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.
