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1. Take the steak out of the refrigerator 30 minutes prior to cooking to bring it to room temp. 2. Preheat the oven to 400ºF. Season the steak with salt and pepper. 3. If you have an oven proof pan like a cast iron skillet, large enough to fit it, use canola oil to sear the steak on all sides over medium-high heat. (If a large cast iron is not available, simply place the tomahawk in the oven for 15 minutes at 475ºF and then lower the temperature to 400ºF.) 4. Once the tomahawk is evenly browned on all sides, place it on a rack and put it in the oven. Cook for about 20 minutes or until the internal temperature reaches 130ºF-135ºF, remember the internal temperature of the steak will continue to rise after coming out of the oven. 5. Let the steak rest for at least 10 minutes to allow the juices to redistribute. Carve the steak off the bone and slice against the grain. Serve and enjoy! We want you to have the best grip when biting into our juicy Prime Tomahawk Ribeye. With a bone as long as your forearm, the Tomahawk Ribeye is a Second City Prime classic. Graded prime and marbled to perfection. This ribeye can feed 2-3 people. If you're looking for a cut to showcase during dinner or send as a gift, you've come to the right place. To top off this delectable meat make sure to pair it with 'The Rub'. All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months. Pairs well with: 'The Rub' Cut: Ribeye beef steak specifically cut with at least five inches of rib bone left intact. Preferred Cooking Method: Second City Prime's preferred cooking method for the Prime Tomahawk Ribeye is ... grilling! The optimal grill temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat. Preferred Cooking Time: The Prime Tomahawk Ribeye should be grilled for a total of 45 minutes undisturbed or until it reaches an internal temperature of 120 degrees fahrenheit. Wine Pairing:
Cabernet Sauvignon
How to cook a Tomahawk steak on the grill, in the oven or sous vide. Three easy steak recipes for this spectacular cut. Go straight to
the Recipe Card or Tomahawk Steak vs RibeyeTomahawk steak is a bone-in ribeye steak carved from the beef rib primal cut.
This richly flavored cut is prized among beef lovers, but the prices it commands are not in direct proportion to value. A premium is charged for the steak’s spectacular look – beef bones fetch a higher price than they normally would. Ways to Cook a Tomahawk RibeyeThere are a number of ways to perfectly cook a Tomahawk steak and they are all relatively easy and involve the same two essential steps – only their order and the means of executing them varies. We will look at:
The key to cooking this thick, large, bone-in ribeye is to allow the needed time for the meat to cook evenly on the inside, at a low temperature, and create an appetizing outer sear at a high temperature. All methods of cooking a Tomahawk steak include these two steps. How to Prepare a Tomahawk Steak for Cooking
Tomahawk Steak In Oven (Classic Method and Reverse Sear Method)You can follow one of two avenues to prepare the cut using the oven – the classic or the reverse sear techniques. Classic. Here the Tomahawk is hard seared in a cast iron skillet or on the grill after which it’s transfered to the oven to finish cooking to the desired temperature, rested and served. Reverse Sear. As the name implies, this method reverses the order of the steps. To reverse sear Tomahawk steak first it is cooked it in the oven, until its internal temperature reaches 100-110 F. Next it is seared over a hot grill or in a suitably sized skillet (or a gridle) with olive oil and/or butter until the temperature for the desired doneness is reached. NOTE: The best results are achieved when the oven is set at a lower temperature, we like 300 F, some people go as low as 225 F. However, in a restaurant setting when diners generally do not have the patience to wait for their food, oven temperatures are often set much higher – Chris says that at the various restaurants he has worked at they regularly cook the steak in a 425-450 F oven. Tomahawk Steak on the Grill – Indirect Heat MethodIn order to cook your Flintstone sized steak entirely on the grill you need to use the indirect heat technique. It is the perfect solution for grilling thicker foods that require longer cooking time and might burn if placed over direct heat or for tougher cuts of meat. With this cooking method the steak cooks near the heat source and not directly over it. It is then finished over high heat. Indirect grilling allows the fat marbling to slowly render and the collagen of the connective tissues near the bone to liquify and flavor the meat. The high heat sear at the end combines the surface sugars and amino acids into a number of flavors via the Maillard reaction. (This is also the method we use to grill prefectly tender, juicy and flavorful chicken drumsticks.) You can use a gas grill or a charcoal grill for indirect grilling. For your benefit the image sequence below illustrates the workflow with charcoal (due to the extra steps involved in prepping and adding hot charcoals). The recipe card below has separate instructions per type of grill.
Sous Vide Tomahawk Steak (Pan or Grill Sear Finish)With this technique you will cook a seasoned, vacuum sealed Tomahawk steak in sous vide water bath until it is perfectly and evenly cooked on the inside and then you will finish it by searing it in a pan, griddle or over a hot grill grate until the desired doneness is reached. You can set the temperature the steak needs to reach in the water bath depending on how done you want it to be, we generally go for 120 F and then complete the cooking process during the browning (for a medium-rare finish at 135 F). The best part about cooking a protein sous vide is that once the preset internal temperature is reached you have the luxury of time about when to take the steak out of the water bath – it will not overcook. The temperature of the meat will stay at the preset value until you need it. Most restaurants these days use this exact technique for thick cuts or even delicate proteins such as rack of lamb or salmon. Serving a perfectly cooked bone-in ribeye on demand becomes much easier once it has already been uniformly cooked throughout and only needs to be finished. Tomahawk Ribeye Steak Temperatures and DonenessFollow these guidelines when cooking your Tomahawk steak:
How Many Servings Can You Expect?The average forty or so ounces bone-in ribeye will comfortably serve three beef loving diners or four shier eaters. As one of the best steaks you can prepare its rich flavor guarantees that it will taste perfect if cut against the grain for sharing and simply seasoned with fresh ground black pepper and and some sea or kosher salt. Compound Butter Ideas for SteakRosemary butter Ingredients
InstructionsPREP FOR ALL METHODS
OVEN - CLASSIC TECHNIQUE
OVEN - REVERSE SEAR TECHNIQUE
GAS GRILL (INDIRECT HEAT TECHNIQUE)
CHARCOAL GRILL (INDIRECT HEAT TECHNIQUE)
SOUS VIDE
NotesIn general the temperatures for doneness of a Thomahawk steak are as follows:
Nutrition Information: Yield: 3 Serving Size: 1 How many people does a 32 oz Tomahawk steak feed?Yes it definitely is for 2 people. over a year ago.
How long does tomahawk steak take to cook?About 35 minutes for rare, 45 minutes for medium-rare, and 55 minutes for medium. Be sure to use a digital thermometer to be certain of the temperature doneness. Remove the steak from the oven. Cover tightly with foil and rest for 10 minutes before slicing and serving.
How big is a 32 oz Tomahawk steak?A pair of 32 oz. Dry aged Tomahawk steaks. Tomahawks are a Ribeye cut with a 12″ long bone, packed full of flavor and a showstopping presentation.
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