Pit notes
Doneness guide. Rare 50–55°C · medium-rare 55–57°C · medium 60–65°C · medium-well 68–74°C. Well done? We can't be friends!
Pull it early. Take the steak off 5°C below your target: 50°C for medium-rare, as the sear adds the rest.
Gloves on for the sear. Wear high heat gloves and sear straight on red-hot, ashed-over coals for 2–3 minutes a side.
Que Club Recipe · Beef · Steak
Caveman Tomahawk
Want to impress at your next BBQ? Fire up the grill and cook up a storm with this epic Caveman Tomahawk, topped with smoky bone marrow butter and a punchy chilli chimichurri. It’s the perfect dish for those who love bold flavours, juicy, flame-kissed steak, and a bit of primal grilling action. Whether you're feeding the crew or treating yourself, this tomahawk will have everyone coming back for more. Serve it with your favourite sides and a cold bev, and you're all set for the ultimate BBQ feast.
Ingredients
For Your Steak
- Tomahawk Steak Approx. 1.5kg
- 100g Softened Butter
- 1x Bone Marrow Cut Lengthways
- Meat Church “Holy Cow”
- Tuffy Stone "The Big Umami"
For Your Chimichurri
- 1 bunch fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 tsp dried oregano
- ⅓ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Ultra Culture “Fermented Garlic Habanasco” Hot Sauce
How to cook it
Set up your BBQ for indirect cooking, aiming for a temp of 120°C (250°F).
Liberally apply Meat Church “Holy Cow” to your tomahawk, it's a coarse rub, so a little oil will help it stick.
Add your smoking wood of choice (cherry is our pick) and smoke the steak for 45-55 minutes, depending on how thick the cut is and how you like your steak cooked. Aim to take it off 5°C below your desired final temp. We like to eat ours medium-rare, so we will smoke it until it hits 50°C.
While your steak smokes, prepare your chimichurri by adding all ingredients except for the olive oil and pulse until evenly minced, then stir in the olive oil.
At the same time, rub a little oil on the marrow bones and then with Tuffy Stone "The Big Umami", add them to your grill to smoke.
Once at temp, remove the steak from your grill and rest it, loosely covered with foil, for 10–15 minutes. The bone marrow should have softened up and be easily scooped out at this point. Mix it with the softened butter, check the seasoning, and transfer it to the fridge to chill.
While your steak rests, light up a chimney of lump charcoal, or if you're cooking on a kamado grill open the vents and remove the cooking grate. Once red hot and ashed over, don some high heat gloves and sear your steak directly on the coals for 2-3 minutes each side, until you've got a great crust.
Serve with bone marrow butter and chimichurri.
