![]() ![]() ![]() There’s no need to rest again with this method, so pull it off the grill, slice and enjoy! If you haven’t achieved the sear you’d like at this point, you can sear each side again for another 30 seconds. Then, hold the fat side over the grill to sear as well. Place the steak over the hot grill turning after 1-2 minutes and sear the other side. Light the second side of your BBQ grill and set the temperature to HOT. When the internal temperature is 50 oC, pull it off the heat and cover with foil for 15 minutes. Flip your steak every 5 minutes, flipping end to end and side to side for an even cook. Place your Tomahawk on the cold side of the grill, keeping it as far away from the heat as possible. This technique cooks the steak low and slow to begin and finishes with a sizzling sear. Let rest in a warm place covered loosely with foil for 15 minutes.Īnother approach using the BBQ is the reverse sear. See below for our reference guide of when to pull it off the grill. Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after. Lower the temperature to medium, close the hood and cook for 15-20 minutes. Sear the steak on all sides, including the thick edge. Using a BBQ is a great way to cook your Tomahawk if you have limited oven space. ![]() Liberally season all sides of the steak with salt and pepper just before you cook it. Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.If your Tomahawk is frozen, refrigerate it for 2-3 days to allow it to slowly defrost.Regardless of which technique you choose, begin by always following these simple prep steps: So how do you cook this theatrical beast? It’s the sheer size and awkwardness of these steaks that can strike fear into the most confident cook.Īs for the meat on this glorious cut, it’s a bone-in rib eye, so you can expect large amounts of inter-muscular fat, making it a full flavoured, melt-in-the-mouth experience that not only backs up the Tomahawk’s appearance, but raises the delicious drama filled bar. Tomahawks are BIG… between 1.2-2kg and they’re designed to share between 2-6 people depending on the size. And it’s this 30cm bone that makes the cut so awe inspiring. It’s this rib bone that gives it its name as it resembles the Native American throwing axe, the tomahawk. Image: WX by Rangers Valley, Wagyu Cross Tomahawk by Red CandyĪpart from its rapid rise to rock star status in the world of beef, the Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact. To ensure you get the best from this awesome cut and don’t crumble under the pressure to perform, we’ve compiled a step-by-step guide with three techniques depending on your individual kitchen set up. It’s an enormous, premium cut of meat you’ve invested a great deal in and it’s primed for great things. Cut ribeye from the bone slice into 1/2-inch slices to serve.Whether you’re a chef or a committed foodie, the Tomahawk is a culinary challenge not for the faint hearted. Check internal temperature with thermometer to confirm doneness (130° to 135☏ for medium rare). Remove from grill to cutting board rest steak at least 5 minutes. Place tomahawk on grate and sear for 1 to 2 minutes on each side or until a dark crust has developed. This is called “burping” and is recommended for safety. Slowly open grill a couple inches, hold the lid in place for 1 second before opening all the way. While grill preheats, wrap the bone of tomahawk in aluminum foil to protect from scorching. Close lid to allow grill temperature to rise, targeting 600☏. ![]() Open both the damper and draft door all the way for maximum air flow. Remove diffuser plate from grill and return grill grate. Once steak reaches 110☏ internally, remove probe, remove steak from grill and set aside while you set up The Egg for direct, high heat. Smoke 1 hour while monitoring both the grill temperature (keep below 300☏) and steak temperature. Make sure both the draft door and damper are only open about 1-inch. If using a probe thermometer, put the tip in center of steak, place steak on grate and close lid. Once target temperature holds, add wood chunks to coals, affix diffuser plate (wrapped in foil for easy clean up) and place grate on diffuser plate. Preheat the Big Green Egg to 275° to 300☏. Season the steak with salt and pepper refrigerate, overnight preferred. ![]()
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