Tomahawks are the king of all steaks, and made on the Ninja Woodfire Grill they are fabulous! A hint of Woodfire Smoke puts them over the top, and with big beefy flavor in every bite, who can resist?
2tablespoonsMontreal Steak Seasoningor your favorite steak rub
Instructions
Preheat your Ninja Woodfire Grill to high, add 20 minutes to the timer, and hit the Woodfire Smoke button.
Liberally sprinkle your steak with the Montreal Steak Seasoning on both sides.
Add the steak to the grill and grill for 4 minutes, then flip it over and turn down the heat to low.
Cook the steak on low for 8-10 minutes, then flip it and continue cooking until the internal temperature reaches 120-F for medium-rare. The resting time will bring the steak up to 125-130, which is perfect for med-rare.
Rest the steak, uncovered, for 10 minutes, then slice and serve.
Notes
Chef Jenn's Tips
Take the steak out about 10 degrees before your ideal internal temperature. The carryover cooking on this steak was crazy because the steak was so hot.
Give the steak ample time to rest so it retains all its juices. 10 minutes, uncovered, is perfect.
How to slice a tomahawk steak? Cut the meat away from the bone and then slice the meat across the grain in 1/2-inch thick slices.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.