The perfect Tomahawk steak – herQs

Ingredients:

• 1 Tomahawk steak (ongeveer 1,2-1,5 kg)
• Zout en peper naar smaak
• Plantaardige olie

Supplies:

• herQs thermometer
• Grill (houtskool- of gasgrill)
• Tangen

Instructions:

1. Remove the Tomahawk steak from the refrigerator and let it come to room temperature. This takes about 30 minutes to 1 hour.

2. Light the grill and preheat it to direct high heat (about 230-250°C).

3. While the grill is heating, apply salt and pepper liberally to both sides of the steak. Let the steak rest for a while so that the flavors can infuse.

4. Rub the grill grates with a little vegetable oil to prevent the steak from sticking.

5. Place the Tomahawk steak directly over the heat source on the grill and close the lid. Let the steak grill for 2-3 minutes per side to form a nice crust.

6. After grilling on both sides, move the steak to an indirect heat zone on the grill. Insert the herQs thermometer into the thickest part of the steak, but make sure the tip of the probe does not touch the bone.

7. Set the desired core temperature on the herQs thermometer, depending on the desired doneness of the steak:

• Medium-rare: 54-57°C
• Medium: 57-63°C
• Medium-well: 63-68°C
• Well done: 68-71°C

8. Close the lid of the grill and let the steak cook slowly until the desired core temperature is reached. This usually takes about 30-40 minutes, depending on the thickness of the steak and the desired doneness.

9. Remove the steak from the grill when the desired core temperature has been reached and cover it loosely with aluminum foil. Let the steak rest for about 5-10 minutes to allow the juices to redistribute and the steak to become more tender.

10. After resting, slice the Tomahawk steak and serve immediately. Enjoy the delicious taste and juiciness of the perfectly prepared steak!