F&W Pairing - The Perfect Tomahawk Steak
Updated: Apr 6, 2018
Tomahawk steak (斧頭扒), a trendy cut of beef as it is the ultimate "wow factor" steak. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe, which is actually a ribeye cut that has at least 5 inches of extra rib bone for presentation purpose - fit for Xmas feast, right?!
You can find this tomahawk steak in butcher/deli shop in Hong Kong; 1 tomahawk steak can easily serve 2-3 persons or even 4. Personally love bone-in meat, especially the meat around the bone that is more flavourful and tender, delicious!
For the size of this steak, we can pan-sear and oven roast, or grill on a charcoal barbecue; results in crispy crust on the outside, juicy and tender inside which gives mega flavour. To prefect the meal, we recommend some bold reds from our selection:
- Conde de Valdemar Crianza 2008, Rioja
- Conde de Valdemar Reserva 2006, Rioja
- Viña Herminia Reserva 2007, Rioja
- Gran Recosind Reserva 2004, Empordà
- Martín Faixó Cadac 2007, Empordà
- La Vinyeta Puntiapart* 2012, Empordà
Let's cook the steak!
Tomahawk steak 1.2 - 2kg
Salt and cracked black pepper
HOW TO MAKE THIS RECIPE
1. Preheat the oven to 170°C
2. Remove the steak from the fridge and let it rest for at least 1 hour until it comes to room temperature; Pat dry the steak and sprinkle a generous amount of salt and pepper. (wrap tin foil at the end of rib bone to make it handy and prevent from burning)
3. Place a large frying pan on high heat until it smokes, pour the olive oil into the smoking hot pan; Add the steak in (very important to hear the sizzling sound), flip the steak every 30 seconds and cook for 1 minute on each side; sear all sides of the steak.
4. Place the steak into the hot oven and roast uncovered until the internal temperature reach 55-58°C for medium rare - medium, 30-40 mintues. Remove from the oven.
5. Heat olive oil in large frying pan on high heat until smoking hot, add the steak back into the pan; Again flip the steak every 30 seconds and sear each side for 1 minute, then add few knobs of butter, lightly crushed garlic gloves and thyme to continue to cook for another minute, flipping steak occasionally and basting with foaming butter until the golden-brown crust formed.
6. Remove the steak from pan and let it rest for 10 minutes. After the rest, hold the bone and cut along lengthways to separate the meat from the bone; carve the meat as thick as you like and enjoy!
*If your steak is frozen, the best way to thaw the meat is to place it into the fridge for at least 24 hours (2-3 days for tomahawk steak because of its size) to thaw completely. This slow thawing progress is better in food hygiene concern, also helps keeping the moisture of the meat; The flipping, oven roast cooking and enough resting give the evenly doneness of the steak that shows the beautiful evenly pink hue of the meat.