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.

Servings 4 persons Difficulty Medium beef butter steaks 45 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Traditional Caucasian Tomahawk Steak You Can Make Yourself:

🍖 Steaks: 2 large Tomahawk steaks (approx. 1 kg each)
Basting Sauce (Zesty Herb Butter):
🧈 200 g unsalted butter, softened
🧄 4 cloves garlic, finely minced
🌰 50 g walnuts, finely crushed
💧 100 ml fresh orange juice
🍯 50 ml pomegranate molasses (Narsharab)
🌱 50 g pomegranate seeds
🌶️ 1 teaspoon smoked paprika
🌶️ 1/2 teaspoon black pepper
🧂 1 teaspoon coarse salt
🌿 30 g fresh coriander (cilantro), finely chopped
🌿 30 g fresh parsley, finely chopped

Instructions

👩🏻‍🍳 Preparation Steps for Traditional Caucasian Tomahawk Steak:

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.

Ingredients 2

📌 Ingredients for Traditional Stuffed Quince with Minced Beef and Walnuts You Can Make Yourself:

🥣 Base: 6 large quinces
Filling:
🍖 500 g beef mince (high fat content preferred)
🍖 1/2 teaspoon ground cumin
🌰 100 g walnuts, finely chopped
🧅 1 large yellow onion, finely diced
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper

Vegetable Bed:
🥔 500 g baby potatoes, peeled
🥕 2 large carrots, cut into thick rounds
🫑 1 red bell pepper, sliced into strips
🫑 1 green bell pepper, sliced into strips
🧈 100 g beef tallow or ghee
💧 150 ml water or beef stock

Instructions 2

👩🏻‍🍳 Preparation Steps for Traditional Stuffed Quince with Minced Beef and Walnuts:

1. 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.
2. 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.
3. Stuffing: Firmly pack the beef and walnut filling into the quince cavities, slightly mounding the top.
4. 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.
5. 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.
6. 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.
7. 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.
8. Service: Serve the stuffed quinces hot, surrounded by the caramelized potatoes and carrots, drizzling the pan juices over the top.

Watch the recipe video