Recipe Blog - Feature - Whisky Salt Tomahawk

Recipe for Father’s Day Tomahawk Steaks with Scotch Salt and Steak Cut Fries

By: Andrea Alden

A father doesn’t have to necessarily be blood of your blood. They are the person who you turned to for support and understanding, that person who stood up for you and taught you how to adult. This Father’s Day barbecue a special meal for that person, whoever they are. This amazing recipe for Tomahawk Steaks features Scotch Salt and Steak Cut Fries and is the perfect way to celebrate the father in your life. While barbecuing tomahawk steak sounds like a daunting task, this easy recipe will show you how to BBQ a tomahawk steak to perfection.

While the prep time sounds daunting, it isn’t really. The day before, you want to make the Scotch Salt. It needs to dry overnight. 

Prep Time
1440 min
Cook Time
90 min
Yield
2+
Difficulty
Medium

Recipe for Father’s Day Tomahawk Steaks with Scotch Salt and Steak Cut Fries

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Ingredients

Method

Photos

Ingredients

Scotch Salt:

  • 1 cup (250mL) scotch whisky

  • 1 - 1½ cups (273g - 348g) coarse sea salt

Steak:

  • 1 tomahawk steak

  • 2 large Yukon gold potatoes

  • 2 tbsp. (28g) butter

  • 2 tbsp. (30mL) oil

  • Scotch salt, black pepper, and garlic powder to taste

Method
  1. If you already have Scotch Salt in the pantry, please ignore this step.
    Start by making the Scotch Salt the day before. In a saucepan, bring 1 cup (250 ml) of scotch whisky to a simmer. Reduce it slowly until it becomes a syrup - due to the alcohol content, this may not happen at all, reduce until around 1 to 2 tbsp (>30 ml). This can take up to 15 minutes or more, but don’t rush it. 
  2. Pour 1 cup (273 g) of salt into the reduced scotch and mix. If all of the liquid hasn’t been absorbed by the salt, add up to half a cup more. 
  3. Spread the salt out on a baking sheet lined with parchment. Toss and separate the grains every once in a while, to help prevent clumping. You can break up clumps gently if they do form. If you have a portable fan, you can speed drying. 
  4. 45 minutes to 12 hours ahead of cooking, season the tomahawk steak with the scotch salt and black pepper to taste. Place the steak onto a rack over a baking tray and place it in the fridge to dry. 
  5. When you are ready to cook, peel and cut the potatoes lengthwise so that they are “French fry” shaped only super thick – about ½ an inch (1.27 cm) on each side. Place them into a pot and boil them until they are just undercooked, about 7 minutes. Drain the potatoes and leave them in the pot. Immediately move to the next step.
  6. Preheat the barbecue to between 250°F (121°C) and 300°F (149°C), preparing for indirect grilling by lighting the two outside burners. 
  7. Line a baking sheet with foil and brush the foil with 2 tbsp. (30 ml) of oil. Gently toss the potatoes in the pot with 2 tbsp. (30 ml) of melted butter, salt, pepper and garlic powder. Arrange the potatoes on the prepared baking sheet and place that onto the barbecue over one of the lit burners. 
  8. Insert the probe of the Napoleon Wireless Digital Barbecue Thermometer into the center of the meat. Set the doneness level on the thermometer to around ten degrees less than your final desired doneness level. Medium rare is around 130°F (54°C) so set the thermometer for 120°F (49°C).
  9. Gently cook the steak until it is nearly cooked. While the steak is cooking, check the potatoes every once in a while, flipping them to ensure they are crisped on every side.
  10. Once the tomahawk steak is nearly cooked, remove it from the heat and allow it to rest while you preheat the infrared sear station side burner to high for at least 5 to 10 minutes while the steak rests. If you don’t have a sear station, Preheat one of the lit burners on the main grill to high for at least 5 to 10 minutes while the steak rests.
  11. Sear the tomahawk steak over direct high heat until grill marks form. For perfect hash marks, sear for 1 minute, turn the steak 90° and continue searing for another minute. Flip and repeat. 
  12. Slice the meat away from the bone and then slice across the grain. Serve with a pile of steak cut fries and seasonal veggies or a salad. Finish with a sprinkle of Scotch Salt.  

This recipe for Father’s Day Tomahawk Steaks with Scotch Salt and Steak Cut Fries is a deliciously delightful way to celebrate your favorite father figure. Or you can cook a tomahawk steak for any other occasion really. These large steaks offer a lot of bang for the buck and easily serve more than one. How will you use your barbecue to celebrate Father’s Day? Share your Father’s Day BBQ plans, recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Recipe Blog - Whisky Salt Tomahawk - dry salt

Start by making and drying the Scotch Salt

Recipe Blog - Whisky Salt Tomahawk - season

Season the steak up to 24 hours ahead, at least 45 minutes ahead of cooking

Recipe Blog - Whisky Salt Tomahawk - Thermometer

Insert a meat thermometer if you have one that can go into the barbecue

Recipe Blog - Whisky Salt Tomahawk - Grill1

Cook using indirect heat until almost cooked perfectly

Recipe Blog - Whisky Salt Tomahawk - Grill2

Rest while preheating the SIZZLE ZONE and then sear

Recipe Blog - Whisky Salt Tomahawk - serve1

Serve with the potatoes

Recipe Blog - Whisky Salt Tomahawk - serve2

Add some seasonal vegetables and a dram of scotch too

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Whisky Salt Tomahawk - dry salt

Start by making and drying the Scotch Salt

Recipe Blog - Whisky Salt Tomahawk - season

Season the steak up to 24 hours ahead, at least 45 minutes ahead of cooking

Recipe Blog - Whisky Salt Tomahawk - Thermometer

Insert a meat thermometer if you have one that can go into the barbecue

Recipe Blog - Whisky Salt Tomahawk - Grill1

Cook using indirect heat until almost cooked perfectly

Recipe Blog - Whisky Salt Tomahawk - Grill2

Rest while preheating the SIZZLE ZONE and then sear

Recipe Blog - Whisky Salt Tomahawk - serve1

Serve with the potatoes

Recipe Blog - Whisky Salt Tomahawk - serve2

Add some seasonal vegetables and a dram of scotch too