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Perfect Reverse Seared Tomahawk Steak

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This Reverse Seared Tomahawk Steak is one of the most perfectly cooked and delicious pieces of beef I’ve ever had the privilege of eating. Slow smoked, then seared for a perfectly pink and tender steak! Not to mention that giant bone curving off of a perfectly cooked slab of steak looks totally amazing.

How to Reverse Sear a Steak:

First, make sure you watch the video (just below this paragraph). It gives you a great visual aid to the process. To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. Using a thermometer to test for internal temperature, the steak is removed from the grill about 10-15 degrees from desired doneness and the grill is then cranked up to high or a cast iron skillet is preheated. The steaks are returned to the smoking hot grill or skillet and quickly seared on each side for the perfect crunchy finish and beautiful char we all love on our steak. This method ensures that the inside of the steak is perfectly cooked to your desired doneness from top to bottom opposed to having dry edges on the outside and a raw hunk of meat in the middle (or worst case scenario, dry and charred all the way through.) The most important thing to perfecting this method is having a quick read internal thermometer. I have a Thermoworks MK4 and I use it to get the perfect steaks every time.

What is a Tomahawk Steak?

The cut: A tomahawk steak is a piece of tender rib meat (also known as a rib-eye steak) that hasn’t been fully removed from the bone. In face, the rib bone is left almost fully in tact and still attached to the meat! Rib eyes are one of my favorite steaks to grill, and while the long bone doesn’t add anything in terms of flavor, it looks amazingly awesome and makes a stunning presentation. Oftentimes, butchers will also cut the tomahawk steaks more generously thick with the bone still attached. Some people scoff at paying for the bone, but to justify the additional cost in my mind, I let my dog gnaw on the smoked bone for a little while after dinner. We both got a little treat!

Where to buy a Tomahawk Steak?

To get your hands on one of these behemoth beauties, you may need to do a little searching. I am SO lucky and have a grocery store, a butcher, and a Costco nearby that all carry tomahawk steaks. The grocery store has them pre-cut in the butcher’s case, Costco has them sliced and packaged and ready to go, but my favorite place by far is to get them from my butcher. He will cut one for me from the center of the rack (with the biggest spinalis muscle on top for the best flavor) and as thick as I like. Once you have a place where you can get a tomahawk steak, here’s what else you need to look for.

Color- Look for steaks that are bright red with no dark or brownish spots. The lights in the meat case are different and designed to make meat look better. Pull your steak out of the case or away from the others and look at them in the regular light. If your butcher is cutting them for you, you should have an amazingly fresh product.

Marbling- Marbling is the amount of fat laced throughout your meat. You may be trained to think that fat=bad, but giiiiirl, you gotta change your state of mind. The marbled fat in a steak means flavor. Yummy, delicious, melt in your mouth flavor. For rib-eye steaks, I always try and pick a steak with a large spinalis muscle on the top part of the steak and a well-marbled eye in the center.

Steak Seasoning:

The Rub: Of course, you can use good old Kosher salt and cracked black pepper on a yummy steak (it will always be a favorite of mine) but if you’re feeling adventurous give my Homemade Steak Rub a try. This steak rub was eaten on some wicked delicious reverse seared rib-eyes during the infamous Steak and Cake celebration when I broke my first Guinness World Record! No matter what you use to season, remember to be liberal. Tomahawk steaks are notoriously thick and you’ll need enough seasoning to account for that big cut of beef.

Reverse Sear Tomahawk Steak
Reverse Seared Tomahawk Steak

Print Recipe

This Reverse Seared Tomahawk Steak is slow smoked, then seared for a perfectly pink and tender steak!

Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
1.5 hours 2 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
1.5 hours 2 hours
Reverse Sear Tomahawk Steak
Reverse Seared Tomahawk Steak

Print Recipe

This Reverse Seared Tomahawk Steak is slow smoked, then seared for a perfectly pink and tender steak!

Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
1.5 hours 2 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
1.5 hours 2 hours

Instructions

  1. Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.

  2. Preheat your grill or smoker to 225 degrees F. I used oak wood for this steak because I wanted a pronounced smoke flavor, but more mild woods like hickory or alder work great too.

  3. Season your steak liberally on all sides with the homemade steak rub (or with salt and pepper). Make sure to press the seasonings into the meat with your hand opposed to just sprinkling them on.

  4. Place the steak on the grill grate and close the lid. Cook the steaks at 225 degrees F until the internal temperature reaches 115 degrees F. Use an internal thermometer to check the temperature.

  5. Remove the steak from the grill to a separate plate. Preheat a cast iron skillet over medium high heat. Drop the butter into the pan and when it's melted and bubbling, it's time to sear the steaks. If you're searing at a higher heat on your grill, brush each side of your steak with melted butter.

  6. Place the tomahawk steak in the hot pan or on to the grill and sear each side for approximately 2-3 minutes or until desired doneness. Pull your steak at 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees for medium well, or 160 for well done (but please just give this one a go at medium rare… it really is the best).

  7. Let the steaks rest for 10-15 minutes before slicing and eating.

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Grilling For A Great Cause

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Grilling For A Great Cause

What does it take to grill the perfect steak? According to a new cookbook, the answer is a few good Marines.

Weber's new grilling cookbook, “Command of the Grill-A Salute to Steak,™” features grilled steak recipes by active, reserve, and famous former U.S. Marines. One hundred percent of the sales from the $10 cookbook will go to four charities that directly benefit U.S. Marines wounded or killed in the line of duty and their families: Fisher House™, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.

To purchase a copy of “Command of the Grill-A Salute to Steak” and directly help Marines, visit www.commandofthegrill.com.

“We hope to raise at least a half-million dollars from this effort,” said Mike Kempster Sr., executive vice president, Weber-Stephen Products Co. “We want to show our support for brave men and women who have been separated from their families, wounded in the line of duty, and need help coping with new challenges when they come home.”

The book features recipes from “honorable mentions” and winners at grilling competitions held at Marine installations across the country, including Capt. Eric Peter Dominijanni's Disco's Hot and Tangy New York Strip Steaks. In addition to the winners' background information and anecdotes, the “Command of the Grill” cookbook also features grilling advice and tips; profiles of the four charities; and recipes from 10 famous former Marines, including Ed McMahon and Lee Trevino.

Disco's Hot and Tangy New York Strip Steaks

from Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune

Marinade

1 can (12 ounces) cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile pepper, finely chopped with seeds

1 tablespoon grated orange zest

1 tablespoon freshly ground ginger

1 tablespoon extra virgin olive oil

1 teaspoon freshly ground black pepper

3/4 teaspoon fresh lemon juice

1/8 teaspoon kosher salt

4 New York strip steaks, about 8 ounces each and 3/4 inch thick

Extra virgin olive oil

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.

3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.

Makes 4 servings

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BBQ Tips

Make Grilling A Healthy Experience

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Make Grilling A Healthy Experience


Without a doubt there is something very relaxing and pleasurable about cooking and eating grilled food.
There are countless ways you can turn your grilling not only into a flavorful and enjoyable way to cook, but there are also many healthy and tasty alternatives. Like anything else in life, what you put on your grill is a choice. Grilling healthy first means that you have decided to eat healthy. Cooking on a grill can be a great way to reduce fats on while adding wonderful flavor however we must also be careful when grilling as there can be certain risks if precautions are not taken. Eating healthy always begins with choosing healthy foods that are low in fat and using marinates to reduce unhealthy caseinogens.

We know that charcoal grilling can produce carcinogenic smoke from the high temperature cooking of foods containing fat and protein. This can produce unhealthy chemical changes in the outer layers of flesh foods. To avoid these dangerous chemical formations we must avoid inhaling the smoke and avoid the black char on the outside of charcoal cooked food caused by high heat and/or overcooking. It is also advised that any lighter fluid or self-lighting packages be avoided as they can also add toxic chemicals directly into your food. Instead, use a starter chimney and newspaper to get your charcoal lit. While this method may initially take a few more minutes, in the long run it’s faster and healthier. The use of marinades can also help greatly lower caseinogens in food. By using a marinade your food will not only take on extra flavor but even a simple marinade consisting of olive oil and a citrus juice can reduce the harmful chemicals by as much as 99%. A marinade will also assist in tenderizing and enhancing your food’s natural flavors.

There has been a lot of talk about grilling and the risk of cancer. While the risk is real and this should be kept in mind, there are some simple things you can do to greatly reduce the risk of cancer caused by grilling. The harmful chemicals that can form are created by putting food, primarily meats, under intense heat and flame. These are cancer forming agents however by taking a few simple precautions you can greatly reduce and even eliminate the risks. Grilling isn’t the only cooking method that causes these agents so there is no reason to give up on your grill. If done right, grilling is one of the healthiest methods of cooking.

To reduce the risks follow these basic tips:
• Trim excess fats from all foods. The fats are the main contributors to harmful chemicals so avoid fatty foods as much as possible.
• Using marinades based on olive oils and citrus juices with greatly help reduce the risks.
• Maintain a clean grill. This will also help reduce harmful cancer forming chemicals.
• Avoid letting your grill flare-up. Extreme heat and flame will also increase risk.
• Do not overcook foods. If you do accidentally char your food simply scrape or cut that portion off.

The marinade recipe below is simple, versatile, and tasty and will significantly reduce harmful cancer forming agents. The marinade will work perfectly with poultry, pork, vegetables and seafood and should be combined with your food of choice at least 1 hour prior to grilling.

Simple Marinade
¼ C olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons Italian herb blend
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Salt and freshly ground pepper

Grilling can be a great way to prepare low-fat meals and only takes a little imagination to create healthy foods. Try starting with foods you already enjoy and find ways to make them healthier choices. Trimming fat, substituting skinless chicken, using healthy marinades are a few things you can do to start forming healthy habits.

Grilled Fennel Salad with Nicoise Olives

Ingredients:
2 orange peppers
3 fennel bulbs with tops
2 teaspoon white wine vinegar
1 ½ tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
18 small nicoise olives
2 sprigs of savory
Salt and freshly ground pepper

Instructions:
Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 ½ tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces.

Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish.

Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel.

Grilled Fennel Salad is fantastic as a side or main course. As a side consider serving it with a simply grilled chicken or seafood. Just remember that what you put in your stomach or on your grill is your choice.

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Cooking Tips

Grilled Albacore Tuna Steak Recipes

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Grilled Albacore Tuna Steak Recipes

Grilled Three-Potato Saladn Recipe
Source: Flickr

Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.
Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.
Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

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