Grilling season is here, and that means it’s time to test your skills on one of the most legendary steaks known to man: the Tomahawk Steak!
Known for its signature flavor and unique appearance, the Tomahawk steak is one piece of meat that every grill apprentice and master strives to perfect. To make this task easier, we have partnered with Tussock Jumper Wines to create the perfect Summer Grilling Season experience.
Tomahawk Steak & Grilled Potatoes
Cook time: 120 minutes
- 4 Tomahawk steaks, approximately 2.6 lbs (1.2 kg)
- ½ Tbsp fresh black peppercorn
- Sea salt, or gourmet sea salts for extra flavour
For the potatoes
- 4 russet potatoes
- Sea salt and pepper
- 1 Tbsp chopped chives
- 2 cloves fresh garlic
- 1 ¼ cups (300 g) sour cream
Tomahawk Steak: Two-Stage Preparation:
- Take steak out of fridge 1 hour before preparing.
- Rub 2.6 lbs (1.2 kg) Tomahawk steak with coarsely ground pepper and freshly ground sea salt.
- Start the grill between 225-250°F (107-121°C) (for a charcoal grill, add your choice of wood for extra flavor).
- Steak should reach its internal pull temperature of 100°F (38°C) in about 1 hour.
- Take steak off and preheat grill to high heat.
- Place steak back on grill, searing both sides until internal temperature reaches 125°F (52°C) (for a final medium rare temperature of 130°F [54°C])
- Allow to rest for 5 minutes before slicing and serving.
- Mix 1 ¼ cups (300 g) sour cream with 1 Tbsp chopped chives and 2 cloves garlic.
- Wash and dry 4 medium-sized russet potatoes, then season with salt and pepper. Wrap in aluminum foil on grill approximately 20-30 minutes, or until well done.
- Potatoes can also be prepared in the oven at 425F for about 15 to 20 minutes.
- Slice potatoes open and spoon sour cream-herb mixture on top.
Steak and Wine Pairing
To fully complement this fine meal, we recommend pairing these big, juicy steaks with a hearty red wine, like Tussock Jumper’s Zinfandel from Lodi, California. It’s medium body and firm tannins, along with flavors of dark red berries, black currants, and spice will pair well with beef, with the acid complementing both the earthiness and fats present in the meat.