Posts tagged 'tomahawk'

The Tomahawk Steak - Dry Aged - Kettyle Irish Food - The Dry Aged Pioneer

A Tomahawk steak is not only a treat, but also an impressive piece of meat that should be prepared properly to bring out its full flavor. Here is a recipe to perfectly fry a Tomahawk steak:

Ingredients for 2-3 people

1 Tomahawk steak (approx. 1-1.3kg)
Coarse salt (e.g. sea salt or fleur de sel)
Freshly ground black pepper
2-3 tbsp olive oil or clarified butter

Preparation:

Preparation: Take the Tomahawk steak out of the fridge about 1-2 hours before frying so that it reaches room temperature. This helps to achieve even cooking.

Seasoning: Rub the steak with coarse salt and freshly ground black pepper. Seasoning should be done at least 30 minutes before frying so that the steak can absorb the flavors.

Frying: Heat a large pan (or grill) over high heat and add the olive oil or clarified butter.

Once the oil is hot, place the steak in the pan. Fry for 4-5 minutes on each side until a nice crust forms. Alternatively, you can sear the steak on a grill over direct heat.

Indirect heat: After searing, place the steak on an indirect heat zone of the grill or in the preheated oven (approx. 120-150 °C) to achieve the desired level of doneness. Use a meat thermometer to check the core temperature:

Rare: 50-52 °C

Medium-Rare: 54-57 °C

Medium: 60-63 °C

Medium-Well: 65-68 °C

Well Done: Over 70 °C

Let it rest: Take the steak off the grill or pan and let it rest on a cutting board for about 10-15 minutes. This allows the juices to distribute throughout the meat.

Serve: Cut the steak into slices across the grain and serve with your favorite side dishes.

Tips: Use a meat thermometer to achieve the perfect level of doneness.

Menapian pork chop Tomapunk perfectly grilled and roasted
Ingredients for 2 people

1 pork chop (approx. 500 g per piece)
1 tbsp olive oil or butter
Salt and pepper to taste
1 lemon

Preparation:

Prepare the meat: Rinse the pork chop with cold water and pat dry with kitchen paper. Season both sides with salt and pepper.

Grill: Heat the olive oil or butter in a pan at medium to high temperature. Grill the chop for about 3-4 minutes on one side until golden brown.
Turn over and fry the other side for 3-4 minutes and cook in the oven until the desired core temperature (internal temperature of at least 63 °C).

Let rest: After frying, take the chop out of the oven and place on a plate. Cover with aluminum foil and let rest for about 5 minutes so that the juices distribute throughout the meat.

Freshly made ajvar goes well with this, it's simple and super tasty.

Ingredients:
3-4 red peppers
2-3 cloves of garlic
1-2 tablespoons of olive oil
1 teaspoon of vinegar (e.g. wine vinegar)
Salt to taste
Pepper to taste
Chili
Peppermint

Preparation:

Roast the peppers: Roast the peppers in the oven at 200 °C until the skin blisters and burns slightly (approx. 20-30 minutes).
Alternatively, you can roast the peppers over an open flame if you have a grill or a gas stove.

Remove the skin: Take the roasted peppers out of the oven and place them in a bowl. Cover with cling film so that they steam and the skin can be removed more easily. After about 10 minutes, peel off the skin and remove the seeds.

Puree the ingredients: Put the flesh of the peppers in a food processor. Puree together with the garlic, olive oil, vinegar, salt, pepper, chili and a little peppermint until a homogeneous mass is formed.

"meat4you Swiss Beef Selection Dry Aged" by restaurant and bucher shop zum Ochsen from Lupfig 

Discover the high-quality cuts from selected Swiss cattle - exclusively from female animals - The "meat4you Swiss Beef Selection"

The "meat4you Swiss Beef Selection Dry Aged" is an exclusive product line that reaches a new level of meat quality through the selective selection of beef kidney pieces. A high level of fullness and perfect fat coverage guarantee this quality standard. Selected small farms that pass on all their skills over generations also lead to this exceptional quality. In the in-house butcher's shop of the Gasthof und Metzgerei zum Ochsen in Lupfig, these pieces are refined to perfection.

The cuts: Tomahawk, Côte de boeuf, Clubsteak (entrecôte with bone and T-bone are matured on the bone for 30 days, then cut, vacuum packed and frozen for you. This is how we guarantee optimal storage, which allows you to purchase this perfect, bone-matured meat all year round. Pure enjoyment! Nice to know: Dry aging, also called dry aging, is a meat aging process that is used especially for beef to improve the taste and texture of the meat. Here are the main steps and processes that take place during dry aging: Storage: The meat, typically in one piece, is stored in a controlled environment, often in a special aging cabinet or chamber. This environment must have a precise temperature (between 1 and 4 degrees Celsius) as well as high air circulation and a certain humidity. Water loss: During the aging process, the meat loses some of its moisture, which leads to a concentration of the flavor. The water content can drop by up to 20%.

Enzymatic processes: Natural enzymes in the meat start to work and break down the connective tissue in the meat. This leads to tenderness and improves the texture of the meat.

Aroma formation: The breakdown of proteins and fats creates more intense aromas. The combination of these processes gives the meat a characteristic, nutty taste and a deeper color nuance.

Development of a crust: During the maturation process, a hard, dry crust forms on the surface of the meat, which protects against external influences. This crust is removed after the maturation process before the meat is prepared.

Duration: A dry aging process can last from a few weeks to several months, with the most common periods being between 21 and 60 days. Longer maturation times usually result in more intense flavors and a more pronounced texture, but can also lead to a greater loss of weight and moisture.

Overall, dry aging results in a particularly flavorful and tender piece of meat that is highly valued by gourmets.