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- 1 Tomahawk steak (about 2-2.5 pounds) - 2 tablespoons olive oil - 1 tablespoon coarse sea salt - 1 tablespoon black pepper - 1 tablespoon garlic powder - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped

How to Make a Tomahawk Steak Board

Elevate your dining experience with a stunning Tomahawk steak board that will wow your family and friends! This guide walks you through the simple steps to create a delicious meal that’s both visually appealing and mouthwatering. Learn the best grilling techniques, discover perfect flavor combinations, and get tips for an eye-catching presentation. Click through for the full recipe and start impressing everyone with your culinary skills today!
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Ingredients
  

1 Tomahawk steak (about 2-2.5 pounds)

2 tablespoons olive oil

1 tablespoon coarse sea salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 lemon, sliced (for garnish)

1 bunch asparagus, trimmed

2 cups assorted cherry tomatoes

1 cup baby potatoes, halved

Fresh herbs (e.g., parsley or microgreens) for garnish

Instructions
 

Prepare the Steak: Remove the Tomahawk steak from the refrigerator and let it rest at room temperature for about 30-45 minutes before cooking. This allows for more even cooking.

    Season: Drizzle the olive oil over the steak, rubbing it evenly across the surface. Generously season both sides with coarse sea salt, black pepper, garlic powder, rosemary, and thyme, ensuring to rub it into the meat well.

      Preheat the Grill: Prepare your grill and heat it to high (about 450-500°F or 232-260°C).

        Cook the Steak: Once the grill is hot, place the steak on it and sear for about 4-5 minutes on one side. Rotate the steak (don’t flip) to create crosshatch grill marks and cook for an additional 4 minutes.

          Flip the Steak: After searing one side, carefully flip the steak using tongs. Cook for another 4 minutes for medium-rare, adjusting time as needed based on your preferred doneness.

            Check Temperature: Use a meat thermometer to ensure it reaches the desired temperature (130°F for medium-rare). Remove from grill and let rest for 10-15 minutes to allow juices to redistribute.

              Grill the Sides: While the steak rests, toss the asparagus and baby potatoes with a bit of olive oil, salt, and pepper. Grill the asparagus for about 3-4 minutes until tender and the potatoes for about 15 minutes, flipping occasionally until golden.

                Prepare the Board: On a large wooden or marble board, place the rested Tomahawk steak in the center. Surround it with grilled asparagus, halved baby potatoes, and assorted cherry tomatoes.

                  Garnish: Add lemon slices around the board and sprinkle fresh herbs on top for an earthy finish.

                    Serve: Slice the steak into individual portions, or serve it whole for your guests to carve at the table. Enjoy!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                        - Presentation Tips: Arrange the steak in the center of the board with the colorful sides beautifully arranged around it. Garnish with extra herbs for an elegant touch. Consider serving with dipping sauces on the side, such as chimichurri or a garlic aioli, in small bowls placed on the board.