Charcoal Elk Tomahawk

If you have long dreamed of trying not just a real steak, but wild meat on the bone - elk tomahawk is an excellent choice! Use this recipe. The main idea is to first cook meat with a convector under the lid and only at the end on a grate lowered to the coals. So the dish turns out to be juicy, acquires a complete taste, a beautiful pattern and can safely be called the most delicious steak.

Ingredients

• 4 moose tomahawk steaks;
• 4 cloves of garlic;
• 4 sprigs of rosemary;
• 8 fillets of anchovies;
• salt and pepper to taste.

Directions

1. Remove the steaks to warm to room temperature, place the charcoal on the grill until about 120 ° C. If there is a convector, be sure to turn it on.
2. Season the meat with salt on both sides and place on the wire rack on the upper level. Close the lid and cook for an hour or more. Measure the internal temperature - you need it to reach 52 ° C.
3. Remove the steaks, place on a plank, cover with foil. Move the grate down - closer to the coals and set the grill to heat up to 250 ° C. The process will take about 10 minutes.
4. Now cook the tomahawks for 2 minutes on one side, after one minute turn 90o. Then, turn over and also roast for 2 minutes, turning 90 degrees after 1 minute. This will give you a professional, classic design. Make sure the core temperature is 55 ° C, transfer the meat to the plank.
5. Rub the whole steaks with crushed garlic. Place a sprig of rosemary on one side of each tomahawk, flip it over, garnish the other side with two anchovy fillets. Sprinkle with black pepper to taste, cover with foil and let sit for 10 minutes. Then, slice, serve with your favorite sauces and drinks! We are sure you will get an unforgettable pleasure