Ingredients:

• 1 Tomahawk steak (approximately 1-1.5 kg)
• Coarse sea salt
• Black pepper (freshly ground)
• Olive oil
• 2 Hickory wood chunks
• Meat thermometer
• Kamado charcoal

Preparation:

• Take the Tomahawk steak out of the fridge at least 1 hour before cooking and allow it to come to room temperature.
• Pat the steak dry with paper towels.
• Rub the steak with a bit of olive oil.
• Generously season with sea salt and black pepper.

Cooking Instructions:

• Start your Kamado and bring the temperature to 120°C (250°F) for indirect cooking.
• Add the wood chunks and place the steak on the grate in the indirect zone.
• Cook slowly until the internal temperature reaches 48-50°C (118-122°F) for medium-rare.
• Remove the steak from the BBQ and increase the temperature to 250-300°C (480-570°F).
• Sear the steak directly over the coals on both sides until a beautiful crust forms (about 1-2 minutes per side).
• Let the steak rest under aluminum foil for 10 minutes.

Tips:

• Use a meat thermometer for perfect doneness.
• For extra flavor, melt a sprig of rosemary and a knob of butter over the steak during resting.
• Slice the Tomahawk against the grain for the best texture.

Enjoy! Jan Luts