Defrost the steaks in the refrigerator, it may take 24 – 36 hours for a 1kg steak to defrost – depending on the coldness of your fridge.
Remove from the fridge 2 hours before starting to cook and allow to get to room temperature.
Seasons, season and season again. These are huge steaks and need a lot of salt and pepper. I like to use coarse sea salt as this gives a texture to the beef.
Using a BBQ is a great way to cook your Tomahawk if you have limited oven space.
Pre-heat the BBQ to full power on one side and low on the other. Sear the steak on all sides, including the thick edge for around 1 minute per side.
Move the steaks to the cooler side of the grill and roast away from direct flame with the lid down for 15 – 20 minutes, turning every few minutes.
Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after, if you don’t have a thermometer then you can use a skewer placed into the thickest part of the beef and close to the bone, hold in the meat for 3 seconds then place on your bottom lip it should register warm when cooked to medium rare.
Remove from the grill and allow to rest for 15 – 20 minutes in a warm place, loosely covered with foil.
Slice down the back of the bone and remove the eye of the meat in once piece. Slice across the meat into approximately 8-10 thick slices. Sprinkle with a little coarse ground sea salt and serve
|Rare||Med Rare||Medium||Med Well||Well Done|
|Pull Temp||50-55oC||55-60oC||60-65oC||65-70 oC||70 oC|
|Final Temp||60 oC||60-65 oC||65-70 oC||70 oC||75oC+|