Comments on: Grilled Tomahawk Steaks a la Marketman

By: JE

JE — Sat, 19 Jul 2014 14:38:53 +0000

That gathering of fat at the corner of the second photo looks absolutely amazing.

By: Footloose

Footloose — Tue, 15 Jul 2014 23:18:30 +0000

Grilling steak is one task I have always shied away from. I simply submit myself to the catering of experts when craving charred meat. Like a harem eunuch, I have seen countless times at close range how it is done but don’t ask me to do it. These gauchos in Argentina, Uruguay and Brazil salt the cuts of beef five to eight minutes before and let them sit in an area adjacent to the grill before they finally array them on the grill.

In North America, I have always suspected that established steakhouses get better grade of beef from their butchers; the steaks themselves being better aged and at their peak when grilled and grilled correctly. But they all have ritual gimmicks as part of the steak’s sizzle. At Ruth’s Chris they dunk them in butter right before serving. At Morton’s, they show you the cut meat and the accompaniments before cooking them which I find mildly insulting. I was not born yesterday, I’ve seen tomatoes and green beans before. No need to show me.

By: Ralph

Ralph — Tue, 15 Jul 2014 20:29:51 +0000

I used to add oil to all my steak grills and that guarantees flair ups. I’ve since dispensed with the use of oil and instead relied on the natural marbling that comes with the beef and my steaks have turned out much better hence (no burns).

By: betty q.

betty q. — Tue, 15 Jul 2014 18:18:25 +0000

MM, Isa, ..please check out ….food lab serious eats….tips for perfect grilling steaks!

Corrine…there I is YOU Tube segment of Alton Brown’s steaks…Part 1 and 2. Paki google na lang please!

Ms. Cai Lacdan…without a BOCADITOS sample, I have no basis of comparison. However, if were to make it, I would roll out the dough to fit baby muffin tins…BLIND BAKE it first, then fill it so crust remains flaky, now enclose the filling by rolling out a small circle to cover the tops and smootheN the edges. Eggwash and continue baking till tops are golden brown.

I am just too busy nowadays, keeping up with my vegetable garden that I do not have the time to do any experiments. Maybe in the fall when everything will be prepped for the winter, I will come up with my own version and let you know!

By: Connie C

Connie C — Mon, 14 Jul 2014 22:56:40 +0000

No professional here, MM, but when brining meat, we are advised to put the meat with the brining solution in the fridge, so I guess it wouldn’t make much difference even in the cold. The salt gets absorbed pretty much the same.

By: Lava Bien

Lava Bien — Mon, 14 Jul 2014 17:31:23 +0000

I only salt (rarely) and add blackpepper on my steak once on the grill (my burgers too), same thing 4-5 minutes each side depending on the size or thickness of my meat. If the meat is good no other seasoning is usually needed. That be a hard sell to the common pinoy as they like to dip most of what they eat in different sauces. A1 or worcestershire sauce would be an insult to a real gaucho or any dudes manninng the meat in a parilla

By: Corrine

Corrine — Sun, 13 Jul 2014 08:27:42 +0000

bettyq, can you please share alton brown’s salting technique?

By: Marketman

Marketman — Sun, 13 Jul 2014 05:59:34 +0000

Lee @ Joey, third choice after fishpan, chainsaw, then tomahawk steak. :)

By: Lee

Lee — Sun, 13 Jul 2014 03:21:44 +0000

@joey: The tomahawk steak looks like a good back-up weapon to the fishpan.

By: Isa

Isa — Sun, 13 Jul 2014 01:38:44 +0000

That was an eye opener of an article, seems like a personal quest you would be into as well :)

When we think of North American techniques, we learn the horrors of holding food at room temperature, and the no no of fluctuating temperatures. Then I come back home and remember that wet markets hold hold food at room temperature all day! Wih only the ubiquitous bladeless fan with plastic attached to it to deter the flies. Which makes sense when you hear the constant anti-diarrhea ads on the radio….