Grilled Tomahawk Steak

Servings 4 | Prep Time 5 min | Total Time 55 min

The king of meat on the grill. Pair this beautiful cut of beef with our coarse
Beef Rub for a juicy steak on the inside, irresistable crust on the outside. Best when finished with our Chimichurri


  • 1.5kg Tomahawk Steak
  • 3 Tbsp Beef Rub
  • Coarse Salt

Beef Rub


  1. Rub all sides of the steak with Beef Rub until evenly coated. Let it sit until room temperature, about 30 minutes.
  2. While the beef is coming to room temperature, preheat your grill with indirect heat of 125°C. Our favorite grill is the Big Green Egg or other Kamados because of the reverse sear method in this recipe.
  3. Place the beef on a roasting rack on the Big Green Egg. Leave to cook on indirect heat for an internal roasting temperature of 48°C. Take off the grill.
  4. Heat the grill to 275°C with direct heat.
  5. To sear the steak, place on the griddle and close the lid for 1 minute. Then, rotate the steak by a quarter for crisscross grill marks. Close the lid for another minute.
  6. Flip the steak and repeat step 5 on the other side. The meat should have an internal temp of 54°C after these steps for a perfect medium rare.
  7. Remove the steak from the grill and rest for 10 minutes.
  8. Slice in 1cm-thick slices against the grain, and sprinkle with coarse sea salt. Serve with our Chimichurri

Bonus! If you prefer to pair a compound butter with your steak, mix 1 Tbsp of our Chimichurri sauce with 3 Tbsp of room temperature butter. Dollop over fresh from the grilled steak.

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