Tomahawk Steak & Frites
Steak
A steakhouse classic made better on the kamado. The long bone makes for a dramatic presentation, while the two-zone grilling method gives you a deep, caramelized crust on the outside and a perfectly rosy medium-rare center. Finished with a fresh herb butter and a side of crispy frites.
Simple, bold, and built for sharing.
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INGREDIENTS
INGREDIENTS: • 1 tomahawk steak (800-1000g / 1.75-2.2 lbs) • 100 grams unsalted butter • 2 garlic cloves, minced • 1 tablespoons fresh chervil • 1 tablespoons fresh parsley • 1 sprig fresh rosemary • 2 tablespoons olive oil, for coating • 450 grams fries (homemade or frozen) • 1 teaspoons salt & pepper, to taste
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01Tomahawk
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02Butter
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03Fries
INGREDIENTS: • 1 tomahawk steak (800-1000g / 1.75-2.2 lbs) • 100 grams unsalted butter • 2 garlic cloves, minced • 1 tablespoons fresh chervil • 1 tablespoons fresh parsley • 1 sprig fresh rosemary • 2 tablespoons olive oil, for coating • 450 grams fries (homemade or frozen) • 1 teaspoons salt & pepper, to taste
Bring steak to room temperature
Remove tomahawk steak from fridge 30 minutes before grilling. Rub with olive oil, then season both sides with salt and pepper.
Preheat the kamado
Set up your BSTRD grill for indirect heat and bring it to a steady 180°C
Slow-cook the steak
Place the tomahawk on the indirect side of the kamado and cook for 20-30 minutes, until the internal temperature reaches about 45-48°C. This gently brings the meat up to temperature and sets you up for an even cook edge to edge.
Make the herb butter
Create herb butter by melting unsalted butter in a small pan over low heat. Stir in minced garlic, fresh chervil, parsley, and rosemary. Let infuse for 1-2 minutes before cooling.
Open up the vents for a hot sear
Remove the steak and open the kamado's vents fully to bring the heat up to 230-260°C direct heat.
Sear the steak
Place the tomahawk directly over the hot coals and sear for 1-2 minutes per side, until a deep crust forms and the internal temperature reaches about 52-54°C for medium-rare.
Cook the fries
While the steak rests, cook the fries according to package instructions (or fry/bake homemade) until golden and crisp.
Rest the steak
Remove the steak from the grill and let it rest for at least 10 minutes, loosely tented with foil. Brush or top with the herb butter as it rests so it melts in.
Carve and serve
Carve the tomahawk off the bone and slice against the grain. Serve with the frites and any remaining herb butter on the side.