Tomahawk Steak

1. 1

   Preparation

   Take the steak out of the fridge, unwrap it, and pat it dry. Trim off any excess fat or sinew. Let it rest covered at room temperature for a short time to come up to temperature.

2. 2

   Season

   Sprinkle with "The Winner Steaks it All" to taste and gently rub in. Let it rest for about 10 minutes.

3. 3

   Set up the grill

   Prepare the grill for both direct heat (for searing) and indirect heat (for gentle cooking).

4. 4

   Toast over direct heat

   Sear the steak over direct heat until a rich, flavorful crust develops (briefly on each side, depending on thickness).

5. 5

   Let it rest over indirect heat

   Place the steak in the indirect heat zone and let it cook until it reaches an internal temperature of about 54°C (medium). For best results, check with a meat thermometer.

6. 6

   Let rest & season to taste

   Let it rest briefly before slicing. Cut into slices and, if desired, sprinkle again with "The Winner Steaks it All".

Alternative: Reverse searing (recommended for very thick steaks)

7. 7

   First, cook indirectly until the internal temperature reaches about 48°C.

8. 8

   Then briefly sear over direct heat until you achieve the desired crust.

9. 9

   Important when using a Beefer/Sizzle Zone & very high heat:
   Season only after cooking, as pepper & other spices can burn at extreme temperatures.