Elk Tomahawk Steak
Ingredients
- 4 Tomahawk Elk Steaks
- 2 Tbsp Lawry's Seasoning Salt
- 2 Tbsp Holy Voodoo Spice Blend
- 1 Tsp Black Pepper
Instructions
Thaw elk steaks
- Be sure to thaw steaks one hour prior to cooking if they are frozen. This allows the meat to reach an optimal temperature for cooking, ensuring a more even cook and better flavor. For best results, place the steaks in the refrigerator or a cooler to thaw gradually, rather than using warm water or leaving them at room temperature.
Generously season steaks
- Season with Lawry's seasoning salt, Holy Voodoo spice blend, and freshly cracked black pepper to enhance the flavors. If possible, allow the steaks to rest for about an hour, which helps the seasonings penetrate the meat for a more flavorful outcome.
Cook on indirect heat
- Cook beside the fire for a few minutes on each side to allow the rich, smoky flavor from the wood to infuse the steaks. This method not only helps to enhance the taste but also ensures that the steaks cook evenly without direct exposure to high heat, resulting in a perfectly tender and juicy finish.
Check the temperature
- Using a thermometer, remember to keep a close eye on them to avoid overcooking while still achieving that delicious smoky essence. At roughly 90°s internal, move steaks to direct heat to create crust on both sides, flipping only once. For perfect elk tomahawk steaks, achieving the right internal temperature is crucial to ensure optimal tenderness and flavor.
Rest
- After cooking the steaks to your desired doneness, cover them with aluminum foil and let them rest for about 5 minutes while adding a pat of butter on top of each steak. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is flavorful and tender. Serve the steaks hot, garnished with fresh herbs for an added touch, if desired.