for 10 minutes before slicing.

Plating

  1. 6

    Serve

    Slice the tomahawk steak and plate with the smoked squash, charred beet tops, a dollop of red currant jam, and topped with the pickled pepitas.

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