Grilling a tomahawk steak on a La Parrilla is more than just a method of cooking—it’s an art form, a sensory experience, and a celebration of tradition. This thick, marbled steak, with its signature rib bone handle, isn’t just a piece of meat; it’s a culinary centerpiece that commands attention and respect. Cooking it on a La Parrilla elevates this experience, fusing rich, smoky flavors with the visual and aromatic allure of woodfired cooking.
Unlike traditional grills, the La Parrilla offers unparalleled versatility and control. Its design, rooted in Argentine culinary heritage, allows for precise temperature adjustments, smoking capabilities, and unique techniques like hanging meat over smoldering embers. Whether you’re hosting an outdoor gathering, perfecting your craft, or simply savoring the ritual of grilling, the La Parrilla transforms an ordinary barbecue into an extraordinary event.
The tomahawk steak is the perfect canvas for showcasing what the La Parrilla can do. Its thick cut requires slow, even cooking to achieve that tender, juicy interior, while its bone adds both aesthetic appeal and flavor-enhancing qualities. When paired with the capabilities of the La Parrilla, the result is a steak that’s smoky, caramelized on the outside, and perfectly cooked on the inside.
This guide will take you through the entire process—from preparing your tomahawk steak and setting up your La Parrilla, to mastering the smoking, searing, and resting techniques that will make your meal unforgettable. Whether you’re a seasoned grill master or a beginner eager to learn, this step-by-step tutorial will help you unlock the full potential of your La Parrilla and create a culinary masterpiece. Let’s dive in and embrace the art of woodfired cooking!
Ingredients
- 1 (or more) tomahawk steak (1.2–1.5 kg each)
- 2 tbsp olive oil
- 2 tsp Olsson sea salt flakes (or your favorite coarse salt)
- 1 tsp freshly cracked black pepper
- Fresh rosemary sprigs (optional, for aromatic flavor)
1st Step: Preparation: Setting Up Your La Parrilla
- Bring the Tomahawk to Room Temperature
Let your tomahawk steak rest at room temperature for about an hour before cooking. This ensures even cooking and prevents the meat from drying out on the La Parrilla. - Prepare the Fire on Your La Parrilla
Build a wood fire in the brassero or directly on the La Parrilla, using hardwoods like ironbark or red gum. Allow the wood to burn down to hot embers. Once ready, create a two-zone cooking area:- Direct Heat Zone: For searing the steak and creating a delicious crust.
- Indirect Heat Zone: For slow cooking and resting.
2nd Step: Smoking and Infusing Flavor
- Seasoning the Steak
Generously rub olive oil over the tomahawk steak, followed by sea salt flakes and freshly cracked black pepper. The oil helps the seasoning stick and forms a flavorful crust during cooking. - Use the Hanging Rail for Smoking
- Drill a small hole through the bone or tie butcher’s twine securely around it.
- Hang the tomahawk steak on the hanging rail of your La Parrilla using a butcher’s hook.
- Position fresh rosemary sprigs near the fire for added aroma.
Searing: Creating the Perfect Crust
- Once the tomahawk steak has absorbed sufficient smoke, transfer it to the direct heat zone of the La Parrilla.
- Sear the steak on the V-grill, pressing it gently to achieve those iconic grill marks. Cook for 3–4 minutes per side until the surface is caramelized and slightly crispy.Pro Tip: Searing locks in the juices, creating a beautiful contrast between the smoky, tender interior and the charred crust.
Finishing the Steak on Indirect Heat
- After searing, move the tomahawk to the mesh grill above the indirect heat zone.
- Insert a meat thermometer into the thickest part of the steak to monitor its temperature. For medium-rare perfection, aim for an internal temperature of 52°C (125°F).
- Let the steak finish cooking slowly until it reaches your desired doneness.Pro Tip: The indirect heat zone of the La Parrilla ensures even cooking without the risk of overcooking or burning the steak.
Resting: The Final Key to Juicy Meat
Once your tomahawk steak has reached its desired temperature, remove it from the La Parrilla and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.
Serving the Tomahawk
- Slice the steak into thick, generous cuts to showcase its tender, juicy interior.
- Serve alongside traditional Argentine accompaniments like chimichurri sauce or roasted garlic butter for added richness.Optional: Pair the steak with grilled vegetables or a warm loaf of crusty bread to complete the meal.
Why Cook a Tomahawk on a La Parrilla?
The La Parrilla isn’t just a grill—it’s a culinary experience. Its unique design, with features like the hanging rail, adjustable grill height, and woodfire setup, allows you to achieve flavors and textures that other grills can’t match. Cooking a tomahawk on a La Parrilla combines the best of smoking, searing, and slow cooking, resulting in a steak that’s tender, smoky, and bursting with flavor.
Additional Tips for Success
- Choosing the Right Wood
Hardwoods like ironbark or oak are ideal for parrilla cooking. Their dense structure provides steady heat and imparts a rich, smoky aroma. - Using Accessories
Fire tools like a shovel, rake, and stoker are invaluable for managing your fire. Use them to move coals, spread embers evenly, and stoke flames as needed. - Experiment with Flavors
Add other aromatic herbs, like thyme or sage, near the fire to infuse your steak with subtle, complementary flavors.
Caring for Your La Parrilla: Ensuring Longevity and Optimal Performance
Owning a La Parrilla is not just about grilling; it’s about maintaining a tool that can last for generations when properly cared for. The robust craftsmanship and high-quality materials of a La Parrilla make it a durable centerpiece for your outdoor cooking setup, but like all premium equipment, it requires some regular attention to keep it performing at its best. Here’s how you can care for your La Parrilla to ensure it remains in peak condition:
1. Regular Cleaning
After each grilling session, it’s essential to clean your La Parrilla to prevent buildup of grease, food particles, and ash. Start by using a wire brush to scrape off any food residue from the grill grates while they’re still warm. This makes it easier to remove stubborn bits.
- Tip: After brushing the grates, wipe them down with a cloth dipped in vegetable or canola oil. This not only cleans the surface but also adds a protective layer to prevent rust.
2. Ash Removal
Once the embers have completely cooled, remove the ash from the firebox or brassero using a shovel. Ash buildup can restrict airflow during your next cook and may lead to moisture retention, which could eventually cause rusting.
- Pro Tip: Use the leftover ash as compost for your garden—it’s a natural fertilizer rich in potassium.
3. Seasoning Your Grill Grates
Similar to cast iron cookware, the grill grates of a La Parrilla benefit from regular seasoning. After cleaning, coat the grates lightly with a high-smoke-point oil (like rice bran or grapeseed oil) and heat them briefly over the coals. This process prevents rust and creates a natural non-stick surface over time.
4. Maintaining the Paint and Metal Finish
The high-heat paint finish on the La Parrilla is designed to withstand extreme temperatures, but periodic care helps maintain its look.
- Wipe down the exterior with a damp cloth to remove any dirt or grease.
- Avoid using abrasive cleaners, as they may damage the finish.
5. Protecting Against the Elements
While the La Parrilla is built to endure outdoor conditions, prolonged exposure to rain and humidity can still affect its longevity.
- Invest in a quality cover to shield it from the elements when not in use.
- If possible, store it in a sheltered area, such as under a patio or pergola.
6. Deep Cleaning Every Few Months
Every few months, conduct a thorough cleaning of your La Parrilla:
- Remove the grill grates and clean the firebox or brassero with warm water and mild detergent.
- After drying the parts completely, coat all metal surfaces with oil to prevent rusting.
- Fire up the grill with a medium heat to “bake” the oil into the metal for a renewed protective layer.
7. Inspect and Maintain Moving Parts
The adjustable handwheel, grill height mechanism, and rotisserie attachments should be checked regularly. Apply a bit of food-safe lubricant to moving parts to keep them operating smoothly. This ensures that you’ll always have precise control over your cooking temperatures and grill height.
8. Care for the Fire Bricks
The refractory fire bricks inside the La Parrilla play a crucial role in retaining and radiating heat. Over time, they may accumulate soot or ash. Simply wipe them down with a damp cloth and avoid using harsh chemicals to maintain their heat-conducting properties.
By integrating these simple maintenance practices into your routine, your La Parrilla will not only maintain its stunning appearance but also deliver consistent performance for years to come. Caring for your grill is a small effort compared to the joy it brings with every meal cooked on its embers..
Crafting Culinary Excellence with Smokin’ Gauchos
Cooking a tomahawk steak on La Parrilla isn’t just about preparing a meal—it’s about crafting an experience. The flavors, aromas, and textures that come from woodfired cooking elevate your dish beyond the ordinary. By following this guide, you can master the art of grilling a tomahawk steak, creating a centerpiece for gatherings that’s sure to impress.
At Smokin’ Gauchos, we believe that every great meal starts with the right tools. That’s why we handcraft every La Parrilla with care and precision, ensuring it not only performs flawlessly but also stands the test of time. Each grill is designed to reflect the heritage of authentic woodfired cooking while offering the versatility and durability needed for modern culinary creations.
Our La Parrilla is more than a grill; it’s a handcrafted masterpiece built to bring people together over the joy of cooking and sharing food. Whether you’re searing steaks, hanging tomahawks for a slow infusion of smoky flavors, or experimenting with other culinary delights, La Parrilla is designed to help you achieve exceptional results, every time.
So, whether you’re a seasoned pitmaster or a budding grill enthusiast, trust Smokin’ Gauchos’ La Parrilla to elevate your cooking and transform your outdoor kitchen into the heart of every gathering. Handcrafted for excellence, fueled by tradition—experience the art of grilling the way it’s meant to be with La Parrilla by Smokin’ Gauchos.