Tomahawk Steak Cooked Over Charcoal with Béarnaise Sauce
Ingredients:
For the Tomahawk Steak:
- 1 tomahawk steak (about 2 inches thick)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Fresh rosemary and thyme sprigs
- Salt and freshly ground black pepper
For the Béarnaise Sauce:
- 2 tablespoons white wine vinegar
- 2 tablespoons white wine
- 1 tablespoon minced shallots
- 2 tablespoons fresh tarragon leaves (divided)
- 3 egg yolks
- 1/2 cup unsalted butter (melted)
- Salt and white pepper to taste
- Lemon juice (optional)
Instructions:
1. Prepare the Grill:
- Light your charcoal grill and let it heat until the coals are white-hot. Set up a two-zone fire by piling the coals on one side of the grill to create a hot direct heat side and a cooler indirect heat side.
2. Prepare the Steak:
- Rub the tomahawk steak with olive oil, then season generously with salt, pepper, and minced garlic.
- Tuck a few sprigs of rosemary and thyme under the steak for added flavor.
3. Sear the Steak:
- Place the steak directly over the hot coals and sear for about 3-4 minutes per side, until a nice crust forms.
4. Finish Cooking Indirectly:
- Move the steak to the cooler side of the grill, cover the grill, and cook until the steak reaches your desired level of cooking. Use a meat thermometer: 120°F for rare, 130°F for medium-rare, or 140°F for medium.
- Once done, remove the steak from the grill and let it rest for 10 minutes.
5. Make the Béarnaise Sauce:
- In a small saucepan, combine the vinegar, white wine, minced shallots, and half the tarragon. Bring to a boil and reduce by half. Strain and set aside to cool slightly.
- In a heatproof bowl, whisk the egg yolks with the vinegar reduction over a pot of simmering water (double boiler) until the mixture thickens.
- Slowly drizzle in the melted butter while continuing to whisk, creating a thick, smooth sauce.
- Stir in the remaining tarragon, season with salt, white pepper, and a touch of lemon juice if desired. Keep the sauce warm.
6. Serve:
- Slice the tomahawk steak and serve it with the Béarnaise sauce on the side. Garnish with extra fresh herbs if desired.
Enjoy your perfectly grilled tomahawk steak with the rich, buttery Béarnaise sauce!
