Reverse Seared Tomahawk Steak With Garlic Butter Mushrooms and Grilled Asparagus
A perfect medium-rare tomahawk steak served with roasted white button mushrooms and char-grilled asparagus.
Servings 4
Calories 646kcal
Ingredients
- 30 oz Angus tomahawk steak 2" thick
- 1 tbsp olive oil
SPG Seasoning:
- 1 tbsp kosher salt
- 1 tbsp black pepper freshly ground
- 1 tbsp granulated garlic
Garlic Butter Mushrooms:
- 16 oz white button mushrooms
- 2 tbsp butter melted
- 2 cloves garlic minced
- 2 tsp fresh thyme chopped
- 1 tsp balsamic vinegar
- Kosher salt and coarsely ground black pepper to taste
Char Grilled Asparagus:
- 2 bunches asparagus
- 2 tsp olive oil
- Kosher salt and coarsely ground black pepper to taste
Instructions
- Make SPG seasoning with equal parts of salt flakes, course ground black pepper and garlic granules.
- Lightly oil steak and cover with SPG seasoning.
- Set up BBQ for dual zone cooking, for reverse searing method by lighting up half of a chimney starter of fuel. Once fully alight, place in a charcoal basket and add a couple of chunks of unlit lump to just keep the heat going steady. Allow the grill to warm up for 5 to 10 minutes.
- (Optional) If using Grill Grates, place them upside down over lit fuel to warm up for the searing part of the cook.
- Place steak on cooler side of BBQ and cook at a temp of 200°F to 250°F, add some smoking wood to add another depth of flavour, I used cherry.
- While the steak is cooking, prep some mushrooms by placing them in a baking dish along with melted butter, minced garlic, freshly chopped thyme, vinegar, and mix thoroughly, season with kosher salt and black pepper.
- Now prep some asparagus, by grabbing either end of each stalk and bending until it snaps. Throw the stalk away and keep the head. Now thread them onto a skewer to make turning them easier.
- When the steaks internal temp reaches 100°F, light up another ¾ of charcoal and place mushrooms in the BBQ on the cooler zone.
- Once the steak hits 115°F, take it off the heat to rest it and put some butter on it and cover with foil. Add extra fuel to get the temp of 600°F plus ready for the searing of the steak.
- Use this extra heat to grill the asparagus on the grill grates, 3 to 4 minutes per side is ample.
- Once the asparagus is charred up, take it off the skewer and drizzle with olive oil and a good pinch of kosher salt and black pepper and place on the cooler zone of the BBQ to keep warm.
- Start searing the steak. Keep flipping the steak after each minute and monitor the internal temp with an instant read thermometer. Aim for 130°F internally for a perfect medium rare steak.
- Once the steak is ready, remove all from heat and serve immediately with the mushrooms and asparagus.
Video
Nutrition
Calories: 646kcal | Carbohydrates: 14g | Protein: 52g | Fat: 43g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1919mg | Potassium: 1396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 10mg