Ingredients
Scale
- 36 oz Tomahawk Steak
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 cloves minced garlic
- 1 tablespoon of fresh parsley
- 1 tablespoon of fresh Thyme
- 1 tablespoon of fresh Rosemary
- 1 tsp each salt & pepper
- 3 tablespoons of unsalted butter
Instructions
- Heavily season your tomahawk with your favorite beef rub
- Insert the MEATER Plus to help monitor the internal temp of your cook
- Sear the tomahawk over direct charcoal on your grill for a few mins each side then move it to indirect and smoke it at 275°F with hickory wood chunks.
- In a bowl, combine the following ingredients to create your parmesan herb crust: 1/4 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 3 cloves minced garlic, 1 tablespoon of fresh parsley, 1 tablespoon of fresh Thyme, 1 tablespoon of fresh Rosemary, 1 tsp each salt & pepper, 3 tablespoons of unsalted butter
- Remove steak from the grill once the internal temp reaches 125F (medium rare) or to your desired temp. Top with freshly grated Parmesan and rest for 15 mins
- Slice against the grain and enjoy!