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Caveman–Style Tomahawk Steak
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
The tomahawk is a large steak with a robust bone. The thickness makes it perfect to prepare directly on the charcoal.
Ingredients
2 1¼ -pound 570 -g 1
Method
- Take the steak out of the fridge an hour before cooking. In this case, don’t dab the meat dry and don’t sprinkle it with salt.
- Fire up the kamado without accessories to 460°F (240°C) and create a single, large hot spot.
- Just before you start, wave a piece of cardboard or a newspaper above the charcoal to blow away the loose white ashes.
- Place
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