Chef John Manion’s Steak Recipe Is Made With Fire

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Since Manion’s such a fan of the flame, it stands to reason that one of the secret ingredients in his tomahawk steak recipe is the fire pit. Speaking to Inside Hook, he explains that while waiting at least 15 minutes for the wood-burning fire to rage, drill a hole in the tomahawk, thread it with food-grade steel wire, and hang the trussed steak over the open flame. You don’t even have to touch the meat; let the fire do its job.

While the tomahawk slow-roasts for 45 minutes, Manion bastes the steak with a meat-butter. This, however, is not your traditional butter; as Chicago Food Magazine explains, Manion’s concoction uses meat fat and garlic cloves. After processing the meat scraps to form a hamburger-like consistency, put it in a Dutch oven over low heat until the fat renders from the solids, a process that can take several hours but is well worth the time. After straining and cooling, whip in the garlic and salt for a meatier take on the usual butter-finished steak.

With steak cooked like this, it’s no wonder the Chicago Tribune’s restaurant critic Phil Vettel hailed Manion as the “Master of the Flame” at the Critic’s Choice Dining Awards (via Chicago Gourmet).

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