DRY AGED PORK TOMAHAWK

...and served with a sweet potato and bacon pan

Servings

2 servings

Prep Time

5 minutes

Cook Time

15 minutes

The pork tomahawk was grilled on the Monroe Pro 3 SIK Turbo, or rather on the Turbo Zone. Only maximum heat guarantees a nice crust on the steak and is part of a nice cooking point. As a side dish, we opted for sweet potatoes. Prepared with bacon, corn and parmesan. We seasoned the pork tomahawk steak with freshly ground pepper and coarse sea salt. The core temperature should be about 58 °C.

- 600 g pork tomahawk steak

- 400 g sweet potato

- 100 g bacon

- 100 g corn

- 50 g Parmesan cheese (more if you like)

- Ankerkraut Crunchy Kong

- Ankerkraut Steak and BBQ Salt Flakes

- Ankerkraut 9 Pepper Symphony

- Good olive oil

In the first step, cut the sweet potato into approx. 2cm thick pieces and season together with olive oil and Crunchy Kong. Then put everything together in a pan and grill in the indirect area of the grill at about 200 degrees for 45 minutes.

Salt the Tomahawk Steak on both sides and then grill on the Turbo Zone for approx. 3 minutes per side. Then place the steak on the warming rack of the grill. Cut the bacon into pieces and add to the pan with the corn. Sprinkle the Parmesan generously over the top. 3.

As soon as the steak has reached a core temperature of about 58 to 60 degrees, remove it from the grill. If the Parmesan has not melted by then, increase the temperature in the grill. 4.

After a short resting period, the pork tomahawk is cut into slices and served together with the sweet potato and bacon pan. Enjoy your meal.