Tomahawk Steak DryAged

Like all other steaks, you should let the tomahawk come to room temperature. To do this, take the steak out of the fridge about 3 hours before cooking. Once the 3 hours have passed, you can preheat your grill to maximum temperature. While the grill is running at full speed, it is recommended to salt the steak directly before grilling. Now sear the steak as hot as possible over direct heat. Since you eat with your eyes, turn the tomahawk steak 90 degrees once during searing to create the ideal grill pattern. After both sides of the steak have been seared, sear the fat edge until it is golden brown. Once you have done that, cook the tomahawk steak over indirect, lowest heat (about 100 degrees) until medium rare. To make sure you don't miss the time to take it out, we recommend using a core temperature gauge or thermometer. When the target core temperature is 55 degrees, remove the steak from the grill and let it rest for about 5 minutes. Once the resting period is complete, you can carve the Tomahawk steak and place it in the middle of the table.