Grilled tomahawk with deluxe barbecue dry rub

  • Preparation 40 min
  • Cooking 20 min
  • Servings 3 to 4
  • Freezing I do not suggest

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Ingredients

  • 1 beef tomahawk about 1.2 kg
  • Olive oil
  • 1 tablespoon Italian spices
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • Freshly ground pepper

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Preparation

  • Drizzle the steak with a thin stream of olive oil on both sides and rub to coat.
  • In a bowl, add the rest of the ingredients and mix. Generously sprinkle the dry marinade over the tomahawk. Massage well to work into all the cracks and add a thin drizzle of olive oil all over. Place on a plate and let rest for 30 minutes.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
  • Place the tomahawk on the heat and cook for 3 minutes. Rotate 45 degrees and continue cooking for 3 minutes.
  • Flip the steak and repeat. Cook for 3 minutes, rotate 45 degrees and cook for 3 minutes. Close one side of the flames and slide the tomahawk to the closed side. Continue cooking until the internal temperature reaches 130 °F. Place on a plate, cover tightly with aluminum foil and let stand 5 minutes before slicing! Garnish with fleur de sel and devour as if your life depended on it.