Tomahawk Steak – Cook 100
I 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 a 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 Steak
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.
This was the best Tomahawk Steak I had done to-date. I think that was, for 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!
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
For the Tomahawk Steak
- 1 x Tomahawk Steak
- (Smoked) Salt to Taste
Unwrap the steak and season both sides with smoked sea salt. Place in the fridge overnight until ready to cook.
About 1 hour before you are ready to cook the steak remove from the fridge.
Set your BBQ up with two cooking zones. One for indirect heat and one for direct.
Place the Tomahawk steak in the indirect zone and cook until it is at the desired temperature. You will need an internal probe temperature, such as a Thermapen to check the internal temperature.
When the steak is nearing the desired temperature, cook on the direct zone for a couple of minutes each side.
Once done remove from the BBQ and let it rest for 10 minutes, before slicing and serving.