Grilled Tomahawk Steak Dry Aged

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 steak (s), (Tomahawk Steak) about .2 - .4 kg
1 tablespoon walnut oil, or another heat-resistant oil
1 pinch (s) salt
1 pinch (s) pepper, e.g., Kampot pepper

Instructions

Remove the steak from the refrigerator 30 minutes before grilling. Pat it dry, brush with walnut oil, and season with a pinch of salt.
Preheat the grill (coal or gas) to high heat, 200-250°C (400-480°F).
Grill the steak on both sides for 2-3 minutes over direct heat. Move the steak to indirect heat and continue grilling until the internal temperature reaches 52-55°C (125-131°F).
Remove the steak from the grill, wrap it in foil, and let it rest for 5-10 minutes. Season with salt and pepper to taste, cut, and serve with herbal butter or a sauce (optional).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.