Grilling Steps
STEP1 Marinate the steak with salt, pepper, and olive oil for 5–10 minutes.
STEP2 Marinate the vegetables with salt, pepper, and olive oil for 5–10 minutes.
STEP3 Preheat the Kompac steak grill to 800°C for 5 minutes.
STEP4 Place the steak on level 3 and sear one side for 2 minutes. Remove when the core temperature reaches approximately 40°C, then let it rest.
STEP5 Rest at room temperature for 5–10 minutes until the internal temperature rises to 43–45°C. At this point, the steak is medium‑rare.
STEP6 Cut the steak into slices about two fingers wide.
STEP7 Place the slices onto a hot plate preheated to 300°C, then add clarified butter, sea salt, and pepper.
STEP8 Finish with sea salt and chopped parsley for final seasoning.
A Tomahawk steak is a bone‑in ribeye with evenly distributed fat, tender and juicy in texture.
This recipe recommends using a Tomahawk steak with a thickness of 6–7 cm, Australian grain‑fed for 400 days, graded M6–M7 for the best result.
