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.You probably won't find them at the supermarket you'll likely find a bone-in or classic ribeye instead. 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. Leaving the actual steak on the bone helps preserve all the juices in the cut for optimal flavor. 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. Or, if the steak is for one person, simply spoon the butter and garlic over the steak and serve.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). 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.
0 kommentar(er)
