Since these steaks are typically a minimum of two inches thick, you are going to want to use a cooking method that ensures the steak is done all the way through without overcooking the outside. The length of time will depend on the cooking method you choose and the actual thickness of your tomahawk steak. How Long Does it Take to Cook a Tomahawk? In fact, we are going to show you several ways you can cook this show-stopper to perfection. We've got some tricks up our sleeve to help you get the perfect medium-rare every time, even when cooking a massive piece of beef like the tomahawk steak. Getting things just right doesn't have to be difficult, though. Worse, because of the long bone, you can also run the risk of overcooking the ribeye cap while leaving the round near the bone undercooked. This is a chemical reaction and is something that many smoked food enthusiasts look for but is not indicative of smoke flavor.Just like any large piece of meat, the most intimidating part of cooking a tomahawk steak is deciding how long to cook it without overdoing it. This is the pinkish/red layer on the edge of meat that is cooked using wood or charcoal. The ONLY downside to electric smokers (if you can call it that) is that you will usually not get a visible smoke ring on the meat. You can see this neat device and how it works on Amazon at You can fix this problem by using the A-Maze-N pellet smoker which is simply a small smoke generator that costs about $28 and uses a handful of pellets to create smoke for hours at a time. I get plenty of smoke flavor with these electric smokers and the heat range is good for almost any smoking project I want to do between 180 and 275☏ but some folks have trouble getting enough smoke at lower settings or when the ambient temperature is on the warmer side. In that price range and if you are wanting the glass door, I would have to recommend the Masterbuilt electric smoker. It’s now ready to be seasoned and cooked. It’s enough salt to really bring out the flavor but it won’t be overly salty at all. Please note, the steak will not be salty and there is no need to rinse. Place the meat onto a Bradley rack or cooling rack placed over a large pan to catch any liquid that might drip off and then into the fridge for 2 hours.Īt the end of 2 hours, remove the meat from the fridge, flip it over and repeat the dry brining process on the reverse side then back into the fridge for another 2 hours. These are about 2.5 inches thick so I recommend 2 hours on each side for best results. Since we’ll do both sides, you can do ½ teaspoon per side. These tomahawks normally weigh in at about 2 lbs each so about 1 teaspoon of kosher salt should do it if you want to measure. I don’t usually measure it but rather eyeball it however, professional chefs recommend ½ teaspoon of kosher salt per pound of meat. The thicker the steak, the longer I like to leave them. To dry brine, you simply lay the steaks flat down, sprinkle them with coarse kosher salt and place them in the fridge for an hour or two. The salty liquid is then pulled into the steak and that’s all there is to it! You sprinkle it on the top, it draws steak juices to the surface where it mixes with the salt to create a slurry. I’ve talked about this on many occasions but it’s worth repeating.ĭry brining introduces salt to the interior of the steak. As with any good beef steak, it’s a great idea to dry brine them before serving.
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