Ingredients
Equipment
Method
Dry Brine & Prep
- Generously season the tomahawk steak on all sides with kosher salt. Place it uncovered on a wire rack set over a sheet pan and refrigerate overnight to dry out the surface and season the interior.
- In a small bowl, combine the softened butter, minced garlic, chopped parsley, rosemary, thyme, and black pepper. Mix until fully incorporated and set aside at room temperature.
- Cut each ear of corn lengthwise into 4 long strips, then cut those strips in half crosswise to make 8 mini corn ribs per ear. Toss with olive oil and Cajun seasoning until evenly coated. Set aside.
Preheat the Salt Block
- Place the Himalayan salt block on the grill grates while the coals are still cool and lighting. Let the block come up gradually to 500-550°F over 30 to 45 minutes. Never place a cold block directly over high heat.
Sear the Tomahawk
- Place the tomahawk directly onto the hot salt block. Immediately set a heavy cast iron pan on top of the steak to force full contact with the block. Cook 90 seconds, flip, replace the cast iron, and cook another 90 seconds until a deep golden crust forms.
- Remove the steak and carefully take the salt block off the grill using heat-resistant gloves.
Finish, Butter & Rest
- Move the steak to the indirect side of the grill and add the seasoned corn ribs around it. Close the lid. Cook until the steak reads 122°F internal for medium-rare, and the corn ribs are tender and lightly charred (about 8-10 minutes). In the last 30 seconds, top the steak with the garlic herb butter and let it melt.
- Transfer the steak to a cutting board and rest 10 minutes. Carryover cook pushes internal to 130-135°F for medium-rare. Slice against the grain and serve alongside the corn ribs.
Notes
Dry Brine Overnight: Uncovered fridge dry brine is the single biggest factor in crust depth. The salt pulls moisture to the surface, dissolves into a brine, and then re-absorbs into the muscle, seasoning the steak all the way through and drying the surface for a clean sear.
Heat the Block Slowly: Salt blocks crack under thermal shock. Always start with cool coals and bring the block up gradually. Never put a cold block onto an already-hot grill.
Cast Iron Press for Contact: Setting a heavy cast iron pan on top of the steak doubles the surface contact and builds a deeper, more uniform crust in less time.
Steak Temperature Guide: Rare 120-125°F · Medium-Rare 130-135°F · Medium 140-145°F · Medium-Well 150-155°F · Well Done 160°F+. Pull 8-10°F before target for carryover cook during the rest.