Make-ahead Reverse Seared Charcoal Grilled Tomahawk Steak
Plan for success with your next dinner party by dry-brining and slow-roasting your large steaks ahead of time. Then, it’s a simple matter to sear and serve.
Servings: 5
Ingredients
- 1000 g tomahawk steak
- 15 g salt or to taste
- 15 g ground black pepper or to taste
Instructions
- Defrost the tomahawk steak thoroughly, over two nights, in the fridge.
- Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night.
- Roast the wrapped tomahawk for 1 hour at 120C/250F.
- Grill on all sides, over white hot coals, until well crusted.
- Allow the steak to rest, then carve and serve.