by Anne Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 20minutes TOTAL TIME - 35minutes COURSE - Main Course CUISINE - French CALORIES - 1300 kcal
– Charcoal or gas grill – Meat thermometer – Tongs – Basting Brush – Aluminum foil
– 1-3 pound tomahawk steak – 2 tbsp salted butter – 2 tbsp kosher salt – 2 tsp black pepper
1. Dry Brine: – Take the tomahawk steak out of the fridge and place it on a cooling rack over a baking sheet. – Season it generously on all sides with 2 tablespoons of Kosher salt. – Let it rest for 2 hours.
2. Preheat Grill: – Preheat your grill for two-zone cooking. – Half the grill should be on high, direct heat, and the other half with no heat. – Aim for an overall grill temperature of around 275 degrees F.
3. Low Temperature Grill: – Put the seasoned tomahawk steak on the indirect, low heat side and close the lid. – Cook until the internal temperature reaches 120 degrees F for medium rare (45 minutes to 1 hour). – Flip the steak once around 20-25 minutes in.
4. High Temperature Sear: – Move the tomahawk steak to the high, direct heat side for a sear. – Keep the lid open and sear for 3-4 minutes per side. – Position the bone away from direct heat to avoid scorching.
5. Rest with Butter: – Transfer the steak to a cutting board. – Top it with 2 tablespoons of salted butter and crack fresh black pepper on top. – Let the steak rest for 10-15 minutes before slicing and serving.