Hey guys,
I hope you are all doing well!
Today I want to show you how to cook a #Tomahawk 馃ォ steak using the 馃敟reversed sear馃敟 technique!
What is a "Tomahawk" 馃ォ steak?
So before we start, lets briefly talk about what a #Tomahawk steak actually is:
A "Tomahawk" steak is basically a Beef Rib Steak, cut from the fore-rib with the entire/most parts of the rib-bone left. So the meat itself is not different from a Rib eye steak or an Entrec么te.
Source: Wikipedia
The rib and the meat have a shape of a native american tomahawk, so this is where the name comes from. It's known for its rich taste, due to the high amount of inter-muscular fat and the large bone adjacent to the meat. Both release a load of flavour when cooked.
The #Tomahawk steak is cut based on the thickness of the rib bone, therefore it is usually at least 5cm/2 inches thick, weighing approximately 1.2kg.
But keep in mind: if you are a "one and only" filet-mignon-fan and you dislike greasy interspersed meat, this isn't the one for you...!
So now that you read everything you need to know about the "Tomahawk" steak let's see how you prepare it!
What you need:
(Actually not very much...!)
- The Tomahawk steak
- Salt & Pepper
- Butter
- An oven and a hot iron pan
- Meat thermometer (if you have one, not mandatory)
Preparing the "Tomahawk" 馃ォsteak
As for every steak there are many different ways to cook it...!
In case of the "Tomahawk" steak the main challenge is the thickness of the steak - in my case it was 7 cm/2.75 inches thick.
Therefore we need to cook it in the oven and I decided to do a reversed sear to get a cripy, tasty crust in the end!
Reversed sear means that you slow-cook the meat first and finish it off with a hot sear.
- First of all take the meat out the fridge at least 2-3 hours before you start, it needs time to reach room temperature. If the core temperature is too cold you won't get a homgeneous cooking level (rare core, overcooked rim).
- Season the steak with thick salt, which will give the crust a rich flavor. Let it take in the flavor for at least 30 mins.
- Preheat the oven to 90掳 C / 194掳 F at two-sided heat. Put the steak in the oven and place the meat thermometer in the core (not next to the bone, this tampers with the temperature)
Now this will take some time - in my case it took 1 hr and 45 mins to reach the core temperature of 57掳 C/ 134掳F (this is medium to medium-done. If you want it medium, go for 55掳 C / 131掳 F)
Preheat you iron pan to a maximum level (wait at least 5 mins to get the pan sizzling hot)
Sear the "Tomahawk" steak on each side for 90-120 sec, so that you get a nice, firm crust.
- Finally take the steak out of the pan, put some butter and pepper on it (I advice you to not pepper the meat it in the pan, because this will make the pepper taste sourly)
馃You're done!馃弳
Some people advice to let the meat rest for some minutes, but usually you need a little time to serve the meat anyway and everyone would be disappointed to have a tepid steak, so i skip that part 馃槈
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