![]() Perfect for cooking on the Grill or the BBQ Responsibly Sourced Beef, prepared at our butchery in. You too? Then subscribe to our newsletter and share this recipe with your friends! Thank you for your support. Buy Beef Steak Tomahawk online from Aberdeenshire Larder. We are very passionate about mead, steaks and all other mead pairing options. We could write about the harmony of these tastes for hours, but we don’t want to make you too hungry.ĭo you need an idea for a meal that is just as tasty but even lighter? Make a Leafy greens raspberry salad with goat cheese and serve with mead! The pumpkin puree brings out the slightly sweet undertones found in venison and the wine. Juniper berries, which were used for seasoning the meat are also wild berries. The tomahawk is a favorite of professional archer, teacher, SITKA Ambassador, and expert smoker of meats, John Dudley. It is remarkable how some tastes simply fit together perfectly and part of it could be the historical connection. So why serve a dry, forest honey mead from Meadery Jere with this venison tomahawk steak? Firstly, the game meat originates from the forest and this honey wine is made by fermenting forest honey. Before putting the steak onto the grill, we spiced it with crushed pepper, juniper berries, salt and added a few drops of oil. Brocolli was simply cooked in salted water. The pumpkin was cooked in water until soft and blended into a puree with a touch of butter and nutmeg. We tried to keep the tastes as authentic as possible, therefore, minimal spices were used. The thought behind this dish is to put the meat into the spotlight and keep the side dishes to a minimum. What is the thought behind this mead & steak dish? Cut the bone off and simply slice it into desired pieces against the grain.Did early humans drink mead with their steaks when returning from the hunt? We know that mead is likely the oldest fermented beverage in the world, so this could be the case.Īs you see, today’s creation is a grilled venison tomahawk steak, seasoned with juniper berries, salt and pepper, laid on a pumpkin puree with a side of broccoli. Once it hits desired internal temperature…I like it medium rare…remove it from the grill and rest for at least 10 minutes.Ī steak like this is great served right on the cutting board. As the steak cooks, baste it with the butter mixture. Place a shallow aluminum pan under the steak and add a stick of butter, fresh sprigs of rosemary and thyme, and ¼ cup olive oil. ![]() Insert a probe thermometer (I use the Thermoworks ChefAlarm) into the center of the steak set for 125⁰ or your desired doneness. ![]() Be sure to give it a twist half way through each side so the steak develops grill marks.Ĭarefully take the tomahawk off the grill (use a good set of grill gloves) and place it on a raised rack over the cool side of the grill.Īt this point you want to monitor the internal temperature. Let it hang out at room temperature for a half hour so the seasonings can start working into the meat.Īfter 30 minutes apply a light coat of coarse Killer Hogs Steak Rub and sear it on the hot side of the grill about 5 minutes each side. ![]() Season the steak with a good dose of Salt, Black Pepper, and Garlic I use my Killer Hogs AP Rub but you can use your favorite seasonings. In this video, MeatEaters Director of Conservation Ryan Callaghan demonstrates how to find, and cut, a tomahawk steak on a whitetail deer. If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right.įor this recipe I fire up my PK 360 set up for a 2 zone fire – hot side and cool side I also add a set of GrillGrates for even cooking temps and perfect grill marks. Weighing in at well over 3lbs, it’s one “Hoss” of a steak. Whether you call it a Caveman, Cowboy, or Tomahawk this ribeye steak is the King. Print Recipe Tomahawk Ribeye Steak Recipe. ![]()
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