Grilled Tomahawk Steak

This impressive piece of beef would be right at home on The Flintstones! Taken from the rib area, tomahawk steak is super-thick with a distinctive long bone. A big cut like this is all about simplicity and sharing: Serve it on a wooden board, separate out the bone and slice it into strips so everyone can help themselves.

Preparation - 5 min

Cooking - 20 min

Waiting - 1 hour

Servings - 4

Ingredients

- 1 2-lb (900 g) beef rib steak 2 inches (5 cm) thick with a bone about 12 inches (30 cm) long (tomahawk)
- 1 1/2 tsp basic dry rub
- 1 tbsp (15 ml) olive oil
- 1 tbsp salted butter
- 1 tbsp minced chives
- Fleur de sel, to taste

Preparation

- On a plate, rub the meat on both sides with the dry rub. Let sit at room temperature for 1 hour.
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- Brush the meat with the oil. Place on the grill, close the lid and cook for 18 minutes, or until a thermometer inserted into the centre of the meat reads 118°F (48°C) for rare. Turn a few times during cooking. Remove from the heat and place on a clean plate. Cover lightly with aluminum foil and let rest for 10 minutes.
- Turn the burners on the grill to high.
- Dab the meat with paper towels and place it back on the grill. Cook for 1 minute per side to obtain grill marks.
- Place the butter on the steak and finish with the chives and fleur de sel. Add pepper to taste. Serve immediately.
- Serve with Warm Potato Salad with Yellow String Beans.

Citation

Ricardocuisine. (n.d.). Our 10 most popular BBQ recipes | RICARDO. Ricardo. https://www.ricardocuisine.com/en/articles/top-rated-recipes/979-our-10-most-popular-bbq-recipes

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Grilled Tomahawk Steak

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