Will this delicious grilled steak recipe change your cooking method?

From the grill master to the weekend cook, this delicious grilled steak recipe will earn high praise all around the table. But, the cooking method might not be the one that grandpa taught you all those years ago. Sometimes breaking the food rules and trying different cooking techniques will make all the difference in the best flavor.

For many people, a perfectly grilled steak is the ultimate food experience. Although people can debate their preferred level of doneness, the reality is that succulent bite is quite enjoyable.

While grilling is the only cooking method that imparts flavor, the process might not be just quite as simple as putting meat on a grate. The hows, whens and whys impact the final result. With this cooking technique, it might be time to cook opposite, but what does that mean.

The most delicious grilled steak recipe is really about the reverse sear.

For those unfamiliar, the reserve sear method of grilling is just what the terms imply. The steak is seared at the end of the cooking time. Generally, steaks are first seared then cooked to a preferred temperature. Anyone who has seen Hell’s Kitchen or other cooking shows has watched the chefs sear a NY Strip and then finish it in the pan.

With the reverse sear method, the cooking is opposite. The steak is cooked to temperature, whether cooked on a smoker or in the oven, then quickly seared on the grill. Many cooks believe that this cooking technique makes for the most flavorful steak.

Recently. Twin Eagles by Dometic, Dante Cantal, and Chef Brad Miller, Chef and Co-Owner of the Inn of the Seventh Ray in Topanga, CA shared their preferred recipe for a Tomahawk Chop using this cooking technique. While this recipe uses a Tomahawk Chop, the grilling method can be applied to other steak cuts, too.

Here’s the Twin Eagles recipe for a reverse sear Tomahawk Chop.

Ingredients

• 1 24 oz Prime Beef Tomahawk Chop
• 1 lemon, ends cut off and cut in half
• 8 jumbo asparagus
• 3 tablespoons extra virgin oil olive
• 1 tablespoon chopped chives
• ½ shiso leaves
• Kosher salt, black pepper and Maldon salt

Method

• Preheat the pellet grill to 325. Place the tomahawk on the grates of the grill and close the lid, let it slowly cook until the internal temperature is 115-120, rare to medium rare. Remove and place on a resting rack. This can be done in the oven
• Turn on Gas Grill burgers to high and close the top until it reaches about 650-750. Place the steak on the grated. After about 1 minute, turn 45 degrees. Cook for another minute, then flip and repast
• After both sides are seared, place the steak on the resting rack for about 2 ½ minutes, turning and resting again for 2 ½ minutes.
• While the steak is resting, season the asparagus with olive oil, salt and pepper. Place on the grill at medium heat. Char for about 3 minutes.
• When plating, finish with a little drizzle of olive oil, Maldon salt and shiso leaves.

Looking at this recipe, one important aspect to remember is to ensure that the steak rests. Just like a steak should never be sliced without being rested, the resting is important with this cooking technique. Although the resting isn’t long, it is important.

Also, while this recipe finishes the steak with olive oil, some cooks might prefer butter. A good butter could be substituted as a finish. It will make the flavor more rich.

In the end, this delicious grilled steak recipe is a cooking method that could change many home cooks approach to grilling. While it isn’t a guarantee that you will be the next grill master, it will earn praise from everyone around the table.

What is your favorite grilling recipe? Do you grill all year round?