The Tomahawk Steak is my favorite 'WOW' meal! No matter how many times I cook them, I'm always blown away by the size and delicacy that comes with cooking this huge cut. You HAVE to try this recipe! Let me know in the comments how it turned out!
Ingredients:
Tomahawk Steak (Steak in Video is 4lbs)
Seasonings:
-Kosher Salt
-Cracked Black Pepper
-Garlic Powder
-Paprika
Garnishes/Aromatics
-Rosemary
-Thyme
-Clove of Garlic
Garlic Herb Butter:
-Salted Butter (Half a stick)
-Minced Garlic - 2 Tbs
-Chopped Herbs - 2 Tbs (I use whatever herbs I am using with the steak)
Directions:
-The night before, heavily salt your steak with kosher salt, making sure to get the edges as well. Wrap it back up and put it in the fridge overnight.
- 1 hour before cooking, pull your steak from the fridge and let it rest at room temperature until ready to cook.
- When its cook time, preheat your oven to 225 degrees.
-Season your steak with a healthy layer of seasonings: Kosher Salt, Cracked Black Pepper, Garlic Powder, and Paprika. Make sure to get the edges as well.
- Place your steak on a wire baking rack, then place your aromatics on top: Spring of Rosemary, Thyme and a crushed Garlic Clove.
- Cook at 225 until the internal temperature of the steak hits 130 degrees. (If you do not have a digital thermometer to leave in while cooking, you can start checking with an instant read thermometer after 45 minutes. Check in the thickest part of the ribeye.)
- I take this time to make my garlic butter mixture, that way it is ready for showtime.
- When the steak is ready to remove from the oven, preheat your searing surface on high heat. Make sure that surface is smoking. (I used a cast iron griddle, however you can use a really hot grill, or even the bottom side of a regular cast iron pan.)
- Baste your steak with the garlic herb mixture, then place it butter side down on the searing surface. Apply the garlic butter to the top part of the steak, and sear each side for 1 minute!
- Remove from heat and LET IT REST for 10 minutes before cutting in.
- Now its time! Cut in to this bad boy and let your mouth water with wonderful smells and tastes this steak provides.
- Enjoy!
Like my apron? Here's where I got it:
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#KennasKitchen #TomahawkSteak # ReverseSear
0:00-0:35 - Intro
0:36-0:46 - Oven Preheat
0:47-0:58 - Meat Size Comparison
0:59-1:13 - Pre-Salting Overnight
1:14-1:29 - Cooking Gamplan
1:30-1:56 - Season Steak before Cooking
1:57-2:13 - Trying to calculate square footage of this steak
2:14-2:31 - More seasoning of steak
2:32-3:00 - Wire baking rack and why you need it
3:01-3:25 - Aromatic Garnishes and Meat Thermometer Insert
3:26-3:49 - Cooking in the oven
3:50-4:34 - Removing from oven and preparing to sear
4:35-5:30 - Searing the steak
5:31-5:56 - LET THE STEAK REST DAMMIT
5:57-6:43 - The Big Reveal (Cutting into THE MEAT)
6:44-7:22- Taste Test
7:32-7:58 - Breakdown of the Cook and Turnout
7:59-8:24 - Dogs eating the Bone
8:25-10:04 - Chef Hat O' Suggestions Pick and Episode Wrap up!
