Tomahawk steak butterfly cut – Grillaholic style
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category
Dinner
Cuisine
American BBQ & steakhouse cuisine
The tomahawk steak in a butterfly cut ensures especially even cooking and intense roasted aromas. By opening the steak from the side, a larger surface area is created for crust and flavor – perfect for thick cuts on the grill.
Ingredients
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1 tomahawk steak (approx. 1–1.5 kg)
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coarse salt
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pepper
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optional: garlic, butter, rosemary
preparation
Preparation
Cut the tomahawk steak along the side, but do not cut all the way through.
Open the steak like a book.
Season all over with coarse salt and let rest for about 30–60 minutes.
Grill setup
Two-zone grill with direct and indirect heat
Target temperature in indirect zone: approx. 120–130 °C
Cooking
First grill the steak indirectly until an internal temperature of approx. 48–50 °C is reached.
Then sear directly over high heat. Grill each side for about 1–2 minutes until a strong crust forms.
Optionally flavor with butter, garlic, and rosemary.
Finish
Season with pepper, let rest briefly, then slice and serve.
Recipe note
What is a butterfly cut?
In a butterfly cut, the steak is sliced open from the side and flattened like a book. This allows for more even cooking and a stronger crust and roast aroma.
Doneness levels
Rare: 48–50 °C
Medium rare: 52–54 °C
Medium: 55–57 °C
Tip
The butterfly cut creates more crust and especially even cooking – ideal for large and thick steak cuts.
