Big flavour, big bone, and a proper crust.
BEEF / BBQ & OUTDOOR COOKING
Tomahawk steak.
The British Griller way.
Big flavour, big bone, and a proper crust.
Jump to the method
One tomahawk steak
A cooler zone and a hot zone
Time is only a guide
THE METHOD
Build flavour.
Finish with a crust.
Season
Season with sea salt and cracked black pepper.
Set up your grill
Set up for indirect cooking, so you can cook the steak slowly before searing to finish it off.
Cook indirectly first
Place the steak on the cooler side of the grill. Lid down. Cook until the internal temperature reaches about 46–48°C before the final sear (around 25–30 minutes). This leaves room for the temperature to rise during searing.
Rest
Remove the steak from the grill and let it rest for 10–15 minutes.
Sear it hot
Move the steak to the hot side of the grill. Sear for 1–2 minutes per side, flipping frequently for a proper crust. Check the centre and pull from the heat at 50°C for rare or 52°C for medium rare.
Rest before slicing
Let the steak rest on a clean board or tray. Aim for 52°C after resting for rare, or 54°C for medium rare. Carry-over varies with the steak and the heat, so check again with your thermometer.
Whole steak safety
Pink beef is only appropriate for an intact whole cut when every outside surface is properly seared. This guidance does not apply to burgers, rolled joints, or pierced and mechanically tenderised meat. Follow the supplier’s instructions.
Resting does not make undercooked food safe. See the guide for thorough-cooking temperature and time combinations.
BRITISH GRILLER NOTES
Useful tips.
Keep the probe away from the bone and check the thickest part. Grill heat and steak thickness change the timing, so use the temperature checkpoint rather than the clock alone.
AT THE TABLE
Serving notes.
Use a clean board and clean utensils for the cooked steak. Cut the meat away from the bone, then slice across the grain.
Bring it to the table with your favourite sides.
KEEP COOKING
