""Grilling is about character. Live fire gives that unmistakable depth of flavor that you simply cannot replicate in a pan.""
""The bone, the fat cap, the thickness - it all benefits from open flame and the char you can't get any other way.""
""If I want the best of both worlds, I'll sometimes start on the grill for flavor and finish in cast iron with butter.""
""I like to make sure the steak is perfectly dry and at room temp to take the chill off it.""
Chef Aaron May emphasizes that grilling tomahawk steak enhances its flavor through the open flame, which provides a depth that cannot be achieved in a pan. He acknowledges the benefits of using a cast iron pan for consistent cooking indoors but insists that grilling is superior for this particular cut. The tomahawk steak's thickness and fat cap benefit from the char and flavor produced by grilling. May also advises ensuring the steak is dry and at room temperature before cooking.
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