Kamado tomahawk with cowboy butter

Stappen

1. 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.

2. 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.

3. 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.

4. Cook indirect

   1 hr

   Place 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.

5. 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.

6. Sear

   2 min

   Place 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.

7. Rest

   10 min

   Let the steak rest for ten minutes. It will rise a few more degrees, to medium rare.

8. 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.