Once the grill is up to temperature, start the steaks on the indirect side. Set up your grill for indirect cooking, with one side of the grill either completely off or set to low heat. Preheat your grill until the temperature gauge is somewhere between 250☏ and 300☏. Remember, since tomahawks are thick, they will require more seasoning than the thinner cuts you may be used to. You can also add some freshly ground black pepper and other seasonings of your choice. Rub the salt all over the steaks, sides included. Then, season it with an even coating of kosher salt - use about one teaspoon of salt per pound of meat. Take the steak out of the fridge and allow it to come close to room temperature before cooking. Tomahawk steaks are a treat, so it’s probably best not to over-think the preparation.
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