A Late Summer Grilling Recipe from Chefs Rob Rossi and Craig Harding

Streets Of Toronto X Caplan's Appliances

It’s the perfect time to fire up the grill and enjoy the warmer weather with family and friends. A family-run business for over 75 years that is renowned as the destination for delivering dream kitchens — both indoor and outdoors — Caplan’s has sponsored a new cooking series that focuses on cooking simple and delicious recipes outdoors. Hosted by acclaimed chefs Rob Rossi and Craig Harding, Open Fire creates delicious, innovative dishes, and one of their favourite recipes is shared with you here.

As summer winds down, our thoughts turn to rustic, hearty meals to enjoy with family and friends, and we know they will love this showstopper dish. The tomahawk steak served with a side of wild mushrooms is easy to cook, a ton of fun and super delicious.

The sautéed wild mushrooms are a perfect complement to the steak and bring the whole meal together. Your guests will love the aromas from the BBQ, and they will get everyone excited for what is to come. Slicing the tomahawk steak tableside adds a rustic wow factor that will be sure to impress.

Grilled wild mushrooms

Steak & Wild Mushrooms


  • Large tomahawk steak, bone-in (2-inch steak)
  • Kosher salt
  • Pepper
  • Olive Oil
  • Pint of chanterelle mushrooms
  • Pint of pine mushrooms
  • Fresh Thyme
  • 2 bulbs of garlic
  • Fresh Rosemary
  • Unsalted butter


1. Take out tomahawk steak 30 minutes before cooking to rest. Season with kosher salt and pepper generously. Add a drizzle of olive oil.

2. Over a medium-high heat on your grill, place the steak and cook for around 10 minutes each side. A meat thermometer should read an internal temperature of 130 degrees.

3. Once cooked, take the steak off and place on a cutting board to rest.

4. Give the mushrooms a rough chop. No need to wash the mushrooms.

5. Place a cast iron pan on your grill over high heat. Pour a drizzle of olive oil in the pan. Add the mushrooms and give a light stir. Add two cracked bulbs of garlic to the pan.

6. Strip a few pieces of rosemary and thyme into the pan. Add some cracked pepper and two pinches of salt after the mushrooms have cooked for a few minutes. Next up, add two tablespoons of unsalted butter and cook for 2 more minutes then place in a serving bowl.

7. Slice the steak against the grain and serve with the wild mushrooms. Enjoy!

Be sure to tune in to Open Fire, airing weekly on TLN, for more recipes.


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