farawayvillage
Traditional Caucasian Open-Fire Tomahawk Steak and Stuffed Quince
This rustic mountain feast features massive Tomahawk steaks grilled over wood embers, basted with a zesty pomegranate-walnut butter, and served alongside savory quinces stuffed with a rich beef and walnut filling.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●knife
📝 Preparation Steps
1
Prepare the Steak: Remove the steaks from the refrigerator at least ⏱️ 1 hour before cooking to reach room temperature. Pat them completely dry with paper towels.
2
Make the Zesty Butter: In a bowl, combine the softened butter, minced garlic, crushed walnuts, orange juice, pomegranate molasses, paprika, salt, and pepper. Stir vigorously until well incorporated. Fold in the fresh coriander, parsley, and pomegranate seeds.
3
Fire Setup: Prepare a wood fire or charcoal grill. Allow the wood to burn down until you have a thick bed of glowing, hot embers.
4
Grilling: Place the Tomahawk steaks on the grill directly over the embers. Sear for 5–⏱️ 7 minutes per side to develop a deep crust.
5
Basting: Using a brush or a bunch of sturdy herbs, generously apply the zesty butter mixture to both sides of the steak during the final ⏱️ 10 minutes of cooking.
6
Resting: Once the internal temperature reaches 52°C (125°F) for medium-rare, remove the steaks from the heat. Let them rest on a wooden board for at least ⏱️ 15 minutes before carving to allow the juices to redistribute.
7
Prepare the Quinces: Wash the quinces to remove the fuzz. Cut them in half horizontally. Use a sturdy spoon or melon baller to remove the core and create a cavity for the filling, leaving a 1 cm wall.
8
Prepare the Filling: In a large bowl, mix the minced beef, chopped walnuts, diced onion, salt, pepper, and cumin by hand until the mixture is uniform.
9
Stuffing: Firmly pack the beef and walnut filling into the quince cavities, slightly mounding the top.
10
Searing the Bed: In a large, heavy-bottomed pan or cast-iron skillet over an open fire (or stovetop), melt the tallow or ghee. Add the baby potatoes and carrots, searing them for 5–⏱️ 8 minutes until golden.
11
Assembly: Push the vegetables to the edges and place the stuffed quinces in the center of the pan. Add the sliced bell peppers around the quinces.
12
Cooking: Pour the water or stock into the base of the pan (avoid pouring over the meat). Cover the pan tightly with a lid or a large heat-proof bowl.
13
Slow Roast: Cook over medium heat/embers for 45–⏱️ 60 minutes. The quinces should be tender when pierced with a knife, and the meat filling should be fully cooked and browned.
14
Service: Serve the stuffed quinces hot, surrounded by the caramelized potatoes and carrots, drizzling the pan juices over the top.
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