Make sure you take a look at the Video from Dave and Weber as well. You can use simply salt and pepper, but for a fat juicy steak like a tomahawk we believe it can take some extra flavour and heat. Put it on the grates and insert your meat probe. We took our time and really tried to do everything perfectly so as you could easily reproduce this cook at home on your own BBQ. It’s important to let your steak rest 10-15 minutes to allow the juices to redistribute. We only use and we only sell Oriel Sea Salt made here in Co. Louth. Transfer the … Tomahawk Steak is prized for its long bone, tenderness and flavor and is always a delicious steak choice. OmahaSteaks.com. This is called a reverse sear as you seared the steaks after cooking them. If you have a gas BBQ you are not welcome here. Brush the cooking grates clean. This is your indirect heat zone where you will grill your steak. Salt. This should take about 45 minutes, depending on the size of the steak. Once the internal grill temperature reaches 225 degrees, place your steak as far from the direct heat as possible and close the lid. But remember you need to act a little early so we start the next step when the steak is at 48c - 10c shy of our final temp. Cover the steaks with plastic wrap and leave it on top of the counter so it can come down to room temperature This how to guide on cooking the perfect steak on a Weber Q BBQ should get you started. Where 80 butchers with over 600 years of collective experience come to share their wisdom and passion for Omaha Steaks. Electric Grills; Smoker Thermometers; Best Grill Brushes; Home. Simply place the charcoal in the chimney and place natural BBQ firelighters or newspaper in the bottom. White smoke is not ideal - it can be a bit bitter, you want clear or blue smoke. First place the steak directly on high heat, which will sear the outside while locking in moisture. We hate charcoal briquettes and we really really despise quick light bags you buy in supermarkets. How to Grill a Tomahawk Steak. On a thick steak I like a little bite from the wood smoke, so I would start grilling now, but if you wait another few minutes or if you open the vents a little more the white smoke will clear. Respect your steak and serve it in one piece with lots of sides and loads of love. If you don't have a probe then prod it with your fingers and hope for the best! Indirect grilling is a simple cooking technique for larger, thicker foods that might burn if grilled directly. Always remember to pre-heat your Weber … Keep your chunks and coal to one side of the grate. Using the indirect grilling technique, pre-heat your gas or charcoal grill until grill temperature reaches 225 degrees. Take the lid off the grill and wait a minute for the charcoal to become red hot - with no lid the air is now circulating and causing it to burn very hot. We chose Cherry Chunks as the sweet fruity flavour compliments the fiery hot steak rub in our opinion. But also by the time you read that last sentence your BBQ was lit. You want your steak to cook evenly throughout for the perfect doneness with a juicy center and a great crust. Once the meat is prepared, it’s time to fire up the barbecue. We'll get back to you as soon as possible. May we strongly suggest you buy a charcoal chimney from Weber or occasionally Aldi/Lidl. We always aim for 58c which is medium rare. Remove your steaks from the grill, then turn up your grill to 600 degrees. How to cut tomahawk steak A tomahawk or a rib eye is particularly well suited to a longer cook. Enjoy caveman style and eat right off the bone or slice to share with family and friends. Turn your burners on high heat and use direct heat for the sear by placing the steak directly over the hot burners or hot charcoal. That bit of salty exterior brings out the meaty flavor. “Private Reserve” and “Triple-Trimmed” are trademarks owned by Omaha Steaks International. “Omaha Steaks”. Open the lid and place the steaks on the hot side of the grill. The best way to cook this long-bone ribeye steak is on the grill. This creates a direct heat zone (over the coals) and an indirect heat zone. Inc. All rights reserved. And if you can’t find one locally, you can special order steak online or from your local butcher. The tomahawk steak is a 36-ounce ribeye with a long 7-inch bone resembling an axe handle. For real outdoor cooks you will need to light the BBQ. Our advice is to not wet the chunks as it just creates steam and takes away your control over the heat. Sear your Tomahawk. Cooking & Food. We believe a good quality well aged grass fed steak with lots of fat/marbling can taste beautiful when cooked to "well-done". This ensures every bite of your steak is juicy and tender. Place the steak directly over the searing hot coals, turning over after a minute to sear the other side, then holding the fat side over the coals after another minute. A rare steak when fully cooked is around 50c, medium rare is 55c, medium 65c, well done 70c or more. Dive deep into the world of our responsible sourced and guaranteed perfect seafood. Turn only one side of your BBQ grill on. Flip your steak every 5 minutes, flipping end to end and side to side for an even cook. What You Need To Grill A Tomahawk Steak: Tomahawk Steak. We supply Europe's BBQ pitmasters with premium bbq sauces, dry rubs, marinades, and accessories. Sign up to our newsletter below for the latest offers and insider information. For indirect grilling with gas grills, you will only light one burner. Remove from packaging and pat the steak dry. If you like your steak well done then have it like that. We also spend way to much time on social media - why not join us? Grill the steaks over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak registers 100°F, about 20 minutes.