Grilled Tomahawk Steak

Ingredients:

• 1 TD Beef or Bison Tomahawk
• 1 TBLS Kosher Salt
• 1 tsp Ground Black Pepper
• 2 TBLS Cultured Salted Butter
• 3 Sprigs Thyme

Directions:

1. Take the steak out of the refrigerator at least 2 hours before cooking. Remove it from its packaging, dispose of any liquid, and pat all the surfaces dry.
2. Sprinkle the salt and pepper evenly on both large flat sides and all the faces of the meat – the fat cap, the bone side, etc.
3. Heat your grill or a large cast iron flat top on your range top to medium high heat and start your steak with the fat cap (this is the long edge of the meat covered in fat) touching the pan. After about 3 minutes, turn the steak to deeply sear the other edge of the steak.
4. Flip the steak onto its face and let it cook on the face for about 6 minutes each side. It is important to keep the heat medium for this step – not high heat. Use a meat thermometer to measure the internal temperature of the steak until it reaches your desired level of doneness. If the internal temperature is not rising quickly enough, cover the steak with a bowl or with some tinfoil to increase the internal temperature.
5. Pull the steak off the grill and let the steak rest for at least 10 minutes. After 5 minutes – while the steak is still hot and not fully rested – remove the steak from the grill and top with the butter, the salt and the thyme.