Mezcal, an agave based alcohol beverage from Mexico, is a perfect ingredient to add to marinades. The natural smokiness blends really well with red meat and really ties together on the grill. I recommend charcoal for this dish, but you can certainly use a gas range as well. This sandwich is served with sauteed onion and a creamy lime-jalapeno topping.
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A simple way to prepare a great tomahawk steak. These go well with just about any side, but grilled vegetables are highly recommended.
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A delicious sandwich that combines the genius of a fully loaded baked potato with a flavorful beef sandwich. Great for any occasion, but a really nice addition to game night.
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There is nothing more satifying than one of these gigantic tomahawk rib eye steaks. Purchase two of these bad boys and you’ll be eating leftovers for a week. Usually this amount serves about 4-5 people, unless you’re surrounded by big eaters, then one each will have to do. The spice rub is delicious, but simple. I recommend a reverse sear method for this recipe and the use of a charcoal grill. However, a gas grill will work well too.
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An easy go to meal for weeknights. The steak is marinated for a short time, grilled hot and fast, sliced, and assembled with fresh vegetables.
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