Preheat and Prep Your Grill for Indirect Grilling: Once it has reached room temperature, and before you start grilling, wrap the entire part of the exposed bone in foil so that it does not burn. If you want to add more bursts of flavor with a twist to your steaks, check out our list of easy-to-do amazing steak crusts, with everything from a coffee run to garlicky goodness to a melty gorgonzola steak crust. Check out our to-do list for how to season your steaks like a pro. Don't forget to allow your Tomahawk to be brought up to room temperature before placing on the grill.įor the best results, rub a generous amount of coarse salt and pepper (try our in-house Sergio’s seasoning for added deliciousness) into your steak, 30 minutes before cooking or right before it goes on the grill. Seasoning is done before cooking your Tomahawk, and the longer you let the seasonings (especially salt) work their way into the meat, the more delectable your Tomahawk will be! After all, keep in mind that the inside of the steak is unseasoned, so you really need to pay attention to the outer layer of the steak and give it enough flavor so that the seasonings on the outside are enough for each delicious bite. Seasoning your Tomahawk is an imperative step in the cooking process as well - after all, no one ever said that they love bland steak. The safest and easiest way is to place it in the fridge 48-72 hours before cooking it.Ĭheck out our list of dos and don’ts for thawing your Tomahawk. Whether you start the day before, or are crunched on time, there are different ways for you to properly and safely thaw it. This step is vital to your Tomahawk’s delicious outcome, and not taking the proper precautions and steps when thawing it could result in it unevenly cooking, or, worse, food poisoning. No need to feel daunted when cooking your Tomahawk steak! The best way to tackle this endeavor is by grilling it over indirect heat, and here is how you prepare and grill it: First Thing’s First - Thaw Your Tomahawk:īefore anything else, be sure to thaw your steak correctly. This exquisite cut of steak is not going to fit into a skillet, and with the thickness of this cut (a minimum of 2 inches) you don’t want to sear it the traditional way, as you want to avoid overcooking the outside and undercooking the inside of it. Because the muscles in this cut aren’t used as much as others, it has an abundance of marbling and tender, soft, and buttery-tasting meat. When you choose a Tomahawk prime beef cut of steak, you choose the most beautiful cut of steak possible - a 36-ounce ribeye that’s cut with at least 5 inches of rib bone left on it, and the meat and fat are trimmed on it with the bone left intact, causing it to resemble a handle, or Native American tomahawk axe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |