One of the most impressive cuts of beef is the tomahawk steak. The tomahawk is a cut of rib steak that has a long bone of at least 6-8 inches attached. Made for a true carnivore, the impressive handle creates a giant lollipop effect. In order to get the most out of your tomahawk steak, it's important to know how to cook it properly. That’s where Steak Locker's steak ager fridge comes in with our delicious dry aged tomahawk steak recipe.
Ingredients:
- Tomahawk steak
- Salt
- Freshly cracked pepper
Equipment:
- Meat aging fridge
- Cutting board
- Grill
- Meat thermometer
Dry aged tomahawk steak recipe method
Step 1: Season the Steak
The first step in our dry aged tomahawk steak recipe is the seasoning. For cuts under an inch thick and about 2 hours prior to grilling, season all sides of the tomahawk steak generously with salt. For optimal salt penetration for an inch or more thick tomahawk steak it's best to salt and refrigerate around 6 hours to overnight. Then allow the steak to come to room temperature for at least 2 hours before grilling. When salting the sides of the steak, it’s easier to sprinkle the cutting board or plate then dabbing each side of the steak onto the board, picking up the salt along the way. Add freshly cracked pepper just before grilling.
Step 2: Direct Heat Grill
Preheat the grill to about 500 degrees. Grill the tomahawk ribeye over direct heat for about 1 minute each side for thinner cuts and 2 – 3 minutes on thicker steaks.
Step 3: Indirect Heat Time
Move steak to indirect heat until the internal temperature reaches 125 degrees on a meat thermometer.
Step 4: Allow to Rest
Remove the steak from the grill and let it rest for about 10 - 15 minutes. The internal temperature will increase as it continues to cook while resting. This allows for the juices of the steak to redistribute into the meat and prevent it from drying out.
And enjoy!
More about dry aging
Dry aging is the traditional way of aging meat, it was once a method used with the sole purpose of preservation. Today, dry aging is a method used to enhance the texture and naturally amplify the flavors in the meat by concentrating the moisture. The taste of dry aged steak is un-replicable and often described as nutty and umami, the longer the steak is dry aged, the stronger the flavors become. You can even expect tasty notes of bold blue cheese if you dry age your steak long enough.
The process of dry aging itself takes time and requires the perfect environment to get the right results without spoilage, the best way to do this is with a dry age fridge. Steak Locker’s smart dry age refrigerator allows you to control the temperature and humidity levels of the fridge whilst monitoring the progress of your meat. You can read more about what dry aging does to a steak in our previous article.
