Reverse-seared tomahawk steaks
For me, a tomahawk steak needs to be smoky in flavour, nicely charred and medium rare in the centre. That’s just me, though; you might prefer yours rare or well done so adjust the instructions below to achieve your perfect steak. Remember, you want to cook this by temperature and not time, so having a quality meat thermometer for this recipe is a good idea.
Ingredients
Serves 2-4
2 x 900g tomahawk steaks
3-4 tbsp all-purpose rub
Oil, for brushing
Method
1. Rub the steaks all over with the all-purpose rub. It is important to do this at least 1 hour before cooking but overnight will achieve even better results. When ready to cook, set up your barbecue for indirect heat cooking. If using a normal kettle barbecue, place a drip pan with a little water in it opposite the coals. This isn’t necessary if using a ceramic barbecue.
2. When the barbecue has reached a steady cooking temperature of between 110°C (225°F) and 120°C (245°F), you’re ready to get cooking. I tend to aim for the lower temperature for a longer cook.
3. Cover the long bone extending from the tomahawk steaks with foil and place them directly on the grill over the drip pan or opposite the coals and close the lid. You can maintain the cooking heat by adjusting the top and bottom vents. Allow to cook until the steaks have reached an internal temperature of 47°C (116°F), then transfer to a plate, cover loosely with foil and leave to rest. The residual heat will continue to cook the steaks before you finish them back on the grill.
4. Meanwhile, spread your coals out in the barbecue and add more charcoal if needed. You might like to get some charcoal fired up in a chimney starter so that it’s ready to add if you need it. At this point, you can open both the top and bottom vents wide open to get the grill
as hot as possible.
5. When the steaks have rested and you’re ready to finish cooking, open the lid and lightly brush the cooking grate with a little oil. I usually place the steaks back on the grill when they reach 53°C (128°F) for medium rare. Place the steaks directly over the hottest part of the fire and cook on one side for about a minute until nicely charred (flare-ups are fine as the steaks are only over the fire for a short time), then flip the steaks using tongs and char the other side. This generally achieves my preferred and recommended internal temperature of 56°C (133°F). Transfer to a plate to rest for about 10 minutes before slicing.
6. These steaks are awesome just as they are, although I like to serve them with my tomato chutney. Another delicious option is my avocado chutney, either as is or blended with a couple of tablespoons of Greek yoghurt until smooth.
The Curry Guy BBQ (Quadrille) Images Kris Kirkham
