Ingredients:
- 1 raw Tomahawk steak in each tray
- 1 doubled up small foil tray with 125g of cubed butter in it 4 tsp of crushed garlic on top of the cubed butter
- Sea salt
METHOD
1. Let the cowboy steak come to room temperature then season the steak with salt on both sides (you can do this the night before if you like).
2. Get the BBQ set to 150c and get the smoke going. Put the steak on the Indirect Heat Zone as far away from the heat as you can.
3. Let the steak absorb the smoke until the internal temperature reaches about 10c below your target temperature – in this case 48c to achieve medium doneness (60c when finished).
4. Melt the butter and Garlic in the foil trays, then set aside to baste the steak later.
5. When the steak reaches 48c, remove it from the BBQ (cover with foil) and crank the temperature up to around 250 – 300c (or have your afterburner already set up).
6. Put the steak back on the BBQ or afterburner, on the Direct Heat Zone and leave it until it develops a beautiful, caramelised crust (you can do the famous diagonal grill marks of you like).
7. Turn the steak over and get the same beautiful, caramelised crust on the other side.
8. If using the Afterburner, use the silicone basting brush to drizzle the garlic butter over the steak so it creates some fire.
9. When the internal temperature hits 58c, get the steak off the BBQ to rest for ten minutes – this will let the internal temperature come to around 60c – which is perfect for a cowboy steak.
10. When the steak has rested, cut the steak off the bone, and serve as you like. Finish with sea salt