Learn how-to perfect grilling this larger cut of meat, the tomahawk steak, with Chef Eric!
"Larger cuts like this are the easiest to cook. Take your time, don't be intimidated and have fun!!! Please Enjoy!" - Chef Eric Gephart
Tomahawk
Ingredients:
1 Each Tomahawk Steak
1 Chunk Hickory or Oak
1 teaspoon Salt, Kosher
2 Tablespoons Lanes BBQ Sweet Heat
1 Each Marrow Bone
Method:
1. Stabilize your grill at 325F or lower and set up for indirect smoking.
2. Using a sharp knife, “Scruff” the surface of the steak.
3. Season with salt then follow up with the Lanes BBQ Sweet Heat.
4. Place the wood chunk in the hottest section of the coal bed, wait for combustion and install the heat deflectors or SloRoller on top for an indirect cook.
5. Place the scruffed and seasoned steak on the grill, close the dome, cook for 35 minutes, and then flip. Cook for anther 20 minutes and then place the bone marrow bone on the grill to warm. Continue to cook the steak until you reach an internal temp of 120F.
6. Slather the bone marrow on both side of the tomahawk then transfer it to a cutting board to allow it to rest. Raise the temp of your grill to a searing temperature by removing the deflector shields, opening the draft door, and keeping the lid fully open. Place the grill grates back in and allow the temp to climb.
7. Now that the grill has come to temp, place the steak on the grill, and sear it. Feel free to hit it with a touch more salt as it sears. Flip and repeat. and then transfer back to the cutting board. Slice and roll in the board sauce that remains on the cutting board. Please Enjoy!
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