The perfect tomahawk steak

Instructions

Prepare your meat

1. Gradually defrost your tomahawk steak by moving it from the freezer into the fridge up to 3 days before cooking.
2. Remove from the fridge 1 hour before cooking and season to your preference using traditional salt and pepper or a special braai salt (braai means grill).

Prepare your grill

1. If you are using a gas barbeque then put the heat on low.
2. If you are using a charcoal barbeque, you're going to set up a two-zone heating method.
1. Heat your charcoal until it has turned fully grey and is smouldering but with no flames.
2. On the side of the grill you will be using first make sure that  there is just enough charcoal to give a gentle cooking heat. 
3. Make sure you hold back some extra charcoal, to add a bit later so you get a very high heat for your searing.

Cooking your meat

1. Place your tomahawk on the barbeque, remember this should be a gentle heat.
2. Turn your tomahawk every 5 minutes or so, to help with even cooking.
3. After 15 minutes you should start to do temperature checks with your thermometer. When the steak reaches between 95-100F its time to take it off the grill.
4. Wrap your tomahawk in the aluminium foil and leave to rest for 15 minutes.
5. If you're cooking on a charcoal bbq it's time to add more coals, get them nice and hot, ready for the sear!
6. If you're cooking on a gas barbeque it's time to crank up the heat!
7. Remove the aluminium foil and get the tomahawk back onto the hottest part of the barbeque.
8. Cook for 1-2 minutes on each side so you get the sear to your liking!