CHIPOTLE HONEY RUB TOMAHAWK STEAK

CHIPOTLE HONIG RUB TOMAHAWK STEAK

A first-class, tender piece of steak from the grill with a coarse, sweet and peppery crust. Our Chipotle Honey Rub adds a southern touch to a steakhouse favorite.

INGREDIENTS

  • 1.5 kg Tomahawk steak (or another prime cut steak)

  • 3 tablespoons Chipotle Honey Rub

  • salt for seasoning

PREPARATION

1. Rub the steak on all sides with Chipotle Honey Rub until evenly coated. Let stand at room temperature for about 30 minutes.

2. While the beef is resting at room temperature, preheat the grill to 125°C using indirect heat. Our favorite grill is the Big Green Egg or other kamados because this recipe uses the reverse sear method.

3. Place the beef on a roasting pan on top of the Big Green Egg. Cook over indirect heat at an internal roasting temperature of 48°C.

4. Preheat the grill to 275°C using direct heat.

5. To sear the steak, place it on the grill grate and close the lid for 1 minute. Then rotate the steak a quarter turn to create crisscross grilled spots. Close the lid for another minute.

6. Turn the steak over and repeat step 5 on the other side. After these steps, the meat should have an internal temperature of 54°C to achieve a perfect medium rare.

7. Remove the steak from the grill and let it rest for 10 minutes.

8. Cut against the grain into 1 cm thick slices and sprinkle with coarse sea salt.

Serve with crispy potatoes and a chipotle-honey dipping sauce. Mix the chipotle-honey seasoning with a good mayonnaise and serve.

We wish you bon appetit!

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