How to Grill the Perfect Steak with Cooking Channel Chef Brad Miller

When you think summer, you think entertaining and grilling – and steak is a classic crowd-pleaser that works well in many different applications. We wanted to kick off this season of grilling the right way, so we brought in expert chef Brad Miller – son of a Chicago butcher, host of Cooking Channel’s Food Truck Nation, and head chef at Inn of the Seventh Ray in Los Angeles – to whip up a mouthwatering, reverse-seared beef Tomahawk chop alongside Twin Eagles founder and visionary Dante Cantal on our convenient, easy-to-use Pellet Grill and 42” Outdoor Gas Grill. But don’t worry, you don’t have to be an executive chef to cook up this delicious recipe, you can do it right at home on your Twin Eagles grill – because the perfect steak cooked on the perfect product gets the best result.

Follow along for this exclusive steak recipe that is sure to get you fired up for a summer of grilling on your premium Twin Eagles grill.

Chef Brad Miller’s Reverse Seared Beef Tomahawk Chop

INGREDIENTS

1 24 oz Prime Beef Tomahawk Chop

1 Lemon (Ends Cut Off & Cut in Half)

8 Jumbo Asparagus

3 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Chopped Chives

1/2 oz Shiso Leaves

Kosher Salt, Black Pepper, & Maldon Salt

INSTRUCTIONS

Preheat the Pellet Grill to 325º. Place the tomahawk on the grates of the grill & close the lid; let it slowly cook until the internal temp is 115-120º for Rare to Medium Rare or 130º for Medium (15-20 minutes). Remove & place on a resting rack. Note: this step can also be done in a traditional oven.
Turn your Gas Grill burners to high & close the top until it reaches 650-750º. Place the steak on the grates; after about 1 minute, turn 45º. Cook for another minute, then flip & repeat.
After both sides are seared, place the steak on the resting rack for 2 1/2 minutes, turning & resting again for 2 1/2 minutes. While the steak is resting, season asparagus with a touch of olive oil, kosher salt, & pepper. Place the asparagus & lemons on the grill at medium heat. Gently move asparagus so the hexagonal grates char both sides for about 3 minutes each.

PLATING

Cut the bone from the steak and leave on the cutting board. Turn the steak so that it is parallel to the cutting board and cut into 1” thick pieces.
Arrange the pieces shingled horizontally down the bone mimicking its original shape. Place the asparagus around the steak or in two bunches for presentation. Squeeze one of the halved grilled lemons over the steak and place on the board with the other half for presentation.
Season the steak with a drizzle of extra virgin olive oil, Maldon Salt and shiso leaves arranged decoratively. Serves 2-3 per finished steak.