To me, there is not much that beats a good grilled steak.
- 1 pcs Grill perfekt Tomahawk
- 2 tbsp butter
- salt and pepper
Tomahawk as it is called in the United States is entrecote that still hangs on the leg. Entrecote is very good and fits perfectly on the grill. Here I show you how to cook this piece of meat.
Leave the steak outside for 1 hour before you start grilling. Take the meat out of the package and season generously with salt and pepper. I use food twine to tie the meat together a bit. This ensures that it holds its shape better.
Spread some olive oil just before grilling the meat. Grill directly over the charcoal until the meat has a nice crust on all sides. Pull the meat away from the charcoal, add a little butter and put on the lid. Continue to grill the meat until it has a core temperature of 58 degrees. Personally, I like the meat a little rawer so I take the meat at 56 degrees. How much you like the meat fried is a matter of taste, but with a thermostat it is easy to get a perfect result. Let the meat rest for 10 minutes before cutting it up. Cut into slices and serve.