Recipe

Tomahawk steak dry-aged

A dry-aged tomahawk steak is a cut of meat that deserves to take centre stage. Grill it thoroughly, let it rest properly, and serve it in thick slices.

Number of people:

4 people

Duration:

45 minutes

BBQ set-up:

Direct

BBQ temperature:

220 °C

Core temperature:

52 °C

View BBQ productsAll products

Preparation

  1. Take the tomahawk steak out of the fridge well in advance. Pat the meat dry and let it come to room temperature. Take your time and get everything ready so you don’t have to rummage around at the barbecue later.

  2. Light the barbecue with the XCelsius BBQ lighter and create a direct and indirect zone. Time to get the barbecue going. Give it a bit of time to stabilise before you carry on.

  3. First, sear the steak over a high heat to create a firm crust. Keep an eye on it and only turn it when necessary, so that it browns nicely.

  4. Move the tomahawk to the indirect zone and continue cooking gently until it reaches the desired core temperature. Keep a close eye on the cooking process and continue to follow the recipe carefully.

  5. Leave the steak to rest for 10 minutes. Use the XCelsius BBQ gloves when using a hot grill. Keep a close eye on the food and carry on cooking calmly, following the recipe.

  6. Cut the meat from the bone and serve in thick slices, seasoned with salt and pepper. Take your time and get everything ready so you don’t have to rummage around at the barbecue later.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.