Fire Pit Tomahawk Steaks

Fire Pit Tomahawk Steaks

3 min reading time

It's well known that for excellent quality meat, all you need is heat, salt and pepper to cook the perfect steak but what about a bit of theatre and getting primal on the fire pit?

In this blog, we delve into the art of cooking "dirty" — a technique that sees your tomahawk steak in this example kissing the coals directly, promising an unforgettable smoky flavour and a crust that's nothing short of legendary.

The Essence of Dirty Cooking

At the heart of dirty cooking lies simplicity and the connection between fire and food. This method, far from the sooty mess one might imagine, offers a direct, high-heat encounter that seals in juices and imparts a smoky crust unparalleled by any grill grate.

Choosing Your Charcoal

Not all coals are created equal and for this lump charcoal is critical. Its pure wood composition means it both burns cleaner and hotter than its processed brethren, and briquettes, but also does not include the binders and fillers that will get into and onto the food. Moreover, lump charcoal's variable sizes create air pockets for a hotter, more oxygen-rich fire — essential for searing your steak to perfection without the grit sticking to it.

Grate Expectations

If you're not ready to go directly onto coals one way to get the high heat is by putting a quality cast iron grate like in the picture above directly onto the coals. Let it get up to a high temperature and then cook to your liking!

A Marinade That Speaks Volumes

For our tomahawk steak, we require a marinade that's as bold and robust as the cooking method itself so here we're concocting a punchy, herby mixture that complements the rich, beefy flavours while standing up to the smoky intensity of the fire.


  • 1/4 cup of olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, finely chopped
  • 2 tablespoons of fresh thyme, finely chopped
  • 1 tablespoon of smoked paprika
  • Zest and juice of one lemon
  • 2 teaspoons of coarse sea salt
  • 1 teaspoon of freshly ground black pepper


  1. Marinade Preparation: In a bowl, combine olive oil, garlic, rosemary, thyme, smoked paprika, lemon zest and juice, sea salt, and black pepper. Mix well to blend.
  2. Marinating the Steak: Place your tomahawk steak in a dish and thoroughly coat it with the marinade. Ensure every inch is covered. Let it marinate in the refrigerator for at least 2 hours.
  3. Fire Pit Ready: While your steak marinates, prepare your fire pit. Achieve a bed of red-or white hot lump charcoal — patience is key.
  4. Cooking Dirty: Remove the steak from the marinade, allowing excess to drip off. Place directly on the hot coals. Fan the coals for any ash to come off and cook for about 5-6 minutes per side for medium-rare, depending on thickness. Use tongs to flip and remove it from the coals.
  5. Rest and Serve: Let the steak rest for 10 minutes. This allows juices to be redistributed, ensuring every bite is succulent. Slice against the grain and serve.


Let us know how you get on and tag us in any video or pictures!

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