by Chef Pele Cast Iron Grilled Aussie Beef Tomahawk

  • Prep time 40Min
  • Cook time 35Min
  • Technique Grill, Bake, Sear
  • Meat Beef
  • Cut Rib Eye
  • Serves 3

Chef Pele's Ramadan and Raya Recipe: Cast Iron Grilled Aussie Beef Tomahawk


Ingredients A

  • 1 pc Chilled Australian Beef Tomahawk, about 1.3 kg 

Ingredients B

  • 25 g Garlic, chopped
  • 10 g Paprika powder
  • 3 g Fresh Rosemary, chopped
  • 3 g Fresh Thyme, chopped
  • 80 ml Olive oil
  • Salt to taste


  1. In a small bowl, mix ingredients B until well combined and adjust saltiness.

  2. Marinate the tomahawk with the mixture B and keep in chiller for 30 minutes.

  3. Preheat the oven at 170°C. Heat the griller until hot, and sear the tomahawk on both sides to get grilled marks on both sides.

  4. Bake the Tomahawk in the oven for 20 minutes or until the internal temperature is at 60°C (medium rare).

  5. Pull out of the oven, cover with aluminum foil and rest for 10 minutes before serving.


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