So you want to make a BIG, JUICY tomahawk that will tame the hungry monster in you, but don’t know how to use MEATER to achieve that? Say less, we’re here to help with our friends at FOGO. Never reverse seared either? We’ll walk you through it every step of the way! Reverse searing is great because you get more even cooking, better browning, and more tender meat! As for the cave(wo)man-style sear, this is a must try because your steak will pick up extra smoky flavors and you’ll get a steakhouse-level sear without the need of any other tools! So stop by your local butcher to get that steak, grab a drink, put some funky music on, and let’s get started!
- JUICY Tomahawk
- Salt (NOT the super-fine table salt or the iodized stuff)
- Black pepper
- Rosemary (to garnish)
- FOGO Blazaball
- FOGO lump charcoal
- Grill (We used ceramic style for this recipe)
- Medium rare 135°F
- 1 hungry monster
Let’s get down to business! MEATER was created to help make cooking easier, the food taste better, and to make things less stressful for you, the chef! 👩🏽🍳Before we get started with the actual cook, it’s best to ensure that your MEATER+ charger and probe have good battery level! We’re just going to assume you’re a super responsible person and that the MEATER+ is fully charged and ready to go!
1. Grab that big, fat, juicy tomahawk you got from your local butcher and season the heck out of it, don’t be shy! We opted for classic salt and pepper, but if you are feeling a little adventurous go ahead and add on any other seasonings you like!
2. Insert the probe and set up the cook in the app! Probe placement is KEY. Ensure that you are inserting the probe in the center of the thickest part of the tomahawk and away from the bone! You can choose to set up the cook using our Guided Cook system in the MEATER app, or go solo dolo with a Custom Cook! We recommend setting the internal target temperature between 115 -125°F because we will reverse sear at the end and want the final temperature to be around 135°F for a nice medium rare.
3. Now that that’s all settled, it’s time to get your hands dirty! Open up that grill and get your coals ready for indirect heat cooking! To do this, you can pile the lit coals to one side of the grill leaving an open space on the opposite side, or you can use deflector plates if you have them!
4. This is where the heat comes in! We used a FOGO Blazaball and FOGOstarter to get things going faster. These tools help a ton if you might not be the best at starting a charcoal grill! Once at least 2/3rds of your charcoal are nice and white and your grill is warmed up, it’s time to grill!
5. Place that thick tomahawk on the grill grates and let MEATER do its job! Make sure you leave the charger as close as safely possible to the probe (pro tip: the base is magnetic 😉). MEATER will let you know when it’s time to take that tomahawk out of there, so sit down, relax, and sip on that drank! Come back to us when you get that “Remove from heat!” alert, we will let you chill.
6. You’re back! That was fast. Remove the probe because it’s cave(wo)man time! Carefully take out the grill grate and deflector plates, we don’t need them because we are searing the tomahawk directly on the coals.
7. Make sure your coals are still hot enough to sear that juicy tomahawk! To check, feel free to perform the hand test! Put your hand about 5 inches above the coal, and be careful! If you need to pull your hand away after 2 to 4 seconds, the heat is high. If you need to pull your hand away after 5 to 7 seconds, the heat is medium. If you need to pull your hand away after 8 to 10 seconds, the heat is low. Add more coal, if necessary.
8. When your coals are ready, grab the thickest, most industrial strength pair of BBQ gloves you own (ours are pretty good, just saying). Now grab that tomahawk by the bone and place it directly on top of the hot coals. Watch flames appear and the crust form on that perfect piece of meat 😍. Flip the steak every 30-45 seconds to help build that crust. We cooked the tomahawk on the coals for about 3-5 minutes total, but this really depends on your preferred crust and how big your tomahawk is!
9. When your steak is gorgeously crusted, pull it off and let it rest because that tomahawk is going to be PIPING HOT. Keep in mind that the internal temperature of the steak will rise about 10-20°F while resting. Now it’s time to grub! Enjoy that steak cause you earned it, you cave-person you!