Basic Info：

• Serves:  3-4 people
• Total Time:  Approx. 90 minutes (40 min marination + 30 min grilling + 20 min resting)
• Difficulty: Medium

Ingredients：

• Tomahawk steak: 1 piece (approx. 1.2kg)
• Sea salt: 12g
• Freshly ground black pepper: 6g
• Rosemary: 3 sprigs
• Thyme: 2 sprigs
• Garlic: 6 cloves
• Unsalted butter: 50g
• Olive oil: 20ml
• Red wine: 30ml
  

Instructions：

Trim :

Use your DRGSKL chef's knife to trim excess fascia and fat along the grain, keeping the bone-side fat cap intact for flavor release during grilling.

Marinate :

Coat both sides with olive oil, season with salt and pepper, press gently, and refrigerate for 40 minutes.

Preheat campfire :

Build a two-zone campfire and preheat the grill grate to high heat. Test by holding your palm 10cm above the grate — 3 seconds is the right temperature.

Sear :

Grill steak 4-5 minutes per side until a crust forms. Flip once, baste with melted butter using a rosemary bundle.

Slow roast :

Move to indirect heat, add garlic and thyme, cover loosely with foil, and roast 12-15 minutes until internal temperature reaches 54°C (medium-rare).

Rest & slice :

Transfer to board, drizzle red wine, rest 15 minutes. Slice against the grain at 45° with your DRGSKL knife, 1.5cm thick. Serve.