As Bowhunters we all love to eat, right?!?
Recently we partnered with Traeger Grills to bring some incredible Wood Fired Flavor to our meals! Whether it is wild game, chicken or good ol' beef the Traeger can take everyone's cooking to another level.
After getting the new Ironwood 885 unboxed and setup I decided I had to do something I had never done before that had always looked so fun to cook...a Tomahawk Ribeye!
While I've always enjoyed cooking a good steak I had never cooked anything nearly as intimidating as this beastly piece of meat. It was like I was hurling myself into the deep end of the pool even though I had only ever been in the little blue kiddie pool...(maybe at least the one with the little slide though!)
So if you're about to jump into unknown waters the only logical thing to do is to talk your friends into jumping too...
I called up Justin Wegner of Hunting Product Guru/HPG Media and challenged him to a Tomahawk Throwdown (that's right...take something you've never done before and add extra pressure by trash talking that you can do it better...)
But right as I'm going through the pre-jump, Little Engine That Could style routine of telling myself, "Its going to be okay and you can do this" Traeger shows up with life vests and arm floaties that helped me grill up this steak as if the jump into the deep end was an Olympic worthy high dive performance!
Traeger has built an incredible library of recipes and instructions that they provide for free via their website and app that allows anyone to grill up new and delicious meals with confidence!
We had so much fun with this Tomahawk Throwdown that was documented in our Instagram Stories as the day progressed and turned out to produce some delicious meals for our families as a result! There will definitely be a lot more cooking "Throwdowns" happening in the near future!
This tomahawk was hands down the best steak I've ever eaten and here is a quick write up of how I prepared it!
Prep & Cooking Process:
Salt your steak. Like really salt it...don't be scared. Coat that bad boy all the way around and let it sit for about an hour.
Admire the greatness that is this steak. (Very important step)
Go fire up the grill! We'll be initially cooking this steak at 225 degrees and using the Traeger Super Smoke feature.
While your grill is heating up go rinse the salt off of your steak and pat it dry.
Season thoroughly with Meat Church Holy Cow seasoning.
Admire the steak again.
Insert the meat probe and toss the steak on the grill for about 45-60 minutes or until the internal temp reaches 120 degrees. (Could vary based on meat thickness)
When internal temp of the steak reaches 120 degrees remove the steak from the grill and allow it to rest for about 10 minutes under tented foil. (Admire quickly before covering)
As soon as you pull the steak from the grill heat increase the temperature on the grill to 500 degrees.
When grill reaches 500 degrees return your steak to the grill and cook for a few minutes per side until it reaches the desired internal temperature. For a good medium rare pull at about 135-140 degrees.
Allow the steak to rest for 10 minutes. (Admire it as it rests!)
Cut, eat and enjoy!
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