raw tomahawk steak

Tomahawk Steak Recipe

BBQ season is nearly upon us and there’s no better way to get things started than with a succulent tomahawk steak. Jack from Jacks Meat Shack is showing you how to perfectly prepare this amazing piece of meat. Let’s see how he does it… 


Cooking Method

  1. Set up your BBQ for indirect cooking. 
  2. Stabilise the BBQ at 130C.  
  3. Remove the steak from its packaging and pat it dry with a paper towel.  
  4. Lightly score the outer surface of the steak with a sharp knife in a diamond pattern. This will enable your seasoning to penetrate the flesh of the meat deeper.  
  5. Season with plenty of salt. 
  6. Add a lump of smoking wood to give that extra level of smoky flavour.  
  7. Smoke the steak until it reaches your desired internal cooking temperature. 
  8. Remove the steak from the BBQ and leave it to rest.  
  9. Rake your charcoal to remove any settled ash and get the charcoal nice and hot before laying the steak directly onto it.  
  10. Cook for 1 minute on each side then remove from the BBQ. 
  11. Slice and enjoy with your preferred sides. 

The Ingredients

What to serve with tomahawk steak

Every steak dish needs some good sides to go with it and the great thing about a tomahawk is that it goes well with so many different serving options. Check out some of our favourites below: 

  • Onion rings 
  • Crispy French fries or chunky chips 
  • Roasted asparagus with cheese and garlic 
  • Scalloped potatoes 
  • Fresh Caesar salad 

Frequently Asked Questions

A tomahawk steak is a ribeye cut of beef that is cut in a specific way to leave at least five inches of the bone left intact. It has an extra-long, French-trimmed bone that shares a similar culinary technique with shaping a rack of lamb. Its high-quality cut makes it more expensive than other cuts of beef, but the flavours and tenderness that you can get from it make it well worth the slightly raised cost.  

Given that they are both cut from the same area, you might be wondering what the difference is between tomahawk steak and a ribeye. The main difference is that a tomahawk has a softer texture due to the rich fat content, whereas a ribeye is a little bit tougher with a more robust flavour – as well as a cheaper price tag.  

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