Heat the Big Green Egg to a temperature of 250☌. Remove the grid and use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG. Remove the Drip Pan with the Rack and the meat from the EGG.4 hours until the set core temperature has been reached. Close the lid of the EGG and leave the tomahawk to cook for approx. Place the Drip Pan on the grid and insert the Dual Probe Remote Thermometer pen into the core of the meat. Place the Ribs and Roasting Rack in the Rectangular Drip Pan and then place the tomahawk on it.
Tomahawk steak recipe skin#
Remove any skin from the tomahawk and scrape the ribs clean with a small knife, if necessary (or have the butcher do this). Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 130☌.Once you've hit your desired internal temperature, remove your steak from the oven, wrap it in foil, and leave to rest on a warm plate for around 5-10 minutes.For best results, we really recommend using a meat thermometer at this point. 52C for rare, 57C for medium-rare, or 63C for medium. Place your steak on a baking sheet and add to the oven for about 30-40 minutes, or until you reach the desired internal temperature.Sear your steak on all sides for around 5 minutes per side, or until a nice crust has formed.Salt your steak generously right before adding it to the pan to sear.Wrap the expose bone in foil to avoid it charring in the oven.Pre-heat your frying pan, or skillet to a high heat, and your oven to around gas mark 1/140C/120C fan.Remove your tomahawk steak from the fridge and allow your steak to come up to room temperature.A 1.20KG tomahawk, around 2 inches thick, cooked to medium-rare (around 57C), will take around 30-40 minutes in an oven set at gas mark 1/140C/120C. How long does it take to cook a tomahawk steak?ĭepending on the thickness of the steak, and preferred cooking method, it will take somewhere between 30 and 60 minutes. It's usually best practice to wrap the exposed bone in foil as well, to avoid charring. First sear your steak in a hot frying pan, or skillet, and then finish it off in the oven until you reach the desired internal temperature. There's a few schools of thought on this, such as reverse searing, and low and slow cooking, but for me, I like to stick to the tried and tested. You should first sear the steak in a pan, or on a skillet, and then finish cooking in an oven, or indirectly on a barbecue until they reach temperature. Due to the thickness of the steak, you can't cook the whole thing in a frying pan, or on a skillet, from start to finish. Is tomahawk steak hard to cook?Ĭooking a tomahawk is a little different to frying a ribeye, or a sirloin for example, but really not that difficult. Much like a ribeye, the tomahawk is well marbled, with a generous amount of inner fat, giving it a real delicious depth of flavour.
This is what gives the tomahawk it's unique appearance, making it a very memorable dining experience and also one which you'll want to share with your friends. The rib bone is left as long as possible and French trimmed for presentation. The tomahawk is a rib steak, cut from the fore-rib and with the centre rib bone left in. Tucking into a beautiful piece of beef like that at home will have you feeling like you've been to a real top quality restaurant. Having said that, they really aren't difficult to get right at home, and they really are worth it. They're not like frying a sirloin, or ribeye steak that's for certain. We've even had tomahawks come in at 1.50KG's, so they can be pretty intimidating to cook. Many tomahawks are sold as sharing steaks, and can be anywhere from 900g to well over 1KG. So, you've either already invested, or you're thinking about investing, in a high quality piece of beef like a tomahawk steak, but you're worried about messing it up, or not doing it justice, which is perfectly understandable.
0 kommentar(er)
