Fire Pit Tomahawk Steaks
3 min reading time
3 min reading time
It's well known that for excellent quality meat, all you need is heat, salt and pepper to cook the perfect steak but what about a bit of theatre and getting primal on the fire pit?
In this blog, we delve into the art of cooking "dirty" — a technique that sees your tomahawk steak in this example kissing the coals directly, promising an unforgettable smoky flavour and a crust that's nothing short of legendary.
The Essence of Dirty Cooking
At the heart of dirty cooking lies simplicity and the connection between fire and food. This method, far from the sooty mess one might imagine, offers a direct, high-heat encounter that seals in juices and imparts a smoky crust unparalleled by any grill grate.
Choosing Your Charcoal
Not all coals are created equal and for this lump charcoal is critical. Its pure wood composition means it both burns cleaner and hotter than its processed brethren, and briquettes, but also does not include the binders and fillers that will get into and onto the food. Moreover, lump charcoal's variable sizes create air pockets for a hotter, more oxygen-rich fire — essential for searing your steak to perfection without the grit sticking to it.
Grate Expectations
If you're not ready to go directly onto coals one way to get the high heat is by putting a quality cast iron grate like in the picture above directly onto the coals. Let it get up to a high temperature and then cook to your liking!
A Marinade That Speaks Volumes
For our tomahawk steak, we require a marinade that's as bold and robust as the cooking method itself so here we're concocting a punchy, herby mixture that complements the rich, beefy flavours while standing up to the smoky intensity of the fire.
Ingredients:
Method:
Let us know how you get on and tag us in any video or pictures!