![]() ![]() To cook in a cast iron skillet, simply sear the steak over medium high heat on both sides for 2-3 minutes or until browned, then finish cooking in a 350 degree oven.Place the sliced meat on a platter next to the bone for a dramatic presentation. To cut bone-in ribeye, cut along the bone, then slice the meat.The bone is included in the weight of the steak above, which is roughly a 1/2 lb. The serving size above is based on a 1/2 lb.This will ensure that it cooks faster and more evenly! Pro tip: Season the tomahawk steak and allow it to come to room temperature for about 1 hour prior to cooking.It makes an elegant date night dinner served with yukon gold mashed potatoes and roasted asparagus.Serve for your next cookout with grilled corn on the cob, broccoli slaw and German potato salad.Top with chimichurri sauce, pico de gallo, or horseradish sauce by Natasha’s Kitchen.You can change it up by using my blackened seasoning, bbq rub or your favorite rub or seasoning blend. This cut of meat has amazing flavor, so it’s perfect seasoned simply with sea salt and black pepper.Leftover steak is also great for other meals like beef Stroganoff or a breakfast steak and eggs.There are a variety of ways that you can serve up this amazing grilled tomahawk steak. You can use it in soups or to make beef broth for future meals. Transfer steak to a cutting board and let rest for about 10 minutes before slicing against the grain.Īfter dining, don't forget to save the bone.Return steak to skillet and baste with butter and garlic. If desired, while the steak cooks, add butter, fresh thyme and garlic to the skillet and cook on low for about 2 minutes.Roast for 7 to 10 minutes, or until it reaches desired doneness (125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium). Transfer steak to baking sheet and place in oven.Add steak to skillet and sear for about 2 to 3 minutes per side. In a large cast iron skillet, heat oil over medium-high heat just until it starts to smoke.Season the steak liberally with salt and pepper while it comes to room temperature on your counter.It looks incredible, especially when cooked to perfection on the inside with a. Most tomahawk steak cuts are at least two-inches thick, and the bone is about seven inches long. You probably won't find them at the supermarket you'll likely find a bone-in or classic ribeye instead. The tomahawk steak is a beautiful cut of bone-in ribeye that gets its name from the large bone that protrudes from the large part of meat taken from the cow’s ribs. Expect to dish out between $50 and $100 at the steakhouse. The most common places to get a tomahawk steak would be at your local steakhouse or butcher. That means the meat is incredibly tender and rich in flavor. Of course, this also means more money.Īnother reason why it's so expensive? The rib cage muscles where the ribeye steak is cut from are barely used by the cow. More marbling also means more fat, which means more intense flavor. This cut of steak usually also has impressive marbling, which means it's a superior cut of meat. Continue grilling, turning occasionally, until a thermometer inserted into thickest portion of steak registers 125F, 30 to 40 minutes. Leaving the actual steak on the bone helps preserve all the juices in the cut for optimal flavor. Place steak on hot grates, and grill, undisturbed, until it releases easily from the grates, about 4 minutes. Next, the butcher trims the bone using a technique called " Frenching." This removes the fat and meat from the bone to give it its clean look. Well first, to obtain the cut, the butcher has to carve it straight from the rib, and the steak itself is usually about 2 inches (5 centimeters) thick and weighs between 30 and 45 ounces (850 to 1,275 grams). A tomahawk steak is basically a ribeye beef steak, but different, because at least five inches of rib bone is left intact. ![]()
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