Tomahawk Steak by Robin Of The Hood

Robin Of The Hood - Vuur&Rook

Ingredients:

• Tomahawk steak
• Oncle Jed's BBQ rub
• Rosemary sprigs

Necessities:

• BBQ with lid
• Core thermometer (Thermapen)
• Vuur&Rook Heat resistant gloves
• Aluminium foil

Step 1: Go, Go, Go, Fire Up the Q! Prepare your BBQ for indirect cooking (110°C).

Step 2: Place your Tomahawk steak on a cutting board, massage the Oncle Jed's rub over your steak on both sides.

Step 3: Leave the rub in for about 30 minutes.

Step 4: Place your steak indirectly on the BBQ up to a core temperature of 48°C.

Step 5: Create a direct zone in your bbq when the tomahawk has reached a core of 50°C and flare it off! Make sure you keep turning the meat regularly. Put on heat-resistant gloves and watch out for your eyebrows :)

Step 6 : Remove the steak from your BBQ and let it rest for about 10 minutes in the aluminum foil

Step 7: Cut the steak from the bone into slices, and cut perpendicular to the wire to keep the meat tender. serve with a sprig of rosemary

Enjoy!