For obvious reasons, this isn’t a steak that will fit in your skillet or sauté pan. Why? Because not only is the steak impressively huge on its own, it also comes with at least 6 inches of bone handle attached. When it comes to preparation, grilling is the way to go for this behemoth. The salt will also draw out some of the moisture, which will aid in the searing process later on. This will give the meat time to fully absorb the flavors. One final tip regarding the seasoning process: Let the steak sit at room temperature for 45 minutes after applying the mixture. Because the tomahawk cut is so large, you may have to make more of this mixture than you typically would when preparing a steak for the grill. Just be sure to apply the blend generously, massaging it into all the creases and even over the fatty sections. Remove the steak from the wrapping and pat the meat thoroughly dry with paper towels.Ī traditional blend of sea salt, garlic powder, and freshly ground black pepper should do the trick. If you’ve purchased it from an online retailer, it’s probably sealed in vacuum packaging. You’re looking to accentuate the sweetness of the beef, not drown it beneath a ton of competing flavors.īefore seasoning the meat, make sure it’s fully thawed. Like most quality cuts of beef, the tomahawk ribeye doesn’t require much in the way of fancy seasonings. If all else fails, you can always order the steaks online from a company like Omaha Steaks or Snake River Farms. Who knows? They might just fall in love with the flavor themselves and decide to keep them on hand after all. Ask them if they’d be able to score a tomahawk steak or two if you gave them plenty of advance notice. If you’re like me, you’re already on a first-name basis with the butchers and meat managers in your area. Even the local grocer might have a hard time getting a hold of them on a regular basis. It can be difficult to find these beauties at your typical big-box store or supermarket chain. The butcher will often trim the bone to make it slightly thinner, a technique that’s known as “frenching.” However, they’ll still leave enough of it behind to give you something to grip with the tongs during the cooking process. This bone, along with the distinctive oblong appearance of the meat itself, is what gives the steak its unusual moniker.Ī tomahawk steak will typically weigh between 2.5 and 3.5 pounds, including the bone. Unlike the traditional ribeyes that line the butcher’s case, the tomahawk is characterized by a long, curved bone that acts as a “handle” during the grilling process. The tomahawk steak is actually a section of the ribeye, that portion of the cow that yields well-marbled steak with a coarse grain, chewy texture, and unbelievable beef flavor. 5.3 Instructions What Is A Tomahawk Steak?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |