Tomahawk steak, grilled on rotation on charcoal grill

As we have stated many times before, the philosophy behind grilling is to share precious moments with your good company. A good company, though, doesn’t necessarily mean a large group of friends. A sibling or a close friend, just two persons, can also be considered a good company. So, this is exactly what we are doing today, me and my brother. We are going to grill these two tomahawk steaks just the two of us and enjoy the result with a bottle of wine because from time to time we prefer being just the two of us, grilling our own way. We are going for a medium-rare steak, slightly smoked. Let’s see the whole process.

INGREDIENTS

2 beef tomahawk steaks (whole rib)
Good quality sea salt
Rosemary for smoking our steaks
Good company
Plenty of fine quality wine

PREPARATION

This recipe doesn’t require any preparation before grilling. Simply choose fine quality meat from a small animal, 6-7 months old, like the meat we used in the video.

COOKED ON amber.q A

COOKING

Inside the fire cabin of your charcoal grill, pile up the charcoals and light them. Place kindling on top, alcohol-soaked cotton, and the charcoals will light easily, quickly, and without smoke. They will be fully lit in 25-30 minutes. Until they are ready, secure the steaks on the spinning grilling grate. Place them in the middle of the grate, so that the grate won’t be off-center. This is an important step to ensure an even grilling throughout the steaks.

When the charcoals are fully lit, spread them inside the fire cabin and place the grate over them, as close as possible, while the heat is still strong. Wait for a few seconds and, then, turn it upside down. Repeat this step 2-3 times for each side to sear the meat properly. Next, grill on rotation on high heat. At the beginning of this process, slightly smoke the steaks using dry stems and a few rosemary stems.

Keep on grilling until the internal temperature reaches 50⁰C (122⁰F). Then, you will repeat what you did at the beginning of the grilling. You will turn over the grate 2-3 times, leaving it on each side for 30 seconds to slightly caramelize the meat. This way, the internal temperature will rise and we will get a medium-rare steak. Remove from the fire, unscrew the spinning grate and remove the steaks. Cover them and let them rest to re-absorb their liquids. Cover them for 6-7 minutes, then slice the steaks and add fine quality sea salt to bring out the flavor of this cut.

Always serve your roasts with good quality wine and enjoy with them with a good company.

Happy grilling everyone!