American Tomahawk Steak

small product knowledge

1. Even shopping and unpacking this very special piece of meat is an experience. The average size is 1000-1200 grams and is packed in a white wax sheet after it has been hung for at least 3 weeks. Then it is vaccinated and blomped. All of this already shows the desire for this delight in anticipation.
2. This wonderful piece is the original American Tomahawk Steak This is characterized by the extra thick cut entrecôte. It is cut from the back of the prime rib. With the ORIGINAL, the Eye of Rib remains on the entire rib bone. This gives the Tomahawk steak a unique and very fine look. It is very popular to roast / cook on the grill. Here the rib bones provide a particularly intense meat flavor. The origin of the name of the Tomahawk Steak is based on its similarity to the Indian axes (the so-called Tomahawks).

preparation

1. It is now important – before it really starts that the meat is removed from the refrigerator in good time. It takes time to adapt to the ambient temperature. As carefully as it was packed – so carefully I unpack it again. The meat is neither washed nor dabbed. In this adjustment phase, I personally recommend salting the steak. This gives the black salt enough time to enter the meat.
2. I rubbed buffalo butter into a sufficiently large pan and brought it to the highest possible temperature. Then I add the spoonful of lime olive oil. This is where the steak finds its box seat. Starting from all sides with the front and back, then the edges, the steak is seared evenly. Provided with temperature, it now cooks on medium heat until it is medium fried …
3. The core temperature of the tomahawk as well as the rib eye steak – still pink on the inside – at least 55 to a maximum of 60 degrees. Personally, I fine it perfectly when it reaches 57 degrees. But, as is so often the case, it’s a matter of taste. Duration: approx. 40 minutes.
4. Once the core temperature has been reached, freshly ground kampot pepper is sprinkled on it and you let it steep a little longer. (5-10 minutes) using the residual heat of the pan / plate.
5. Then get the steak out and put the spring onion on the plate. Heat to the highest level and fry. Bring the meat stock with port wine and buffalo butter to a fine, creamy sauce. Put the steak back in this and serve it with the plate / pan. Everyone can now cut their piece.
6. I only served baguette and a small salad (winter mix).
7. This steak is also suitable for cooking sous vide or at low temperature. I hope you have fun and enjoy cooking at home. Unfortunately I failed to take a final picture – but I hope it is also recognizable – how fine the steak tastes.

Culinary greetings your Biggi ♥