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Grilled Pork Tomahawk Steak | Juicy with Herb Butter
(0)
30 min
Quick
Knuspr-Küche
Ein echtes Highlight für den Grillabend: Dicke Schweinekoteletts mit Knochen (Pork Tomahawk) werden mit einem rauchig-würzigen BBQ-Rub eingerieben, scharf angegrillt und indirekt auf den Punkt saftig gegart. Vollendet mit schmelzender Knoblauch-Rosmarin-Kräuterbutter!
Preparation method
Preparation & seasoning
Take the meat out of the fridge about 30 minutes before cooking so that it reaches room temperature. Pat the chops dry with paper towels. In a small bowl, thoroughly mix the smoked paprika, brown cane sugar, salt, and freshly ground black pepper.
Lightly coat the pork tomahawks all over with the neutral vegetable oil, then rub evenly with the spice mix. For the herb butter, mix the softened butter with finely chopped garlic and finely chopped rosemary needles.
Grilling & resting
Prepare the grill for two zones: a direct heat zone (approx. 220–250 °C) and an indirect zone (approx. 120–140 °C). Sear the steaks over direct heat for 2–3 minutes per side until distinct grill marks form.
Chef's tip
Use a meat thermometer: If taken off the grill at a core temperature of approx. 63 °C, the temperature will rise to a perfect 65 °C during the resting phase – keeping the meat wonderfully tender and juicy.
The garlic-rosemary butter can also be prepared in advance, shaped into a log, and chilled – this makes it easy to place perfect slices directly onto the hot meat.
Ingredients
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