Big Poppa’s Chairman Reserve Tomahawk Steak

Directions

Set your grill to 225 degrees

Start by making your Chimichurri marinade (for each part of Chimichurri use equal parts of Red Wine Vinegar and 2 parts of olive oil) For the amount of meat Big Poppa used required 5 Tbsp of Frugoni’s Chimichurri Rub, 5 Tbsp of Red Wine Vinegar, then put in the fridge for about 15 min to allow the herbs in the rub to expand; then add 6 Tbsp of Olive Oil

Trim the excess fat from the tomahawk and rub it down with the Chimichurri marinade

After rubbing the Chimichurri marinade, coat your tomahawk liberally with Big Poppa’s Double Secret Steak Seasoning and let it rest for about 10-20min so the meat sweats and the salts dissolve into the meat

Place your tomahawk steak on your preheated grill for about 1-1/2 hrs and then flip it and let it cook until internal temp reaches 125

Pull tomahawk steak out of the grill and let it rest for about an hr

Slice and Enjoy!