Tomahawk Steak

Source/Author: Mary

A Tomahawk steak is all about presence and simplicity — slow smoke, a fierce final sear, and tender slices served right off the bone. It’s a true centerpiece for sharing.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• tomahawk steak (bone‑in)	1

MARINATING

Generously season the steak with salt and black pepper.

Refrigerate for 24 hours to dry‑brine.

GRILLING - STAGE ONE (LOW & SLOW)

Set up the grill for slow & sear with a water pan.

Light the charcoal on one side and let it burn for 2 hours.

Place a water pan under the grate to catch drippings.

Lay the steak on the grate over indirect heat, maintaining 200°F.

Add a smoking briquette or wood chunk.

Cook for 50–80 minutes, until the internal temperature reaches 113°F.

GRILLING - STAGE TWO (SEARING)

Remove the water pan.

Add more charcoal — about 1/3 of the basket.

Pat the steak dry.

Continue cooking for another 50–80 minutes, until the internal temperature reaches 160°F.

Place a cold grate over the fire.

Sear the steak over direct heat, 2 minutes per side.

SERVING

Cut the bone away from the meat.

Slice the steak diagonally at a 45° angle.

Arrange the slices next to the bone for presentation.

Finish with freshly ground black pepper.

SERVING IDEAS:

- Create a rustic wooden board moment: roasted garlic bulbs; grilled rosemary sprigs; a drizzle of warm herb butter over the top.

- Serve with grilled corn, blistered tomatoes, and charred onions.