When we talk about tomahawk steak we are definitely talking about a butcher's jewel and frankly the only way to truly honour it is to slam it on the grill and grill it hard!
However, there are several ways to enhance a cut like grilled tomahawk steak, some more classic and others more elaborate. We offer you 2 versions, however, among the simplest because we believe that a cut like a tomahawk meat deserves to be tasted entirely for what it has to offer (but a lot depends on the marbling of course)
ATTENTION: Whatever recipe you want to prepare your tomahawk meat with, the fundamental thing is that it is not cooked cold from the fridge, so always remember to take out the tomahawk meat at least an hour before.
This will make cooking much easier by decreasing the delta between the external and internal temperature
Ingredients Tomahawk Steak
Clean the steak of any pieces of bone or fat in access.
Place the tomahawk meat on a cutting board and massage both sides with a drizzle of oil (this will help the heat transfer towards the heart of the meat tomahawk), if you like you can add a pinch of salt and pepper on both sides (this will make a very pleasant external crust on the palate)
Prepare the grill for direct cooking with very hot embers and very high temperature, brandish your tomahawk steak and hurl it into the flames of hell at 45 ° compared to the bars of the grill! (this is only a scenic trick to obtain the classic rhombuses)
Cook on both sides for about 7 minutes per side, turning the meat after about 4 minutes so that the bars of the grill give the classic diamond mark.
For rare cooking, your tomahawk steak will be ready when it reaches 50 ° at the heart
Remove from the grill, let it rest for 5 minutes wrapped in aluminium foil
Cut it along the bone and then slice the tomahawk meat perpendicular to the bone, according to your tastes you can add some flaked salt or coarse-grained salt.