Over-the-Fire Tomahawk Steak Flambéed with Stranahan’s Sherry Cask Whiskey
Colorado barbecue has always been about the dance between ruggedness and refinement. Out here, you earn your dinner one spark at a time, and nothing captures that spirit like a tomahawk steak kissed by flame and finished in whiskey. The long bone and rich marbling make the tomahawk a showstopper, but it’s the patience of indirect fire and the drama of a whiskey flambé that turn it into a story worth telling.
Using Stranahan’s Sherry Cask Whiskey, distilled right here in Colorado, layers the meat with caramel, oak, and dried-fruit notes that mingle beautifully with wood smoke. The result is primal yet elegant — a steak that belongs equally at a high-country campfire or on a Denver rooftop patio. It’s a taste of The New Smoke of the West, where fire meets craft and every sear has a purpose.
Whiskey-Flambéed Tomahawk Steak with Stranahan’s Sherry Cask and Texas Beef BBQ Rub
2
15 minutes
1 hours
920
American
Main Dish
This over-the-fire tomahawk steak balances control and chaos — the slow rise of indirect heat followed by the explosive beauty of flame. Cooking at 375°F allows the fat to render and the interior to come to a tender medium-rare, while finishing on a smoking-hot griddle builds that crave-worthy crust. The final act, a pour of Stranahan’s Sherry Cask Whiskey ignited over the steak, adds a flash of caramel and smoke that feels almost ceremonial.
The flavor is pure Colorado — bold, smoky, and just a little wild. Using Revolution Barbecue Texas Beef BBQ Rub creates a savory, pepper-forward crust that’s perfectly balanced by the whiskey’s sherry sweetness. If you don’t have the rub on hand, simple kosher salt and cracked black pepper will do just fine. Whether cooked over oak, mesquite, or cherry wood, this recipe reminds us that barbecue isn’t just technique — it’s a performance.
Ingredients
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- 1 tomahawk ribeye steak (about 2½ pounds)
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 1 shot (1½ ounces) Stranahan’s Sherry Cask Whiskey
- 1 tablespoon high-heat oil (such as avocado or grapeseed)
Directions
- Bring to Room Temperature Season the tomahawk steak generously on all sides with Texas Beef BBQ Rub. (If you don’t have the rub, substitute 1 tablespoon kosher salt and 1 tablespoon cracked black pepper.) Let the steak rest at room temperature for about 45 minutes before cooking.
- Prepare the Fire Set up your grill for indirect heat at 375°F. Maintain consistent temperature using your preferred hardwood.
- Cook Indirectly Place the steak away from direct heat and close the lid. Cook for about 45 minutes total, flipping every 5 minutes for even color and temperature.
- Preheat the Griddle After 45 minutes, remove the steak from the indirect side and place a flat-top griddle over the direct heat zone. Let it preheat for 5 to 7 minutes until smoking hot. (A cast-iron skillet may not provide full contact due to the tomahawk bone.)
- Sear the Steak Lightly oil the griddle. Sear the steak for 3 minutes on one side to build a deep crust, then flip.
- Flambé with Whiskey After 1 minute on the second side, carefully pour 1 shot (1½ ounces) Stranahan’s Sherry Cask Whiskey over the steak. The alcohol may ignite naturally from the heat, but it can also be lit carefully using a long lighter. Caution: Keep a safe distance and never pour directly from the whiskey bottle. Allow the flames to burn off naturally.
- Rest and Slice Transfer the steak to a cutting board. Let it rest for 10 minutes before slicing against the grain. Garnish with fresh thyme and flaky sea salt if desired.
