Tomahawk with "reverse searing" - The toughest piece of meat to put on the grill!
Entrecote on the ribs!
Ingredients
- 1 pcs Grill Perfect Tomahawk
- 2 tsp neutral oil
- maldon salt
- ground pepper (preferably several varieties)
This has to be the toughest piece of meat to put on the grill! I think it's incredibly cool that the Grill Perfect series from COOP takes in these cuts. To get such great pieces of meat, you had to order from the butcher earlier. Tomahawk is very popular in the barbecue community in the US and the name comes from the fact that the meat that still hangs on the bone looks like the famous "tomahawk ax"
Today I will show a lesser known method called Reverse Searing. This gives very good control of temperature and an even better crust. Reverse means that this method is actually "backwards" of what you are used to. Here we start with indirect heat and finish by making the roasting crust on the meat. The advantage of this method is that the meat dries out a little during grilling at a low temperature, which gives an even better and more even crust in the end.
Step 1
Rub the meat with a little neutral oil such as sunflower oil or rapeseed oil. Season well with freshly ground pepper (use several varieties) and put in the thermostat. Now we will grill the meat for a long time on low heat first.
Step 2
Fire up the grill on one side and place the meat on the other side. This is called indirect grilling. Try to keep the temperature down to 100 degrees. I use a thermostat to have full control of the meat in this process. Now just let the meat enjoy itself on the grill until it reaches a core temperature of 56 degrees. This is a little lower than I would take off otherwise, but the temperature increases 2-3 degrees when we are going to grill on high heat in the end. A medium + is about 60 degrees after rest.
Step 3
Make a crust on the steak by grilling directly over the flames or direct grilling on all sides. After you have made the crust, it is important that the steak is allowed to rest for 10 minutes before you cut it up.
Step 4
Cut with the knife along the long bone so you can loosen the meat from the bone. Cut the meat into slices. Feel free to watch the video to see how I did this. Now the Tomahawk is ready to be enjoyed. Sprinkle with a little salt and eat with good accessories or alone.
