Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Tomahawk Recipe: the hallowed ground of Tomas
Tomahawk Recipe: The crew at ChillaxBBQ prides itself on our steaks. We think we cook them to perfection, and actually, perfection can be quite simple. So this is us giving you the secrets of our Tomahawk Recipe: ChillaxBBQ Tomas. We hate Sous Vide so we reverse sear, a new concept we have been practising since starting ChillaxBBQ as a concept. In fact, you can apply this methodology to all BBQ food.
Hey, you don’t want to poison anyone with raw chicken or pork right? Well, we assume so. So reverse searing is a great way to slow-cook your marinated food prior to charring it up on the coals. And this is what you will get if you follow our simple recipe for ChillaxBBQ Tomas – hallowed ground.
So this is the Tomas steak after it has cooked at 90 degrees for 90 minutes, and rested for about an hour. Now on to the coals to warm it through and char the outside for that smoky BBQ taste.
Perfect medium rare every single time. No need for guessing, just follow the Tomahawk Recipe for the perfect steak every time, again and again.
The same process for Wagyu steaks – maybe only an hour on the reverse sear depending on the thickness of the steak. Again perfect medium rare. Winner!
Here we go, folks. Secrets coming out now. This is how to cook ChillaxBBQ Tomas: the perfect Tomahawk Recipe:
- Buy a big thick Tomahawk steak like 2″ thick, 1.5-1.8Kg;
- I have a special tool that stabs the meat so your seasoning gets in – you can buy these at ToTT;
- So using that give the meat a good stabbing all over – as in all over;
- Give the whole steak a good dousing in sea salt flakes – quite a lot guys as this thing is THICK;
- Give the whole steak a good dousing with Kampot cracked black pepper (best pepper on the planet – makes a MAJOR difference – you can buy online or just pop over to Cambodia);
- Pop that in an oven for 90 minutes at 90 degrees;
- Rest for a while;
- On the coals and BBQ until it is charred, and getting that lovely browning crust;
- Cut off the bone and put the bone meat-side down on the coals to get that charring up nicely now.
- Slice the meat thinly, across the grain, and then plate the slices on a platter;
- Place the bone next to the slices;
- Give the meat slices a good sprinkle of sea salt and cracked black pepper.
There you have it my lovelies. One of our best-kept secrets. ChillaxBBQ Tomas – hallowed ground. A perfectly cooked medium rare Toma every single time. No Sous Vide, boil-in-the-bag needed thank you. It’s the perfect way to cook steak, and we get a lot of accolades from our customers to prove that.
So have a go, or just call the crew and we’d be delighted to cook for you, and guarantee you will – ENJOY!!!
The Tomahawk Recipe: we think it is the best way to cook this most glorious cuts of meat, and it gives you ulimate "show-off" capability
So there it sat, the mighty tomahawk steak, lounging on the plate like it had conquered a small nation. Juices glistening, pink as a flamingo’s knees in the middle (I actually did just say that), and smelling like something that would make a grown man weep. If medium-rare had a postcode, this would be it, c/o Pink2Pink.
Honestly, it was so tender, I considered taking it out for a romantic walk before eating it. The sear had just the right crackle, the fat had rendered like a Shakespearean actor at full tilt, and the bone? Pure theatre.
I’ll say this now—if you’re scared of a tomahawk, don’t be. It’s just a ribeye with a handle, like a meat lollipop for grown-ups who’ve paid their taxes and know how to reverse a caravan. Chuck it in the oven, abd then sling it on a hot pan, then rest it like it’s just finished a marathon. Medium-rare isn’t some mythical state known only to unicorn chefs—it’s achievable. And when you get it right, it’s like eating a steak that’s written you a love poem.
Final thought? Cooking a tomahawk medium-rare is less about wizardry and more about timing, heat, and the sheer commitment to not panic when the meat starts to hiss. Embrace the sizzle, trust the rest, and for heaven’s sake, don’t poke it every two minutes like an impatient teenager. Let it be. Then, once it’s done, serve it with confidence, smugness, and maybe a bottle of red that cost more than your first car. It’s a steak worth showing off. ENJOY!!!