Mix until well blende.ĭon`t have a grill? No problem! Instead of searing your steak on a grill, you can sear it indoors on your stovetop before placing it in the oven. In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Spoon 1-2 tablespoons of compound butter onto the steak. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.Ħ. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. The long bone that is left whole and trimmed for a Frenched look is what makes the cut look like it has a ‘handle’ like a tomahawk axe. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus. You`ll know the steak is ready to flip when it releases easily from the grill.ĥ. A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. This impressive piece of beef would be right at home on The Flintstones Taken from the rib area, tomahawk steak is super-thick with a distinctive long bone. Use a generous amount of salt as this is a thick steak.Ĥ. Use approximately 1 teaspoon of salt and pepper per pound of steak.
Season steaks generously with salt and pepper. Our 40 day hung and dry aged Tomahawk Steak is an on-the-bone rib steak, cut from the fore rib with the entire rib bone left. Place the steak onto the rack of a roasting pan. Buy a delicioous Tomahawk steak from Near North Meats.Ģ. Sear the Tomahwak steak for about 2-3 minutes per side. Muscle fibers will reabsorb some of the moisture in a vacuumed sealed bag.ġ. Preserves the juices inside and allows for a more even cook all the way through.ĭefrost the meat in a cooler for a day prior cooking. Let the meat come to room temperature before cooking.
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