The Dirty Tomahawk Steak - On the Coals

Dont take our word for it: Watch the Video! This recipe uses a tomahawk steak that is seasoned with salt, pepper, garlic powder only. Cooked directly on hot lump charcoal for about 4 minutes per side, flipping every minute, until they reach an internal temperature of 120-125°F (50-52 Deg C) for rare. The steaks are rested for 10 minutes and topped with a steakhouse butter or homemade mustard and lemon sauce made from butter, parsley, garlic, shallot, lemon juice, salt and pepper.



7/12/20231 min read

  1. Pop a cork!

  2. Take out the tomahawk from the fridge and allow to get to room temperature (60 min)

  3. Generously season the tomahawk with the rub.

  4. Put into an oven preheated to just 50 DegC

  5. Leave tomahawk rub to cook to the meat. Allow the internal temperature to reach no more than 40-45 DegC. This allows the rub to remain on the meat when you put it on the coals and not stick to the coals.

  6. Get the coals nice and hot and prepared for the tomahawk.

  7. Prepare the sauce (if you are going to have one)

  8. Spritz the coals to cool slightly.

  9. Turn every 1-2 minutes and spritz with water if required to cool.

    There are alot of tips here as well from this website from over the fire cooking. I am not affiliated with this bloke! But he does a great job at cooking very creative over the fire cooking. A lot of tips have come from here! Check him out.

10. Pop a second cork!