Meat RECIPE
Smoked Tomahawk Steak
Ballerina Farm is known for their meat boxes, so when I got to use whatever ingredients I wanted from their farm to cook for their staff party, I knew I was going to have to hang an obnoxious amount of meat on the fire. Smoking a steak vs. doing a reverse sear is so elevated. It allows the fat to break down, and the flavour intensifies. I suggest serving this with my mushroom butter, or a classic chimichurri sauce.
Ingredients
4 tomahawk steaks (bone-in ribeyes), at room temperature
2 cups butter, at room temperature
Equipment:
Fire pit, tripod, wire
- Serves 4 -
HOW TO MAKE IT
Light your fire and let it burn down for about 1 hour or until you obtain a medium heat. Rig a cross bar or tripod about 2 meters above the coals to hang your steaks.
Melt the butter in a saucepan over low heat until the whey splits from the fat – the golden fat will float to the top with the whey underneath.
Gently dip the steaks into the golden part of the butter, avoiding the whey, then season both sides of the steaks with salt to taste.
String each steak onto about 5 ft (1.5 meters) of wire, attaching the wire to the bone. Hang the steaks from the cross bar, about 12–18 in (30–46 cm) above the fire. The steaks should be far enough from the fire that they smoke low and slow without burning – if you put your hand at the same height above the fire and it feels like you're cooking, then you have it right.
Cook the steaks for about 2 hours, basting with the butter and rotating once, so the bone is facing the fire.
Once the steaks reach your desired internal temperature (use the guide below to help you), remove them from the wire and allow to rest for a minimum of 15 minutes.
To serve, slice the steaks against the grain and dollop some of the mushroom butter on top.
Meat temperature guide
Rare: 125°F/50°C
Medium-rare: 135°F/55°C
Medium: 145°F/60°C
Well done: don’t do it!
In partnership with Ballerina Farm
