RUB RECIPE
When I’m cooking tomahawk steak, I keep my rub really simple and use just two ingredients: sea salt and freshly cracked pepper. This allows the flavour of the delicious tomahawk to shine through. It’s an uncomplicated rub which will compliment any steak.
- 50% sea salt
- 50% freshly cracked pepper
You can of course add your own twist to your steak rub. Try out these popular additions:
- Onion powder
- Garlic powder
- Cayenne pepper
- Chilli flakes
THE REVERSE SEAR METHOD
- Season the tomahawk steak with rub and rest it in the fridge for 1 hour or more
- Fill your kamado with charcoal, light and aim for a temperature of between 120-135 °C (250-275 °F) with some smoking wood
- Configure the kamado with one deflector plate installed so that you’ll have one grill grate with indirect and the other with direct heat
- Place the steak on the indirect side, turning occasionally, until it reaches an internal temp of 52 °C (125 °F)
- At 52 °C (125 °F), remove it from the grill and wrap in foil for a few minutes
- Open the top and bottom vents fully to crank up the heat as high as you can
- Once the temperature has stabilised, put the steak back on the direct heat side of the grill for 1 min per side with the lid closed. This will give your steak a delicious char flavour.
- Take it off the grill, cover with foil and allow it to rest for a few minutes (1 min per 100g)
Post time: Jun-20-2022