Cooking for 2 people
Ingredients
- 2
tomahawk steaks
-
ground mustard
- 2 tbsp.
garlic powder
- 2 tbsp.
salt
- 3 tbsp.
black pepper
- 1 stick
unsalted butter
-
garlic (to taste)
-
chives (minced, to taste)
-
rosemary (to taste)
1Food Prep
Allow your steaks to get to room temperature before you coat your tomahawks with ground mustard as a binder.
Then, in a small mixing bowl, combine all of your dry ingredients (garlic powder, salt, black pepper) to create your steak seasoning. Evenly coat your steak with the seasoning.
Now, heat up your basting liquid ingredients on either the grill or stovetop
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 500°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Sear your steaks for 1–1½ minutes on each side, while basting, until an internal temperature of 145°F is reached.
Remove your steaks from the heat and let them rest for 5 minutes. Now you’re ready to slice, serve and enjoy!
Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
