BBQ Pepper-Crusted Tomahawk Steak Recipe

The Tomahawk is the king of steaks in our book!

Buy the best quality you can and treat it like a centrepiece.

Make sure you rest it for a long time after cooking; around 20 mins covered with foil will do it. I often place a tea towel over the foil too.

Start with a high flame to seal the beef and build a good crust around the outside of the steak. It’s important to seal it quickly to keep the inside succulent and to stop it from drying out.

Keep in mind, if you want this steak well done it needs a long cooking time.

The below should give you a perfect medium-cooked tomahawk steak.

1 Tomahawk Steak, our was about 8cm thick and 1 kg

Olive oil, to rub the steak

2 tbsp coarsely cracked pepper

2 tbsp coarse salt

Remove the steak from the fridge 2 hours before barbequing.

Turn your BBQ to a high flame; you want it really hot to seal the steak quickly.

Rub steak with olive oil, season with salt and pepper and using your fingers, firmly press the seasoning into the meat.

Once the grill is super hot, place the steak on it and give it a little push down to make sure it has full contact with the grills.

BBQ for about 5 to 6 mins with the lid closed, then turn the steak 90 degrees and close the lid again. If the steak feels like it’s sticking, leave it a little longer. Once the meat is properly sealed it will lift off easily.

BBQ for a further 6 mins with the lid closed, then flip it over and repeat.

Turn the steak on its side and seal it all the way around. Give it about 2 mins each time your turn it.

Turn the flame down to med-low, close the lid and cook for a further 10 mins, flipping again after 5 mins.

Check your steaks internal temp with a probe thermometer or by touch to see if it’s cooked to your liking.

Remove from the grill and loosely cover with foil to rest for at least 15 mins.

Callouts  for text bubbles - If the steak feels like it’s sticking to the grill, leave it a little longer. Once the meat is properly sealed it will lift off easily.

Internal Temp

If you’re unsure how to tell when your meat is cooked to your liking, get your hands on a probe meat thermometer and follow the guide below.

Rare – 55°C

Medium Rare 55-°C

Medium - 60°C

Medium Well - 65°C

Well Done - 70°C

A medium-rare steak should take around 20 mins.