Elk tomahawk steak on the electric grill

Thick moose steaks on the bone exude an incomparable aroma, look very appetizing and leave an unforgettable experience for a lifetime!

Ingredients

• 2 moose tomahawk steaks with a total weight of 1.1-1.2 kilograms;
• coarse sea salt and black pepper to taste;
• 100 grams of frozen chanterelles;
• 1 sprig of thyme;
• 1 onion;
• 250 grams of demi-glace sauce;
• 70 milliliters of olive oil;
• 2 teaspoons of crushed mixture of 4 peppers;
• 100 milliliters of cream with a fat content of 20% or more.

Directions

1. Wipe dry the previously thawed steaks. Season all sides with salt and freshly ground black pepper. Lubricate with oil. Leave to soak for 1 hour or longer. If you like well-salted meat, refrigerate the steaks for 10-12 hours.
2. Set the grill to heat up to 280-300 ° C. Make a sauce - chop the onion and mushrooms, chop the thyme. Heat the 4 pepper mixture in a dry skillet for a minute. In a separate saucepan, saute the onions until golden brown. Season with salt, add thyme, warmed peppers and mushrooms, stir. Pour in demi-glace, leave to evaporate at medium temperature for 10-15 minutes.
3. Wrap the foil around the bone of the steaks. Place the meat in the airfryer, close the lid. After 5 minutes, turn over, leave to fry for another 4-5 minutes. Check the internal temperature, it should be 54-56 ° C. Remove steaks, cover with foil, rest.
4. By this time, the sauce will thicken. Pour in the cream, leave to simmer for another 10 minutes.
5. Now you have both the meat and the sauce ready. Serve a delicious treat, complemented with fresh vegetables and tortillas.