Directions
- 1Dry brine the tomahawk steak by sprinkling a handful of kosher salt on all sides. Allow to sit for about an hour per inch of thickness.
- 2Remove excess salt from the steak using a paper towel.
- 3Place the coals on one side of the grill for indirect heat cooking.
- 4Place the steak on the indirect heat side of the grill and close the lid. Cook for about 45 minutes, flipping halfway through, until the internal temperature reaches 115°F.
- 5Move the steak to the direct heat side of the grill for a final sear, turning frequently to create a crust.
- 6Remove the steak from the grill and top with butter and pepper.
- 7Cut the steak off the bone and slice against the grain.
Ingredients
- 1 handful kosher salt
- 1 tablespoon butter
- 1 pinch pepper
Equipment
charcoal grilltongskosher saltpaper towelknifemeat thermometerbutterpepper
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