Rotisserie Cooking: The Best Tomahawk Steak on a Jumbuck Mini Spit
If you want to prepare your tomahawk steak in a tasty and stunning manner, read on. The best method is a rotisserie spit. By the use of a spit rotisserie, we’ll show you how to make the ideal tomahawk steak in this blog post. The results are mouthwatering and easier than you could imagine. Thus, why are you still waiting? Prepare your meal!
Method
- Bring your tomahawk steaks up to room temperature and trim (remove any hard fat).
2. Season all the surface of Tomahawk steak with Great Australian Rubs. Low N Slow Basics ‘Steak Shooter’ and Boomas BBQ Grazed and Blazed.
3. Let the steaks to sit for 10 minutes to let the rubs to penetrate.
4. Put your steaks into Flaming Coals Rotisserie Basket.
5. Use a Flaming Coals Charcoal starter wand or your favourite fire-starting method to light the charcoal.
6. Put your skewer onto the spit and turn the motor on.
7. When the internal temperature of your steaks hits 135 degrees Fahrenheit or 58 degrees Celsius, remove them from the spit. (Middle rare)
8. Let your steaks to rest for about 20 minutes covered with aluminium foil
9. Slice and serve
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