Gold Crusted Tomahawk Steak

Gold Crusted Tomahawk Steak: Best 8 Wine Pairings for This Delicacy

There exists something almost primal about a tomahawk steak sizzling over an open flame, its long bone extending like an ancient tool from another era. But when you add a golden Spanish garlic crust that transforms into a decadent crown of flavor, that is when dining transcends mere sustenance and becomes an experience worth sharing. This easy Gold Crusted Tomahawk Steak isn’t just dinner. It manifests as theater for the senses and a celebration on a plate.

As someone who believes that the kitchen is where memories are crafted as carefully as the dishes themselves, I’ve found that certain recipes become touchstones in our culinary journey. This Gold Crusted Tomahawk is one of those milestone meals. Impressive enough for special occasions yet surprisingly approachable for anyone willing to embrace a little fire and patience.

Why You’ll Love This Gold Crusted Tomahawk Steak

Let us be honest. We all need those recipes that make us look like culinary wizards without requiring a professional chef’s credentials. This tomahawk steak delivers that perfect balance of “wow factor” and achievability.

The magic happens in layers: first, the primal satisfaction of cooking meat over open flame, connecting us to cooking traditions as old as humanity itself. Then, the transformation as the Spanish inspired garlic crust creates a golden crown that shatters delightfully with each bite, releasing bursts of chorizo, garlic, and manchego cheese.

What truly elevates this dish is how the robust flavors create a canvas for wine pairing possibilities that can transform an ordinary dinner into an extraordinary experience. Whether you’re celebrating a milestone or simply making Wednesday feel special, this combination opens doors to new sensory pleasures.

The 8 Best Wine Pairings for Gold Crusted Tomahawk Steak

This showstopper deserves accompaniments that can stand up to its robust flavors while offering complementary notes to enhance the overall experience. Here are my top wine recommendations:

1. Rioja Gran Reserva

The Spanish influence in our crust practically begs for a Spanish wine companion. A Rioja Gran Reserva, with its perfect balance of fruit and oak, creates a geographical harmony with the Manchego and chorizo in our crust.

2. Cabernet Sauvignon

A classic pairing for a reason. The structured tannins and dark fruit flavors of a quality Cabernet cut through the richness of the steak while complementing the savory crust. Look for options from Napa Valley or Washington State for particularly stellar matches.

3. Malbec

The plummy richness and smoky notes of a good Malbec echo the char from the fire cooking method. The wine’s moderate tannins and fruit forward profile make it exceptionally food friendly with our gold crusted creation.

4. Tempranillo

Another Spanish option that works beautifully here. The earthy, leather notes with red fruit undertones complement both the meat and the Spanish inspired crust. Its acidity cuts through the richness beautifully.

5. Syrah/Shiraz

The peppery, bold character of Syrah stands up well to the powerful flavors in this dish. French Syrah tends to be more savory, while Australian Shiraz offers more fruit forward notes. Both work wonderfully depending on your preference.

6. Super Tuscan Blend

These Italian powerhouses blend traditional Italian grapes with Bordeaux varieties, creating complex wines with enough structure and acidity to complement our lavish steak preparation.

7. Bordeaux Blend

A left bank Bordeaux (Cabernet dominant) offers classic structure and elegance that elevates the entire dining experience. The graphite and cassis notes particularly complement the charred exterior of the steak.

8. Zinfandel

For those who prefer a slightly bolder, fruit forward option, a quality Zinfandel offers jammier notes that provide an interesting contrast to the savory elements of our dish. Its higher alcohol content stands up well to the rich flavors.

Serving tip: Decant your chosen wine about 30 minutes before serving to allow it to open up and reveal its full complexity. Just like we rest our steak to bring out its best qualities! For more insights on wine decanting techniques, visit Wine Folly’s Guide to Decanting.

Make Ahead and Storage Tips

While this Gold Crusted Tomahawk Steak is best enjoyed fresh off the fire, real life sometimes requires flexibility:

• Steak rub: Can be made up to a month ahead and stored in an airtight container.
• Chorizo component: The chorizo can be cooked up to 2 days ahead and refrigerated. Bring to room temperature before combining with other crust ingredients.
• Crust mixture: Can be prepared up to 24 hours ahead and refrigerated. Bring to room temperature before topping the steak.
• Leftovers: While I rarely have leftovers with this show stopping dish (it tends to disappear quickly!), any remaining steak can be refrigerated for up to 3 days. Reheat gently in a 300°F oven until just warm to avoid overcooking. The crust won’t maintain its original texture, but the flavors will still be delicious.

Frequently Asked Questions About Gold Crusted Tomahawk Steak

Can I make this easy Gold Crusted Tomahawk Steak without a fire pit?

Absolutely! While the fire adds a wonderful smoky dimension, you can absolutely adapt this for a conventional setup. Use your grill with a two zone fire (one side hot, one side with no coals/flame). Start the steak on the cooler side, then finish with a sear on the hot side. Complete the crust under your oven’s broiler for that golden finish.

What if I can’t find Manchego cheese?

Manchego offers a distinct nutty flavor that works beautifully in this recipe, but aged Pecorino Romano or even a good quality Parmesan can work in a pinch. The goal is a firm, slightly salty cheese that can stand up to the other bold flavors.

Can I prepare this for a larger group?

While tomahawks are showstoppers, they can be pricey for feeding crowds. For larger gatherings, consider using the same technique and crust on individual ribeye steaks. You’ll get the same flavors in more manageable (and budget friendly) portions.

What side dishes pair well with this recipe?

Simple sides work best here since the steak is such a star. I love serving it with roasted garlic mashed potatoes or a crisp green salad with a light vinaigrette. If you’re looking for something with Spanish flair to complement the crust, consider patatas bravas or a simple Spanish style green bean dish.

What’s the best way to monitor the steak’s internal temperature?

A reliable instant read digital thermometer is your best friend for this recipe. For even better results, consider a probe thermometer that can stay in during cooking, allowing you to monitor without lifting the lid or disturbing the cooking process.

Gold Crusted Tomahawk Steak

Recipe by Cristina NovaakCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

580

kcal

Ingredients

• 1 Whole Tomahawk Steak (the star of our show!)

• 2.5 tbsp of your favorite steak rub (I’ll share mine below)

• Canola oil as needed

• For the Spanish Garlic Crust:

• 1/2 cup cooked ground chorizo

• 2.5 tbsp minced garlic

• 2 tbsp grated Manchego cheese

• 2 tbsp panko crumbs

• 2 tbsp melted butter

• 1 tbsp grated Parmesan

• 1 tbsp chopped parsley

• Kosher salt to taste

• My Favorite Steak Rub (Optional):

• 2 tbsp kosher salt

• 1 tbsp freshly ground black pepper

• 1 tbsp garlic powder

• 1 tsp smoked paprika

• 1 tsp dried rosemary

• 1 tsp brown sugar

Preparing the Steak

• Prep your steak for hanging: Using a 1/4″ drill bit, carefully create a hole in the top part of the bone. This might feel a bit like a DIY project, but trust me. The results are worth it! Use trussing string, wire, or a butcher hook to prepare your tomahawk for hanging about 5 6 inches above your fire.
• Season with care: Lightly coat your steak with canola oil. Think of this as creating the perfect canvas. Then apply your steak rub generously on all sides. Don’t forget the edges! Pop it in the fridge for an hour to let those flavors begin their magic.
• Build your fire: While your steak is chilling (literally), build a medium to medium high fire (around 350°F) in your fire pit. I use a Breeo, but any fire pit that allows for hanging and grilling will work wonderfully. Don’t have a fire pit? No worries! You can adapt this recipe for a standard grill using indirect heat followed by direct heat for searing. The crust can be finished under your oven’s broiler.
• Temper your steak: About 15 minutes before cooking, take your steak out of the refrigerator to bring it closer to room temperature. This helps ensure more even cooking.
• The hanging magic: Suspend your tomahawk over the fire and let it cook for about 30 minutes until the internal temperature reaches 100°F. I know it seems counterintuitive to walk away from your steak, but this is when patience becomes your secret ingredient. Keep adding wood or charcoal to maintain the temperature. For more on the science behind this slow cooking method, explore Serious Eats’ Guide to Food Temperature. This hanging method might seem unusual if you’re new to it, but it allows the heat to circulate evenly around the meat, creating a beautiful crust while slowly cooking the interior. It’s a technique that connects us to ancient cooking traditions while producing incredibly modern worthy results.
• The perfect sear: When your steak hits that 100°F mark, it’s showtime! Get your fire nice and hot, then place the steak directly on the grill. Flip every 1 1.5 minutes until you reach an internal temperature of 120°F for medium rare (about 4 minutes more of cooking). The goal is that beautiful sear while hitting the perfect internal temperature.
• Rest period: Pull your masterpiece off the heat and let it rest for 10 minutes. This isn’t just chef talk. This rest period allows the juices to redistribute throughout the meat, ensuring every bite is as succulent as possible.
• Chorizo garlic base: Place a cast iron skillet on your grill, add the chorizo, and cook until done. In the final moments, add the minced garlic to brown it slightly. Remove from heat and cool for about 10 minutes.
• Mix your crust ingredients: Combine the chorizo garlic mixture with Manchego cheese, panko crumbs, melted butter, Parmesan, parsley, and salt until it resembles wet sand. This texture is crucial. It should hold together when pressed but still crumble delightfully when eaten.
• The crowning glory: Carefully layer this mixture on top of your rested steak. If you’re using a Breeo, add the Pizza Oven attachment. Otherwise, you can use your oven’s broiler set to high.
• The golden finish: Cook until the crust turns a glorious golden brown. The cheese should be melted, the top crispy, creating that perfect contrast to the tender meat below. Let rest for just 2 more minutes before serving.

Nutrition Facts

• Calories: 580 kcal | Total Fat: 42g | Saturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 685mg | Carbohydrates: 17g | Dietary Fiber: 0.8g | Sugars: 0.6g | Protein: 31g | Vitamin D: 0.4μg | Calcium: 52mg | Iron: 2.8mg | Potassium: 325mg

The Story Behind My Gold Crusted Tomahawk

This recipe was born during a summer when I was experimenting with fire cooking methods from around the world. I’d recently returned from a trip to northern Spain, where I’d fallen in love with the regional cheese and the way that simple ingredients could transform into extraordinary meals when treated with respect and creativity.

My first attempt at this crust actually happened by accident. I had leftover chorizo from breakfast and was looking for a way to use it when preparing dinner for friends. What started as an improvisation became one of my most requested recipes, proving once again that some of the best culinary discoveries happen when we’re willing to play and experiment in the kitchen.

The hanging method came later, after watching Argentine asadores work their magic with whole animals over open flame. While I wasn’t about to roast an entire cow in my backyard, I realized the technique could be adapted beautifully for a statement cut like the tomahawk.

There’s something almost meditative about cooking this way. The patience required, the connection to cooking methods that predate modern convenience, the anticipation as the aromas begin to fill the air. In our rushed world, this recipe invites us to slow down and enjoy not just the eating, but the entire process of creating something remarkable.

This Gold Crusted Tomahawk has become my signature dish for celebrations, whether it’s anniversaries, promotions, or simply celebrating the joy of gathering loved ones around a table. Because sometimes, Tuesday night deserves to feel special too. For more insights on elevating everyday meals into celebrations, the James Beard Foundation offers wonderful perspectives on the art of culinary hospitality.

If you’re looking for more carnivorous delights, be sure to check out my Best Skirt Steak Marinade in 5 Steps or Best Korean Beef Bulgogi recipes. For those who prefer poultry, my Crispy Fried Chicken Drumsticks never disappoint!

Remember, cooking isn’t just about following instructions. It’s about creating moments and memories that linger long after the plates are cleared. This Gold Crusted Tomahawk Steak isn’t just a meal; it’s an experience worth sharing with those who mean the most to you.

For Gold Crusted Tomahawk Steak

Discovering the right libation to accompany gold crusted tomahawk steak transforms the ordinary into the transcendent. Explore 8 divine wine pairings that elevate this culinary opus. Journey forth.

Type: Lunch

Cuisine: Spanish-American

Keywords: Tomahawk steak, gold crust, fire cooking, chorizo, Manchego, special occasion, outdoor cooking

Recipe Yield: 4 servings

Calories: 580 kcal

Preparation Time: PT30M

Cooking Time: PT1H

Total Time: PT1H30M

Recipe Ingredients:

• 1 Whole Tomahawk Stea
• 2.5 tbsp Favorite Steak Rub
• Canola Oil as needed
• 1/2 cup Cooked Ground Chorizo
• 2.5 tbsp Minced Garlic
• 2 tbsp of Manchego Cheese grated
• 2 tbsp of Panko Crumbs
• 2 tbsp of Melted Butter
• 1 tbsp of Parmesan grated
• 1 tbsp of Chopped Parsley
• Kosher Salt to taste

Recipe Instructions: Create a hole in tomahawk bone using 1/4" drill bit for hanging Season steak with oil and rub, refrigerate for 1 hour Build medium-high fire (350°F) in fire pit Bring steak to room temperature for 15 minutes Hang steak 5-6 inches over fire until internal temperature reaches 100°F (about 30 minutes) Sear on grill, flipping every 1-1.5 minutes until reaching 120°F for medium-rare Rest steak for 10 minutes Cook chorizo in cast iron skillet, add garlic at end, cool for 10 minutes Mix chorizo-garlic with remaining crust ingredients Apply crust mixture to steak Cook until crust becomes golden brown Rest final 2 minutes before serving

Editor's Rating:
5.9

Pros

• Creates a stunning visual presentation perfect for special occasions
• Combines Spanish and American flavors for unique taste profile
• The hanging method ensures perfect temperature gradient
• Versatile for adaptation to different cooking equipment
• Pairs exceptionally well with multiple wine varieties

Cons

• Requires specialized equipment for optimal results
• Higher price point for premium cut of meat
• Time-intensive preparation and cooking process
• Higher calorie and fat content
• May be challenging for novice cook