Succulent, tender, and full of flavour, this grass fed beef Tomahawk recipe is sure to impress. Just an easy rub to season on the Tomahawks and then it’s time for the grill. Enjoy.
LEVEL | Beginner |
GAMA | |
SERVINGS | 6 if one Tomahawk per person, 12-18 depending on portion size |
PREP TIME | 1 hour |
COOL TIME | 30 minutes |
REST TIME | 10 minutes |
TOTAL | 1 hour 40 minutes |
Ingredients:
6 grass fed beef Tomahawk steaks, trimmed
2 tsp of Paprika
2 tsp of garlic powder
2 tsp of Italian herbs (oregano, basil, thyme)
5 tsp of brown sugar
Salt & pepper
PREPARATIONS GALERY
STEPS
Step 1
Do not commence marinating the Tomahawk steaks straight out of the freezer. Allow them to defrost and come to room temperature before seasoning.
Step 2
Generously season on both sides with salt and pepper, and let sit for 30 minutes.
Step 3
Make the spice rub by mixing the paprika, garlic powder, Italian herbs, and brown sugar, and apply to both sides of the steaks. Sit for another 30 minutes to let the rub sink in.
Step 4
Heat grill to 200 C.
Step 5
Place the Tomahawk steaks on the grill at 45 degrees, flipping every 2 minutes to achieve the ideal cross-grill marks. This will take a total of 8 minutes, searing the meat on all sides and grill-marking the steaks in both directions at 45 degrees.
Step 6
Lower grill temperature to 100 C, and cook for another 10 minutes on either side, basting each side with butter as you turn. Cook until the internal temperature in the thickest part of the steak reaches 60 C.
Step 7
Cover with foil and rest steaks for 10 minutes, before slicing at 45 degrees from bone.
Step 8
Add your favourite sides and enjoy!
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