BEEF · SEAR

TOMAHAWK, REVERSE-SEARED

A thick bone-in rib taken gently to 48°C in a cool dome, then seared hard over open coals. Pink from edge to edge, with a real crust.

THE FIRE

INGREDIENTS · SERVES 4

• 1.2–1.5 KGTomahawk steak, about 5 cm thick
• 1 TBSPCoarse salt
• 1 TBSPCracked black pepper
• 40 GSalted butter
• 2Garlic cloves, crushed
• 3 SPRIGSThyme
• TO FINISHFlaky salt

METHOD

1. 01

   DRY-BRINE

   THE NIGHT BEFORE

   Salt it all over and leave it uncovered in the fridge. A dry surface is what makes the crust.

2. 02

   LOW DOME

   Coal to the fire ring, deflector in, and settle the dome at 120°C.

3. 03

   TAKE IT TO 48°C

   60–75 MIN

   Probe the thickest part, away from the bone. Close the lid and leave it.

4. 04

   REST AND OPEN UP

   Pull the steak and tent it. Wearing gloves, lift out the deflector and open both vents fully until the dome passes 300°C.

5. 05

   BURP, THEN SEAR

   Crack the lid an inch for three seconds before opening it fully, so the fire doesn’t flare at you. Sear 60–90 seconds a side, turning often, then stand it on the fat edge for the last minute.

6. 06

   SLICE

   Melt the butter with the garlic and thyme. Rest the steak five minutes, carve off the bone, slice thick and spoon the butter over. Aim for 54°C for medium-rare.