Grilled tomahawk with deluxe barbecue dry rub
- Preparation 40 min
- Cooking 20 min
- Servings 3 to 4
- Freezing I do not suggest
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Do you want to eat a REAL piece of meat? I present to you this grilled tomahawk with deluxe barbecue dry rub. For my part, the tomahawk is my favourite cut of beef ! The taste, the balance of fat, the bone to chew on … What a solid taste !!!
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Ingredients
- 1 beef tomahawk about 1.2 kg
- Olive oil
- 1 tablespoon Italian spices
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Freshly ground pepper
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Preparation
- Drizzle the steak with a thin stream of olive oil on both sides and rub to coat.
- In a bowl, add the rest of the ingredients and mix. Generously sprinkle the dry marinade over the tomahawk. Massage well to work into all the cracks and add a thin drizzle of olive oil all over. Place on a plate and let rest for 30 minutes.
- Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
- Place the tomahawk on the heat and cook for 3 minutes. Rotate 45 degrees and continue cooking for 3 minutes.
- Flip the steak and repeat. Cook for 3 minutes, rotate 45 degrees and cook for 3 minutes. Close one side of the flames and slide the tomahawk to the closed side. Continue cooking until the internal temperature reaches 130 °F. Place on a plate, cover tightly with aluminum foil and let stand 5 minutes before slicing! Garnish with fleur de sel and devour as if your life depended on it.
Frequently asked questions
Yes, this 1.2 kg beef tomahawk is well suited to the grill. It gets coated in a dry rub of Italian spices, smoked paprika, coriander, and garlic and onion powder, then grilled with indirect heat until it reaches 130°F internally for a great crust and a rosy center.
This recipe calls for a beef tomahawk weighing about 1.2 kg. It is coated in olive oil and a generous dry rub before hitting the BBQ, then closed off to one side of the flame to finish cooking gently to 130°F.
Our sommeliers suggest
Carpineto Chianti Classico
Tuscany, Italy
Carpineto Chianti Classico is an aromatic, full-bodied red from Tuscany, with enough backbone to stand next to a big tomahawk. Its natural freshness wakes your mouth up between bites of grilled beef, and the cherry and spice notes of sangiovese play nicely with the smoked paprika and coriander in the rub. A steak this size deserves a long, slow dinner.
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Boutefeu, 5.1%
Microbrasserie du Lac Saint-Jean
The meat caramelizes on the grate exactly like malt caramelizes in the brewhouse: the same cooked sugar taste on both sides. The BBQ spices in the crust go after the roasted, almost torrefied grain of the red ale. Not very sweet despite its aromas, it stays easy to drink between bites.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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