With spicy potato wedges

A Tomahawk steak is a real highlight on the grill. Its long bone and highly marbled meat make it exceptionally juicy and flavorful. The steak is perfectly cooked using the reverse sear method: first, it's slowly cooked at a low temperature, then seared briefly at high heat.

Crispy potato wedges with spicy roasted flavors pair well with it.

Ingredients (for approx. 2–3 people)

1.4 kg Tomahawk steak

1 kg potatoes

Olive oil

Wood chips of your choice (e.g., hickory or applewood)

Spices

1–2 tsp coarse sea salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp cumin

Optional
BBQ sauce for serving

Preparation

1. Prepare the steak

Remove the Tomahawk steak from the refrigerator about 60 minutes before grilling to allow it to reach room temperature.

Preheat the grill to 110–120 °C indirect heat.

2. Slowly cook the steak (Reverse Sear)

Pat the steak dry with paper towels.

Place it on the grill in the indirect heat zone.

Add wood chips to the embers or to a smoker box.

Slowly cook the steak until it reaches an internal temperature of about 50–52 °C.

This takes about 40–60 minutes, depending on thickness.

3. Prepare the potato wedges

While the steak is cooking, thoroughly wash the potatoes and cut them into wedges.

Toss with olive oil, paprika, pepper, cumin, and a little salt.

Place the potatoes on a baking sheet and bake in the oven at 200 °C for about 30–40 minutes, until crispy.

4. Sear the steak

Once the steak reaches the desired internal temperature, remove it from the grill.

Now, bring the grill to maximum direct heat.

Lightly brush the steak with olive oil and season with coarse sea salt.

Now, sear the steak for about 60–90 seconds per side until a nice crust forms.

5. Rest

Remove the steak from the grill and let it rest for approx. 5 minutes to allow the juices to redistribute.

6. Serve

Remove the meat from the bone and slice into thin pieces.

Drizzle with a little olive oil and season with coarse sea salt and freshly ground pepper to taste.

Serve with the crispy potato wedges.

Thanks to barbecue_fred for the Tomahawk inspiration!