[Sponsored] Grillin’ With the Goose: Ribeye Tomahawk Steak | Video | Kane County Chronicle    

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[Sponsored] Grillin’ With the Goose: Ribeye Tomahawk Steak

LEVEL 2 - Ribeye Tomahawk Steak on the Grill Serves 4 - Tomahawk Steak (as many that will fit on half of your grill) - Kosher Salt - Freshly Ground Black Pepper - Garlic Powder Tips & Tricks: If you want to know how hot your grill is without a thermometer, hold your hand 4-5 inches over the cooking grate and count the seconds you can hold it there. 2-3 seconds is high heat 450º-650º, 4-5 seconds is medium-high or 375º-450º, 6-7 seconds is medium heat 325º-375º, and 8-10 seconds indicates medium-low heat or 250º-325º. Because the Tomahawk Steaks are super thick, we are going to use a cooking technique called reverse searing. Reverse searing is when you cook the meat through and then brown it at the end. First though, you need to prepare the steaks. Bring them up to room temperature and pat them dry with paper towels. Liberally season your steaks with salt, pepper, and garlic powder, rubbing the seasoning into the meat (remember they are really thick steaks). Next, you need to set up your grill for indirect heat. Start by lighting only one side of the grill, if you are using a gas grill or keeping all of the calls on one side if you are using charcoal. You want a medium heat for indirect cooking, somewhere are 400º. Place the seasoned steaks over the unheated side of the grill and close the lid. Cook for about 15 minutes. Turn your steaks over and switch their positions if one is closer to the fire than the other (round charcoal grills especially). Cook for another 10-15 minutes or until the thermometer reads 115º when inserted into the thickest part of the steak. They are now ready to sear. Move the meat part of the steak directly over the heat and cook for 3-5 minute, until the meat is nice and browned. Slip the steaks and sear the other side. Remove the steaks from the grill when they are nicely browned and at the desired temperature: at 130º your steaks are medium rare and at 140º they are medium. Place the steaks on a large platter, ten with aluminum foil and allow them to rest about 10 minutes before cutting.