Flava Packs Jerk Tomahawk Steak Recipe

Get your piece of meat out, pat it dry with paper towels.  Season with Flava Packs Jerk Seasoning.  Leave to marinate for up to 24hrs to let all that flavour absorb into the meat.

A couple hours before you are ready to cook up like a cavemen, get your piece of meat out the fridge and warm to room temperature.  If you cook from cold it will shock the meat and make it tough, so the longer you have it out the better.

Get the barbecue started… If you do not know, see instructions on the coal or YouTube how to start a barbecue :)

Whilst your coal is heating up, salt the tomahawk steak all over with fine salt to help make that beautiful Salt Jerk crust.  Any earlier and it will draw out too much moisture.  But we also want to give it time to attach itself to the meat.

Once your coal is hot and grey with very little black bits remaining, evenly spread the coal whilst leaving half the barbecue free from coal.  You will understand why later.

Grab the tomahawk and place on the barbecue.  We are not using oil because we want to be able to control the flames, allowing for a slower more juicy and tender cook.

Leave for around 5mins to start with, move around if it gets too hot then flip the tomahawk steak over to start crusting up the other side.  Keep doing this until you have a brown crusted tomahawk on both sides.  Check the temp then move to a colder but still hot part of the barbecue to finish cooking for around 8-10mins.  This stops it getting burnt on the outside.

Get the tinfoil ready and a few slices of the jerk butter.

Once the tomahawk has reached 57 for medium, less or more depending on your preference.  Remove from the barbecue and place in the tinfoil, adding the butter slices on top, wrap and leave for 10mins to rest.

Tomahawk rested we are going to remove from the tinfoil, place it on the board.  Slice the bone off first, then slice the meat against the grain in your desired size slices.

Enjoy!  More Flava, More Mmmm…