Preparation recommendation Tomahawk

Grill, indirect grilling or in the oven

The tomahawk steak is extremely aromatic, has an impressive marbling and offers a tender, juicy bite. With its long bone and thick layer of meat, it is not only a treat for the palate, but also a real eye-catcher on the barbecue.

Quick: Fill a large pan with cold water and place the meat in it for around two hours.
Slow: Place in the fridge 1-2 days before preparation.

Remove the tomahawk steak from the fridge or water bath, unwrap and pat dry with a paper towel.

We recommend seasoning the meat with salt only. To do this, salt the tomahawk steak well on all sides and allow the salt to "soak in". You should allow 30 to 120 minutes for this process. Place the meat in the fridge unwrapped during this time. Room temperature is not necessary before grilling!

Set the grill surface or grill plate to approx. 75% of the maximum temperature and allow to preheat well. Apply a teaspoon of frying oil or clarified butter to the grilling surface or directly onto the meat. Place the tomahawk steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 90 seconds, turn the meat to the other side and apply gentle pressure there too. The tomahawk steak has more than two sides! Please repeat this process with all cut sides until they are dark brown.

Immediately afterwards, cook the tomahawk steak at 120 degrees indirect heat in the grill or oven until the desired core temperature is reached. Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No resting phase is required!

We recommend a core temperature of 54 degrees Celsius for medium-rare for this piece.

We wish you bon appétit!