Grilled Tomahawk Steak with Caramelized Onion Glaze

Serving: Pair with garlic mashed potatoes, grilled asparagus, or a fresh arugula salad.
Storage: Store leftover steak and onions in separate airtight containers in the fridge for up to 3 days.
Reheating: Reheat steak gently in a low oven (275°F) until warm. Reheat onions in a skillet over low heat.
Variations
Extra Smoky Flavor: Add wood chips (hickory or mesquite) to the grill for deeper smokiness.
Spicier Glaze: Add red pepper flakes or a dash of hot sauce to the caramelized onions.
Reverse Sear Method: Cook the steak over low indirect heat first (225°F) until 115°F internally, then sear over high heat for a crispy crust.
FAQ
Q: Can I cook this steak on a stovetop?
A: Yes! Sear in a cast-iron skillet for 4-5 minutes per side, then finish in a preheated oven at 375°F (190°C) for 10-15 minutes until desired doneness.

Q: What’s the best way to check steak doneness?
A: Use an instant-read meat thermometer for accuracy. Medium-rare is 130-135°F after resting.

Q: Can I use a different cut of steak?
A: Absolutely! Ribeye, porterhouse, or New York strip work well with this recipe.

Enjoy this Grilled Tomahawk Steak with Caramelized Onion Glaze, a bold and flavorful dish that’s perfect for any steak enthusiast!