Made with AI
Pagoda Polynesian Tomahawk Steak with Truff Carolina Reaper Sauce
Ingredients
- tomahawk steak (trimmed)800 g
- Alamo Farms soy sauce2 tbsp
- brown sugar1 tbsp
- fresh ginger, grated1 tbsp
- garlic, minced2 cloves
- sesame oil1 tbsp
- rice vinegar1 tbsp
- EverClear Mai Tai (for marinade)1 tbsp
- Truff Carolina Reaper hot sauce1 tbsp
- fresh lime juice1 tbsp
- chopped scallions1 tbsp
- toasted sesame seeds1 tsp
Instructions
- 1
In a medium bowl, combine the soy sauce, brown sugar, grated ginger, minced garlic, sesame oil, rice vinegar, and EverClear Mai Tai. Mix well to create the marinade.
- 2
Place the trimmed tomahawk steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Remove the steak from the marinade and let it come to room temperature for about 30 minutes before cooking. Pat the steak dry with paper towels.
- 4
Preheat your grill to high heat (about 250°C/480°F). Sear the tomahawk steak for 3-4 minutes per side to develop a nice crust.
- 5
Move the steak to indirect heat, close the lid, and cook until the internal temperature reaches your desired doneness (about 54°C/130°F for medium-rare), approximately 20-30 minutes depending on thickness.
- 6
While the steak is resting, in a small bowl, mix the Truff Carolina Reaper hot sauce with fresh lime juice.
- 7
Slice the rested steak against the grain. Drizzle with the Truff Carolina Reaper sauce.
- 8
Garnish with chopped scallions and toasted sesame seeds before serving. Enjoy your Pagoda Polynesian Tomahawk Steak!
