This recipe is very simple to make, there are just a few steps to getting it just right: I normally use light olive oil, but almost any regular liquid cooking oil will work.Īir fryer steak. You will get the best results from air frying steak if you use a little oil. I generally go for classic peppered steak: Sprinkle lots of cracked black pepper flakes and kosher salt onto a plate, then press the steak into the seasoning just prior to cooking.įor a more subtle flavor, you can add whole garlic cloves or flavorsome herbs like rosemary or thyme to the air fryer basket along with the steak.Īlternatively, you can use regular store-bought steak seasoning or steak rub (try Montreal steak seasoning*). Getting the seasoning right is key for air frying that perfect steak. > Related post: The Most Tender Cuts of Steak Seasoning Remove the steak from the refrigerator at least 20 minutes before cooking – meat that starts at room temperature will cook much more evenly as it doesn’t have to warm up so much before it starts cooking. Some great options are:Īny cut that is good for grilling or shallow frying will be good air-fried. The steak is ready to eat! To separate the meat, hold the bone in one hand and cut along the bone lengthways.The best cuts of steak for air frying are tender cuts with some fat marbled. As the bone is left in, this gives the heat in the bone a chance to be distributed throughout the steak, making it especially juicy and tasty! This is important for all steaks, but especially for the tomahawk. Remove from the oven (or BBQ!) and leave to rest for 10-15 minutes.The best way to do this is to use an internal meat thermometer to ensure it’s cooked until the optimum temperature for medium-rare is achieved (58✬). Alternatively, you can cook it on the BBQ which is a fantastic choice as it creates a rich, smokey flavour. Transfer to the hot oven to cook for 15 minutes.You probably won’t need any oil, just a very hot pan. Sear the Tomahawk steak on a very high heat in a large frying pan (if you have one big enough!) to lock in the flavours.Take the steak out of the fridge at least 20 minutes before cooking to get it up to room temperature and season it will salt and pepper.Trying to fry it would either result in a cold middle or a really overdone exterior! While a lot of steaks are fried, due to the size of the Tomahawk steak (a minimum thickness of 2 inches!), most people put it in the oven or the BBQ (both work well!). It comes from the same primary muscle, the back muscle ( longissimus dorsi) as these two steaks, so is very similar. If you like other bone-in steaks, like the T-bone or powerhouse, then you’ll love the Tomahawk. It creates an intense and mouth-watering taste. When it’s cooked this fat melts and the flavour of the bone is released. It looks incredible on your plate, presented to guests or enjoyed as a mid-week treat! Tomahawk Flavourīecause it’s a bone-steak, the Tomahawk has a good amount of inter-muscular fat, which is where the flavour comes from. The steak is french-trimmed to create a stunning steak not just to eat, but to look at too. This gives it a particularly succulent flavour and superior texture. The Tomahawk is cut from the rib, the fore-rib to be precise and has the bone in. It has strength and superiority all over it! It’s not actually very common on restaurant menus, mainly because it’s such a large steak that it’s best suited for feeding two people, but is becoming increasingly popular in homes around the country. Tomahawk steak is the ultimate ‘wow-factor’ steak! It got its name because its shape resembles the Tomahawk axe with the meat forming the head and the bone the handle. weight: 800 grams What is a Tomahawk Steak?
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