Leftover steak is also great for other meals like beef Stroganoff or a breakfast steak and eggs. You can use it in soups or to make beef broth for future meals. Transfer steak to a cutting board and let rest for about 10 minutes before slicing against the grain.Īfter dining, don't forget to save the bone.Return steak to skillet and baste with butter and garlic. If desired, while the steak cooks, add butter, fresh thyme and garlic to the skillet and cook on low for about 2 minutes.Roast for 7 to 10 minutes, or until it reaches desired doneness (125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium). Transfer steak to baking sheet and place in oven.Add steak to skillet and sear for about 2 to 3 minutes per side. In a large cast iron skillet, heat oil over medium-high heat just until it starts to smoke.About 35 minutes for rare, 45 minutes for medium rare, and 55 minutes for medium. Bake: Place the steak on the prepared baking sheet. Use tongs to help sear the edges as well. Season the steak liberally with salt and pepper while it comes to room temperature on your counter. Sear the steak: In a large skillet, sear both sides of the steak.You probably won't find them at the supermarket you'll likely find a bone-in or classic ribeye instead. Expect to dish out between $50 and $100 at the steakhouse. The most common places to get a tomahawk steak would be at your local steakhouse or butcher. Steak: The steak I used in the photos weighed 2.5 pounds, which is pretty much in the middle of standard tomahawk steak weights sold. That means the meat is incredibly tender and rich in flavor. Ingredients for grilled Tomahawk Steak: Tomahawk steak, salt, pepper. Of course, this also means more money.Īnother reason why it's so expensive? The rib cage muscles where the ribeye steak is cut from are barely used by the cow. More marbling also means more fat, which means more intense flavor. This item is shipped chilled, please refrigerate immediately. Orders placed after noon on Wednesday will ship the following Monday. This cut of steak usually also has impressive marbling, which means it's a superior cut of meat. Due to the perishable nature of the items, orders will only ship on Monday, Tuesday, Wednesday for Wednesday, Thursday, Friday delivery. Leaving the actual steak on the bone helps preserve all the juices in the cut for optimal flavor. Next, the butcher trims the bone using a technique called ' Frenching.' This removes the fat and meat from the bone to give it its clean look. Broil to desired doneness, turning once at halfway point.Well first, to obtain the cut, the butcher has to carve it straight from the rib, and the steak itself is usually about 2 inches (5 centimeters) thick and weighs between 30 and 45 ounces (850 to 1,275 grams). Position broiler pan so that the surface of the beef is 4 to 6 inches from the heat.

Set oven for broiling preheat 10 minutes.Sear each side 3 minutes, place on rack in 425 degree oven for 12-14 minutes until desired doneness.Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.Turn about 1 minute prior to the halfway point. Sear both sides for 2 minutes, then reduce to medium heat and continue to grill to desired doneness. To cook on a gas grill, preheat on high.Then move to medium, ash-covered coals and continue to grill to desired doneness (see cooking time chart below). To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 2 minutes.Wrap the bone in aluminum foil to keep the bone from turning black. Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature. Thaw in refrigerator for at least 24-48 hours.

Tomahawk steal