{"id":19986,"date":"2020-07-14T00:52:24","date_gmt":"2020-07-14T07:52:24","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=19986"},"modified":"2020-07-12T23:00:33","modified_gmt":"2020-07-13T06:00:33","slug":"tomahawk-steak","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/tomahawk-steak\/","title":{"rendered":"Tomahawk Steak"},"content":{"rendered":"

Butchers are now selling tomahawk steaks. These are ribeye steaks that have a longer extension of the rib bone to give it a similar shape of a real tomahawk. There are many ways of cooking this piece of meat. Today is one method where we quickly sear the outside to seal in the juices.<\/p>\n

Technique<\/h2>\n

Season the meat the way you like to eat.<\/p>\n

Start your coals in the coal chimney.<\/p>\n

Once the coals are red, do not dump them into the BBQ.<\/p>\n

Put the grates on top of the chimney and sear your tomahawk steak on both sides. You can even sear the sides.<\/p>\n

After a good sear, place the coals in the grill to one side.<\/p>\n

Put the grate back.<\/p>\n

Cook the steak on indirect heat (not on top of the coals) until the internal temperature hits 135 degrees F.<\/p>\n\r\n