Tomahawk Steak
Prep
50 mins
Cook
60 mins
Serves
2
Method
Double Indirect
Reverse seared tomahawk—slow cooked over indirect heat to build even doneness and flavour, then finished with a high-heat sear over the coals for a deep crust.
⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️
Steak
- —1 Tomahawk Steak (Usually 1 - 1.2kg)
- —2 tbsp Kosher Salt
- —2 tbsp Freshly ground black pepper
- —4 tbsp (Franks) Hot sauce
Alabama White Sauce
- —3 tbsp Mayonnaise (Use vegan mayo for egg allergies)
- —1 tbsp Apple cider vinegar
- —1 tsp Dijon mustard
- —1 tsp Lemon juice
- —2 tsp Freshly ground black pepper
- —2 tsp Salt
Prevent your screen from going dark as you follow along.
- 01
Pat your steak dry and then coat them in the Franks Hot sauce. This is your binder.
- 02
Rub your meat
- Mix the Kosher salt and black pepper together to form your rub.
- Apply liberally to the steak and put them back in the fridge to marinade.
⚠️ Remember to remove the steak from the fridge at least an hour before your cook starts (I usually remove them when I start preparing the fire in my Kamado) ⚠️
- 03
Alabama white sauce prep.
Mix the ingredients above thoroughly in a bowl. Let it sit 10–30 mins in the fridge while we continue.
- 04
Light your BBQ. Add 1 to 2 wood chunks if you want some smoke. Install plates/deflectors for double indirect or indirect cooking. I recommend double indirect to lock in the maximum moisture. Stabilise at ~110–120°C dome temp.
- 05
We'll be cooking to temperature, not time so either insert your temperature probe or have your instant read probe to hand to check periodically. I'll be aiming for between Rare and Medium Rare - 54°C. We'll be pulling off at 50°C to allow a 2-5°C temp rise while the meat rests. I've included the target temperatures below to suit your liking.
- Blue (very rare) — 43–49°C.
- Rare — 49–54°C ✅ My target.
- Medium rare — 54–57°C.
- Medium — 60–63°C.
- Medium well — 66–71°C.
- Well done — 71°C+ (This is the only time you'll see me say "well done" for cooking a steak to 71°C)
- 06
Pop your steak on your grill and either monitor your remote probe or check after 30 mins. Cook with the lid closed.
As long as your bbq is steady at 120°C 30 mins will be ok before you open the lid to check. A steak of this size for 50°C usually takes around 45 mins.
Remember, "If you're looking, you're not cooking" - Every time you open the bbq, you let out all the heat and steam that has built up.
- 07
Take your steak off the grill once it's around 2-5°C lower than your desired temperature and wrap in butcher paper or foil to rest.
- 08
- Being extremely careful and using heat proof gloves, remove the deflector plates from the bbq.
⚠️ Make sure to put them somewhere safe as they could be around 500°C. ⚠️
- Replace your grill grates and open the intake and vent of your bbq to get the flame roaring.
- 09
While the bbq is coming up to temperature. Remove your temperature probe and coat the steak in the Alabama white sauce we prepared earlier.
The fat in the Mayonnaise will cause the fire to intensify and give us a perfect crust on our steak.
- 10
⚠️ Make sure you have removed your temperature probe before continuing as the heat from the flames could melt your probe if not suited to searing. ⚠️
Place the steaks back on the grill and close the lid.
Leave for 60-90 seconds each side - Don't forget to do the fat cap facing down too.
- 11
Once your steaks look like they have formed a caramelised crust, remove from the flame.
- 12
Leave to rest for a few minutes and then remove from the bone and slice against the grain. Enjoy!
