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Tomahawk with smoked cheese sauce

Tomahawk with smoked cheese sauce


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Tomahawk with smoked cheese sauce
Preparation time

20 min

Chapel de cozinheiro

1 Portions

Tampa de panela
Difficulty level


With a perfect blend of spices that enhance the flavor of the meat, the tomahawk takes center stage in this recipe. While grilling on the heated griddle, a delicious provolone cheese sauce will provide a unique and memorable gastronomic experience.


  • 2 medium Estância 92 Tomahawks
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground pink peppercorns
  • 2 tablespoons lemon juice
  • Salt to taste
  • Olive oil as needed to seal the meat
  • 2 cloves garlic, finely chopped
  • For the Sauce
  • 200g provolone cheese, skinless and chopped
  • 250ml fresh cream
  • Salt to taste
  • 1 teaspoon smoked paprika


Season the tomahawks with all the listed spices, creating a light crust. Heat a large griddle over medium heat and then reduce the heat. Grill the Tomahawks for about 8 minutes on each side, alternating every 4 minutes to prevent burning. They should be pink and tender inside.

While the Tomahawks are grilling, in a small saucepan over low heat, place the sauce ingredients and stir gently until the cheese melts completely and forms a smooth cream.

Serve the hot Tomahawks, accompanied by the delicious smoked cheese sauce.

Enjoy this incredible combination of flavors that will surely delight your palate!