I cooked one of your tomahawk steaks yesterday on the bbq and would like to share how I did it as it turned out great.
Fraser Campbell
It seems our Tomahawk’s are indeed a popular choice for the barbecue. We’ve got our second Tomahawk Barbecue tip, this time from Fraser Campbell, who’s went above and beyond the call of duty to document his tip. Take a look for yourself…
Requirements
- Tomahawk for 2 steak
- Meat thermometer
- Charcoal Barbecue
- Salt & Pepper
- Butter
- Foil
Method
- Remove the Tomahawk from the fridge two hours before cooking.
- Using a charcoal BBQ, create two cooking zones. So, all the coals on one side of the bbq, one for direct heat and one for indirect.
- Once BBQ up to temperature, coat the steak with salt and pepper and place it on the side of the bbq with NO coals, so the Tomahawk is being cooked indirectly.
- Flip and turn the Tomahawk every 10 minutes or so to ensure even cooking, at the same time basting it with some melted butter.
- Your best friend here is a meat thermometer. I was trying to achieve an internal temp at the fattest part of the Tomahawk of 60°C for medium. I was checking the steak regularly and once at 59°C I moved the steak to cook over the coals for 2-3 minutes each side to achieve the char.
- Tomahawk was then left to rest in the kitchen for around 12 minutes under foil. This method is called reverse searing and turned out perfect.
The final results…
Many thanks for sharing your BBQ tip, Fraser – it looks totally awesome, and we’d bet it tastes out of this world.
If you have a favourite recipe or cooking tip you’d like to share with us, simply email it to recipes@rbrownandson.com