I had been eyeing the Tomahawk Steaks at our local grocery store for sometime. They were the showcase feature of the butcher's display case. A few years ago (when Dawson was just 14), I decided it was time and invited our friends Steve and Karen - great cooks themselves - over to enjoy. Steve, who burns about 17,000 calories a day biking all over the Santa Monica Mountains, thinks that one of these is just about a perfect serving size!
These super big and super thick steaks are quite a show and really fun to cook, serve, and eat! Cooked low and slow, then seared at the end, they are super tender and just amazing.
Ingredients
Directions
You may need to ask your butcher for these. These were choice grade (fantastic), and I got them from Pavilions. I have heard they can be found sometimes at Costco.
Try to stop your son from playing with the food. Another parenting failure on my part.
I only use two seasonings on steak: soy sauce and Montreal Steak Seasoning. I went heavy on the Montreal. Please let this sit with the spices for at least 30 minutes. You can go up to 12 hours. Letting the salt do its magic is worth the time.
The key with these steaks is that they are almost roasts. They are almost 3" thick. I think the best way to cook them is to use low, indirect heat (250 degrees) for an hour or so until they reach the desired temp. Then sear them to get a crust and make them look beautiful. My indirect heat source is our course my Big Green Egg, but Traegers are wonderful too. If you are using the cool side of the grill, make sure to rotate the steak every 20 minutes or so.
I am using my new Thermopro probes in there to monitor the temp. I'll take them off when they hit 128.
I used a small amount of pecan wood for a hint of smoke flavor. Don't over do it!
Turn them over once during the cook.
Take them out of the Big Green Egg/Oven when they hit your desired temp, and let sit for 10 minutes.
Prepare a high heat grill, and sear each side for 1 to 2 minutes. You're just looking for a beautiful seared finish here. Turn the steaks 90 degrees halfway through to cross hatch it.
Plate it up!
Serve it up!
Ingredients
Directions
You may need to ask your butcher for these. These were choice grade (fantastic), and I got them from Pavilions. I have heard they can be found sometimes at Costco.
Try to stop your son from playing with the food. Another parenting failure on my part.
I only use two seasonings on steak: soy sauce and Montreal Steak Seasoning. I went heavy on the Montreal. Please let this sit with the spices for at least 30 minutes. You can go up to 12 hours. Letting the salt do its magic is worth the time.
The key with these steaks is that they are almost roasts. They are almost 3" thick. I think the best way to cook them is to use low, indirect heat (250 degrees) for an hour or so until they reach the desired temp. Then sear them to get a crust and make them look beautiful. My indirect heat source is our course my Big Green Egg, but Traegers are wonderful too. If you are using the cool side of the grill, make sure to rotate the steak every 20 minutes or so.
I am using my new Thermopro probes in there to monitor the temp. I'll take them off when they hit 128.
I used a small amount of pecan wood for a hint of smoke flavor. Don't over do it!
Turn them over once during the cook.
Take them out of the Big Green Egg/Oven when they hit your desired temp, and let sit for 10 minutes.
Prepare a high heat grill, and sear each side for 1 to 2 minutes. You're just looking for a beautiful seared finish here. Turn the steaks 90 degrees halfway through to cross hatch it.
Plate it up!
Serve it up!
These are Amazing!!!
Really loved them and a great presentation! 5 stars
Thanks, Pat!