2
10 min
45 mins.
Medium
We teamed up with Paul Jimenez and Big Green Egg to craft a marinade for his signature grilled Tomahawk steaks, finished “caveman style” on the hot coals. Pale Ale is the perfect marinade addition, breaking down the fibers of the meat for a tender and juicy steak.
Ingredients
1 cup Pale Ale
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 cup canola oil
4 garlic cloves
1 tbsp coriander, ground
1 ½ tsp oregano, dried
¾ tsp red pepper flakes
2 fl oz lemon juice
¼ cup parsley, chopped
Step 1
Preheat grill to 300 degrees and prepare for indirect heat.
Step 2
Finely mince garlic and chop parsley.
Step 3
Combine Pale Ale, soy sauce, Worcestershire sauce, canola oil, garlic, coriander, oregano, red pepper flakes, lemon juice, and parsley in a mixing bowl and whisk to combine.
Step 4
Cover steaks with marinade at least 4 hours in advance, but preferably overnight.
Step 5
Cook over indirect heat, flipping the steak every 20 minutes until they reach an internal temperature of 125 degrees.
Step 6
Remove the steak from the grill and let rest for 10 minutes.
Step 7
For reverse sear: leave the grill open until coals are hot and glowing.
Step 8
Place steak directly onto the hot coals for approximately 30 seconds, flip and repeat.
