The Smuggler's Journal

Every so often the occasion calls for the big showpiece. Tomahawk steak, done properly, is the one that gets photographed before it gets eaten.

The Cut

A full tomahawk - bone-in ribeye with the rib bone left long, 1-1.2kg.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Taippan BBQ Aussie All-Rounder: a genuine all-purpose Aussie blend, easygoing enough to headline a tomahawk.
• The SPG Route — SPG (Salt, Pepper, Garlic): classic steakhouse simplicity.
• The Bold Run — Low N Slow Basics Steak Shooter Rub: mild heat, competition-proven on beef.

Method

1. Season generously at least 1 hour before cooking, rest at room temperature.
2. Smoke at 100-110°C until internal temp hits 46-48°C for medium-rare.
3. Rest 10 minutes off the heat while you get the sear station screaming hot.
4. Sear 60-90 seconds per side over direct high heat, plus the fat edge, until a deep crust forms.
5. Rest 5-10 minutes before carving off the bone and slicing against the grain.

Serve it with

Garlic butter, a sharp green salad, and twice-smoked loaded potatoes.

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