Grilled tomahawk with deluxe barbecue dry rub

Name: Grilled tomahawk with deluxe barbecue dry rub
Prep time: 40 min
Cook time: 20 min
Yield: 3 to 4
Cuisine: Québécoise
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

Preparation 40 min
Cooking 20 min
Servings 3 to 4
Freezing I do not suggest

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

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.

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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. See the product

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. See the product

*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!