marylandbrazerzkidai.blogg.se - Tomahawk steak recipe

TOMAHAWK STEAK RECIPE HOW TO

Flip it regularly to keep the cooking even. Remember, you want the meat to cook slowly to ensure the middle gets warm.Īt this point, you do not want to sear the steak. If you used the two-zone method, put your steak on the cool side of the grill. Once your coals or smoker is ready, put the meat down. Regardless of how you season it, you want to apply seasoning right before you are ready to grill. The best combinations for steak often include cayenne pepper, garlic powder, onion powder, and crushed coriander. If you want to get fancy, you could go with a beef seasoning or steak rub. Use a healthy amount of quality salt and pepper to account for the thick slab of beef. For this reason, many people prefer to stick to the basics when seasoning steak.

Juicy grilled or smoked meat has its own rich flavor.

Preheat the smoker to 225 degrees Fahrenheit. Both smoking and low-heat grilling work for slowly cooking your steak.

Set up a two-zone heat method. In this method, you only have hot coals on one side of the grill.

Next, cut into thin slices and serve.You have multiple options to prepare your grill or smoker. Place the steak onto a clean cutting board, then run a sharp knife along the bone to separate the meat.

Once steaks are cooked, promptly remove the tomahawk stead from the skillet and let it rest for 10 minutes before slicing.

Once up to temperature, follow the steps above.

For pellet grill users: Remove steaks from the grill, and increase your grill’s temperature to 500 degrees F.

Place tomahawk steak in the pan and sear in garlic butter for 2 minutes per side.

Melt butter in the pan, add minced garlic cloves, and saute for 10 seconds.

Turn steaks and cook for another 20 minutes, or until the internal temperature reaches 115-120 degrees F.

Next, place a large cast-iron pan on the griddle over direct heat (gas and charcoal units only).

Place steaks onto the indirect cooking side of your grill (gas and charcoal), close the lid and cook for 20 minutes.

For pellet grills, preheat to 225-250 degrees F. For gas grill, leave the middle burner off and set the two opposing burners to medium heat.

For charcoal, bank all the hot coals to one side.

Add desired wood about 5 minutes before the meat goes on the grill.

Prepare your grill for indirect cooking (or two-zone cooking).

Setting up your grill: charcoal, gas, and pellet grills

Let steaks rest at room temperature for 30-45 minutes before cooking.

Apply rub to both sides of the steak and on the sides too.

Combine salt, pepper, onion powder, and oregano in a small bowl.

TOMAHAWK STEAK RECIPE HOW TO

How to make garlic butter tomahawk steaks Finer black pepper, 22-28 mesh, is used for sauce making and more delicate restaurant fare. Products sold under “coarse ground” black pepper usually run between 12-14 mesh, while table pepper is between 18-28 mesh. The 16 mesh black pepper is a medium-ground pepper typically used in seasoning mixtures like BBQ rubs. Large cast-iron skillet or flat griddle pan.6 cloves of garlic (we recommend using smoked garlic for the recipe).Use a smoke packet or smoker tube if cooking on a gas grill. You can also use oak or apple wood chip, chunks, or pellets. We recommend cherry or pecan wood for tomahawk steaks or thick-cut beef steak. What is the best wood for tomahawk steaks?

Because of their impressive size and thickness, we recommend cooking them low and slow, then reverse searing them to achieve a flavorful crust. They are well marbled, juicy, and perfect for grilling and slow roasting. These tender steaks are beefy with a rich butter flavor. Jump to Recipe Print Recipe Why try a tomahawk steak?