Tomahawk steaks look impressive. They’re so big they hang off the plate–Fred Flintstone style. And when on the grill, they’re a real head turner. Be sure to grill it as it should be grilled. Need some grilling tips? 1. The first step is to season it. A Tomahawk steak is a blank canvas that can handle a wide assortment of flavor profiles.For instance, think about rubbing it with some finely minced garlic a few hours in advance, or applying a heavy coating of chile powder or even some smoked salt. 2.Next, get your grill ready. Rib steaks love high heat and a great sear. Cook the steak on high heat to attain deep brown marks and an irresistible brown crust.3.Pull the steak off the grates when it’s cooked to the desired doneness. Let it rest for five minutes away from the heat. Then serve the tomahawks with the appropriate fanfare and of course, some really large plates!
You’re not going to find Tomahawk steak at your local grocery store. In fact, the only way you can get it is knowing a really good butcher. Available soon on the webshop.
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