Few cuts of meat create the same sense of occasion as a Tomahawk Barbecue Steak. It looks bold, it smells incredible and it turns a simple meal into an event. For a home cook, it may seem a little daunting at first. However, with a few clear tips and a relaxed approach, it becomes very manageable.
To begin with, the tomahawk steak is essentially a ribeye with the bone left long. This bone adds flavour during cooking and gives the steak its striking appearance. Because the cut is thick, care should be taken with both heat and timing. You want a crisp, charred crust on the outside and a juicy, tender centre.
When cooking on the barbecue, heat control is key. First, set up two heat zones. One side should be hot for searing. The other side should be cooler for slower cooking. Start by searing the steak over direct heat. Turn it every minute or so to build an even crust. Then, move it to indirect heat to finish cooking gently. This method helps avoid burning the outside before the inside is ready.
Equally important is seasoning. At its simplest, a good tomahawk steak only needs coarse salt and freshly ground black pepper. These bring out the natural beef flavour. However, if you want to explore deeper flavours, there are several great options.
For example, dry rubs work very well. A mix of smoked paprika, garlic powder, onion powder, and a touch of brown sugar creates a rich, smoky crust. In addition, fresh herbs like rosemary and thyme can be pressed onto the meat before cooking.
Marinades can also be used, although they should not overpower the steak. Here are some popular marinade ideas:
- Olive oil, garlic, and fresh rosemary
- Soy sauce, honey, and ginger
- Balsamic vinegar, Dijon mustard, and thyme
- Worcestershire sauce, garlic, and black pepper
- Lemon juice, olive oil, and oregano
If using a marinade, allow the steak to rest in it for a few hours. This helps the flavours soak in without changing the texture too much.
Another useful tip is to bring the steak to room temperature before cooking. This ensures more even cooking throughout. After cooking, let it rest for at least ten minutes. This step allows the juices to settle, which keeps the meat tender and moist.
Moreover, consider finishing touches. A knob of garlic butter placed on top just before serving adds richness. A light sprinkle of flaky sea salt can also enhance the final flavour.
As for serving, keep it simple. A fresh green salad works well, as it balances the richness of the steak. Alternatively, grilled vegetables or chunky chips make excellent companions.
In the end, cooking a Tomahawk Barbecue Steak is as much about the experience as the food itself. The process is enjoyable, and the results are rewarding. With a little attention to detail and a willingness to experiment, you can create a dish that feels truly special right at home.
Tomahawk Barbecue Steak
Equipment
- Barbecue, charcoal or gas
- Meat thermometer recommended
Ingredients
- 1 large tomahawk steak about 1–1.2 kg, 4–5 cm thick
- 2 tbsp olive oil
- 1 tbsp sea salt coarse
- 1 tsp freshly ground black pepper
Finishing:
- 2 tbsp butter garlic butter if preferred
- sea salt
- Fresh herbs thyme or rosemary
Instructions
Prepare the Steak:
- Remove the steak from the fridge 30–60 minutes before cooking. This step helps it cook evenly. Pat it dry with kitchen paper.1 large tomahawk steak
Season or Marinate:
- Rub the steak with olive oil, salt, and black pepper. If using a marinade, coat the steak well and leave it in the fridge for 2–4 hours. Then remove it from the fridge before cooking.2 tbsp olive oil, 1 tbsp sea salt, 1 tsp freshly ground black pepper, Fresh herbs
Set Up the Barbecue:
- Create two heat zones. One side should be very hot for searing. The other side should be cooler for indirect cooking.
Sear the Steak:
- Place the steak over direct heat. Turn it every 1–2 minutes. A deep crust should form on all sides. This step takes about 6–10 minutes.
Cook Indirectly:
- Move the steak to the cooler side of the barbecue. Close the lid and cook gently. Turn occasionally for even cooking.
Check Doneness:
- Use a thermometer for best results:Rare: 50–52°CMedium rare: 54–57°CMedium: 58–62°C
Rest the Meat:
- Remove the steak from the barbecue. Cover it loosely with foil. Let it rest for 10–15 minutes. This keeps the juices inside the meat.
Finish and Serve:
- Top with butter and a sprinkle of flaky salt.2 tbsp butter, sea salt
- Slice along the bone, then cut into thick strips. Serve immediately.