The perfect Tomahawk steak

Tenderloin is an unknown but delicious piece of beef. You won't find it in the supermarket and you'll have to ask for it at your butcher's. We have a delicious marinade that makes the taste of this great steak even better.

Ingredients:

• 1 Tomahawk steak (about 1.2-1.5 kg)
• Salt and pepper to taste
• Vegetable oil

Supplies:

• herQs meat thermometer
• Grill (charcoal or gas grill)
• Pliers

Instructions:

1. Remove the Tomahawk steak from the refrigerator and let it come to room temperature. This will take about 30 minutes to 1 hour.

2. Light the grill and preheat it to direct high heat (approximately 230-250°C).

3. While the grill is heating, generously season both sides of the steak with salt and pepper. Let the steak rest for a moment to allow the flavors to meld.

4. Rub the grill grates with a little vegetable oil to prevent the steak from sticking.

5. Place the Tomahawk steak directly over the heat source on the grill and close the lid. Let the steak grill for 2-3 minutes per side to form a nice crust.

6. After grilling on both sides, move the steak to an indirect heat zone on the grill. Insert the herQs thermometer into the thickest part of the steak, making sure the tip of the probe does not touch the bone.

7. Set the desired core temperature on the herQs thermometer, depending on the desired doneness of the steak:

• Medium-rare: 54-57°C
• Medium: 57-63°C
• Medium-well: 63-68°C
• Well done: 68-71°C

8. Close the grill lid and let the steak cook slowly until the desired core temperature is reached. This usually takes about 30-40 minutes, depending on the thickness of the steak and the desired doneness.

9. Remove steak from grill when desired internal temperature is reached and cover loosely with aluminum foil. Let steak rest for about 5-10 minutes, allowing juices to redistribute and tenderize steak.

10. After resting, slice the Tomahawk steak and serve immediately. Enjoy the delicious taste and juiciness of the perfectly prepared steak!