toresandiego.blogg.se

Arguably the best method for a Tomahawk Steak is to grill on a barbecue, and using an internal meat thermometer cooking until the optimum temperature for Medium-rare is achieved (58✬).īecause of it’s size it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak. If choosing to oven roast, you’re best off searing it all over in a large frying pan first (you might not need any oil/fat just a pretty hot pan), before transferring to a hot oven (200✬) for 15 minutes. If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on the T-bone and Porterhouse.Īlthough technically a steak, at 1.2kg the Tomahawk many people oven roast this, because it can be awkward for frying as it is so large. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people. The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. It is popping up in more places for the home cook and you meat fans to get hold of, with even Marks and Sparks jumping on the bandwagon. Named because it allegedly resembles the Tomahawk axe, Tomahawk Steak is becoming more common here in the UK, and although it isn’t very common on restaurant menus, (mainly because of price) you can usually get one at an upmarket steakhouse these days. Pour the melted butter from the pan over the steak, slice, and serve immediately.What is a Tomahawk Steak you ask? You probably think a Tomahawk Steak is a steak you’ve heard of but haven’t actually eaten? There is no need to second guess yourself, few people have tried a Tomahawk, and if you had you certainly wouldn’t have forgotten, as it is the ultimate ‘wow-factor’ steak.Pull the steak off the grill and allow it to rest for 10 minutes until the temperature rises to 130-135☏.Flip the steak, place the garlic and rosemary on top of the steak, and continue to baste the steak with the butter for another minute.Immediately begin spooning the butter over the steak as it melts. Place the steak in the cast iron pan with the butter, garlic cloves, and rosemary sprig.Place a cast iron skillet on the grill and increase the temperature of the Pit Boss to 450☏.Remove the steak from the grill, tent with aluminum foil and allow it to rest for 10 minutes.Place the steak on the grill grates, insert a temperature probe, and grill, undisturbed, for 45 minutes, or until the steak reaches an internal temperature of 120☏.Season the tomahawk steak with Chophouse Steak Rub on both sides.After an hour, wipe off the salt and pat the steak dry.

Allow the steak to sit at room temperature for one hour.Generously coat the tomahawk steak with kosher salt on all sides.Once it's fired up, turn the temperature to 225☏.