Everyone’s favorite time is Tomahawk time. This Tomahawk Steak with Prosciutto Peach Bourbon Jam kicks up the already great flavor profile. A “must cook” for tomahawk lovers.
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Tomahawk Steak with Prosciutto Peach Bourbon Jam
2
servings30
minutes1
hourA timeless Tomahawk steak, slow-cooked to perfection, flame-seared over an open fire, and finished with a rich prosciutto-peach bourbon jam. A legendary feast fit for any true carnivore.
Ingredients
1 1 tomahawk steak (32-40 oz)
1 tbsp 1 olive oil
2-3 tbsp 2-3 steak seasoning of choice
1 tbsp 1 parsley finely chopped
- Prosciutto Peach Bourbon Jam
6 oz 6 prosciutto chopped
2 2 shallots finely chopped
4 tsp 4 minced garlic
1/2 1/2 white onion finely chopped
1 cup 1 peaches chopped
1 tbsp 1 bbq seasoning of choice
1/2 cup 1/2 bourbon
3 tbsp 3 brown sugar
1/4 cup 1/4 balsamic vinegar
1/2 cup 1/2 maple syrup (the real stuff)
Directions
- Wrap butcher string around the steak to help it stay together during the cooking process.
- Coat the steak with olive oil and season all sides with the steak seasoning. If you don't have a steak rub, use salt / pepper / garlic.
- Heat your grill to 250 degrees F indirect. Place the steak on the grill and cook until it reaches an internal temperature of 110 degrees F. About halfway, flip the steak over to ensure both sides are cooked evenly. Remove from the grill and set aside.
- While the steak is slow cooking, start making the jam. Heat a pan to medium high and add the prosciutto. Cook until you get some brown edges and it starts to crisp up a little. Remove and set aside. Don't wipe out the pan.
- Reduce the heat to medium and add the onions and garliic until they begin to caramelize. Add in the seasoning and mix thoroughly.
- Increase the heat to high and add in the syrup and bourbon until it begins to boil. Continue to cook for a few more minutes.
- Add in the sugar and balsamic vinegar. Continue to boil for a few more minutes.
- Add in the prosciutto and peaches, reduce the heat to low, and continue cooking until it thickens up, creating a syrupy jam. Using a spoon with slots in it, remove the jam from the pan (letting any excess juice / oil drip off) and store in a container.
- Heat your grill to 550-600 degrees F direct and place the steak back on the grill searing all sides for roughly 1.5 minutes per side. Once the internal temperature reaches your desired doneness, remove from the grill. I prefer around 130 degrees F.
- While the steak is resting, smother all sides with the jam and top with the parsley. When done resting, slice up and dig in.
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