Caveman–Style Tomahawk Steak

Name: Caveman–Style Tomahawk Steak
Yield: Serves 4
Ingredients: 2 (1¼-pound/570-g) bone-in ribeye (or “cowboy”) steaks or 1 (3-pound/1.5-kg) tomahawk steak; Freshly ground black pepper; Coarse sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

About

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) bone-in ribeye (or “cowboy”) steaks or 1

Starter
Main course
Gluten-free

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