GRILL-MASTER LESSON: THE TOMAHAWK STEAK
INTRODUCING TOMAHAWK STEAK Cut from the Prime Rib at 1-bone thickness, Tomahawk is the trophy of steak! Follow this Grill Master Lesson to experience all the grill-drama.
• Pat steak dry to maximize the browning – a wet steak will steam not brown.
• It’s a sin to cook a naked steak. Season simply all over with coarse salt and a bit of freshly ground pepper. No gooey sauces please!
• For a pristine look to the bone, wrap it in foil before cooking.
Use the Grill-roast Technique, cooking by indirect heat:
• Preheat the barbecue to 400˚F (200˚C) and sear the steak for 2 to 3 minutes per side until nicely browned.
• For a two-burner grill, turn off one burner or for a three-to-four burner grill, turn off the centre burner; place the steak over the unlit section of the grill, right on the grill or in a roasting pan.
• Reduce heat to get a constant 325˚F to 350˚F (160˚C to 180˚C) and cook with the lid closed for about 30 minutes, until meat reaches an internal temperature of 135˚F to 140˚F (57˚C to 60˚C) for medium-rare, testing doneness with a digital instant read thermometer. ALTERNATIVE: After searing insert the probe of a cabled programmable thermometer sideways into the centre of the steak to monitor cooking progress without opening the lid.
• Place steak on a carving board that is sitting in a rimmed baking sheet to catch the juices. Let rest for 10 to 15 minutes loosely covered with foil to let juices settle – don’t wrap tightly or you steam the steak.
• Carve meat from the bone and slice into ½ inch (1 cm)-thick slices. Sprinkle with flaked sea salt and ground pepper to finish.
• Serve from the board or transfer to a platter to pass.
• Raffle the bone off to serious carnivores (or keep for yourself).
Go to canadabeef.ca for more beef recipes and cooking know-how.