Tomahawk beef steak with garlic butter and stewed vegetables

Prepare the Kamado BONO barbecue for indirect cooking, ignite the charcoal with a tanner and wait until the temperature rises to 130 degrees.
Close the upper and lower air dampers to keep the temperature even.
Season the meat just before cooking so you don’t lose the juiciness of the meat! Place the steak on the grill and heat until the internal temperature of the meat reaches 35C.
A digital thermometer will help you to prepare the steak well.
When the meat is at the right temperature, prepare the grill for direct cooking, heat to 230C and cook for 3 minutes. from both sides.
The internal temperature of moderately fried and juicy meat should be 55C, if the temperature is higher - the meat will be well cooked and begin to dry.
Mix the butter with the herbs, garlic, season with salt and pepper and place in the refrigerator.
Season the roast with spicy butter.
Delicious.

INGREDIENTS

Tomahawk beef steak

For spice butter:
100 g of butter
50 g of garlic
50 g of parsley
Salt
Pepper