Food is everything
the magazine

Food is everything, the magazine
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Recipes

The Tomahawk


2 ingredients
5 minutes
approx. 800 g of meat (depending on thickness)

2 ingredients
5 minutes
approx. 800 g of meat (depending on thickness)

Ingredients

  • 1.1 kg (2.4 lb) of Tomahawk steak
  • 1 bag of Coup Fumant ribs spice mix

Directions

1.
Coat meat with steak spices (to taste).
2.
Grill on the barbecue over indirect heat at 150°C (300 °F).
3.
Once the meat reaches 15 degrees below the desired internal temperature, grill the meat directly on the flame for 2 minutes on each side.
4.
Cover tomahawk with foil and let sit for 15 minutes.

Chef’s Secret

A tomahawk steak may look impressive, but it is no different from other large pieces of meat. It should be cooked slowly and can be smoked using your wood of choice.
Internal temperature guide:
Rare: 54 °C (130 °F)
Medium rare: 63 °C (145 °F)
Medium: 71 °C (160 °F)
Well done: 77 °C (170 °F)

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