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.
Our sommeliers suggest
Salcheto Vino Nobile Di Montepulciano 2019
Toscane, Italie
Produced by Salcheto, this strong and rich wine offers a very good taste experience, declining on notes of dark walls, jammed fruit, spices, leather and undergrowth. Its tannins are present but remain silky on the palate, and the finish is long and suave. A beautiful wine, specially with a beautiful piece of grilled red meat.
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Boutefeu, 5.1%
Microbrasserie du Lac Saint-Jean
Ale red with aromas of caramel, grilled cereals, see roasted, the Boutefeu will remind you of the grilled aromas of your meat. The caramelization reaction of meat sugars will be the same as that of malted liquid, for a resonance of happiness. The BBQ spices used on meat will be complementary to the aromas of beer that we will like with toasted meats. Little sweet despite its aromas, it will only be more accessible and digestible between two bites of meat.
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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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