Dry Brining for Maximum Flavor and Tenderness

Dry brining is a technique where you season the meat with kosher salt and allow it to rest, uncovered, for several hours or overnight in the refrigerator. This method helps to enhance the natural flavor of the steak, tenderize it, and improve its texture. The salt draws moisture out of the meat, which is then reabsorbed, along with the seasoning, resulting in a perfectly seasoned steak with a deeper flavor.

For the best results, dry brine your Tomahawk steaks for at least 4 hours, but ideally 24-48 hours. If you’re in a rush, resting the steaks at room temperature for 1-2 hours will still allow some of the benefits of the dry brining process. The kosher salt helps to break down the muscle fibers, ensuring a tender, juicy steak after cooking.

The Cajun Compound Butter: Adding Bold Flavor

Cajun compound butter is the perfect finishing touch for your Tomahawk steaks. This butter, made with a blend of aromatic herbs and spices, adds richness and a subtle heat that pairs beautifully with the natural flavor of the steak. The lemon zest brings a touch of brightness, while the parsley, oregano, and thyme provide freshness. The paprika, garlic powder, onion powder, and cayenne pepper give the butter its signature Cajun kick, adding layers of flavor and a bit of heat.

To prepare the compound butter, simply mix the softened butter with the herbs and spices. Roll the mixture into a log using plastic wrap and refrigerate it until firm. This step can be done ahead of time, allowing the flavors to meld together, so you can focus on cooking the steak when you’re ready to serve.

The Grill: Reverse Searing for Perfect Doneness

Reverse searing is a method that involves cooking the steak slowly over indirect heat and then finishing it off with a quick sear over direct heat. This technique ensures that the steak is cooked evenly from edge to edge, with a beautiful, golden-brown crust on the outside and a tender, juicy interior.

To reverse sear the Tomahawk steaks on the grill, first prepare your grill with two heat zones: one side should be medium-high for direct heat, while the other side should be unlit for indirect heat. You’ll want the internal temperature of your grill to be around 375°F.

Place the steaks on the indirect heat side of the grill, with the bone side facing the heat. This allows the steaks to cook slowly and evenly. Flip the steaks once around the 90°F mark to ensure even cooking. Depending on the thickness of your steaks (2 ½ inches is ideal), this process should take about 10-15 minutes per side to reach an internal temperature of 115°F for medium-rare.

Searing for the Perfect Crust

Once the steaks have reached the desired internal temperature (115°F for medium-rare), it’s time to sear them on the direct heat side of the grill. The high heat will create a beautiful, crispy crust, locking in the juices and enhancing the overall flavor of the steak. Sear the steaks for 1-2 minutes on each side, flipping them every minute to prevent burning and ensure even searing. You’re looking for a deep, golden-brown crust that adds a delicious smoky flavor to the steak.

Resting the Steak and Adding the Cajun Butter

After searing, it’s important to let the steaks rest on a cutting board for about 10 minutes. This allows the juices to redistribute, keeping the steak juicy and tender. While the steak rests, top it with rounds of the Cajun compound butter, allowing it to melt over the hot steak, creating a rich and flavorful sauce.

Serving Tomahawk Steak

Once the steaks have rested and the butter has melted, slice the Tomahawk steak against the grain into ½ to ¾-inch thick pieces. The tender meat, combined with the spicy and rich butter, makes every bite a decadent treat. Serve with extra Cajun butter on the side for those who like their steak extra flavorful.

This steak is perfect for a special meal or when you want to indulge in a premium, restaurant-quality dish at home. Pair it with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad to complete the meal. A glass of red wine, such as a bold Cabernet Sauvignon, pairs wonderfully with the richness of the steak.

Conclusion: A Showstopper Meal

Tomahawk Steak with Cajun Compound Butter is an indulgent, flavorful dish that takes the classic steak to the next level. The dry brining, reverse searing, and finishing with a rich, spicy Cajun butter make this steak a showstopper at any meal. Whether you’re grilling it for a special occasion or simply treating yourself to a premium steak dinner, this recipe guarantees a meal that is both satisfying and full of bold, smoky flavors. Enjoy this decadent steak with your favorite sides and a glass of wine, and you’ll have a meal that’s truly unforgettable.