The man steak

Ingredients for 2 servings:

• 1 Tomahawk steak(s), dry aged
• 1 pinch(s) pepper, fresh
• some salt

Instructions

Working time approx. 2 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 13 minutes

Tomahawk Steak Pit-Blog Style with Wild Garlic Butter

Since I’m often asked on my little grill and smoke blog how to easily make a delicious steak, here’s a recipe. There are lots of different ways to prepare it, and I’ll only go into the most common here. The quality of the meat should be good to very good so you won’t be disappointed later. A good tomahawk steak can easily cost between 28 and 110 euros, so monitoring the temperature is very important so you don’t mess it up. Unwrap the steak and just pat it dry, ideally with kitchen towels. Place the tomahawk steak on the preheated grill and grill using the 90-90 method. The 90-90 method means: 90 seconds of direct heat, then rotate 45° and grill for another 90 seconds. Now turn and grill for another 90-90 seconds. Now fit the steak with a core thermometer and cook it over indirect heat of 120-130°C until it is cooked to your desired doneness. Remove the steak from the grill and let it rest, covered (with aluminum foil or a lid), for about 3-5 minutes. Then sprinkle with fresh pepper and a little salt, or, as I did in my case, with fresh wild garlic butter. You can also find the recipe for wild garlic butter here in my profile. Tip: Core temperature 49°C: rare; Core temperature 53°C: medium; Core temperature 60°C: dead.