Grilled Tomahawk Steak with Caramelized Onion Glaze

Remove the steak from the refrigerator 30-60 minutes before grilling to bring it to room temperature.
Pat dry and rub with olive oil, then season evenly with salt, black pepper, garlic powder, and smoked paprika.
2️⃣ Preheat the Grill:

Heat your grill to high (450-500°F / 230-260°C) for direct grilling.
3️⃣ Grill the Steak:

Sear the steak over direct heat for 4-5 minutes per side, creating a deep crust.
Move to indirect heat (or lower the grill temperature to 350°F / 175°C) and continue cooking for 10-15 minutes, flipping once.
Use a meat thermometer to check doneness:
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Remove the steak from the grill, tent with foil, and let it rest for 10 minutes before slicing.
4️⃣ Make the Caramelized Onion Glaze:

While the steak rests, melt butter in a skillet over medium-low heat.
Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deep golden brown and soft.
Stir in beef broth or red wine, honey or brown sugar, and balsamic vinegar.
Simmer for 5-7 minutes until the glaze thickens and becomes glossy.
Season with salt and pepper to taste.
5️⃣ Serve & Garnish:

Slice the steak against the grain into thick pieces, keeping the bone intact for presentation.
Spoon the caramelized onion glaze generously over the steak.
Garnish with fresh thyme or rosemary if desired.
Serve on a wooden cutting board for a rustic and dramatic presentation.
Serving and Storage Tips