There is a European and American way of grilling a steak. In Europe, we rely on salt and pepper to let the flavors of a good steak come through. In America, they use bolder flavors.
Of course, it all comes down to your personal preferences. But I wanted to try the American steakhouse style by grilling this tomahawk steak with bold flavors and heavy grillmarks.
- A 2-inch thick tomahawk steak
For the BBQ Rub
- 1 part Fleur de sell (salt)
- ½ part black ground pepper
- ¼ part onion powder
- ¼ part garlic powder
- ¼ part paprika powder
- Start up your grill with 2 zones. If you own cast iron grill grates this is the time to use them.
- Let the grill grates heat up while you take care of the steak. Mix the dry rub and season the tomahawk steak generously on all sides.
- When the grill grates are hot you place the steak to make some grill marks. Take the steak off and let the grill grates come up to temperature again. Then grill the steak on the other side.
- Place the steak on the indirect side to cook to a temperature of 52°C (126F)
- Let the steak rest before you cut it off the bone. After that, you slice it against the grain.
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BBQ gear used
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