Ingredients
- 1 whole tomahawk steak, Choice or Prime grade
- 4 TBS favorite BBQ beef rub, plus some coarse black pepper
- Schmear of Worcestershire
Instructions
Scorpion Cut the Tomahawk
- Carefully slice down the middle of the tomahawk ribeye steak to create the Scorpion cut
- Trim off any excess fat or silver skin around the tomahawk
Season the Tomahawk
- Apply schmear of Worcestershire to help rub to stick to your tomahawk
- Apply a medium coat of your favorite BBQ beef rub. I used my 1st place KCBS Beef National Cup Moola Beef Rub. Add black pepper if you like
- For championship flavor, dust on some Umami Bomb Rub
- For best results, dry brine in fridge for an hour before cooking
Preheat the Grill
- Light your grill with wood or charcoal and create a cool and a hot zone. You are looking for medium-low heat, around 275°F or 135°C
- Place the tomahawk on the cooler zone of your grill
- Adjust the height so you are cooking around indirect 275°F or 135°C
- Cook until the internal temperature reaches 110F or 43°C, about 30 - 45 minutes depending on how warm your steak was when you started
- Once you reach 110F, remove the tomahawk and lower the grate until they are almost touching your charcoal or wood embers
- Wait until the grates come up to 600F or 315°C measured by an Infrared thermometer
- Place tomahawk on at 2 o'clock position. Sear for 60 seconds. Rotate to 10 o'clock for another 60 seconds. Flip over and repeat to get diamond grill marks on both sides
Rest and Serve
- Once done, remove the tomahawk from the grill and let it rest for a few minutes before serving
- Cut off the bone and slice the steak across the grain. Serve with your favorite sides
Tips
- Don't be afraid to move the V-grates up or down to get the desired cooking temperature
- If you are cooking with charcoal, you can add some wood chunks for more smoke flavor
- Be sure to use a meat thermometer to check for doneness to avoid overcooking the tomahawk. I like medium rare of 128F internal temp
