For extra control and perfect, even cooking, you can use the sous vide cooking technique. Tomahawk sous vide cookingĭue to the imposing size of the tomahawk steak, it is sometimes difficult to cook it evenly at home. After 10 minutes, you can cut and serve the tomahawk to impress everyone at the table. It is advisable to let the meat rest for a while, so that the juices can distribute well and the meat remains tender. When the meat is cooked to your liking, you can take it out of the oven. For a medium-rare piece of tomahawk meat, a core temperature of about 50 ℃ is optimal.Įnjoying a Tomahawk steak in a restaurant? At The Uptown Meat Cub in Amsterdam, we serve Tomahawks up to 2.3 kilo
It is advisable to monitor the internal temperature of the steak with a meat thermometer. For a medium-rare steak, let the tomahawk cook for 10 to 15 minutes. When the meat is nicely browned on both sides, you can transfer it to the oven. Sprinkle the tomahawk steak on both sides with salt and pepper and then fry it briefly in the pan with some finely chopped garlic and rosemary. Preheat the oven to 200℃ and make sure you have a heated pan with oil. Remove the tomahawk steak from the refrigerator about an hour before serving to allow it to come to room temperature. The Uptown Meat Club takes you through this method of preparation step by step. By first searing the meat in the pan, you can then let it cook in the oven for a perfect result.
The most popular way to prepare a tomahawk steak at home is in a pan in the oven. It depends on your personal preference and which kitchen appliances you have at home You can prepare the tomahawk steak in different ways: in the oven, in a pan or on the barbecue for a delicious, smoky taste. Read here to learn more about how this works. The result is a dry-aged tomahawk with a deep and intense flavor and a wonderfully tender structure. The flavors are even better concentrated in the meat. During the drying process, the meat loses a lot of moisture and therefore also weight. At The Uptown Meat Club, we also have a dry-aging cabinet in which we let the finest pieces of beef mature. All this is done in a special drying cabinet. With this process, the meat is aged for 20 to 30 days under controlled conditions (temperature, humidity, duration). The tomahawk steak lends itself very well to dry aging. Tomahawk meat matured for an intense flavor experience The result is a very thick rib chop with the bone still attached. The piece of meat in this case is cut from the rib of a pig. But the tomahawk can just as well be made from pork, also called a tomapork. Typically, when you order a tomahawk steak, it will be a cut of beef. Other steaks cut from this part include the entrecote and côte de boeuf. This part consists of a rack of seven ribs, located between the shoulder and the loin. The tomahawk is cut from the ribs (thick and fine rib). What part of the cow does the tomahawk come from? The breed of cattle from which the tomahawk is cut also effects the taste of the meat.īecause of the bone, the steak has the shape of a battle ax, or a tomahawk-which is where it gets its name. These are fat particles in the muscle tissue and ensure a tasty steak.
The steak has a large amount of intramuscular fat. And the tomahawk is not only great in size, but also in taste. At butcher shops and restaurants, you can sometimes find tomahawks of more than 2 kilo. A huge piece of meat, but it can be even more extreme. The weight of the tomahawk is usually between 1.2 and 1.5 kilo. The tomahawk steak is a large piece of ribeye with the bone still attached. In this article, you can read about where the tomahawk comes from and how you can prepare it at home. At The Uptown Meat Club, we serve premium tomahawk steaks of at least 1.3 kilo. With its generous size and bone still attached, you certainly say the tomahawk is an impressive cut of meat.
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