The Food Lab, Kenji Lopez-AltĪ Smoke™ is perfect for this part of the cook, as you can monitor both the indirect-heat temperature and the internal temperature of the meat. Their thickness makes it all too easy to end up with a burnt exterior and a cold, raw middle… A prewarmed steak will sear much faster, minimizing the amount of overcooked meat under the surface. Ultra-thick Flintstones-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats rib-eye steaks require a bit of extra care when cooking. Cooking the steak in a grill that is only 250☏ (121☌) will heat the inside of the steak very evenly, giving us more chance at an edge-to-edge pink finish. For the reverse sear, first cook the steak over indirect, lower heat. With a steak that is over two inches thick, thermal considerations come heavily into play. Right up front, the best way to cook a large cut of steak like the tomahawk is to use the reverse-sear method. What is the best way to cook a tomahawk steak? If you’re going to eat one of these meat hunks, which are delicious, do it at home!īut if the photo-op/presentation doesn’t matter to you, just get a thick-cut ribeye. Whether you buy your tomahawk to cook at home or buy it at a restaurant, that means you’re paying ribeye-steak price for something you aren’t going to eat-and since restaurant markup for ingredients is 300%, that means a lot of extra money for, in essence, an amazing presentation. In the end, a tomahawk steak is just a large, bone-in ribeye with a lot of extra bone weight attached to it. (Frenching is the process of scraping rib-bones clean so they look nice when cooked.) Is a tomahawk steak worth the price? Also, the steak’s frenched bone makes a very impressive presentation. It’s a true crowdpleaser for its rich flavor and juiciness. The steak gets its name from its loose resemblance to a throwing axe with a bone handle.īecause it is essentially a ribeye, the meat is usually tender and well-marbled, which is great because there’s something special about the flavor and smell of cooked ribeye fat. It’s a foot or more longer than the steak it is attached to. The bone in these bone-in steaks is not like the standard bone-in steak bone. The tomahawk-also called the cowboy ribeye or cowboy steak-is a large bone-in rib-eye steak cut from between the 6th and 12th ribs of the cow and usually weighs between 30 and 45 ounces. Spoiler: it’s not just as simple as throwing it on the grill. Read on to learn the thermal secrets to cooking this gorgeous piece of meat. What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone?īut there is more to the tomahawk than good looks. It has steadily gained popularity, especially in the age of food-selfies. If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak.
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