Become a Grillmaster
You are now the proud owner of a Tomahawk BBQ Kit. Time to fire up the BBQ and get grilling. If that 30oz tomahawk is looking a little daunting, don’t worry, we are here to help!
We sat down with grillmaster Troy Watson to pick his brains on how to grill your steak to BBQ perfection.
This steak is the star of the show here, all 30 oz of it. There’s no better way to cook it than over a grill, exactly like we do in Tomahawk Steakhouse.
Follow these steps for a medium rare steak.
- Make sure your steak is at room temperature before cooking. That means taking your steak out of the fridge at least two hours before cooking.
- Get your BBQ blazing hot, and make sure to have space for direct (above the coals) and indirect heat (away from coals) on your BBQ.
- Season the steak about 30-40 minutes before cooking. Rub it with olive oil, then season well all over with the sea salt and our famous Tomahawk BBQ rub that’s in your box.
- Now, start by searing your steak on all sides over the grill, taking care not to burn but creating a nice crust that locks in all the meaty juices.
- Move the steak away from direct heat and continue to cook, turning regularly.
- For rare steak cook for a minimum of 7-8 minutes each side, medium / rare 10 minutes each side, and well done 15 minutes each side. If you have a lid on your BBQ this will provide for more all round heat, so would edge on the lesser side of the timings.
- Take your steak of the BBQ and allow it to rest under tinfoil for 7-10 minutes before slicing.
- Remove the bone from your tomahawk with a sharp knife and slice at an angle into 5 cm pieces and drizzle generously with the chimichurri sauce for a show-stopper of a dish.
The temp in the centre of the meat can give an indication of readiness if using a thermometer – rare 50°, medium rare 55-57°, medium 60-65°, medium well 70°, well done 77°.
If you don’t have a thermometer don’t panic, use this method to check your meat! Hold out your hand, palm open and relaxed. Make a circle with thumb and index finger. Feel the flesh at the base of your thumb. This is what rare meat feels like. Moving along the fingers gives you medium rare, medium and well done.
Don’t forget to tag us @tomahawkdublin and use #tomahawkathome so we can see your perfect steak!
Now, don’t forget everything else in your BBQ Box. Here’s a few tips on how best to cook them.
Marinate the sausages in the homemade BBQ sauce for 15-20 minutes. Cook over a hot grill turning frequently to avoid burning. The marinade will char so don’t take your eyes of them, but trust us the close attention is worth it!
Season the burgers with salt and pepper and flatten out slightly before searing over a hot grill. Get a good roast on either side, allowing about 10 minutes to fully cook on the grill. Move to the resting rack on your BBQ until ready to serve.
CAJUN MARINATED CHICKEN
Pat dry before grilling to avoid unnecessary fames. Char on the hot grill, turning frequently to avoid burning until cooked through. Cover in tin foil and rest on the rack in your BBQ until ready to serve.
Remove your corn cobettes from their packet and place over a hot grill, turning regularly until you get a nice light char. Season well with salt and pepper and serve with a knob of real Irish butter.
Heat oven to 160 degrees (don’t put any hotter to avoid burning).
Prepare a baking tray with a sheet of greaseproof paper. Slice the dough into 8 cm slices and spread out well on the tray. Bake for 10 minutes and allow to cool slightly before eating (try them warm with a scoop of vanilla ice-cream!).
Now, time to plate up your BBQ with all your sides, pour yourself a drink and enjoy!