You WON'T BELIEVE the Incredible Flavor of CAJUN Bourbon Butter on Tomahawk Ribeye Steaks
What better way to try out our brand new Sunterra Argentine Brasero Grill than with Cajun Butter Bourbon Tomahawk Steaks? We also make some mashed potatoes, Argentine Style and an amazing Argentine appetizer, provoleta! We are thrilled to introduce our new Sunterra Argentine Brasero Grill with its first cook! Join us as we demonstrate how to cook steak, specifically a delicious tomahawk steak, on this impressive equipment. This video covers outdoor cooking techniques and is perfect for anyone interested in barbecue and grilling.
Things to know:
What is a brasero grill?
A brasero grill (or simply a brasero) is a specialized metal fire basket or firebox, commonly used in Argentine parrilla grilling, designed to burn wood or charcoal down into glowing embers. It sits to the side or back of the main grate, allowing chefs to produce a continuous supply of coals, which are then moved under the food for even, low-flare-up, and highly controlled heat.
What are the benefits of using a brasero?
Traditional Argentine grilling is over hot coals and embers, not live flames. The brasero makes sure you are burning over this fuel.
You never run out of heat.
The brasero can create another grill surface or a shelf to keep things warm with an optional Brasero-Top Grate.
What is a tomahawk steak?
A tomahawk steak is a thick, bone-in ribeye (typically 2+ inches, 30–40+ oz) with the long rib bone “frenched” for a dramatic, axe-like presentation. Known for intense marbling and rich, beefy flavor, these steaks are best cooked using a reverse sear method—slow-cooking at low heat (~250°F) followed by a high-heat sear.
Why is tomahawk steak so expensive?
Tomahawk steaks are expensive due to their impressive presentation, high labor costs for “frenching” the bone, and their massive size (typically 30–45 oz), which includes the weight of the long bone. As a premium, thick-cut bone-in ribeye, they offer superior marbling and tenderness while commanding a high price per pound due to limited availability per steer and high demand in luxury dining.
Ingredients
For the Tomahawk Steaks
2 tomahawk ribeyes
1 T olive oil
2 T Cajun seasoning mix (we used Cattleman’s Grill Cajun Fusion)
1/4 cup unsalted butter
1/4 cup bourbon whiskey
1 T chopped fresh parsley
Salt and black pepper
1. Preheat your grill for indirect cooking. For our Argentine Brasero grill, that means setting the grill height to where you can keep your hand over the surface to about 10-12 seconds.
2. Brush the steak with olive oil and season liberally with Cajun seasoning mix. Let the steak rest at room temperature for at least 30 minutes before grilling.
3. Grill the steak with indirect heat until the internal temp is about 115F, then sear the steak on high heat for 1 1/2 to 2 minutes per side. Remove the steaks from the grill and let it rest for 10 minutes.
4. As the steaks are resting, in a small saucepan, melt the butter over medium heat. Add the bourbon and a tablespoon of Cajun seasoning and cook until it has reduced by half, about 1-2 minutes. Remove from heat and stir in the fresh parsley.
5. Slice the steak against the grain into thin strips. Spread the Cajun butter bourbon sauce over the steak strips and serve immediately. ENJOY!
Provoleta:
1/4” (have your deli set their slicer to 15) disc of provolone cheese
1. Remove your cheese from it’s packaging and let it set out, uncovered in your refrigerator for 3 days.
2. On your grill, heat a 6” cast iron skillet.
3. Place the cheese in the skillet, sprinkle on some chiumichurri seasoning and place the skillet in an area of your grill where you can hold your hand over the grates for no more than 6-8 seconds.
4. After about 15 minutes, check the crust on the bottom of the cheese. It is looks a crunchy golden brown, flip it, add the seasonings again and allow to cook for an equal amount of time.
5. Remove the skillet from the grill, allow to cool for about 10 minutes, then cut the cheese wheel just like you would a pizza. Enjoy by itself, do serve with some grilled Italian or French bread. ENJOY!
Mashed Potatoes:
4 Russet potatoes
3 sticks of butter
a couple of healthy pinches of salt and pepper
1. Cut the taters in half lengthwise, place a pinch of salt and pepper on each cut side, then sandwich ain a quarter stick of butter cut into 3 equal squares.
2. Wrap the tater in foil and place next to the coals in the bottom of the grill, or a zone where the temp is 350-450F.
3. After an hour, remove the taters and scoop out into a bowl that contains 2 sticks of butter at room temperature. Add your chimichurri and a couple healthy pinches of salt and pepper, then mash it all together. Serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
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