18.02.25
Seared straight on the coals.
This caveman style tomahawk recipe is a celebration of primal fire cooking, no grills, no pans, just steak and flame. The marbled ribeye is placed straight onto the coals, creating a deep, smoky char on the outside while keeping the inside juicy and pink. Finished with a garlic and parsley butter, this tomahawk steak on charcoal is rustic, rich, and a true showpiece for any open-fire cook. Whether cooking a tomahawk steak on open fire or in the embers of your Kadai, this method brings theatre and incredible flavour to the table.
Dirty Cooking
Method
PREPARE THE BUTTER
In a small bowl, mash together the butter, garlic, parsley, and a pinch of salt and pepper until well blended. Set aside while you prepare the fire.
PREP THE STEAK
Season both sides of the tomahawk steak generously with salt and black pepper. Allow it to rest at room temperature for 30 minutes before cooking to ensure even heat throughout.
COOK CAVEMAN STYLE
Using Tongs, place the steak directly onto the hot coals. Cook for 3–4 minutes per side for medium-rare, letting the flames lick the edges for that authentic caveman sear. Holding the bone, roll the steak gently over the embers to crisp all sides.
FINISH & REST
Spoon the garlic butter over the top of the steak, allowing it to melt into the crust for a minute. Carefully lift the steak from the coals with the Tongs and transfer to a serving board. Rest for 5–10 minutes to let the juices redistribute before slicing.
