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Recipe video above. Don’t cook a tomahawk steak entirely on the BBQ - you’ll end up with a thick, overcooked band! The best way is to use the reverse-sear method: oven first, then BBQ. It's stress free and you'll have blushing pink meat from edge to edge with a killer crust - steak perfection! All credit to J Kenji Lopez-Alt for popularising this now world renowned method which can be used for all thick cut steaks.No BBQ? See note 5 for the oven-only method.PS Please a meat thermometer to nail the doneness - this is not the time to guess.PPS Even if you overshoot to 60°C/140°F, it still eats like medium-rare. Also - see FAQ above for making stacks for a tomahawk party!
View original recipe on recipetineats.comSeason, slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes to 50°C/122°F. Rest 10 minutes. Preheat BBQ until screaming hot, drizzle steak with oil, lower BBQ to low/med low and sear on hot BBQ 3 - 4 minutes on each side (temp 55°C (128°F)). Rest 3 minutes (temp rises to 57°C/135°F = perfect medium rare 🙌🏻). Slice, serve with Cowboy Butter!
De-chill - Take the steak out of the fridge 1 hour prior to cooking. Remove from packaging and pat the surface dry. (Do not salt).
Preheat the oven to 140°C/285°F (120°C fan-forced).
Season - Sprinkle the steak meat with salt and pepper, then use your hands to rub it in.
Slow(ish) roast - Put the steak on a rack and set it on a baking tray. (Note 2) Bake for 40 to 45 minutes, or until the internal temperature is 50°C/122°F (for medium rare, see Note 3 for other doneness).
Rest - Take the tray out of the oven and leave the steak on the counter for 10 minutes. (Internal temperature should rise by 3 degrees).
Preheat the BBQ on high until it's screaming hot. Use the flat plate side if you're not a confident BBQ'er, or the grill side if you're a BBQ master. (Note 4)
Oil - Drizzle the oil on the steak and lightly pat to spread (don't rub off the salt), using most of the surface area of the meaty part.
Turn BBQ DOWN - If using the grill side, reduce to low (if yours is strong, mine is) or medium low (for weaker ones). If using the flat plate side, lower to medium. Do this just before putting the tomahawk on.
Edges first - Using tongs, hold the steak upright and sear the edges and bone first (only if you've got meat on it), rotating and moving every minute or so to achieve this all the way around. ⚠️Flare-ups – If searing on the grill side, don’t walk away - flare-ups are inevitable. See Note 4 for managing.
Steak crust - Then place the steak down on the grill and cook for 3 to 4 minutes on each side, or until the internal temperature is 55°C / 131°F. For classic X grill lines, rotate once 45° partway through.
Rest the steak on a rack for 3 minutes - the internal temperature will rise to 57°C/135°F which is perfect medium rare.
Serve - Cut into 1 cm / 0.4" thick slices. Serve with steak sauce of choice! (Pictured: Cowboy Butter, highly recommend!).
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