@bellas.comfort.ki: 🥩🔥 Smoky Grilled Tomahawk Steaks 🦴🧈 Massive, bone-in tomahawk steaks grilled to perfection with a deeply caramelized crust, bold smoky seasoning, and rich, juicy beef flavor. These impressive steaks feature a beautifully charred exterior, tender meat, and a mouthwatering buttery finish that makes every bite unforgettable. Sliced thick and arranged around their signature long bones, these steakhouse-style beauties are perfect for backyard BBQs, special dinners, and serious steak lovers. Every slice delivers smoky, savory goodness with irresistible grilled flavor! 🤤🔥 Half Recipe 2 thick-cut tomahawk steaks (approximately 2–2½ inches thick) 2 tbsp olive oil 2 tbsp coarse kosher salt 1 tbsp freshly cracked black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 3 tbsp unsalted butter 4 garlic cloves, lightly crushed 2 fresh rosemary sprigs 2 fresh thyme sprigs Flaky sea salt for finishing Pat the tomahawk steaks completely dry with paper towels. Trim any loose pieces of fat if necessary, leaving the main fat cap intact. Brush the steaks lightly with olive oil. Combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Generously coat all sides of the steaks with the seasoning, including the edges around the bone. Let the steaks rest for 20–30 minutes before grilling. Preheat a charcoal or gas grill to high heat, creating both a hot direct-heat zone and a cooler indirect-heat zone. Clean and lightly oil the grill grates. Place the steaks over direct heat and sear for approximately 2–4 minutes per side, depending on the heat and thickness, until a deep brown crust and distinct grill marks develop. Sear the edges carefully with tongs to render some of the fat. Move the steaks to indirect heat and close the grill lid. Continue cooking until they approach your preferred doneness, turning as needed for even cooking. Use an instant-read thermometer to monitor the thickest part of the meat without touching the bone. For food safety, cook whole beef steaks to an internal temperature of 145°F and rest for at least 3 minutes. Lower temperatures are commonly used for medium-rare steak, but carry additional food-safety risk. During the final stage, melt the butter with crushed garlic, rosemary, and thyme in a small heatproof pan. Brush the fragrant garlic herb butter over the steaks after removing them from the grill. Transfer the tomahawk steaks to a wooden cutting board and let them rest for 5–10 minutes, or longer for particularly thick cuts. This allows the juices to redistribute before slicing. Using a sharp carving knife, slice the meat away from the long bone, then cut across the grain into thick, juicy pieces. Arrange the slices around the bone on a large serving platter. Finish with flaky sea salt, a little extra garlic herb butter, and fresh rosemary sprigs. Serve immediately while the crust is still beautifully crisp and the meat remains warm and succulent. 🥩🌿 Want the full recipe? Comment "RECIPE" below. 👇 #TomahawkSteak #GrilledSteak #SteakLovers #BeefRecipes #CharcoalGrilling #GarlicButterSteak

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Tuesday 27 October 2026 16:54:52 GMT