Barbecued Tomahawks Steak



4 serving(s)
Prep: 75mn(s)
Cook: 120mn(s)


  • 1.4kg De La Valley Tomahawk Steak
  • 2 tablespoons garlic powder
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 2 to 3 tablespoons olive oil, or enough to coat the steaks


Step 1: Take your De La Valley Tomahawk steaks out of the fridge at least 30minutes before cooking them
Step 2:  Prepare a gas grill for indirect cooking at 225 degrees F.
Step 3:  In a small bowl, mix together the garlic powder, rosemary, salt, onion powder and pepper. Coat the Tomahawk in olive oil, then generously sprinkle both sides with the herb rub . Allow the meat to rest at room temperature for approximately 30 minutes.
Step 4: Grill the steaks for approximately 22 minutes.
Step 5: Flip and continue to cook until the internal temperature reaches 120 degrees F for medium rare, an additional 22 minutes.
Step 6: Remove steak from the grill and cover with foil-the meat will continue to cook as it rests.
Step 7:  Turn all of the burners omn the grill up to maximum heat to heat them as hot as possible. Once the grill is very hot, uncover the steaks and place them back on the grill to sear for a few minutes, turning once.
Step 8:  Remove the steaks from the grill, re-cover with foil and allow to rest for 5 minutes. Slice the meat from the bone and enjoy!