Por Chef Eric Gephart

Tomahawk Steaks

Raciones: 6 people
Tiempo de cocción: 30 - 60 min
A la parrilla


  • Main

Larger cuts like this are the easiest to cook. Take your time, done be intimidated and have fun!!! Please Enjoy!


  1. 01

    Season with salt then follow up with the Lanes BBQ Sweet Heat.



    • 1 teaspoon Salt, Kosher
    • 2 tablespoons Lanes BBQ Sweet Heat
  3. 01

    Stabilize your grill at 325F or lower and set up for indirect smoking.

  4. 02

    Using a sharp knife, “Scruff” the surface of the steak.



    • 1 Each Tomahawk Steak
  6. 04

    Place the wood chunk in the hottest section of the coal bed, wait for combustion and install the heat deflectors or SloRoller on top for an indirect cook.



    • 1 Chunk Hickory or Oak
  8. 05

    Place the scruffed and seasoned steak on the grill, close the dome and cook for 35 minutes then flip. Cook for anther 20 minutes then place the bone marrow bone on the grill to warm. Continue to cook the steak until you reach an internal temp of 120F.



    • 1 Each Marrow Bone
  10. 06

    Slather the bone marrow on both side of the tomahawk then transfer it to a cutting board to allow it to rest. Raise the temp of your grill to a searing temperature by removing the deflector shields, opening the draft door, and keeping the lid fully open. Place the grill grates back in and allow the temp to climb.

  11. 07

    Now that the grill has come to temp, place the steak on the grill and sear it. Feel free to hit it with a touch more salt as it sears. Flip and repeat the transfer back to the cutting board and slice and roll in the board sauce that remains on the cuttingboard . Please Enjoy!