Tomahawk with Shallops


A dramatic cut, with up to 8 inches of exposed bone, it’s called a “tomahawk” because the steak and long bone resembles an axe. Tom Leonard’s Tomahawk steaks are loaded with juicy, restaurant-quality beef and come directly from family-owned ranchers throughout the Midwest. Hand-selected for their generous marbling and hand-trimmed by Tom’s own butchers, a two-pound Tomahawk should serve two people.


  • 1 Tomahawk Steak, approx. 2 lbs.
  • 6 Garlic Cloves, crushed
  • 1 lb. Shallots, peeled
  • 1/2 cup Tom Leonard’s Extra Virgin Olive Oil
  • Salt & Pepper


  1. Season both sides of the steak liberally with salt and freshly cracked black pepper
  2.  Rub both sides of the steak with olive oil and 6 cloves of crushed fresh garlic
  3.  Place shallots on a large double sheet of foil and season with ½ tsp of salt and ½ tsp of pepper
  4.  Toss shallots with ½ cup of olive oil
  5.  Bring the four corners of the foil together. Twist the foil together to form a pouch.
  6.  Heat grill to medium to medium-high
  7.  Grill steak 10 min. per side until desired doneness
  8. While steak is cooking, place pouch of shallots in a corner of the grill, away from the high heat
  9. Shake pouch occasionally to move shallots around
  10. When done, remove from steak grill and let it rest for 5 minutes
  11.  Open pouch and pour shallots/olive oil over steak