The Tomahawk steak with Scotch salt is a culinary masterpiece that will impress even the most discerning meat connoisseur. By following these simple steps, you can cook a steak that is juicy, flavorful, and sure to leave a lasting impression on your guests. So, fire up the grill, grab a bottle of Scotch salt, and get ready to indulge in steak perfection!
While the prep time sounds daunting, it isn’t really. The day before, you want to make the Scotch Salt. It needs to dry overnight.
- 1 cup (250mL) scotch whisky
- 1 - 1½ cups (273g - 348g) coarse sea salt
- 1 tomahawk steak
- 2 large Yukon gold potatoes
- 2 tbsp. (28g) butter
- 2 tbsp. (30mL) oil
- Scotch salt, black pepper, and garlic powder to taste
- If you already have Scotch Salt in the pantry, please ignore this step.
- Start by making the Scotch Salt the day before. In a saucepan, bring 1 cup (250 ml) of scotch whisky to a simmer. Reduce it slowly until it becomes a syrup - due to the alcohol content, this may not happen at all, reduce until around 1 to 2 tbsp (>30 ml). This can take up to 15 minutes or more, but don’t rush it.
- Pour 1 cup (273 g) of salt into the reduced scotch and mix. If all of the liquid hasn’t been absorbed by the salt, add up to half a cup more.
- Spread the salt out on a baking sheet lined with parchment. Toss and separate the grains every once in a while, to help prevent clumping. You can break up clumps gently if they do form. If you have a portable fan, you can speed drying.
- 45 minutes to 12 hours ahead of cooking, season the tomahawk steak with the scotch salt and black pepper to taste. Place the steak onto a rack over a baking tray and place it in the fridge to dry.
- When you are ready to cook, peel and cut the potatoes lengthwise so that they are “French fry” shaped only super thick – about ½ an inch (1.27 cm) on each side. Place them into a pot and boil them until they are just undercooked, about 7 minutes. Drain the potatoes and leave them in the pot. Immediately move to the next step.
- Preheat the barbecue to between 250°F (121°C) and 300°F (149°C), preparing for indirect grilling by lighting the two outside burners.
- Line a baking sheet with foil and brush the foil with 2 tbsp. (30 ml) of oil. Gently toss the potatoes in the pot with 2 tbsp. (30 ml) of melted butter, salt, pepper and garlic powder. Arrange the potatoes on the prepared baking sheet and place that onto the barbecue over one of the lit burners.
- Insert the probe of the Napoleon Wireless Digital Barbecue Thermometer into the center of the meat. Set the doneness level on the thermometer to around ten degrees less than your final desired doneness level. Medium rare is around 130°F (54°C) so set the thermometer for 120°F (49°C).
- Gently cook the steak until it is nearly cooked. While the steak is cooking, check the potatoes every once in a while, flipping them to ensure they are crisped on every side.
- Once the tomahawk steak is nearly cooked, remove it from the heat and allow it to rest while you preheat the infrared sear station side burner to high for at least 5 to 10 minutes while the steak rests. If you don’t have a sear station, Preheat one of the lit burners on the main grill to high for at least 5 to 10 minutes while the steak rests.
- Sear the tomahawk steak over direct high heat until grill marks form. For perfect hash marks, sear for 1 minute, turn the steak 90° and continue searing for another minute. Flip and repeat.
- Slice the meat away from the bone and then slice across the grain. Serve with a pile of steak cut fries and seasonal veggies or a salad. Finish with a sprinkle of Scotch Salt.