Ingredients

1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg) Coarse salt and ground pepper

Directions

1. Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). 2. Pat steak dry with paper towel. Season all over with coarse salt and ground pepper. 3. Place steak on grill over flame and cook for 2 to 3 minutes per side or until nicely browned. Move steak to grill over the drip pan; insert oven-safe meat thermometer sideways into the centre of the steak, avoiding fat or bone. Turn off burner under drip pan. Insert oven-safe meat thermometer sideways into centre of steak, avoiding fat or bone. Close lid and cook with indirect heat for about 40 to 50 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Transfer steak to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve meat from the bone, then across the grain into thin slices. Arrange on cutting board or platter with the bone. Sprinkle with coarse salt and ground pepper to finish.

How to Cook It

Grilling

Cuts Used in This Recipe

Indirect Heat Barbecue-Roasted Thick-Cut Steak

Steaks

Indirect Heat Barbecue-Roasted Thick-Cut Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tomahawk-style Rib Grilling Steak