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Tomahawk Steak Dry Aged from the grill

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Ingredients for 2 servings:

  • 1 steak(s), (tomahawk steak) approx. 1.2 – 1.4 kg
  • 1 tbsp walnut oil, or another heat-resistant oil
  • 1 pinch of salt
  • 1 pinch(s) of pepper, e.g. B. Kampot pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

One of the best steaks I’ve ever eaten…

Remove the steak from the refrigerator half an hour before cooking. Pat dry, brush with oil, and season with salt. In the meantime, preheat the grill (charcoal or gas) to 250-300 degrees Celsius (480-572 degrees Fahrenheit). Grill the steak for 2 to 3 minutes on each side over direct heat (grill well). Then, using indirect grilling, bring the steak to an internal temperature of 52-55 degrees Celsius (120-121 degrees Fahrenheit). Remove from the grill, wrap in foil, and let rest for a while. Season the steak with salt and pepper to taste, carve, and serve. You can serve it with herb butter or various sauces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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