On the second day of grilling, we grilled up two Dry-Aged Tomahawk Ribeye Steaks all the way from Chicago (Merry Christmas to us!) We made sure to get the v grooves nice and hot for a quality sear!
Don't forget the melted compound butter (with rosemary and garlic) on top toward the end of grilling for additional flavor.
Fall cookouts are so much better by a Gaucho Grill Brasero! The fire will keep you warm while you slow cook your favorite meat. What's your favorite fall grill staple? Ours is the Tomahawk Steaks!
As we wait for summer, we will continue to bundle up and grill in the snow! Tomahawk steaks are made for the Gaucho Grill, or is the grill made for the steaks? Either way, we love them!
Our winter blues has us missing summer nights grilling with family and friends. We can not wait to get back to that soon, but until then the snow continues to fall down on us in the Northeast. Some clients have updated us on their new grill and the warmer weather they are enjoying. Enough of the winter blues…head over to our Instagram page for the latest news on the grills.
