Grilled Tomahawk with Smoked Oil and Four Cheese Mac & Cheese

50 min
This dish is a luxurious carnivorous experience. The protagonist is an impressive Tomahawk cut (rib eye with long bone), generously seasoned and sealed to perfection on the grill. Its flavor is intensified by a charcoal-smoked oil and a constant basting that ensures juiciness. The accompaniment is a Mac & Cheese of another level: a creamy sauce made in an iron skillet over hot coals, which combines cheddar, edam, pecorino and parmesan cheeses. The dish reaches its climax when pieces of the juicy, freshly cut Tomahawk are mixed with the pasta, creating an unforgettable bite of meat, cheese and smoke.

INGREDIENTES

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Porciones

HERRAMIENTAS

  • + Grill with wood or charcoal embers.
  • + Cast iron skillet
  • + Large cutting board and sharp knife.
  • + Metal bowl and aluminum foil.
  • + Long grill tongs
  • + Silicone kitchen brush

INSTRUCCIONES

Step 1:

The Secret of Smoked Oil. Light a piece of charcoal until it is red-hot. In a metal bowl, pour the vegetable oil. Using tweezers, insert the burning charcoal into the oil and immediately cover the bowl with aluminum foil. Let it infuse for 15 minutes. This oil will give an incredible smoky flavor to the meat.

Step 2:

Prepare the Tomahawk. Season the Tomahawk generously on all sides with the coarse-grained salt. Don't be afraid to use enough, the meat will absorb it. Using a brush, varnish the entire surface of the meat with clarified butter or smoked oil.

Step 3:

To the Grills. Place the Tomahawk on the hot grill. Seal it on all sides until you get a well-marked crust (“well marked”). Then, move it to an area of indirect or less intense heat and let it cook for 8-10 minutes per side for medium heat, varnishing occasionally.

Step 4:

The Mac & Cheese on the Fire. While the meat is cooking, place the cast iron skillet directly on the grill. Melt the butter, add the flour and stir to make a roux. Saute the garlic, onion and chili pepper.

Step 5:

The Cheese Sauce. Pour in the milk and heavy cream, stirring until it thickens. Add the cheddar, edam and pecorino cheeses. Season with salt, pepper and oregano. Stir until all the cheeses have melted and you have a creamy sauce.

Step 6:

Join the Pasta. Add the cooked pasta to the cheese sauce. Sprinkle the Parmesan cheese and mix everything over the grill until well integrated and bubbly.

Step 7:

Rest and Cut. Remove the Tomahawk from the grill and, very importantly, let it sit on a board for 8-10 minutes. Then, separate the meat from the bone and cut it into thick slices.

Step 8:

The Final Touch. Cut some of the Tomahawk pieces into smaller cubes and add them to the Mac & Cheese. Serve the creamy pasta with the rest of the filleted steak.

TIPS

  • + Coal Oil: This technique is a “game changer”. It adds an extra layer of smoky flavor to the meat before it even touches the grill. You can use this oil for any protein you are going to cook on the fire.
  • + Rest is Non-Negotiable: Letting meat sit after removing it from the heat is crucial. It allows the juices to be redistributed throughout the cut, resulting in a much juicier and more tender meat when cut.
  • + The Power of Cast Iron: Cooking Mac & Cheese in an iron skillet on the grill is not only practical, but it gives it a subtle smoky flavor and keeps the heat in an incredible way.
  • + Variety of Cheeses: Don't limit yourself to just one cheese. The combination of cheddar (due to its color and creaminess), edam (due to its ability to melt) and hard cheeses such as pecorino or parmesan (due to its salty and deep flavor) is the secret of a complex and delicious Mac & Cheese.
  • + The Final Verdict: Mixing pieces of the steak inside the Mac & Cheese is the move of a true professional. Every spoonful of pasta will come with a bite of juicy meat, insane!