![]() ![]() Or, if the steak is for one person, simply spoon the butter and garlic over the steak and serve. Carve the steak, then drizzle with more of the butter and garlic.If you’ve wrapped the bone in the optional paper towel and foil, remove it now.Transfer the steak to a cutting board, tent it with foil and let it rest 10 minutes. Use a spoon to baste the butter and garlic over the steak. When the steak is ready, take it out of the oven, and transfer it back into the skillet.Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs. While the steak is cooking, add the butter to the skillet and melt over medium heat.The meat will continue to cook while it rests and increase by 5 to 10 degrees. Use an instant-read thermometer to measure the steak’s internal temperature – 52☌ for medium rare, 57☌ for medium.Transfer the steak to a baking sheet and place in the oven, roasting 10 minutes.Using tongs and the bone as a handle, turn the steak over and cook another 3 minutes.(Step back a bit since it will smoke and spatter.) Lower the heat to medium-high and cook the steak 5 minutes, without touching it. Lay the tomahawk steak into the skillet and sear 1 minute. A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it’s just starting to smoke.Moisten a paper towel and wrap it around the steak’s rib bone, then wrap aluminum foil around the moistened paper towel.Drizzle with olive oil, then wrap in a foil tent, and roast the garlic 30 minutes, until the cloves are soft. Trim off the top 1/4-inch of the garlic head. Season very liberally with kosher salt and freshly ground pepper.Pat the tomahawk steak dry with paper towels.Remember to allow the meat to rest sufficiently before eating. Once your BBQ is hot, place the steak on it for 3-4 minutes which will give the steak some impressive grill marks, then pop into an oven to finish the cooking process for around ten minutes, depending on the size of the steak. Seasoning should only be done right before you’re ready to put the meat on the BBQ. Remove the meat from the packaging, and pat it dry using a paper towel. If it is frozen, take it out of the fridge 2-3 days before your cook to allow it to slowly thaw. The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. Likely, the Tomahawk will come vacuum sealed, and possibly frozen. How to cookĭue to their size and the long bone attached to the steak Tomahawks are ideal cooked on the BBQ or a flat grill pan over the stovetop and finished in the oven. Its name comes from the long bone resembling a single-handed axe. ![]() Tomahawk steak is a cut of beef rib eye that has an extra length of the rib bone still intact, for presentation purposes. ![]() Recipes that suit this ingredient The cut This steak is also sometimes referred to as the ‘cowboy steak’ or a ‘bone-in rib eye’. These steaks often come in large portions which are ideal to use as shared plate style dining. The long rib bone left intact resembles the shape of a single-handed axe which gives this cut its name. This is an impressive looking steak which will surely give your next BBQ the ‘wow’ factor. ![]()
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