High Sear Tomahawk | Coyote Outdoor Living C Series Grill
Bring your grilling up to over 1000 degrees with the Coyote Outdoor Living C Series Grill high sear zone. Grill steaks and vegetables in just minutes to the tenderness with the fire roasted grilling char. We are going to use the high sear zone on this coyote grill to make a tomahawk steak in just a few minutes.
This high sear zone is great for thick cooking steaks like a tomahawk. Season this on all sides with your choice of seasoning, but we chose to use black pepper, salt, and garlic powder. To richen this up and keep help it caramelize on the outside, we will also drizzle this with olive oil. On the high sear zone, the outside will get a crisp crust. We also grilled tomatoes and onions to show how this will affect vegetables on the high sear zone.
Keeping the vegetables mostly full, we cut these down into thicker slices, so they don’t fall into our grill. We had our grill preheating before bringing over our steak and vegetables. If the grates are already hot, this will help ensure an even cook and some grill marks. Placing these on the grill, they should only take a few minutes. The steak will probably take about 1 – 2 minutes on each side.
The infrared burners have a ceramic structure which will retain heat. Once we’ve crisped all of the sides in the high sear zone, we can then move this over to the middle burners for an indirect cook. This will ensure that the inside isn’t raw when we cut into it. Depending on the size of your steak, the total cook time will take about 5 to 10 minutes. If you wanted to make tacos on the grill you can do that. Just cook your protein and vegetables all on the grill, then toast your tortillas for a couple of minutes.
We decided to try this without tomahawk steak. This gave us a perfectly crispy and evenly cooked tomahawk steak with fire roasted veggies. Grilling has been made easy with this high sear zone on this coyote grill.
Ingredients:
- 1 tomahawk steak
- 1 whole tomato
- 1 whole onion
- 3 tortillas
- ½ tbsp salt
- ½ tbsp pepper
- 1 tbsp olive oil
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