Tomahawk steak single
Recipe
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15 minutes
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80 minutes
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95 minutes
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2 persons
Ever heard of the tomahawk steak? It’s a substantial cut of beef in the shape of an axe that you can cook to perfection on your Big Green Egg. A tomahawk steak is usually about 4-5 centimetres thick, which is why we prepare this steak using the reverse sear method. First, you cook the meat indirectly at a low temperature and then you grill it at high temperature on the cast iron grid. This kamado cooking technique is ideal for cooking steaks thicker than 3 centimetres.
Did you know that the tomahawk steak is essentially the same as côte de boeuf, but with a long leg, and that a ribeye côte de boeuf is boneless? Want to learn more about the different steaks and how to recognise quality beef? We explain it all in this blog.
INGREDIENTS
Steak
- 1 tomahawk steak
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 clove of fresh garlic
- 2 tbsp olive oil
- Freshly ground pepper and sea salt, to taste
To serve with it
- Roasted sweet potato with grilled green asparagus
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 120°C using the convEGGtor, topped with a Disposable Drip Pan, and the Stainless Steel Grid.
- Place the tomahawk steak on your worktop. Remove the leaves from the thyme sprigs and the needles from the rosemary, and chop finely. Peel the garlic and chop the clove finely. Rub both sides of the tomahawk steak with the olive oil, sprinkle with sea salt and pepper to taste along with the thyme, rosemary and garlic, gently pressing in the herbs and garlic.
PREPARATION
- Place the tomahawk steak on the grill and insert the pin of the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the temperature of the probe thermometer to 46°C.
- Remove the tomahawk steak from the EGG when the set core temperature has been reached. Cover loosely with aluminium foil. Remove the grid and the convEGGtor and place the Cast Iron Grid in the EGG. Close the lid and bring the temperature of the EGG to 220°C.
- Place the tomahawk steak on the grid and close the lid of the EGG. Grill the steak for about 2 minutes. Give the tomahawk steak a quarter turn and grill for another 2 minutes to create a nice diamond grill pattern. Flip the steak and grill for two minutes, give the steak a quarter turn and grill again for 2 x 2 minutes until the meat reaches a core temperature of 52-55°C (for medium-rare to medium). The easiest way to check the core temperature is to use the Instant Read Thermometer, which indicates the temperature within seconds.
- Remove the tomahawk steak from the Big Green Egg. Loosely cover the meat with aluminium foil and leave to rest for around 10 minutes.
- Slice the tomahawk steak and serve with the roasted sweet potato with grilled green asparagus.
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