Smoked teriyaki tomahawk

Unibroue
In collaboration
with Unibroue
  • Preparation 10 min
  • Refrigeration 3 h
  • Cooking 1 h 15
  • Servings 2 to 4
  • Freezing I do not suggest

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Smoked teriyaki tomahawk

  • 1 tomahawk beef steak (about 1.5 kg)

  • Applewood chips

For the marinade

  • ¾ cup (180 ml) reduced-sodium soy sauce
  • ¼ cup (60 ml) Trois-Pistoles beer
  • ⅓ cup (65 g) packed dark brown sugar
  • 3 garlic cloves, finely chopped
  • 2 green onions, thinly sliced
  • 2 tbsp (30 ml) freshly grated ginger
  • Juice of ½ lime
  • Freshly ground black pepper, generously

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Preparation

  • In a bowl, mix all the marinade ingredients. Place the meat in a large airtight container or resealable bag, pour about ¾ of the marinade over the tomahawk, and toss to coat well. Reserve the remaining marinade in the fridge to serve later. Let the meat marinate in the fridge for 3 hours, turning it occasionally.
  • Take the meat out of the fridge 30 minutes before cooking to bring it to room temperature. Preheat the smoker to 250°F (120°C). Smoke the meat for 1 hour directly on the grill. Be sure to keep the temperature low — you’ll sear it afterward over high heat.
  • Crank the BBQ to max heat and oil the grates well. Place the tomahawk directly over the flames: grill for 2 minutes, rotate 45°, and grill for another 2 minutes. Flip and repeat: 2 minutes, rotate, 2 more minutes.
  • Transfer the steak to indirect heat and continue cooking until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the grill, wrap tightly in foil, and let rest for 5 minutes before slicing.
  • Warm up the reserved marinade slightly. Slice the tomahawk, drizzle with teriyaki sauce, and garnish with fresh green onions.