![]() ![]() ![]() Snake River Farms offer a gorgeous 2″ thick American Wagyu Tomahawk Steak, complete with the prized Ribeye fat cap. Snake River Farms Image courtesy of Snake River Farms Some specialty butchers will sell you a Tomahawk, otherwise, you can always get one delivered. Order one of those instead of a Tomahawk and you might be disappointed when you don’t get the stone age steak you were looking for. If you see Ribeyes advertised as a Cowboy Cut or bone-in Ribeye, this normally refers to smaller, more traditional Ribeyes with a small section of bone left in. The Tomahawk Steak is pretty unique and is normally only advertised under that name. The bone sticking out from the Tomahawk Steak is ‘frenched’ which means all of the connective tissue, fat, and meat has been removed from it, leaving a clean bone handle for your steak. Tomahawk Steaks are cut thick, so you can expect a piece of beef around 2 inches in thickness and weighing between 2 and 3 pounds! This tenderness, along with their incredible marbling, contributes to the popularity of Ribeye steaks. This particular set of muscles doesn’t see much use during the day-to-day life of cattle, so it stays tender. The Ribeye steak is cut from the longissimus dorsi, one of two long muscles that run under a beef cow’s ribs. The butcher leaves the large rib bone attached, protruding between 10 and 20 inches from the steak. How does the price of a Tomahawk steak compare to a normal Ribeye?Ī Tomahawk Steak is really just a bone-in Ribeye, taken from the rib section of the steer.Or, if the steak is for one person, simply spoon the butter and garlic over the steak and serve. Carve the steak, then drizzle with more of the butter and garlic.If you’ve wrapped the bone in the optional paper towel and foil, remove it now.Transfer the steak to a cutting board, tent it with foil and let it rest 10 minutes. Use a spoon to baste the butter and garlic over the steak. When the steak is ready, take it out of the oven, and transfer it back into the skillet.Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs. While the steak is cooking, add the butter to the skillet and melt over medium heat. ![]() The meat will continue to cook while it rests and increase by 5 to 10 degrees. Use an instant-read thermometer to measure the steak’s internal temperature – 52☌ for medium rare, 57☌ for medium.Transfer the steak to a baking sheet and place in the oven, roasting 10 minutes.Using tongs and the bone as a handle, turn the steak over and cook another 3 minutes.(Step back a bit since it will smoke and spatter.) Lower the heat to medium-high and cook the steak 5 minutes, without touching it. Lay the tomahawk steak into the skillet and sear 1 minute. In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it’s just starting to smoke.Moisten a paper towel and wrap it around the steak’s rib bone, then wrap aluminum foil around the moistened paper towel.Drizzle with olive oil, then wrap in a foil tent, and roast the garlic 30 minutes, until the cloves are soft. Trim off the top 1/4-inch of the garlic head. Season very liberally with kosher salt and freshly ground pepper.Pat the tomahawk steak dry with paper towels. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |