In the premiere episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila sets out to prove that anything you can cook indoors can be made even better in your outdoor kitchen. And he doesn’t just say it—he shows you how it’s done. From the irresistible reverse-seared Tomahawk Steak to golden brown delicious (GBD) Smashed Potatoes and a flavor-packed Charred Green Onion Dressing with pancetta fat, this episode is all about elevating your outdoor cooking game.
The Main Event: Reverse-Seared Tomahawk Steak
Jet kicks off the episode with a showstopper—his signature Reverse-Seared Tomahawk Steak. This isn’t just any steak; it’s a massive, perfectly marbled Tomahawk, and Jet shows you how to make it restaurant-quality right in your backyard.
Using the Coyote Outdoor 36″ Built-In S-Series Gas Grill, Jet starts by slowly cooking the steak over indirect heat, allowing the meat to cook evenly without charring the outside. This method, known as the reverse-sear, ensures that the steak is cooked to a perfect medium-rare from edge to edge.
Once the steak reaches the desired temperature, Jet cranks up the heat on the grill and sears the steak, giving it that beautiful, crispy crust. But he doesn’t stop there. To take the steak to the next level, Jet finishes it off in the Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven. The intense heat from the pizza oven creates a sizzling, caramelized crust that’s simply unbeatable. It’s the kind of steak that will have you shouting, “Das GUT!”
Perfect Side Dish: Crispy Smashed Potatoes
No steak dinner is complete without a hearty side dish, and Jet delivers with his GBD Smashed Potatoes. Jet starts by boiling baby potatoes until they’re tender, then smashing them flat. The smashed potatoes are then drizzled with olive oil, seasoned, and placed on the Coyote S-Series Gas Grill to achieve that golden brown deliciousness.
The grill gives these potatoes a crispy exterior while keeping the inside fluffy and soft. The high, even heat of the Coyote grill ensures that each potato has the perfect texture—crispy on the outside, yet tender on the inside.
Flavor-Packed Finish: Charred Green Onion Dressing with Pancetta Fat
To tie the meal together, Jet creates a Charred Green Onion Dressing with pancetta fat that adds a smoky, savory punch to both the steak and the potatoes. He begins by grilling green onions directly on the grates of the Coyote S-Series Gas Grill until they’re perfectly charred. The grilled onions are then blended with pancetta fat, which brings a rich, umami depth to the dressing.
The result is a versatile sauce that you’ll want to drizzle over everything. It’s smoky, tangy, and rich—everything you could want to enhance the flavors of your perfectly grilled Tomahawk Steak and crispy smashed potatoes.
Jet’s Tips for Grilling Success
Throughout the episode, Jet shares his expert tips and tricks for getting the most out of your outdoor cooking setup. Whether it’s using the reverse-sear method for steak, maximizing the flavor of your side dishes, or making the most of the Coyote Outdoor Gas Grill and Pizza Oven, Jet’s advice will have you cooking like a pro in no time.
Jet Tila’s Cooking with Coyote isn’t just about great food—it’s about showing you how to transform your outdoor space into a gourmet kitchen. You can create meals that rival any indoor kitchen with the right techniques and the versatile, high-quality equipment from Coyote Outdoor Living.
Recipes and Resources
- 🥩 Reverse-Seared Tomahawk Steak: Get the recipe
- 🥔 Crispy Smashed Potatoes: Learn how to make them
- 🌱 Charred Green Onion Dressing with Pancetta Fat: Try it out
Coyote Outdoor Appliances Used
- Coyote Outdoor 36″ Built-In S-Series Gas Grill: Explore the features
- Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven: See it in action
For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more mouth-watering recipes and expert tips from Jet Tila. Happy grilling!
