Cooking your Tomahawk
- 60 mins before cooking remove Tomahawk from its packaging & pat dry with paper towel and allow to come to room temperature.
- Generously season all sides with salt and pepper
- Pre-heat your BBQ to a high temperature, approx 250oC
- Once BBQ is at temperature, sear Tomahawk for 2-3 minutes on both sides.
- After searing lower BBQ to a medium temperature, and cook for 7-10 minutes each side.
- Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after.
- Remove Tomahawk from BBQ & leave to rest in a warm place for 10- 15 minutes, lightly covered in tinfoil
- While Tomahawk is resting, place Black pepper sauce into a saucepan & gently heat, stirring regularly
- Place Black pepper sauce into a serving bowl
- Place Tomahawk & Black pepper sauce on table for serving.
- Crack open an ice cold beer & enjoy!
Temperature Guide
Whatever you do, don’t risk it by guessing the doneness of your Tomahawk. Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for internal temperature off the BBQ and their final rested temperature.
|
Rare |
Med Rare |
Medium |
Med Well |
Well Done |
Internal Temp |
50-55oC |
55-60oC |
60-65oC |
65-70 oC |
70 oC |
After Resting |
60 oC |
60-65 oC |
65-70 oC |
70 oC |
75oC+ |
Pro Tip
- It’s all about the theater with a Tomahawk so have fun with it.
- Carry to table on a chopping board with a sharp knife. Hold the bone with one hand and slice along its length to remove the meat from the bone. (Never cut towards your hand or body!)
- Then slice the meat across the grain into thick slices.