Low, slow and seared hard for a proper tomahawk finish

PREPARE THE STEAK

Pat the tomahawk dry and season generously on all sides with sea salt and your chosen steak rub. For the best results, place uncovered in the fridge for at least 2 hours, or overnight if time allows.Remove from the fridge 45–60 minutes before cooking.

BUILD THE FIRE

Light the Kadai and establish a steady bed of hot coals. Fit the Kadai Lid and allow the temperature to settle at approximately 110–130°C. Add a small chunk of hardwood if you would like a subtle smoke flavour. Move the embers to one side of the Kadai.

COOK LOW & SLOW

Place the tomahawk onto the grill, opposite the fuel, and cover with the Kadai Lid. Cook gently until the thickest part reaches an internal temperature of 42°C. Depending on the thickness of the steak, this will typically take 45–75 minutes.Use a temperature probe for accuracy.

PREPARE FOR THE SEAR

Remove the steak and allow it to rest briefly while preparing the fire. Remove the Kadai Lid and build the fire up to a high heat. Place the Cast Iron Griddle Plate directly over the fire and allow it to become smoking hot.

SEAR THE STEAK

Lightly brush the steak with olive oil.Place onto the hot griddle plate and sear for 60–90 seconds per side, including the edges where possible. Continue flipping the steak until a deep, caramelised crust has formed. The internal temperature should finish at approximately:

• 48–52°C for rare
• 53–55°C for medium-rare
• 57–60°C for medium

REST

Transfer the steak to a board and rest for 10–15 minutes before carving. This allows the juices to redistribute throughout the meat.