Dry Brine 4 to 24 hours before cooking (for more info, please see above)

• Pat your meat dry with paper towels and sprinkle with kosher salt on both sides. 1/4 teaspoon per pound on each side is perfect. Rest the meat in the fridge uncovered on a wire rack (you want airflow underneath the meat) for at least 4 hours, but 24 hours is better. 

25 minutes before cooking

• Light 20 charcoal briquettes in a charcoal chimney. Once mostly ashed over and ready to use, dump them in a pile on one side of your grill and attach a temperature probe to your cooking grate on the other side. 20 coals will work for both the 22″ and the 26″ Weber Kettle grills but you’ll need to close the bottom or top vent about 1/2 to maintain a temp around 250°F.

When your grill reaches 250°F (anything between 225-275 is fine)

Phase 1 – Indirect Cooking

1. Take the steak out of the fridge. (No need to do this ahead of time. It actually takes many hours to come to room temp sitting on a countertop)
2. Season with your favorite steak rub or just salt and pepper if you prefer. (Optional, but the brine will not make your tomahawk overly salty.)
3. Add a chunk of smoking wood about half the size of your fist on top of the lit coals. (see notes)
   
4. Insert a temperature probe in to the center of your steak and place steak on the indirect side of your cooking grate. Close your grill lid. 
5. When your tomahawk steak reaches 80°F internal, light a full chimney of coals. (it will take about 30-60 minutes to reach 80°F depending on the size of your steak and your grill temp) 
6. When your steak is 15-20 degrees below your desired doneness, remove it from the grill. If you’re going for the rarer side of medium rare (a.k.a. the perfect temperature) that will be at 110°F. Don’t worry, we’ll be cooking it more in the next two phases. 
   

Phase 2 – The Sear

Time to whip out your instant-read thermometer. Your steak is going to rise in temperature throughout the searing phase and it’s best to stop searing when you’ve either got the beautiful brown crust you want or you’re about 5 degrees below your desired final temperature. Under seared is always better than over cooked!

1. When your chimney of coals is ready to go, and your steak is 15-20 degrees below your desired doneness, dump the hot coals on top of whatever coals you have left from phase 1. Spread them out in a shallow pile, slightly wider in circumference than your cast iron pan. 
   
2. Place your cast iron pan over the coals to heat up. Your lid will remain off for the rest of the cook.
3. After about 8-10 minutes your pan should be about 450°F to 500°F degrees which is perfect. Anything between 400°F and 500°F will work but the hotter the better. We just don’t want to be above the smoke point for the oil or fat we are using to sear. 
4. Carefully pour 2 tablespoons of avocado oil in to the hot cast iron pan and let it heat up for 15 seconds.
5. Place your tomahawk steak in the pan and sear for 1 minute. (listen to that sizzle!) The bone will probably prevent the meat from laying perfectly flat, so it can help to press it down with a metal spatula or burger press.
6. Using metal tongs, (or just grab the bone!) flip the steak over and sear for another minute.
7. Continue the cycle of searing and flipping until each side has been cooked for about 3 minutes.
8. Put the steak up on its side and sear the fat cap for 1 minute. 
9. Remove the steak from the pan and set aside.

If you’ve seared for 3 minutes each side and you’re still 10 or more degrees under your desired temp, it’s ok! Just place your steak back on the indirect side of the grill and close the lid until it’s ready to baste.

Phase 3 – I’m All About That Baste!

If all has gone to plan your tomahawk steak should be beautifully browned and just below your desired temperature. If you don’t have a pan or just want to skip this step, you would still have a GREAT meal at this point, but if you want to crank your flavor dial up to 11….this is the way! 

1. Melt a stick of butter in your cast iron pan. While it’s melting add the green peppercorns.
2. Add the crushed garlic, shallot, thyme, and rosemary.
3. Put the steak in the butter and herb mixture.
4. Wearing BBQ gloves, lift the bone end of the steak up a bit to angle the steak for basting.
5. Use a metal spoon in your other hand to repeatedly baste the steak with the butter and herbs for 15 seconds. (try to get some of each of the ingredients up on to the steak)
6. Flip the steak over and baste the other side for an additional 15 seconds

Final Step: Take a picture for the ‘Gram and enjoy your masterpiece!