Directions
- 1Dry brine the tomahawk steak by generously sprinkling kosher salt on all sides. Let it sit for about an hour per inch of thickness.
- 2Remove excess salt from the steak with a paper towel.
- 3Prepare the grill for indirect heat by banking the coals on one side of the grill.
- 4Place the steak on the indirect heat side of the grill with the lid closed and cook for about 45 minutes until it reaches an internal temperature of about 115°F.
- 5Flip the steak halfway through cooking, around the 20-minute mark.
- 6Once the steak reaches 115°F, move it to the direct heat side of the grill for a final sear.
- 7Turn the steak frequently to develop a crispy crust.
- 8Remove the steak from the grill and top with butter and fresh cracked black pepper.
- 9Cut the steak off the bone and slice it to serve.
Ingredients
- 1 handful kosher salt
- 1 tablespoon butter
- 1 pinch fresh cracked black pepper
Equipment
charcoal grilltongsmeat thermometerknifepaper towelheat resistant gloves
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