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Tomahawk Steak

Tomahawk Steak Resting

Tomahawk Steak

Tomahawk Steak – Cook 100

Uncooked Tomahawk SteakI recently completed my 100th BBQ cook of 2017. Yes you guessed it I did a Tomahawk Steak. I have done a couple of these previously, one which was sourced from Costco and the other from Morrisons. I enjoy cooking both of these, cooked using a reverse sear. This basically means you cook the meat indirectly and then do a quick sear over direct heat.

For this Tomahawk, I sourced it from Rogers & Son. They are a Welsh based butcher and have some fantastic meat. They have chat feature on their website if you need help. Delivery was great; well packaged and arrived really promptly.

Preparing for the Cook

The Tomahawk I received had been aged for around 4 weeks. I didn’t want to distract from the flavour of the beef so on receipt I unwrapped it, patted it dry and sprinkled with some smoked sea salt. I then placed in the fridge, unwrapped until I was ready to cook (around 24 hours).

As with previous Tomahawks cooks I set the BBQ up with a direct and indirect zone. I got the meat out about an hour before I wanted to start cooking.

Cooking the Tomahawk

Once the BBQ had come up to temperature, I put the Tomahawk Steak onto the indirect zone. I also placed some small cherry logs from Oxford Charcoal into the briquettes.

I was looking to cook the beef medium so was aiming for an internal beef temperature of around 50°C. It took around 45-50 minutes to hit the desired temperature. I used a Thermapen to check the temperature, and got quite excited when I saw how easily the probe entered the meat. Once I had the meat near the desired temperature I briefly cooked directly for 2 minutes each side before removing.

Once off the BBQ I let the Tomahawk Steak rest for 10 minutes before serving.

The Verdict

Slicked Tomahawk Steak

This was the best Tomahawk Steak I had done to-date. I think that was, in the most-part, helped by the quality of the meat.

Previously, hunks of meat like this would have intimidated me a bit but it really is easy if you do your preparation and have the right tools to manage your cook. Cost can be a problem but look out for special deals in supermarkets, as they will still taste great and build your confidence cooking larger cuts of beef.

Finally, a huge thank you to Olly from Rogers & Sons for all his help and support!


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