Tomahawk Steak – RecipeTin Eats

Tomahawk steaks are simply scotch fillet steaks – often known as rib-eye within the States – with the bone in, reduce further lengthy.

When the bone is reduce shorter, it’s known as by different names, together with bone-in rib eye, rib steak, cattleman’s cutlet (Australia) and côte de boeuf. Whereas these are the identical reduce, the factor that units tomahawk steaks aside is the additional lengthy bone.

Dramatic impact of the lengthy bone + prized steak meat!

The meat half itself – scotch fillet / rib-eye – is a favorite amongst steak lovers as a result of the meat is generously marbled with fats which melts as they prepare dinner, creating an extremely juicy, tender texture and wonderful beefy flavour. Whenever you’ve obtained a steak hankering, it’s exhausting to beat a very good thick-cut scotch fillet! (PS I’m not speaking these skinny economical scotch fillets, I imply good thick 4cm /1.6″+ ones you’ll be able to actually solely get from butchers!)

Right here in Australia, tomahawk steaks usually weigh between 1 – 1.5kg (2 – 3 lb) with the thickest a part of the meat round 5cm/2″ thick, although you will get them even thicker.

This recipe technique will work for any thickness and weight, the oven time will simply take longer or shorter.

The deal with a part of the bone is commonly “frenched” (ie scraped clear of fats and meat) for presentation, leaving a clear white bone that makes the tomahawk look further spectacular.

If yours isn’t frenched (like mine, pictured above), it’s completely advantageous as a result of it doesn’t have an effect on flavour, solely visuals. However in case you’d love to do it, it’s simpler to do after the oven step, as soon as the meat is cooked, fairly than when it’s uncooked. You’ll lose a little bit of edible meat, however most of it’s fatty or sinewy anyway. And you’ll at all times serve the offcuts on the aspect!

Discover tomahawk steaks at butchers and a few recent produce shops (I get mine from Harris Farms – I’m in Australia). Within the States, it appears to be extra widespread, out there at giant grocery shops together with Costco.

A very good high quality tomahawk steak shall be extremely juicy, tender and have wonderful beefy flavour. Listed below are a few of my tips about beef high quality!

• Low-cost v costly beef – affected by breed, the way it’s raised, what it’s fed, how it’s processed and the way the meat is saved. Sure heritage breeds are considered extra fascinating. How cows are fed additionally impacts high quality – grain or grass. In the meantime, beef sweating in vac packs for weeks are cheaper, however high quality suffers in comparison with freshly butchered carcasses.

• High quality of life of the animal comes into play too – Animals that lived a very good life will produce better-tasting meat (suppose battery chickens vs free vary).

• Grass v grain fed beef – Neither is inherently superior (flavour and texture smart) and it’s a matter of style! Grain fed animals are greater, the meat is extra marbled with a richer, buttery style. Grass fed cows are normally smaller, and the meat is much less marbled and fatty. Nonetheless it has a extra advanced and pure beef flavour that many take pleasure in. Folks usually additionally desire the concept of high quality pastured beef raised naturally over cows ate up solely grain in industrial feedlots.

• Most Australian beef is in reality grass-fed, however word that many grass-fed animals are nonetheless completed on grain or eat some grain throughout their life. That is regular business apply. If you’d like pure grass-fed beef, it’s essential to particularly ask 🙂

Sure, completely, this reverse-sear technique is good for thick reduce steaks

The recipe is particularly formulated for tomahawk steaks as a result of the bone is so lengthy, you’ll be able to’t match them in a stove-top pan. However the technique will be utilized to any thick reduce steak 3cm / 1.2″ or thicker. For thinner steaks, I usually simply prepare dinner them on the range / BBQ as a result of they’re skinny sufficient to prepare dinner by means of comparatively evenly with out ending them within the oven. See right here for my favorite stovetop technique – the Cheffy butter basted manner!

Tomahawk is one other nice instance of how JB and I work collectively on recipes! The concept got here from me – I’ve seen tomahawks changing into extra available at native butchers in recent times. Then we had a crew lunch at a steakhouse lately and ordered the tomahawk. Jaw dropping – each in flavour and value. Simply the excuse I wanted to sort out it to make it at house!

To be sincere, with the steak and beef cooking information that we now have between the 2 of us, this recipe was not a lot about determining the easiest way to prepare dinner it (the reverse sear technique I speak about within the put up was the apparent reply for a steak of this measurement). It was about making an attempt different strategies, discovering the pitfalls and – the factor we spent essentially the most time on – how nicely it may be cooked utilizing the broiler / oven grill, for many who don’t have a BBQ (reply: shockingly nicely!). See in put up for the no BBQ technique.

By way of the cooking exams, JB did the legwork on this one. I did plenty of speaking, analysis and consuming (<- my best energy).

• Managing flare ups on the BBQ – tomahawks are fairly fatter on the outer edges (that is why the meat half is so juicy and attractive!). Even in case you oven bake first you’ll be able to’t get away from this, so we ended up recommending that much less assured BBQ’ers use the flat iron aspect of the BBQ as an alternative.

• The proper pull temp out of the oven so as soon as BBQ seared the ultimate rested inside temperature = good medium uncommon

• How exhausting is it to prepare dinner nicely, solely on the BBQ with out utilizing the oven – Very exhausting. JB did it extraordinarily nicely, however then once more, he educated in Michelin eating places.😅 I’ve tried up to now and ended up with a thicker band of overcooked outer edges than he did. Additionally, flare ups are actually difficult to handle.

• Deciding whether or not it was value dry brining or not (we determined not – see beneath).

• Deciding on a tomahawk worthy sauce – Cowboy Butter was the winner!

Umm…. possibly 12? As I point out within the level above, this recipe was extra about doing iterations of our base recipe for pitfalls, determining if cooking it solely within the oven (no BBQ) was tomahawk worthy, making a BBQ plus broiler model on video, then making a number of variations for photographs.

I don’t know why, however I actually struggled to shoot the tomahawk to seize a hero shot I believed was recipe-worthy. As I sit right here scripting this on Friday morning, I’m nonetheless sad with the photographs and we’re going to squeeze in a 3rd shoot simply earlier than this put up goes stay at 4pm this afternoon.

Sure, I actually function this fashion – the “greater” a recipe, the upper the bar for the hero shot! Bear in mind, I’m not knowledgeable meals photographer! I’m simply an newbie, which is why I don’t at all times get it first go. 🙂

You possibly can in order for you. We selected to not as a result of we didn’t suppose it improved the tip consequence to warrant the additional step – this bone-in reduce of beef is so juicy cooked utilizing this reverse-sear technique, plus there’s the Cowboy Butter to serve it with.

For those who obtained a really economical tomahawk steak (I don’t suppose that’s widespread right here in Sydney, because it’s offered as a premium reduce), you might wish to dry brine as it would tenderise the meat in addition to seasoning right through which is able to enhance the meat flavour. Right here’s tips on how to dry brine:

• use barely much less salt – 1 1/2 teaspoons as an alternative of the two teaspoons per the recipe. Cause: we felt the dry brine was a bit too salty.

• put the salt and pepper per the recipe on the steak the day earlier than (as much as 48 hours forward)

• set the steak on a rack set on a tray or plate

• refrigerate uncovered

• take away from the fridge 1 hour prior per recipe

• prepare dinner per recipe. (Don’t put extra salt on, else the floor shall be too salty).

Firstly – invite me? By no means been to a tomahawk social gathering!

Secondly, bake the tomahawks near when your company arrive. Relaxation them loosely coated in foil to retain warmth and maintain them coated in order that they keep heat. The extra you could have, the hotter they’ll maintain one another.

You possibly can have the tomahawks baked and even one hour forward as a result of even when they quiet down nearly to room temperature, it’s advantageous, as you’ll carry them again as much as temp on the BBQ.

Then BBQ sear on demand – placed on a present in your mates!

What you don’t wish to do is prepare dinner the tomahawks thus far forward that it’s important to refrigerate them as a result of the meat gained’t be as juicy after BBQ’ing.

Sure! I actually needed to attempt to determine this out for readers who don’t have a BBQ or when it’s so blustery chilly exterior it’s not BBQ climate. I’m THRILLED with the outcomes!

Primarily, the tomahawk will be completed beneath the oven-grill / broiler as an alternative of the BBQ. The crust is clearly not so good as doing it on a screaming sizzling BBQ, however it’s nonetheless wonderful! It really works nicely as a result of we’ve already cooked the steak within the oven so the floor already has a head begin and it’s a thick reduce. This system wouldn’t work for normal, skinny grocery retailer steaks.

See word 5 within the recipe card for instructions. Don’t skip the scrunched foil for levelling the steak – makes all of the distinction for even browning!