And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Just remember: A "boneless" ribeye is a filet. And a tomahawk is a marketers way of selling you the piece of bone they should have thrown away. Tell your butcher to start calling the "boneless" ribeye a City Slicker Filet.
Mr. Scurvy, the ribeye is higher on the back and topside of the spine. As you go down the back you get into the KC strip, then going further you get sirloin. The filet is on the underside of the spine. When a T-Bone is cut, the larger half is the KC strip and the bottom half is the fillet. East of the Mississippi the KC strip is known as a New York strip, but those folks don't know nuthin.
The extra bone doesn't really get cooked, and the marrow that you paid extra to have available is unlikely to come into play flavor-wise.
Some chefs flame tomahawks, some do at least part in a oven. One I know cracked open the bone in the area with meat, with the idea that some of marrowesque flavors would flow out where you were going to eat.
My preference is first trimming the tomahawk "handle" bone unit it is much cleaner. Any meat left there will cook through so much before the main steak, that you may as well save it for another use.
Blot dry and season. Some have their own special mixes, some just salt & pepper. Lately with good beef I have been doing ground "Long Pepper," some dry grated garlic and flake salt.
Then cooking over hot coals, first side until blood rises, then a single turn-over to just the start of the rise on the second side.
It comes off the grill at least one full temperature before the desired. So if I want to serve the Tomahawk "medium" it comes off at Medium-Rare, and so on. You can either feel the temperature pressing on it (if you have that experience) or use a thermometer.
Then it rests under foil for 5-10 minutes. Usually the juices will come out and at least partially be drawn back in during a good rest. That is also when the cooking continues to your target temperature.
I've not perfected the bone cracking, as it usually looks a mess when I try to crack it.
Like all Ribeyes there is a lot of fat to work with, and the steam suffers badly if you over cook it.
With a bit more work you can take a great steak to awesome!
Above is correct about the bone, but the cast iron is perfect for searing the meat before putting it in the oven in the pan for about twenty minutes to finish.
I have tried the reverse sear oven/grill, pan sear/oven roast, and the full on grill sear/cook. All methods are excellent but get a prime cut and you can't go wrong. I do trim excess fat off to prevent flair ups. It is one of my favorite steaks.
Wife was gone for a few days and I seen one of these at my local Sam's club. I don't know about other big box stores but their butcher shop is top notch. I picked one up, took it home and put it in the smoker for 45 minutes and then on the grill until the temp was about 145. Very good! Couldn't finish it but it was excellent!
Smear it lightly with budda a couple hours before, sit it in the fridge, then slam it right on a 600 degree grill to sear both sides, then drop the temp to low, close the lid til done. If the meat is good quality it has built in flavor and needs no seasoning. Why spend $20 for a section of cow if all you're going to taste is $2 worth of "seasoning"? You can do that with $3/lb 80/20 ground beef and get the same result for way less coin.
Looking good!!
ReplyDeleteLet's eat!
ReplyDeleteHow was the flavor and texture? A place near me sells these tomahawk steaks, but I've never tried one.
ReplyDeleteIt’s just a fancy bone on rib eye steak…
DeleteYeah, a chunk of bone @$15/lb.
DeleteJust remember: A "boneless" ribeye is a filet.
DeleteAnd a tomahawk is a marketers way of selling you the piece of bone they should have thrown away.
Tell your butcher to start calling the "boneless" ribeye a City Slicker Filet.
Get a grill and dont castrate the steak. That bone is there for a reason, you paid for it, don't cut it off to fit a suzy homemaker pan.
DeleteMr. Scurvy, the ribeye is higher on the back and topside of the spine. As you go down the back you get into the KC strip, then going further you get sirloin. The filet is on the underside of the spine. When a T-Bone is cut, the larger half is the KC strip and the bottom half is the fillet. East of the Mississippi the KC strip is known as a New York strip, but those folks don't know nuthin.
DeletePan frying a Tomahawk is suboptimal.
ReplyDeleteThe extra bone doesn't really get cooked, and the marrow that you paid extra to have available is unlikely to come into play flavor-wise.
Some chefs flame tomahawks, some do at least part in a oven. One I know cracked open the bone in the area with meat, with the idea that some of marrowesque flavors would flow out where you were going to eat.
My preference is first trimming the tomahawk "handle" bone unit it is much cleaner. Any meat left there will cook through so much before the main steak, that you may as well save it for another use.
Blot dry and season. Some have their own special mixes, some just salt & pepper. Lately with good beef I have been doing ground "Long Pepper," some dry grated garlic and flake salt.
Then cooking over hot coals, first side until blood rises, then a single turn-over to just the start of the rise on the second side.
It comes off the grill at least one full temperature before the desired. So if I want to serve the Tomahawk "medium" it comes off at Medium-Rare, and so on. You can either feel the temperature pressing on it (if you have that experience) or use a thermometer.
Then it rests under foil for 5-10 minutes. Usually the juices will come out and at least partially be drawn back in during a good rest. That is also when the cooking continues to your target temperature.
I've not perfected the bone cracking, as it usually looks a mess when I try to crack it.
Like all Ribeyes there is a lot of fat to work with, and the steam suffers badly if you over cook it.
With a bit more work you can take a great steak to awesome!
You ruined it.
ReplyDeletePan fried? I bet he puts catsup on it too.
ReplyDeleteonly if it aint been "properly" pan fried.
DeleteAbove is correct about the bone, but the cast iron is perfect for searing the meat before putting it in the oven in the pan for about twenty minutes to finish.
ReplyDeleteI have tried the reverse sear oven/grill, pan sear/oven roast, and the full on grill sear/cook. All methods are excellent but get a prime cut and you can't go wrong. I do trim excess fat off to prevent flair ups. It is one of my favorite steaks.
ReplyDeleteWife was gone for a few days and I seen one of these at my local Sam's club. I don't know about other big box stores but their butcher shop is top notch. I picked one up, took it home and put it in the smoker for 45 minutes and then on the grill until the temp was about 145. Very good! Couldn't finish it but it was excellent!
ReplyDeleteI throw it in the smoker to raise the temp then sear it in the smoker’s hot box
ReplyDeleteSmear it lightly with budda a couple hours before, sit it in the fridge, then slam it right on a 600 degree grill to sear both sides, then drop the temp to low, close the lid til done. If the meat is good quality it has built in flavor and needs no seasoning. Why spend $20 for a section of cow if all you're going to taste is $2 worth of "seasoning"? You can do that with $3/lb 80/20 ground beef and get the same result for way less coin.
ReplyDeleteIn my opinion, the only thing that matters is this : Did you like it ?
ReplyDelete