СТЕЙК ТОМАГАВК из ОБЫЧНОЙ ГОВЯДИНЫ. Зачем платить больше?

I have always been for the availability of food and simplicity of dishes! That's why Leshka and I decided to show that simple beef is no worse than prime beef and miratorg! Especially if you cook it on a Weber grill! I bought meat from a butcher in the Arfa shopping center. The most common is a thick edge on the bone. And in the American classification, ribeye on the bone or tomahawk or even cowboy! I processed and trimmed the meat so that it looked like a piece from a restaurant. I cleaned the bone so that it was convenient and expensive. I marinated it in Weber spices and olive oil for 30 minutes. How I fry I fry a large piece at a high temperature (300+) for 4-5 minutes on each side (for a beautiful pattern), I turn the piece - so that a beautiful pattern is formed. After frying the meat on the grill grate at a high temperature, I remove the meat to indirect low heat (120-150 degrees) And bring the temperature inside the piece of meat to about 60 degrees (I like it that way) This time the rain did not allow me to remove the meat in time and I had to overcook it, but since the ribeye is a fatty piece, there is nothing to worry about! It is very convenient to control the cooking with thermometers like these https://www.maestrobbq.ru/catalog/vse... This time I used igrill mini. You can serve the grilled meat with vegetables or salad. With sauce or aromatic oils. I prefer to cut the meat off the bone and just salt and pepper it with good compote pepper! Grilled on a Weber spirit II-210 gas grill —————————————— #maestrobbq