Because the bone is still attached, your Tomahawk is guaranteed to be at least an inch or more thick so you will need to set up two zone grilling so you can do the reverse sear. The next thing you want to consider is your grill set up. Setting up a two zone grilling area is a necessity for grilling a Tomahawk Steak. These days with all the e-commerce companies shipping beef there are so many options you don’t have to rely on what you find at your local butcher! And if you can get a Wagyu steak then even better! I try to buy steaks from companies I trust don’t inject their beef with weird stuff stuff and that’s another reason to I go for high quality! I’m a fan of Snake River Farms for Wagyu Beef, I also like using Meat N Bone for meat. I am quite the beef snob for many reasons but the first reason for steak is because fat equals flavor and a Prime Steak will always have more marbling than a Choice steak. If you are going to go all out once you’ve learned how to grill a tomahawk steak, then I recommend getting quality beef. But let’s be honest that it’s just quite fun to cook a tomahawk steak sometimes, especially for special occasions. Quite simply, it is a bone in ribeye! So when you go to buy that big ass steak at your butcher and the cost is per pound, you are quite literally paying for the bone that you will use as your steak handle. And I’m here to show you how!īut first, let’s just demystify what a Tomahawk steak is. Slice across the meat into approximately 8-10 thick slices.If you want add some pure shock value for your next cookout, then you need to know how to grill tomahawk steak. Slice down the back of the bone and remove the eye of the meat in once piece. Remove from the grill and allow to rest for 15 – 20 minutes in a warm place, loosely covered with foil. Move the steaks to the cooler side of the grill and roast away from direct flame with the lid down for 15 – 20 minutes, turning every few minutes.Īlways check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after, if you don’t have a thermometer then you can use a skewer placed into the thickest part of the beef and close to the bone, hold in the meat for 3 seconds then place on your bottom lip it should register warm when cooked to medium rare. Sear the steak on all sides, including the thick edge for around 1 minute per side. Pre-heat the BBQ to full power on one side and low on the other. Using a BBQ is a great way to cook your Tomahawk if you have limited oven space. I like to use coarse sea salt as this gives a texture to the beef. These are huge steaks and need a lot of salt and pepper. Remove from the fridge 2 hours before starting to cook and allow to get to room temperature. Defrost the steaks in the refrigerator, it may take 24 – 36 hours for a 1kg steak to defrost – depending on the coldness of your fridge.
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