Tomahawk Steak with Sautéed Spinach – Great Recipe attached – Fantastic Meat on Cooking an absolute joy to eat and devour 1

Tomahawk Steak with Sautéed Spinach – Simply Outstanding – This recipe so Works..

Tomahawk Steak with Sautéed Spinach – Order Today delivering London and Home Counties Daily

Tomahawk Steak with Sautéed Spinach
Tomahawk Steak with Sautéed Spinach

You’re inevitably going to hear from someone that tomahawks are a total scam, pound-for-pound overpriced, and that you’re just paying for a bone. It’s not totally wrong: a tomahawk steak absolutely goes for a premium over a regular bone-in ribeye steak – at a restaurant. And, yes, they do taste more or less the same as a bone in ribeye. Tomahawk Steak with Sautéed Spinach

But any thick cut steaks also often goes for a premium over a smaller steaks of the exact same kind. Fewer people buy them, and that raises the price. I love tomahawk steaks because their popularity means they’re so much easier to come by than a good 2.5” thick cut bone-in ribeye.

If you’re making them at home, the price premium is much smaller and makes sense for a special home celebration or weekend meal. The moment you pull out out that giant tomahawk steak for the grill, everyone instantly smiles. Tomahawk Steak with Sautéed Spinach

When we ordered our first tomahawk, we were so in love that we asked the waiter if we could take it out of the dark restaurant to take a photo with it.

Are thick-cut bone-in steaks better?

Without a doubt, thick bone in steaks are better. Often the meatiest, beefiest, most flavorful parts of the meat are right next to the bone. The thickness of the steak allows you to get a good medium rare/whatever finish you want on the inside while still getting the deeply browned thick crust of your dreams on the outside. The thickness of the steak makes it more forgiving: it’s basically impossible to overcook a 2″ steak without great effort and forgetfulness.

How big are tomahawk steaks?

Depending on which bone you get, tomahawks can range in size between 30 oz to 60 oz. In my experience, every tomahawk I’ve ever bought to cook at home has been between 48 oz and 60 oz.

How to cook tomahawk steaks

You can cook a tomahawk steak just like a normal one, the most important factor is to make sure it’s well tempered (rested to room temperature) so you’re getting the inside up to temp fast enough before the outside burns. It’s much better to get the inside right up to medium rare so you can sear without worrying. There are a bunch of ways of doing that, here are my favourites.

How to cook steak in oven

Set your oven as low as it can go, about 250ºF for most people, and leave your steaks in there for about 40 mins to an hour. If you have a meat thermometer or oven probe (more on that below) leave it in until it is 10 degrees lower than your desired final temperature. A chart is below as well for easy reference. Tomahawk Steak with Sautéed Spinach

How to cook steaks sous vide

This one is easy: add your steak and any rubs, marinades you would like to a water bath and set it for 10 degrees lower than you want to end up at. The steak can stay in the bath for up to 8 hours (aka, overnight).

How to cook steaks on grill

This one definitely needs a meat thermometer but also produces the best flavor in my opinion, especially if doing charcoal. Move your coals to one side, or if using gas, only light up one side of the grill. Leave your steak as far away as possible from the coals or the burner on the other side of the grill and close it. Flip once in awhile to make sure you’re getting even heat.

Tomahawk Steak with Sautéed Spinach

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