Tomahawk Steak with Lemon-Spicy Butter

Przygotowanie

1. Preheat the grill to 120°C, then add a little smoking wood to the charcoal and place a drip tray under the grate, into which you can put a little beef stock.
2. Shape the tomahawk steak and tie the meat to the bone with food-grade butcher's twine so that every part cooks evenly.
3. To season the meat, mix most of the freshly cracked pepper (3 tbsp) with the garlic salt.
4. Distribute the dry seasoning blend over the meat, then once the grill has reached the desired temperature, put it on the grates.
5. Cook the steak until its internal temperature reaches 47°C. (This takes about one hour.)
6. While the meat cooks, blend the pepper, the onion and the garlic in a chopper.
7. Then mix this blend with the room-temperature butter, the lemon juice and zest, and work in the remaining pepper as well.
8. When the steaks have reached the right temperature, take them off the grill, brush them with the flavored butter and wrap them in foil for a 10-minute rest.
9. Meanwhile, remove the drip tray and heat the grill up to 260°C for searing.
10. After the 10 minutes, unwrap the meat, brush it with mayonnaise too, and it can go back on the grill until it reaches the desired doneness. For medium-rare count 1.5 minutes per side, for medium 2.5 minutes.
11. After a short rest, serve sliced.