Description

Ingredients:

• 1 tomahawk steak (approximately 1.5 to 2 kg)
• Coarse sea salt
• Freshly cracked black pepper
• Optional: Garlic powder, onion powder, or your favorite seasoning blend
• Optional: Herbs (such as rosemary or thyme) for flavor

Equipment:

• Sharp knife
• Meat thermometer
• Cast iron skillet or grill
• Cooking oil (with a high smoke point)
• Foil
• Plate for resting

Steps:

1. Preparation (1-2 hours before cooking):

• Remove the steak from the fridge: Let the steak sit at room temperature for about 1 to 2 hours. This helps it cook more evenly.
• Trim the steak (optional): If there’s excess fat, you can trim it slightly, but leave enough for flavor.
• Season liberally: Generously season the steak on both sides with coarse sea salt and freshly cracked black pepper. If you want to add other spices or herbs, do so at this point.

2. Preheat the Cooking Surface:

• Oven: Preheat your oven to 120-135°C for indirect cooking.
• Grill: Preheat your grill to high heat (around 230-260°C) for searing.

3. Cooking:

Option 1: Reverse Sear Method (Recommended):

1. Slow Cook: Place the tomahawk steak on a wire rack over a baking tray (for an even cooking surface) in the preheated oven. Cook until the internal temperature reaches about 50-55°C for medium-rare (around 45 minutes to 1 hour).
2. Sear: Remove the steak from the oven, and let it rest for about 10 minutes.
3. High Heat Sear: Heat a cast iron skillet or grill over high heat (up to 260°C), adding a bit of cooking oil. Sear the steak for about 2-3 minutes per side, including the edges, until a nice crust forms and the internal temperature reaches approximately 60°C (for medium-rare).

Option 2: Traditional Sear Method:

1. Sear First: Sear the steak in a hot cast iron skillet or grill for about 4-5 minutes on each side to achieve a nice crust.
2. Finish in Oven: Transfer the skillet to the preheated oven (120-135°C) and cook until the internal temperature reaches your desired doneness (about 50-55°C for medium-rare).

4. Check Internal Temperature:

• Use a meat thermometer to check the internal temperature. For doneness levels:
  • Rare: 50-52°C
  • Medium Rare: 57-60°C
  • Medium: 63-68°C
  • Medium Well: 70-73°C
  • Well Done: 75°C and above

5. Resting:

• Once it reaches the desired temperature, remove the steak from the heat. Tent it loosely with foil and let it rest for about 10-15 minutes. This allows the juices to redistribute.

6. Slicing and Serving:

• Use a sharp knife to slice the steak against the grain. Serve it simply or with sides of your choice.