Wagyu Heiligenberg Tomahawk Steak

As with all steaks, the Tomahawk steak should be brought to room temperature before preparation. To do this, take the steak out of the refrigerator about three hours before grilling. Once the time has passed, preheat the grill to maximum temperature. While the grill is heating up, it is recommended to generously salt the steak directly before grilling. Now, sear the Tomahawk steak as hot as possible over direct heat. Since the eye eats first, turn the steak 90 degreesonce during searing to create a perfect grill pattern. After both sides have developed a nice crust, sear the fat edgeall around until it is golden brown. Then, continue to cook the Tomahawk steak over indirect heatat the lowest possible temperature (approx. 100 °C) until the desired doneness is reached. To not miss the optimal time, it is recommended to use a core temperature thermometer. When the core temperature reaches 55 °C, remove the steak from the grill and let it rest for about five minutes. During this time, the meat juices will distribute optimally. After the resting phase, slice the Tomahawk steak and ideally serve it in the middle of the table– a true highlight for all steak lovers.