Introduction
Cooking a tomahawk steak is an impressive culinary feat that can elevate any dining experience. With its beautiful marbling and rich flavor, this cut of meat is perfect for special occasions or when you want to treat yourself. This article guides you through the process of preparing, cooking, and serving a perfectly cooked tomahawk steak.
Detailed Ingredients with measures
1 tomahawk steak (approximately 1.2 – 1.5 kg / 2.4 – 3 lb)
1 tablespoon olive oil
2 teaspoons cooking salt or kosher salt
¾ teaspoon black pepper
Prep Time
1-2 hours (for bringing the steak to room temperature)
Cook Time, Total Time, Yield
Cook Time: Approximately 45 minutes (slow cooking) + 4-6 minutes (searing)
Total Time: Around 1-2 hours (including resting time)
Yield: Serves 2-4 people
Directions
1. **Preparation:**
– Remove the tomahawk steak from the refrigerator and let it sit at room temperature for 1-2 hours to ensure even cooking.
– Preheat your oven to 110°C (230°F) with the fan on.
2. **Seasoning:**
– Pat the steak dry with paper towels.
– Rub olive oil over the entire surface of the steak.
– Generously season all sides with salt and black pepper.
3. **Slow Cooking:**
– Place a rack over a lined baking tray and position the steak on the rack.
– Insert a meat thermometer into the thickest part of the steak.
– Cook in the preheated oven until the internal temperature reaches 48-49°C (118-120°F), approximately 45 minutes.
4. **Searing:**
– While the steak is nearing the target temperature, preheat a barbecue or heavy-based skillet over high heat until smoking hot.
– Once the steak reaches the desired internal temperature, remove it from the oven and let it rest until the internal temperature rises to around 52°C (126°F).
– Place the steak on the hot barbecue or skillet and sear for a few minutes on each side, turning constantly to develop an even crust.
– Continue to monitor the internal temperature, aiming for 53-55°C (127-131°F) for a perfect medium-rare finish.
5. **Resting and Serving:**
– Remove the steak from the heat and let it rest, lightly covered with foil, for about 10 minutes.
– Slice against the grain and serve immediately.
Follow this guide, and you’ll enjoy a perfectly cooked tomahawk steak that is sure to impress. Enjoy your meal!
Detailed Directions and Instructions
Preparation
Remove the tomahawk steak from the refrigerator and let it sit at room temperature for 1-2 hours to ensure even cooking. Preheat your oven to 110°C (230°F) with the fan on.
Seasoning
Pat the steak dry with paper towels. Rub olive oil over the entire surface of the steak. Generously season all sides with salt and black pepper.
Slow Cooking
Place a rack over a lined baking tray and position the steak on the rack. Insert a meat thermometer into the thickest part of the steak. Cook in the preheated oven until the internal temperature reaches 48-49°C (118-120°F), approximately 45 minutes.
Searing
While the steak is nearing the target temperature, preheat a barbecue or heavy-based skillet over high heat until smoking hot. Once the steak reaches the desired internal temperature, remove it from the oven and let it rest until the internal temperature rises to around 52°C (126°F). Place the steak on the hot barbecue or skillet and sear for a few minutes on each side, turning constantly to develop an even crust. Continue to monitor the internal temperature, aiming for 53-55°C (127-131°F) for a perfect medium-rare finish.
Resting and Serving
Remove the steak from the heat and let it rest, lightly covered with foil, for about 10 minutes. Slice against the grain and serve immediately.
Notes
Room Temperature
Allowing the steak to come to room temperature ensures more even cooking throughout.
Meat Thermometer
Using a meat thermometer helps to accurately achieve the desired doneness without overcooking.
Pat Dry
Patting the steak dry with paper towels before seasoning helps the oil and seasoning adhere better for enhanced flavor and crust formation.
Cooking Time
Cooking times may vary depending on the oven and the thickness of the steak; always rely on the internal temperature for accuracy.
Resting Period
Resting the steak after cooking allows the juices to redistribute, resulting in a more tender and flavorful slice.
Cook techniques
Preparation
Remove the tomahawk steak from the refrigerator and allow it to sit at room temperature for 1-2 hours. This step ensures even cooking throughout the meat.
Seasoning
Pat the steak dry with paper towels to remove excess moisture. Rub olive oil evenly over the steak, then generously season all sides with cooking salt and black pepper for enhanced flavor.
Slow Cooking
Use a rack over a lined baking tray to cook the steak in a preheated oven at 110°C (230°F). Insert a meat thermometer in the thickest part and cook until the internal temperature reaches 48-49°C (118-120°F).
Searing
Preheat a barbecue or heavy skillet over high heat. Once the steak reaches the desired temperature, let it rest briefly before searing it on the hot surface, turning constantly to develop an even crust. Monitor the temperature aiming for 53-55°C (127-131°F) for medium-rare.
Resting and Serving
After searing, remove the steak from heat and let it rest covered with foil for about 10 minutes. Slice against the grain and serve immediately to maintain the steak’s juiciness.
FAQ
How long should I let the steak rest before cooking?
Let the steak rest at room temperature for 1-2 hours before cooking to ensure even cooking throughout.
What is the ideal internal temperature for medium-rare?
The target internal temperature for a perfect medium-rare steak is between 53-55°C (127-131°F).
Why is it important to pat the steak dry before seasoning?
Patting the steak dry removes excess moisture, allowing the oil and seasonings to adhere better and promoting a nice sear when cooking.
Can I use a different type of oil for seasoning?
Yes, you can use other oils like canola or avocado oil, but olive oil complements the flavor of the steak well.
Why should I use a meat thermometer?
A meat thermometer ensures you accurately monitor the internal temperature, helping you achieve your desired doneness without overcooking the steak.
Conclusion
The tomahawk steak, with its rich marbling and impressive presentation, offers a luxurious dining experience that is sure to impress any guest. By letting it rest and properly seasoning before and during the cooking process, you ensure a flavorful and tender result. The method of slow cooking followed by high-temperature searing helps to achieve the perfect medium-rare finish. Enjoy this culinary delight with your favorite sides or sauces for a memorable meal.
More recipes suggestions and combination
Garlic Herb Butter
Combine softened butter with minced garlic, fresh herbs like rosemary and thyme, and a pinch of salt. Use this mixture to baste the steak while searing for added flavor.
Grilled Vegetables
Toss a mix of bell peppers, zucchini, and asparagus with olive oil, salt, and pepper. Grill alongside the steak for a colorful and nutritious side.
Red Wine Reduction Sauce
Simmer red wine, shallots, and beef stock until reduced. Whisk in cold butter to create a silky sauce to drizzle over the sliced steak.
Chimichurri Sauce
Mix fresh parsley, oregano, garlic, red pepper flakes, olive oil, and red wine vinegar for a zesty topping that enhances the flavor of the steak.
Twice-Baked Potatoes
Bake potatoes until tender, scoop out the insides, and mix with butter, cheese, sour cream, and chives. Refill the skins and bake again for a creamy side dish.
Caesar Salad
Toss romaine lettuce with homemade Caesar dressing, croutons, and grated parmesan cheese to serve as a crisp, refreshing companion to the steak.
Roasted Mushrooms
Sauté a mix of button and portobello mushrooms in olive oil and garlic until golden brown. Serve them as a flavorful side to complement the steak.
Caramelized Onions
Slow-cook sliced onions in butter until deeply caramelized. Use them as a topping for the steak for added sweetness and depth of flavor.
