1u 15m
Kamado tomahawk with cowboy butter
No ratings yet, be the first to give starsShareCopied
A tomahawk is a ribeye on the whole rib, and that bone makes it trickier than it looks: the meat around the bone lags behind while the rest shoots past medium rare. Hence the reverse sear. You first cook it gently over low indirect heat to a 48 degree core, so the meat is evenly pink from edge to centre.
Reverse sear tomahawk on the kamado
Only then do you take out the plate setter, push the kamado to 280 degrees Celsius or higher, and sear it for a minute on each side. Meanwhile you make the cowboy butter: a soft butter with garlic, mustard, lemon, parsley and chilli that you let melt over the sliced meat. Cut the steak off the bone and then slice it thickly against the grain.
Serves4pers.
Ingredients
- 1tomahawk steak of about 1.2 kg, 5 cm thick
- coarse sea salt and freshly ground black pepper
- 2chunkssmoking wood, oak or hickory
- 150gbutter, at room temperature
- 3clovesgarlic, finely chopped
- 1tbspDijon mustard
- 1tsphorseradish
- 1lemon, zest and juice
- 3tbspflat-leaf parsley, finely chopped
- 1tbspchives, finely snipped
- 1tspsmoked paprika
- 0.5tspchilli flakes
Equipment
- Plate setter
- Meat thermometer
- Cast iron grill grate
- Grill extender
Steps
Bring the meat to temperature
Take the tomahawk out of the fridge an hour beforehand and pat it dry. Season generously all over with coarse sea salt and pepper, including the sides and around the bone.
Make the cowboy butter
Beat the soft butter and mix in the garlic, mustard, horseradish, lemon zest and juice, parsley, chives, paprika and chilli flakes. Season with salt. Set aside at room temperature, not in the fridge.
Fire up the kamado
Bring the kamado to 120 degrees Celsius with the plate setter in and put the smoking wood chunks on the coals. Wait until the smoke runs clean.
Cook indirect
1 hrPlace the tomahawk on the grill extender, insert the thermometer into the thickest part without touching the bone, and cook to a 48 degree core. Allow forty-five to sixty minutes.
Rest and heat up
Take the meat off and cover it with foil. Remove the plate setter, open the vents and let the kamado climb to at least 280 degrees Celsius with the cast iron grate in.
Sear
2 minPlace the tomahawk on the red-hot grate and sear it for a minute per side. Turn it a quarter halfway for crosshatch marks and briefly stand it on its fat edge. Take it off at a 52 to 54 degree core.
Rest
10 minLet the steak rest for ten minutes. It will rise a few more degrees, to medium rare.
Slice and finish
Cut the meat off along the bone in one motion, then slice it against the grain into one-centimetre slices. Lay the slices back against the bone and spoon plenty of cowboy butter over them so it melts over the warm meat.
Ratings
Made it? Give it stars.
One tap is enough. Adding a name and a few words is welcome, but not required.
No written experiences yet. Make it, and tell us how it came out of your kamado.
