Big Poppa’s Chairman Reserve Tomahawk SteakPosted on Friday, March 17th, 2023 |
Indulge in the ultimate carnivorous feast with this Chairman’s Reserve Tomahawk Steak recipe. This impressive cut of beef, known for its signature long bone, marbling, and tenderness, is seared to perfection and finished with a mouthwatering Chimichurri marinade and Big Poppa’s Double Secret Seasoning for an unforgettable experience. Whether you’re hosting a special occasion or simply craving a decadent meal, this recipe is sure to satisfy even the most discerning steak lovers.
Course: Main Course Cuisine: American Prep Time: 40 min Cook Time: 2 hrs Servings: 14
1 Tomahawk Rack
Frugoni’s Chimichurri Original Rub
Big Poppa’s Double Secret Seasoning
6 Tbsp Olive oil (or oil of choice)
5 Tbsp Red Wine Vinegar
Set your grill to 225 degrees
Start by making your Chimichurri marinade (for each part of Chimichurri use equal parts of Red Wine Vinegar and 2 parts of olive oil) For the amount of meat Big Poppa used required 5 Tbsp of Frugoni’s Chimichurri Rub, 5 Tbsp of Red Wine Vinegar, then put in the fridge for about 15 min to allow the herbs in the rub to expand; then add 6 Tbsp of Olive Oil
Trim the excess fat from the tomahawk and rub it down with the Chimichurri marinade
After rubbing the Chimichurri marinade, coat your tomahawk liberally with Big Poppa’s Double Secret Steak Seasoning and let it rest for about 10-20min so the meat sweats and the salts dissolve into the meat
Place your tomahawk steak on your preheated grill for about 1-1/2 hrs and then flip it and let it cook until internal temp reaches 125
Pull tomahawk steak out of the grill and let it rest for about an hr
Slice and Enjoy!
