Cannabis Tomahawk Steak
Ingredients
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1 piece 1 piece Tomahawk steak about 2.2 lbs (1 kg)
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100 g 3.5 oz Cannabutter
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3 sprigs 3 sprigs Rosemary
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4 cloves 4 cloves Garlic
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3 tsp 3 tsp Coarse sea salt
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2 tsp 2 tsp Black pepper, coarsely ground
Decarboxylation Guide
Activate THC before cooking — Read the full guide →
Instructions
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1Dry Brine (optional, but worth it): Salt the steak uncovered in the refrigerator 24 hours ahead — salt penetrates the meat, surface dries for a perfect crust. Remove from refrigerator at least 1 hour before cooking.
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2Set up two-zone grill: one side direct heat (maximum temperature), other side indirect (no fire underneath). Target temperature indirect zone: 230–260°F (110–130°C). Keep lid closed.
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3Reverse Sear — Phase 1: Cook steak on the indirect zone with lid closed. Insert meat thermometer (not near bone). At 250°F (120°C) ambient temperature, it takes approximately 45–60 minutes to reach 118°F (48°C) internal temperature.
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4Bring grill to full heat (450°F/230°C+). Let steak rest briefly while grill heats. Pat surface dry with paper towels — dry surface equals better crust.
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5Sear — Phase 2: Place steak over direct maximum heat, 2 minutes per side. Don't move it. Flip once, no additional flips. For crosshatch marks: rotate 45° after 1 minute.
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6Remove from grill when internal temperature reaches: Rare 125°F (52°C), Medium Rare 130°F (56°C), Medium 140°F (60°C) (will rise another 3–5°F/2–3°C while resting). Place on cutting board, cover loosely with foil.
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7Place room-temperature cannabutter sliced on the steak. Rest 5–8 minutes — meat juices redistribute, cannabutter melts gently. Steak temperature is now under 80°F (27°C), ideal for cannabinoids.
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8Slice: Cut perpendicular to the grain into ¾–1 inch (1–2 cm) slices. Use bone as natural handle. Serve immediately — spoon cannabutter jus from board over slices.
Pro Tips
- Dry brine 24h: worth the effort. Meat becomes juicier, crust better.
- Internal temp targets: Rare 125°F (52°C), Medium Rare 130°F (56°C), Medium 140°F (60°C) (account for carryover cooking!).
- Apply cannabutter AFTER searing — never above 300°F (150°C), or THC breaks down.
- Tomahawk bone creates thermometer obstacle; insert thermometer in center of meat, away from bone.
Nutrition (estimated per serving)
320
Calories
18g
Fat
22g
Carbs
12g
Protein
Based on category averages. THC content depends on your strain and infusion method.
Frequently Asked Questions
How long do edibles take to kick in?
Cannabis edibles typically take 30–90 minutes to kick in, depending on your metabolism, body weight, and whether you've eaten recently. Always wait at least 2 hours before consuming more to avoid overconsumption.
How do I calculate the THC dosage for Cannabis Tomahawk Steak?
Use our THC Edibles Calculator to calculate the exact THC mg per serving based on your strain's potency and the amount of cannabis used. A common starting dose for beginners is 5–10 mg THC per serving.
How do I store Cannabis Tomahawk Steak leftovers?
Store cannabis edibles in an airtight container, refrigerated, for up to 5 days. Always label clearly with the THC content and keep away from children and pets.
What is the best cannabis strain for cooking edibles?
For cooking, strains with a balanced THC/CBD ratio and earthy, herbal flavor profiles work best. Popular choices include Blue Dream, Pineapple Express, and Girl Scout Cookies. Always decarboxylate before infusing.
Important: For educational purposes only. Cannabis laws vary by location. Legal use only. New to edibles? Start small, wait at least 2 hours before consuming more.
