Grass-Fed Tomahawk on the Kamado BBQ

Cook15 min
Total15 min
Servings4
LevelMedium

The story

About this recipe

Delicious grass-fed tomahawk steak prepared on the kamado BBQ, served with baguette and coleslaw. In this recipe we use the Tomahawk from Eerlijk Eten, from Dutch farmers, and grass-fed cattle. No antibiotics are used, and the cows have a wonderful, stress-free life. And you can taste it!

What you need

Ingredients

1.5kggrass-fed Tomahawk steak (from Eerlijk Eten)
2tbspolive oil
2tspcoarse sea salt
1tspfreshly ground black pepper
1tspgarlic powder
Fresh rosemary and thyme (optional for extra flavour)
1bunchparsley, finely chopped
4clovesgarlic, finely chopped
1pcsred pepper, finely chopped (optional for some heat)
1tbspred wine vinegar
6tbspolive oil
Salt and pepper to taste
2pcslarge potatoes
4slicesbacon
2tbspbutter
2tbspsour cream
2tbspchives
Sea salt and pepper to taste

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Preheat the Grill Bill Kamado to 120°C in the indirect zone and add smoking wood such as oak or apple for extra flavour.
Let the Tomahawk come to room temperature for at least an hour, pat dry and rub with olive oil.
Sprinkle generously with coarse sea salt, freshly ground black pepper and garlic powder. Optionally add fresh rosemary and thyme.
Place the Tomahawk on the indirect zone of the Kamado and close the lid. Cook the steak slowly to a core temperature of 50-52°C (medium-rare), which takes about 30 minutes.
Remove the steak from the grill and let it rest for 10 minutes under aluminium foil.
Raise the temperature of the Kamado to 250-300°C and briefly grill the Tomahawk (1-2 minutes per side) over direct heat for a nice crust. Let it rest again for 10 minutes.
Cut a V-shape into the potatoes and fill the notch with a knob of butter.
Wrap the bacon around the potato and then in aluminium foil.
Place the potatoes in the indirect zone of the Kamado at 120°C and cook for about 1.5 hours, or until soft.
Mix finely chopped parsley, garlic, red pepper (optional), red wine vinegar, lemon juice and olive oil.
Season with salt and pepper and let rest for 30 minutes for optimal flavour.
Serving:
Slice the Tomahawk steak into thick slices and serve with chimichurri poured over it.
Take the potatoes out of the foil, cut them open and garnish with sour cream and chives.

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