Last weekend, we were up for grilling a steak. Liz’s favorite cut is the petite filet wrapped in bacon. I prefer a strip or a ribeye, and in this case I decided to pick up a tomahawk steak. This is a huge ribeye where the rib bone is extra long. It’s about two inches thick and it is big enough to feed two to three hungry guys. It’s the sort of steak that you might have seen on the Flintstones.
We also decided to fix some sautéed baby portobello mushrooms in garlic butter, and all of this was prepared on the same grill. Obviously, timing is the key as the filet will cook much quicker than the ginormous tomahawk steak
First, bring the steaks to room temperature. This is really important. The tomahawk might take as long as half hour to 45 minutes. The filet won’t take near as long. Wrap the filet in bacon and secure with a toothpick. Use a toothpick with no coloring to it unless you like a blue or red streak on your steak. I personally don’t find that very appetizing.
Season both sides of each steak with coarse salt, coarsely ground black pepper and granulated garlic. With the tomahawk steak, season the sides of the steak as well.
Set up the grill for indirect heat, meaning the hot coals will be piled on one side of the grill. If using gas, turn on half of your burners to high. As the coals are getting hot, slice the mushrooms into thick pieces. Add two tablespoons of olive oil and a tablespoon or so of butter to a cast iron pan. Pour the mushrooms in and spread them out. Season with coarse salt, coarsely ground pepper and granulated garlic and set aside. And don’t worry, the raw mushrooms won’t absorb the oil while sitting there. That’s a wive’s tale.
Place the tomahawk on the side of the grill opposite the coals. Place the lid on the grill with vents half open. Allow to cook for 20 minutes or so. Now place the mushrooms on the side of the grill directly over the flame. Put the lid on again. After about 10 minutes, stir and flip the mushrooms. They should be sizzling. Place the filet on the grill opposite the coals and next to the tomahawk steak and close the lid again. Wait another 10 minutes. Open the grill again and stir the mushrooms. They should be golden brown. Move the mushrooms off of the coals and move the steak onto the coals. We are now going to finish the steaks by adding the color and texture. With long tongs, hold the filet and sear on all sides to crisp up the bacon. That’s really important. The steaks are done when the internal temperature approaches 130 degrees for medium-rare. Put a couple dabs of butter on the steaks as they rest. Serve with the mushrooms and a Caesar salad. Enjoy!