Perfecto Tomahawk Steak a la Parrilla con Carbón

Instructions

1. Bring the steak to room temperature

   Remove the tomahawk steak from the fridge at least 1 hour before cooking. Letting it come to room temperature ensures even cooking throughout the thick cut.

2. Season generously

   Rub the steak with olive oil, then coat both sides with garlic powder, onion powder, smoked paprika, and a generous amount of salt and pepper. Press the seasoning into the meat for better flavor infusion.

3. Preheat and prepare the grill

   Light your charcoal grill and set it up for two-zone cooking — hot coals on one side for searing, and the other side with no direct heat for indirect cooking. Let the grill heat up fully until the grates are hot and ready.

4. Sear the steak over direct heat

   5min

   Place the steak over the hot coals and sear for 2-3 minutes per side to create a crust. Rotate 90° halfway through each side for professional grill marks.

5. Finish cooking over indirect heat

   20min

   Move the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches 52–54°C (125–130°F) for medium-rare. Use a meat thermometer for accuracy.

6. Rest the steak

   15min

   Remove the steak from the grill and place it on a cutting board. Tent with foil and let it rest for 10–15 minutes to allow the juices to redistribute evenly.

7. Slice and serve

   Slice the steak against the grain and serve with a pat of butter, rosemary, and thyme for added aroma. Perfect with grilled vegetables or a fresh salad.