BBQ Beef Tomahawk: A Master Class

The tomahawk is a showstopper. A two-rib, long-bone, beautifully marbled steak that walks to the table like it owns the place. It's also surprisingly easy to cook well - if you understand reverse searing.

Serves 2-3. Prep 10 min. Cook 60 min. Rest 10 min.

The reverse sear method (the only way)

Tomahawks are too thick to sear-and-finish. The outside burns before the centre warms. So you flip the order: cook low first, sear hot last.

What you need

• 1 Morpeth beef tomahawk (1.2-1.5kg)
• Sea salt, lots of it
• Cracked pepper
• Beef tallow, butter, or neutral oil for searing
• Optional: rosemary, smashed garlic, smoked paprika

The method

Take the steak out of the fridge 90 minutes before cooking. Salt heavily on all sides. This isn't over-salting - thick steaks need it. Let the salt do its work.

Stage 1: Low and slow. Set up your BBQ for indirect heat (one burner on, steak on the cool side, lid closed) at 110-120?C. Or use the oven at 110?C on a wire rack. Cook until internal temp hits 50?C for medium-rare. Usually 35-45 minutes depending on thickness.

Stage 2: Hot sear. Crank your BBQ to max, or get a cast iron pan smoking hot. Spread tallow or oil on the steak. Sear 60-90 seconds per side, plus 30 seconds standing on the fat-cap edge. You want a deep brown crust, not grey.

Stage 3: Rest. 10 minutes. The bone retains heat so it keeps cooking gently. Don't skip.

Carving

Cut the meat away from the bone in one piece. Slice across the grain into 2cm slabs. Sea salt flakes on each slice. Done.

Why grass-fed tomahawk hits different

Grass-fed marbling is finer and more nuanced than grain-finished. The meat tastes more like beef - not just 'steak'. The fat is yellower (carotene from grass), the flavour deeper, and there's a slightly mineral edge that all the great steakhouse cuts share.

Bring it. Big steak, simple method, big result.