How to grill A Tomahawk Steak

This recipe makes 1 large steak with garlic and herb compound butter, pair it with your favourite BBQ sides.

With the 4th July just around the corner, here is a killer grilled steak recipe for you guys across the pond to celebrate independence from us pesky brits. Enjoy!

Ingredients:

For the steak:

Tomahawk steak - 1 40oz

Sea salt - 1.5 tbsp

Fresh cracked black pepper - 1.5 tbsp

Garlic powder - 1 tbsp

For the butter:

Unsalted butter - 200g

Garlic - half bulb

Chopped Basil - 3 leaves

Chopped Chives - 1 tsp

Thyme flowers - 1 tsp

Parsley -3 leafes

Salt and pepper - a pinch

Method:

To prep the steak:

1. Place your steak onto a clean dry surface and pat dry.

2. Season well with salt, pepper and garlic powder.

3. Place on a wire rack to dry brine in the fridge uncovered for 1-24 hours.

To make the butter:

1. Wrap half a garlic bulb in foil and roast in the oven for 20 minutes at 180°C.

2. Soften butter in a bowl and add the salt, pepper and herbs.

3. Add the roasted garlic and mix well.

4. Roll butter into a cylinder inside clingfilm and set in the fridge.

Cooking the steak:

1. Remove the steak from the fridge and leave to reach room temperature (20mins to 1 hour).

2. Pre heat your barbecue grill with dual heat zones (coals on one side and empty on the other)

3. Place the steak on indirect heat on the grill and close the lid. (Make sure vents are open to allow air flow)

4. Smoke the steak for 20-40 minutes or until the internal temperature reaches 118°F (48°C) - 121°F (50°C).

5. Transfer the steak to direct heat over the coals and sear for 2 minutes.

6. Flip the steak and add 2 slices of the compound butter, then sear for a further 2 minutes.

7. Remove steak from the grill and let rest on a clean dry surface for 10 minutes.

8. Slice and enjoy!