Place the meat on the hot side of the BBQ directly over the flame and and turn every minute or so to develop an even, dark caramel-colored crust on the surface of the meat.So, if you’re wanting a medium-rare steak (around 135 degrees), then remove the steak from the indirect side at around 110-115 degrees. Using a meat thermometer check the meat and remote it once the internal temperature is around 15-20 degrees from the desired temperature. Place the steaks on the side without heat, and let then cook indirectly.Also, the tomahawk is a thicker cut of meat, which can handle more seasoning than thinner cuts. Make sure to pat the seasoning into the meat, as a good portion will fall off during the grilling process. Season the steaks with salt and pepper, coating thickly and evenly.
You’ll want the heat to be medium-high or possibly higher, depending on the size and type of your BBQ. Turn on the burner to one side of your BBQ, or heat your charcoal and put on one half of your BBQ.Pull the steaks out of the refrigerator and let them heat up close to room temperature.Do this for about 5 minutes or until desired level of dark crust develops. Place steak directly onto the scorching hot cast iron, flipping every 45 seconds.
#TOMAHAWK STEAK RECIPE PRO#
Pro Tip: If your gas grill is limited with its maximum temperatures then I recommend transferring your steak to a griddle pan for the searing part of the cooking. However if your grill has at least two burners (preferably three) then you should be fine.
If you’re using a gas grill then you might find that your grill is limited in terms of its maximum temperatures.
#TOMAHAWK STEAK RECIPE HOW TO#
Charcoal grills are more of a challenge, but if you know how to regulate temperature with your grill’s vents and you know how to use indirect grilling then you should get the hang of it pretty quickly. Reverse searing is a bit easier to do in an oven or gas grill because of the easier use of temperature control you get. You’ll be aiming for an internal temperature of 140☏ (60☌) to achieve a medium-rare level of doneness. Like with any meat, internal temperature is key so you’ll need a good meat thermometer. I prefer to grill it however, so today I’m going to show you how to cook it over a charcoal grill. Cooking it at a slow heat also helps to dry out the surface of the meat, which creates perfect conditions for searing it.Īnd when you do sear it, the crust it produces is part of the Maillard Reaction, which is a process that helps elevate the flavor of food, particularly when food is ‘browned’ on its surface.īecause it’s a large cut of meat, a lot of people prefer to oven roast Tomahawks. The good news is that reverse searing can be done either in the oven or in the grill.
The problem with this is while it can produce beautiful results sometimes, other times you can be left with something either too rare or too tough.Īnd when cooking something expensive like tomahawk we want to be confident that the results will be flawless. The method ensures accuracy in comparison to conventional methods of simply searing steak, which usually results in a pink center and brown crust. Not only does it give you control, but it helps produce a tender portion of steak with a beautiful brown crust. The importance of this can’t be overstated, and I’ve written about it in great detail when talking about smoking meat. It’s a great method of cooking as it gives you greater control of the internal temperature of your meat. Reverse searing involves cooking meat slowly, gradually bringing the temperature up, before then searing it over extremely high heat.
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