The art of cooking a Tomahawk
Cooking a Tomahawk steak can be considered an art in itself, and to achieve the best results, it’s essential to use specific techniques and understand the characteristics of the cut.
A common approach is grilling. This method involves heating the grill to the appropriate temperature and cooking the steak directly over open flames or on the heated surface of the grill. It’s important to pay attention to the cooking time and to periodically rotate the steak to ensure even cooking on all sides.
Another popular method is oven roasting, which involves preheating the oven and baking the steak at controlled temperatures to achieve the desired degree of doneness. Sometimes, the steak can be seared before being placed in the oven in order to retain juices and intensify flavors.
There’s also the option of cooking the Tomahawk steak using indirect cooking techniques, such as using a grill with a lid, which allows the beef to be exposed to indirect heat and smoke for a longer period. Indirect cooking ensures a distinctive flavor profile and a delicate beef texture.
Additionally, marinating or using rubs and spices can add flavor and complexity to the final taste of the tomahawk.
Essentially, the key to perfectly cooking a tomahawk lies in balancing proper cooking to achieve the desired texture and doneness while adding flavors and spices to enhance the taste of the beef. Each chef may approach this cut differently, adapting techniques and methods to achieve unique and satisfying culinary results.
Properly cooked, the tomahawk will prove to be more than just a cut of beef, but rather a unique culinary experience that blends visual beauty with refined taste.
➤ You can find the Premium Angus beef tomahawk steak in the AMERICAN PACK.
