Very few cuts of meat make as much of an impression when served or taste quite as delectable snapped right out of the grill than a tomahawk steak. While this amazing cut, also referred to as a “bone-in ribeye,” features an impressively protruding bone and has plenty of marbling in the meat. Whether you are serving your group to the barbecue or preparing a special for a family event, nothing says esteem and appreciation quite like tomahawk steak. Continue reading to learn why I adore this particular steak and, of course, for the full ribeye recipe!
What is a Tomahawk Steak?
The tomahawk steak is really a ribeye with the long bone still attached, hence its axe-like/tomahawk-y look. This novel presentation makes us want to put it in the center of our dining table and at that time also help spicy buds. Ribeye cut steaks will not dry out and become tough while you are grilling thanks to the marbling.
Tomahawk steak is usually two. 5 in order to three inches thick (6-8 cm) as well as the bone tissue attached, along with a weight associated with between thirty and forty five oz (850 g plus one, 275g). ). Provence dish: its extremely big dimensions and stylish look make the Provencal plate ideal for when you want to bring a beautiful looking meal on the table.
Preparing Your Tomahawk Steak
So, let us get started with the recipe and you Get Yours Steak Right! Here’s how to do it:
Ingredients:
1 tomahawk steak (2-3 pounds)
Kosher salt
Freshly ground black pepper
Olive oil or melted butter
Rosemary (you could also use thyme)
Garlic cloves (optional)
Equipment:
Grill (charcoal or gas)
Meat thermometer
Heavy-duty aluminum foil
A cutting board
Sharp knife
Steps for Preparation:
Select your steak: Opt for a tomahawk with good marbling throughout A superior cut will make the time you are investing in eating that steak all worth it.
Room Temp: Take your steak out of the fridge an hour before you plan to cook it Bringing it to room temperature for more even cooking.
Season Well: Dry the steak with a paper towel prior to grilling and season well on both sides with Kosher salt flakes, freshly ground black pepper. This attempts to get the dry them crust as they cook.
Step 1: Fire Up the Grill Preheat your grill to VERY high heat (500-600 degrees F for direct grilling) For Charcoal: Prepare the grill for direct and indirect heat.
Cooking the Tomahawk Steak
Grilling Method
First, you sear the steak: Get over direct heat. For Cooking:When you are ready to cook sear ~4-5 minutes each side until nice crust. During this time you may want to move the steak less often.
Avoiding direct heat: Once you have browned both sides of the steak, corral them off to one side and shield from any flames. Close grill cover and cook to desired doneness: rare 10 minutes per side, medium-rare 15 minutes, or medium-well done in about 20.
Rare: 125°F
Temperature: 135°F for medium rare
Medium: 145°F
Medium Well: 150°F
Well Done: 160°F+
This will take around 20-40 minutes depending on the steak thickness.
If Using: For extra flavor, place fresh herbs and cracked garlic cloves on hot steak when cooking Brush the steak with olive oil or melted butter for extra fat if you like.
Avoid Temperature Hotspots — Stop measuring the internal temperature with a meat thermometer. Remove from the grill when cooked to your preferred doneness.
Resting the Steak
Rest The Grilled Steak Lightly tent with foil & rest 10-15 minutes. The flavor will also be a whole lot more evenly distributed beef so that you buy the excellent juice steak.
Serving Your Tomahawk Steak
After it is done resting, the bird is ready to be carved and served. Sharp Knife — Chances are you will be slicing most proteins against the grain for optimal texture-level, thus using a sharp knife is crucial. You can scoop it and serve or even more dramatically high bowl, as was done in this version is a serving with roasted vegetables on the side-baked potato-or something else like fresh salad. And a chimichurri or compound butter to bring out the fat from that fatty steak.
Wine Pairing
This tomahawk steak pairs well with full-bodied red wine! Cabernet Sauvignon or even Malbec will pair well with the depth of flavor in the meat. All I will say is that tannins in these wines are a perfect match to everything you want on the barbecue and peninsula steak, combined can be understood as an eternal food.
