Recipes › Grilled › Grilled Tomahawk Steak Italian Recipe

Grilled Tomahawk Steak Italian Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled tomahawk steak features a vibrant herb and garlic marinade combined with locally-sourced aromatics that echo the Mediterranean. The impressive bone-in cut is seared over high heat to develop a crispy crust while maintaining a tender, juicy interior. Finished with fresh rosemary, wild mushrooms, and aged balsamic, this dish brings rustic Tuscan technique to an elevated presentation.

Ingredients

• 1 tomahawk steak (800–900g / 28–32 oz), 5 cm (2 inches) thick
• 60 ml (¼ cup) extra virgin olive oil
• 6 cloves garlic, minced
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tbsp (10g) Italian seasoning
• Fleur de sel or Maldon sea salt, to taste
• Freshly cracked black pepper, to taste
• 250g (9 oz) mixed mushrooms (porcini, cremini, oyster), sliced
• 30 ml (2 tbsp) aged balsamic vinegar
• 15 ml (1 tbsp) unsalted butter
• 2 cloves garlic, sliced thin
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the tomahawk steak dry with paper towels. In a small bowl, combine minced garlic, 45 ml olive oil, Italian seasoning, rosemary sprigs, and thyme. Rub the marinade over both sides of the steak, ensuring even coverage. Season generously with sea salt and black pepper. Let rest at room temperature for 15 minutes.

2. Preheat your grill to high heat (approximately 260°C / 500°F). Oil the grill grates lightly with a high-heat oil to prevent sticking.

3. Place the tomahawk steak on the hottest part of the grill. Sear for 4–5 minutes without moving, allowing a caramelized crust to form on the first side.

4. Flip the steak and sear the second side for another 4–5 minutes. Move the steak to a cooler section of the grill (indirect heat, approximately 180°C / 350°F). Cook for 8–12 minutes longer, depending on desired doneness (aim for 50–55°C / 122–131°F internal temperature for medium-rare).

5. While the steak finishes cooking, heat 15 ml olive oil in a heavy skillet over medium-high heat. Add sliced mushrooms and thin-sliced garlic. Sauté for 5–6 minutes, stirring occasionally, until mushrooms are golden and tender. Season with salt and pepper. Deglaze with aged balsamic vinegar and finish with butter, stirring until emulsified.

6. Transfer the cooked steak to a warm cutting board. Top with the balsamic-butter mushroom mixture and garnish with fresh parsley. Rest for 5 minutes before slicing.

Substitutions

• Substitute aged balsamic with aged red wine vinegar or traditional modena balsamico for a sharper acidity.
• Replace mixed mushrooms with fresh porcini or a combination of wild foraged mushrooms common to Italian regions.
• Use clarified butter or ghee instead of unsalted butter for a higher smoke point if grilling at very high temperatures.
• Substitute fresh rosemary and thyme with dried oregano and marjoram for a different regional Italian herb profile.

Tips

• Bring the steak to room temperature 30 minutes before grilling to ensure even cooking throughout the thickness.
• Use a meat thermometer inserted into the thickest part of the meat (away from bone) to achieve precise doneness: 45°C (113°F) rare, 50°C (122°F) medium-rare, 55°C (131°F) medium.
• Allow the cooked steak to rest for at least 5 minutes after removal from heat to redistribute juices and maintain tenderness.

While tomahawk steaks are prized in American steakhouse culture, this Italian adaptation honors the Tuscan tradition of grilling large cuts of meat over open flame, a technique dating back centuries to pastoral herding communities. The incorporation of wild mushrooms, aged balsamic, and fragrant herbs reflects the rustic mountain and countryside cooking of central Italy.

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