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Tomahawk Steak With Morton and Basset Spices
Serves 4 |
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Ingredients:
| 2 Tomahawk steaks |
| 4 teaspoon s kosher salt |
| 4 teaspoon s brown sugar |
| 1/2 teaspoon Morton and Bassett garlic powder |
| 1/2 teaspoon Morton and Bassett onion powder |
| 1 teaspoon Morton and Bassett turmeric |
| 1 teaspoon Morton and Bassett paprika |
| 1 teaspoon Morton and Bassett chili powder |
| 2 teaspoon Morton and Bassett ground black pepper |
Directions:
- Mix together the spice blend.
- Remove the steak from packaging and pat dry.
- Generously season both sides of the steak with the spice blend.
- Allow the steak to sit at room temperature for 1 hour after seasoning.
- Before grilling, wrap the entire exposed bone in foil to prevent it from burning.
- Preheat the grill until the temperature reaches 475-525 degrees.
- Sear both sides of the steak for 2 minutes a side until you get beautiful grill marks.
- Move the steak to the cooler side of the grill (about 300 degrees).
- Grill on indirect heat for approximately 30 minutes, flipping every 10 minutes until internal temperature reaches 135 degrees for medium-rare.
- Let the steaks rest for 10-15 minutes while the internal temperature settles another 10 degrees or so.
- Slice and Serve!
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