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Broil King is the best and our tomahawk steak didn't fail.
We have teamed upRoast kingtwo years ago for the first time. I've used other brands of grills but nothing like our new one.BARON™ 590. This grill is well built, retains heat like I've never seen before, and the grill is even throughout the grilling surface.
...and they've done it again with their Baron Pellet 400 Smoker and Grill
Fast forward two years. We are very excited to once again be working with our friends at Broil King. When Ben (Culinary Director of Broil King) asked if I would be interested in trying thisBaron Pellet Smoker and Grill, it took me 6 seconds to answer yes. 😂
I mean, you just can't go wrong with an appliance that cooks with firewood, smokes, and can reach really high temperatures for things like grilling and pizza making.
Growing big with my Baron Pellet Smoker and Grill
I wanted our first meal out of this smoker and grill to be epic. I chose a tomahawk steak.
The smoker/grill can reach incredibly high temperatures and cook to perfection with an incredibly inviting smokiness. It reminds me of sitting around a campfire in a cabin by the lake. There's nothing wrong with that feeling.
I made an inversion for this steak. That means I first slowly cooked the meat to a perfect internal temperature and then seared the meat at the end to trap its juices and get that nice color and caramelization on the surface.
I think it's safe to say it was epic... I mean EPIC!
What is a tomahawk steak?
A tomahawk steak is a thick, tender steak joined to a long bone. It's called a tomahawk because the long bone steak looks like an axe. This steak is also known as a cowboy steak. Liz called it a flintstone steak.
Steak is very expensive, but when you consider that one steak can feed several people, you realize that it's really not unreasonable. It was enough for our family, and we spend a lot more when we go to a steakhouse for dinner, so it was worth it.
In this post, I'm going to share some tips to help you successfully and perfectly grill a steak like this.
Why do I have to bring the steak to room temperature?
This step is very important as it evens out the temperature throughout the steak. If the outside of the steak is hotter than the center, the steak will not cook evenly. You don't have to worry about salmonella growing like you do with chickens. For small steaks, you can achieve this by leaving them on the counter for about 30 minutes. For a steak this size (tomahawk), let rest for about 60 minutes.
How do you like your steak?
When I was growing up, I ate steak grilled by my father. I guess you could call it box style baking. I love my dad, but he really didn't understand the concept of a well-done steak. 😂 Red in the flesh was unthinkable. Even a bit of pink was definitely a no-go for my dad.
When I became a young adult - a college student living alone - I moved into an average well. I almost felt uncomfortable seeing a shade of red - this is not how steak should be eaten (I thought). At this point I was cooking myself, but I wasn't learning much about technique and hadn't tasted a good steak (college life meant I couldn't afford steakhouse dinners). I realized the steak didn't have to taste like cardboard.
older and wiser
Just a few years later, Liz and I won a competition at work - theater tickets to see The Lion King on stage and dinner. We decided to visit a steakhouse in Toronto calledBardis Churrascaria. Oh dear God! That dinner changed our lives in terms of how we would eat steak in the future. This is where Liz and I tried our first cut steaks.
Seeing red, Liz first considered sending the steak back, but said the dish smelled so good that she would close her eyes and try to forget what she had seen. I know... we were really adventurous, right. Well... one bite and she was sold. She ate this meal with her eyes wide open and she loved it. I also remember my first bite. That's when I realized what I had been missing all these years. We're still talking about that meal 20 years later.
Medium has been my cuisine of choice since that dinner, but lately our eldest has convinced me that rare is the way to go. I've been cooking double sided steaks lately and I have to say that medium rare works for me. Liz can have it on rare occasions, but she still prefers medium. Maybe it's about being like his big brother, but our son also enjoys the new kitchen.
the most tender
The longer you cook a steak, the tougher and drier it will be. Assuming you are using good quality beef, cooking it medium and rare will result in a more tender and juicy steak.
Of course, doneness is always a personal preference. Enjoy it your way. Just don't be afraid to try at least one less well-done steak if you've eaten steaks this way in the past. Taste the difference yourself.
Why do I have to let a steak rest?
This is another important step that you absolutely must not forget! I know it's tempting to cut into that perfect looking steak, but please stop...you'll thank me for that advice.
If you carve a steak right after it's cooked, you'll see a ton of juice pour from the meat onto the cutting board. These juices may have stayed in your steak when you rested it. When you let a steak rest, the juices redistribute throughout the meat and you get all those magical juices in every bite.
Let your steak rest (covered with plastic wrap...or not) for about 10 minutes. Patience is a virtue and you'll be rewarded with a juicier steak.
Cut your steak against the grain
When your steak has rested and you're finally ready to eat it, be sure to slice it.againstthe grain. You'll find that the meat breaks down much better. If you cut along the grain, the same steak would be harder to cut and chew. And damn...if you've cared enough about creating a beautiful steak up to this point, keep the magic alive and cut out the tenderest morsels.
stay home and go big
I know the saying goes, "Go big or go home," but during this unprecedented time in our history, when we follow the guidance to stay home and stay safe, we discover new energy to slow down and just being at home. We walk less, spend less, walk more, spend quality time with our children, and enjoy more meals together at the dinner table.
I really enjoyed cooking every day and experimenting with variations so as not to repeat too much and end up getting tired of taste. I also enjoyed challenging myself not to waste anything. Sometimes that means turning leftovers into something new, or mixing up veggies to create a soup that's "everything but the kitchen sink."
Eating at home every day also means that I often grill. I had a lot of fun with my new Broil KingBaron Pellet Smoker and Grillfor everything from pizza on a pizza stone, shrimp in a cast-iron skillet to that gorgeous flintstone-sized tomahawk steak on the grill. While we shop a lot each week, at the end of the day we save a lot by eating well at home. So I think you can grow up...NOlarge.
Stay healthy friends and make your day delicious.
Tomahawk steak smoked and grilled on a pellet grill
This tomahawk steak has the perfect amount of smoke, is perfectly seasoned, juicy, tender and incredibly delicious! A last meal type dish.
construction time10 Protocol
time to cook1 Hour 30 Protocol
total time1 Hour 40 Protocol
Servings:4 People
Ingredients
- 3 Pound Ribeye Steak Tomahawk (1 piece)
- 2 teaspoon sal kosher
- 1 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon dried oregano leaves
- 2 teaspoon garlic powder
- 1 soup spoon grapeseed oil or vegetable oil
- 2 soup spoon melted butter
instructions
Use your favorite pellet grill. For this recipe we use theGrill Baron Pellet 400.
Take the tomahawk steak out of the fridge and place it on a baking sheet.
In a small bowl mix all the spices.
Sprinkle the mixed seasonings on both sides and around the edges of the steak. Beat the spices into the meat.
Let the steak sit at room temperature for about an hour to bring it up to room temperature.
Fill the pellet tank with your favorite wood pellets. we use oneBlend of Broil King Mesquite and Oak Pellets.
Turn on the pellet grill and smoker and set to 225ºF.
Squeeze a kitchen roll with tongs, dip in grapeseed oil, and brush the grill grates. close the lid
When the steak is at room temperature and the grill reaches 225°F, place the steak in the center of the grill.
(Video) How to Smoke a Tomahawk Steak on a Pellet Smoker, Seasoned, Smoked and Seared!Insert the meat probe into the side of the steak, toward the center (the thickest part of the meat, without touching the bone).
Close the lid and set the target temperature to 120°F. This should take around 70 minutes.
If using a Broil King pellet grill, make sure you connect your grill to WiFi and the smartphone app. Your app will notify you when the meat has reached the desired temperature.
Once the steak has reached an internal temperature of 120°F, remove from the grill, place on a baking sheet, cover with aluminum foil and set aside.
Increase the grill temperature to 600°F.
When the grill is done, brush the steak with the butter, place the steak on the grill and close the lid.
After about two minutes, lift the lid, turn the steak 90 degrees, close the lid and cook for another two minutes.
Lift the lid and turn the steak, close the lid and cook for another 2-3 minutes.
Your meat probe should read about 135ºF (about rare). Cook longer if necessary.
Place the steak on a large cutting board, cover with aluminum foil and let rest for about 10 minutes.
Slice the steak against the grain and serve with your favorite side dishes.
To enjoy!
Nuts
- Cooking times may vary.
- Be sure to check the indoor temperature and adjust the times if necessary.
- Be sure to let the meat rest after grilling! You may be looking forward to starting the meal right after grilling, but don't cut it up right away.