#Cooking a tomahawk steak how to#
#Cooking a tomahawk steak plus#
#Cooking a tomahawk steak professional#

Barbecues Tomahawk steak with chimichurri sauce recipe Tomahawk Ribeye steak with spice paste recipe

#Cooking a tomahawk steak professional#

Cook your tomahawk steak like a professional chef.

#Cooking a tomahawk steak how to#

How to perfectly serve your Tomahawk steak.

The art of seasoning your tomahawk steak.

Serve it up with some caramelized onions and top with Butter and a light squeeze of lemon. Cut the bone away from the steak and slice it from end to end against the grain. This steak will serve about 4 normal people or 2 hungry DADS! You decide. The temperature of the meat will continue to rise about 5вЏ during this time (also known as вЂњcarryover temperatureвЂќ)

Allow the steak to rest for about 5-minutes uncovered before slicing.

About 2-3 minutes on each side to lock in flavor and develop that crust.

Remove the steak from the oven and move it directly to the grill or crank that torch fully and sear it to a golden-brown crispy color.

Medium = 130ЛљFwhich is a warm light pink center with outer portion brown.

Medium Rare = 125ЛљFwhich is a warm red center but still very pink and slightly brown toward the outside.

Rare = 120ЛљFwhich is a cool bright red center and pinkish toward the outside.

Cook until the internal temperature reaches preferred doneness:.

I recommend using an instant-read thermometer to check internal temperature.

Check the steak after about 30 minutes, but it will likely take closer to 40 minutes to cook.

Start preheating the grill to medium-high while the steak is in the oven or have that torch ready to sear.

Place the seasoned steak in a 200ЛљF oven, on a rack, over a baking sheet to catch any juices.

Step-by-step for Reverse Searing Meat in the Oven:

Reverse searing involves slow roasting the meat in a low temperature oven, to bring it to the desired internal temperature, and then finishing it with a quick sear on the grill or with a torch. Preheat a conventional oven by preheating to 200ЛљFДЇor conventional cooking the best method for this thick cut of meat is to first roast it at a low temperature.smoked paprika, 1 tbsp black pepper and fresh 1 tbsp fresh crushed garlic into a paste and rub the entire steak with it & the bone area with the rub, return to the rack, and let it sit for about 15 minutes Prepare mixture of virgin olive oil вЂ“ 2 tbsp.Once the steak has sat seasoned for the 12/24 hours take it out of the refrigerator and let it come to room temperature.This will result is an incredibly tender, moist, steak loaded with flavor. I like butter and lemon juice for this steak we will talk about that shortly TheВ saltВ then dissolves into that liquid, forming a brine that is then slowly reabsorbed into theВ meat for added juiciness, trust me it works. When saltВ is applied to an uncookedВ meat the juices inside theВ meatВ are drawn to the surface.

The chemistry works with the protein & fat in meat. Salting basically (dry brining) improves the texture and flavor of this steak. Place the steak on a rack on top of a baking sheet for best results to allow the air to flow around the top and bottom of the steak.

Allow the salt to sit on the steak for 12-24 hours in the refrigerator uncovered.

The first step to prepping this big steak is salting it liberally with Sea Salt larger crystals.

I chose the indirect вЂњreverse searвЂќ method for our Tomahawks and I will share with you howВ to do it, with step-by-step directions, so you will get it just right every time! Step One вЂ“ Salting and Dry Brining

#Cooking a tomahawk steak plus#

The average weight of a Tomahawk is about 32 plus ounces so plenty of meat there for several people however I have seen a few DADS consume the whole steak, just saying its up to what your after. ItвЂ™s also relatively simple to make!Д«ecause of its size and 2вЂі thickness this steak requires a different cooking method than a regular sized steak, which usually just gets a quick sear on the grill. The Tomahawk steak is extremely tender and buttery, with beautiful marbling. The bone is intended to give it the вЂњwowвЂќ factor however it also helps insulate the tender meat while it cooks for added meaty flavor notes. ItвЂ™s the same technique that is used on a rack of lamb. The Tomahawk steak is meant to look like the handle of an ax. The bone is вЂњFrenchedвЂќ, a culinary term that means it is trimmed of fat and meat. The bone makes a dramatic presentation and helps with adding rich, deep meaty flavor that is over the top. This cut is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it.