No matter the grill, aim to set the grate so it’s in a medium position that isn’t too close to the heat source or too far away. If it’s your first time using a particular grill model or type, try cooking up some inexpensive chicken thighs first to build your skills. Getting the grill hot and stable at a good cooking temperature takes some practice. As with most cuts of beef, let the meat come to room temperature by sitting it out for 20 to 30 minutes before you grill Tomahawk steak. If you choose to brine the meat, don’t add any further salt before cooking. Simply rub the surface of the meat with Kosher salt the day before you plan to cook the steak, then let it rest in the refrigerator overnight. However, you can try dry brining the meat to increase the tenderness and flavor. The large bone and the thickness of the meat limit the value of marinating this steak. Tomahawk steaks have a great flavor all on their own, so they don’t need a lot of preparation to get them ready for the grill. But if you’ve practiced using a charcoal grill, it can work just as well for this type of steak. Propane and pellet stoves give you the most control over the temperature level, ensuring even cooking without the need to rake any coals. You’ll want a grill surface that is at least 24 inches long or wide in most cases. It can be harder to fit the long bone section under the lid of a smaller grill, and it’s too tough to trim at home without the right equipment. Most types of grills will work well for cooking the Tomahawk steak, as long as the cooking surface is large enough to evenly heat this large cut.
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