Tomahawk Steak DryAged

Like all other steaks, you should let the tomahawk steak come to room temperature. To do this, take the steak out of the refrigerator about 3 hours before cooking. Once the 3 hours have passed, you can preheat your grill to maximum temperature. While the grill is at full speed, it is recommended to salt the steak immediately before grilling. Now sear the steak as hot as possible over direct heat. Since eating is a visual experience, 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 golden brown. Once that's done, cook the tomahawk steak over indirect, lowest heat (approx. 100 degrees) until medium rare. To make sure you don't miss the right time to remove it, we recommend using a core temperature gauge or thermometer. When the target core temperature reaches 55 degrees, remove the steak from the grill and let it rest for about 5 minutes. Once the resting period is over, you can carve the Tomahawk steak and place it in the middle of the table.