Beef Steak On The Bone – Steak TOMAHAWK

This recipe is aimed at owners of KAMADO-type barbecues, but beef entrecote with bones – steak TOMAHAWK can also be cooked directly on coals.

Preparing the barbecue

Before we start cooking in the KAMADO barbecue, we prepare a two-zone system so that on one side there is direct heat as close as possible to the coals (if you have one, you can use a cast-iron half-moon grill), and on the other side, indirect heat above the coals. Heat the grill to 200-250C.

Meat preparation

We rub the entrecote with oil and sprinkle with salt and leave it at room temperature for about 15 minutes. You can also sprinkle with your favorite spices.

Preparation of the filling

While the salt is absorbed, prepare the dressing. Melt butter in a tin container and add garlic and rosemary.

Cooking process

Place the bone-in beef steak on a direct fire in a hot grill. We heat each side for 1-2 minutes depending on the thickness of the steak. During this process, it is necessary to burn the proteins on the outside well, so we fry them from all sides as much as possible.

After finishing the first heat procedure, we place the boned TOMAHAWK on an indirect fire and tighten all the KAMADO flaps to the minimum, maintaining a temperature of about 150C.

We cook by checking the internal temperature of the steak, which should ideally reach about 50C. Of course, you can choose a different internal temperature of the steak by selecting it according to your preferred level of doneness, choosing less done (rare) or more done (well done).

At the same time, we place the tin container with butter at the bottom of the entrecote and sprinkle the whole steak every few minutes, alternating with a brush.

After reaching the desired temperature, we leave the steak to rest for about 10 minutes, thus allowing the meat to relax. We can wrap the meat in foil, this way we will have a still hot steak when serving it to the guests.

IMPORTANT – note that while the meat is resting, its internal temperature still rises, so if you take it off the heat a little later when the internal temperature was already higher, I would advise you not to wrap it in foil.

Delicious!