Tomahawk Steak Campfire Cooking Dinner Recipe Roam Lab The best technique is to start by letting the steak reach room temperature. use two zone heating on your campfire to manage direct and indirect heat. begin cooking on the cooler side and finish by searing over direct heat for a perfect crust. remember to let the steak rest before carving to ensure juiciness and flavor. Put the cooking grate over the fire to preheat. pat the steak dry and liberally season with salt. let the steak sit out for about 20 minutes to warm up. season both sides of the steak with girlcarnivore ooomami, then place the steak on the cooler side of the grill grates.
Tomahawk Steak Campfire Cooking Dinner Recipe Roam Lab Prepare yourself for an unforgettable dining experience with this thick and juicy tomahawk steak, masterfully cooked over a smoker and a campfire. the combination of slow smoking and searing creates a mouthwatering crust on the outside while retaining a tender, perfectly cooked interior. 1. place the potatoes in a large bowl, cover with cold water, and season with salt. this helps to remove excess starch and prevents them from turning brown while you prepare the roux. 2. in your dutch oven, melt the butter over the campfire. once melted, add the flour and stir continuously to form a smooth paste. Get your fire going! rub oil directly onto the steaks and then rub your desired seasonings on top. step 3. cook the steak on the barbecue grill plate over the coals, turning when needed. step 4. use a meat thermometer to check the internal temperature of the steak and remove it from the heat just before your desired doneness. Sit the steak and pan over a medium heat and regularly check the steak’s inner temperature with a meat thermometer. when the steak reaches between 130 and 135 degrees, remove it from heat and then serve. a quick note on presentation: this steak is huge and meant for multiple people.
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