Tomahawk Steak is one of the biggest and impressive steaks you can eat. It has a thick chunk of Ribeye. Your Tomahawk most likely comes Frozen. Leave it at room temperature and let it Defrost for 12-14 hours.
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DETAILED RECIPE:
Season generously with Salt and Pepper (we used Lemon Pepper). You can flirt with the herbs a little but do not over do it (Only season your meat when you are ready to put Meat on the grill)
SET UP YOUR BBQ (CHARCOAL OR GAS)
In a Foil Tray: Add Rosemary, 3 TBSP BUTTER and 6-8 GARLIC CLOVES
Put it under the grill in a corner.
We will be using a simple indirect heat method. This is going to be the most enrich and delicious steak experience you can have in your Home.
Put the Tomahawk Steak on the grill once it’s warmed up.
Keep it as far from the heat part of the grill.
Flip the Tomahawk Steak every 5 mins.
Tomahawk Steak is ready for seating when they reach 115 F (46C)
Approximately 20 mins of indirect cooking.
Fat dripping from Steak will cause some flames. Flip every 30-4 seconds – 2-3 mins total for side crust.
Remove the Foil Tray safely and Bruch the excellent quality Gravy on your Tomahawk.
For Restaurant Style Crust: Seat the edges and make sure to crust every corner.
Put the Tomahawk Steak on a cutting board and let it rest for 10 mins.
Use a sharp knife along the curve of the bone to carve the meat.
SLICE & SERVE!
Enjoy!
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