Tomahawk steak for dinner
Tomahawk Steak: Fun Metric Time Edition
Let’s get those taste buds ready for a Tomahawk ribeye adventure—a steak so big it might scare your grill but will thrill your soul. Let’s measure, season, and grill in style, metric-style!
Ingredients for Victory
1 Tomahawk steak (approx. 1–1.5 kg and 5–6 cm thick)
10 g kosher salt (because it deserves it)
5 g freshly cracked black pepper (generous cracks = love)
30 ml olive oil (liquid gold for a glossy finish)
Optional power-ups:
Fresh rosemary or thyme (a few sprigs)
Garlic cloves (4–5 smashed heroes)
Butter (50 g, the finishing move)
The Tools of Steak-Quest
A grill (gas or charcoal—your call)
Meat thermometer (°C is king)
Tongs (long ones, because it’s HUGE)
Basting brush (optional, but fancy)
A cast-iron skillet for extra sear vibes
Step 1: Bring the Steak to Room Temperature (Super Important!)
Take the 1–1.5 kg Tomahawk out of the fridge 1–2 hours before the grilling epic begins. We’re looking for even cooking, not a cold-hearted center.
Step 2: Prep the Meat
- Pat It Dry:
Grab a few paper towels and ensure the steak is as dry as your humor. A dry steak = better crust.
- Oil It Up:
Slather on 30 ml of olive oil—because this steak deserves to shine!
- Season Generously:
Sprinkle on 10 g salt and 5 g black pepper. Don’t be shy—it’s a THICK boy and needs the love.
Step 3: Preheat Your Grill
Charcoal Grill:
Create a two-zone fire—hot coals on one side (the party zone), no coals on the other (the chill zone).
Gas Grill:
Crank one side to high heat and leave the other side low, like the steak’s chill playlist.
Step 4: The Reverse Sear Method (Metric Perfection)
- Indirect Cooking:
Place your Tomahawk on the cooler side of the grill.
Close the lid and let it cook low and slow.
Flip after 15 minutes and check the internal temp:
46°C for rare
52°C for medium-rare
57°C for medium
- Sear for the Win:
When it’s 10°C below your target doneness, move it to the hot side of the grill. Sear each side for 1–2 minutes, ensuring that golden crust forms. Hold it up with tongs and sear the edges too—this steak deserves a 360° tan.
Step 5: Optional Butter Basting (Flavor Bomb)
Melt 50 g butter in a small pan. Add your smashed garlic (4–5 cloves) and a few rosemary or thyme sprigs. As you sear, brush the buttery magic over the steak. Aromatic heaven.
**Step 6: Rest & Re