The Preparation
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.
The Carving
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+ |
