How to cook a tomahawk steak james martin
James Martin, renowned British chef and television presenter, shares his secrets for cooking the perfect tomahawk steak. Known for its impressive size and dramatic presentation, the tomahawk steak is a bone-in ribeye steak with the long bone left intact, resembling the shape of a traditional Native American tomahawk axe, hence the name.
Cooking a tomahawk steak may seem intimidating, but with James Martin’s step-by-step guide, you can easily achieve restaurant-quality results in your own kitchen. From choosing the right cut to seasoning and grilling, every aspect of preparing this juicy, flavoursome steak is covered.
Firstly, the key to a fantastic tomahawk steak lies in selecting the correct cut. Look for a well-marbled piece of meat from a reputable butcher or high-quality supermarket. The marbling, or intramuscular fat, ensures a juicy and tender steak. The bone should be at least six inches long and Frenched, which means the meat should be cleaned off the bone for that dramatic presentation.
Secondly, the tomahawk steak should be seasoned generously with salt and pepper. As James Martin recommends, let the steak sit at room temperature for at least one hour so that it cooks evenly. Patting the steak dry before seasoning allows for a better sear and crust formation during cooking.
The third step is grilling or searing the tomahawk steak. Heat your grill to high temperature or preheat a cast-iron skillet until smoking hot. Make sure to oil the grate or skillet to prevent sticking. Sear the meat on all sides, including the fat cap, to trap the juices and create a nice, caramelized crust. James Martin advises using the reverse sear method – grilling the steak over indirect heat until it reaches your desired internal temperature and then searing it over direct heat for extra flavor and texture.
Finally, after grilling, let the tomahawk steak rest for at least 10 minutes to allow the juices to redistribute and the meat to tenderize. Cover it loosely with foil to keep it warm. This step is crucial to ensure a succulent and juicy steak.
When serving, remember to slice the tomahawk steak against the grain to maximize tenderness. Serve it with your favorite sides, such as roasted potatoes and grilled vegetables, for a truly unforgettable dining experience.
With James Martin’s expert advice at your disposal, you can confidently embark on your culinary journey to cook a mouthwatering tomahawk steak. So fire up the grill, get your tomahawk steak ready, and prepare to impress your family and friends with this incredible cooking masterpiece!
How to Prepare a Perfect Tomahawk Steak According to James Martin
If you’re looking to prepare a tomahawk steak that will wow your dinner guests, you’ll want to follow James Martin’s expert advice. Known for his culinary skills and love of quality ingredients, James Martin has perfected the art of cooking a tomahawk steak.
Choosing the Right Tomahawk Steak
The first step in preparing a perfect tomahawk steak is choosing the right cut of meat. Look for a well-marbled steak with a thick rib bone attached, as this will enhance the flavor and presentation. A high-quality grass-fed or grain-fed beef will give you the best results.
Preparing the Steak
Before cooking, take the tomahawk steak out of the refrigerator and let it come to room temperature. This ensures even cooking throughout the steak. Season the steak generously with salt and pepper, or choose your favorite steak rub for added flavor.
Next, preheat your grill or a heavy skillet on the stove over high heat. A high heat will give you a nice sear on the outside while keeping the inside juicy and tender. Brush the steak with a bit of oil to prevent sticking.
Cooking the Steak
Place the tomahawk steak on the grill or in the skillet and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness. To achieve those beautiful grill marks, rotate the steak 90 degrees halfway through cooking on each side.
Once the steak is cooked to your liking, remove it from the grill or skillet and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more flavorful and tender steak. Tent the steak with foil to keep it warm.
Finally, slice the steak against the grain into thick, juicy pieces. Serve your perfectly cooked tomahawk steak with your favorite side dishes and enjoy a meal that will leave your guests impressed.
In conclusion, with James Martin’s guidance, you’ll be able to prepare a perfect tomahawk steak that is cooked to perfection, tender, and full of flavor. Remember to choose the right cut of meat, properly prepare and season your steak, cook it with high heat, and let it rest before serving. These steps will ensure a memorable dining experience for all.
Choosing the Right Tomahawk Steak
When it comes to cooking a tomahawk steak, choosing the right cut of meat is essential. This type of steak is known for its long bone, which gives it its unique appearance and adds flavor. Here are some tips to help you select the perfect tomahawk steak:
| Cut | Description |
|---|---|
| Ribeye | The ribeye tomahawk steak is a popular choice due to its marbling and tenderness. It is known for its rich flavor and juicy texture. |
| Porterhouse | The porterhouse tomahawk steak is a larger cut that consists of both the tenderloin and the striploin. It offers a combination of tenderness and flavor. |
| T-bone | Similar to the porterhouse, the T-bone tomahawk steak includes both the tenderloin and striploin muscles. It is known for its tenderness and robust beefy flavor. |
When choosing a tomahawk steak, look for well-marbled meat with even distribution of fat throughout the muscle. This marbling contributes to the tenderness and juiciness of the steak. Additionally, the steak should have a bright red color and be firm to the touch.
Consider the size of the tomahawk steak as well. The thickness of the cut will affect the cooking time and desired doneness. Thicker steaks may require longer cooking times or finishing in the oven to achieve the desired level of doneness.
Finally, take into account your personal preferences and the occasion for which you are cooking the steak. If you prefer a leaner cut, opt for a porterhouse or T-bone tomahawk steak. If you are looking for a rich and flavorful experience, the ribeye tomahawk steak is an excellent choice.
By choosing the right tomahawk steak, you set the foundation for a delicious and impressive dish that will wow your family and friends.
Gathering the Ingredients
Before you start cooking a delicious tomahawk steak, you will need to gather all the necessary ingredients. Here is a list of what you will need:
- Tomahawk steak: Make sure to choose a high-quality piece of meat. Look for a steak with a long bone and a good amount of marbling.
- Olive oil: This will be used to coat the steak and prevent it from sticking to the grill.
- Salt: Use a coarse sea salt to season the steak and enhance its natural flavors.
- Black pepper: Freshly ground black pepper will add a kick of spiciness to your steak.
- Garlic cloves: These will be minced and used to season the steak.
- Fresh thyme: The thyme leaves will be stripped from the stem and used to flavor the steak.
- Butter: You will need unsalted butter to baste the steak as it cooks, adding richness and moisture.
- Optional: Worcestershire sauce: This savory sauce can be used to marinate the steak and enhance its umami flavor.
Make sure to gather all the ingredients beforehand and have them prepared and ready to use. This will ensure a smooth and organized cooking process.
Preparing the Marinade
Marinating a tomahawk steak is key to adding flavor and tenderizing the meat. Here’s how to prepare the perfect marinade:
- Start by gathering the following ingredients:
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 cloves of garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- In a bowl, whisk together the soy sauce, Worcestershire sauce, Dijon mustard, balsamic vinegar, minced garlic, fresh rosemary, fresh thyme, black pepper, and olive oil.
- Place the tomahawk steak in a large ziplock bag and pour the marinade over it. Seal the bag and make sure the steak is evenly coated.
- Place the bag in the refrigerator and let the steak marinate for at least 2 hours, but ideally overnight to allow the flavors to penetrate the meat.
- When you’re ready to cook the tomahawk steak, remove it from the marinade and let any excess marinade drip off.
Now that you’ve prepared the marinade, your tomahawk steak is ready to be cooked to perfection. Follow the cooking instructions to achieve a delicious and tender steak that will impress your guests.
Marinating the Tomahawk Steak
Marinating the tomahawk steak is an important step in the cooking process as it helps to add flavor and tenderize the meat. There are many different marinades that you can use, but one popular option is a simple combination of oil, herbs, and spices.
Gather your marinade ingredients
To prepare the marinade, you will need the following ingredients:
| • 1/2 cup of olive oil |
| • 2 cloves of garlic, minced |
| • 1 tablespoon of fresh rosemary, chopped |
| • 1 tablespoon of fresh thyme, chopped |
| • 1 teaspoon of salt |
| • 1 teaspoon of black pepper |
Prepare the marinade
Start by combining the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper in a bowl. Mix well to ensure that all the ingredients are evenly distributed.
Marinating the steak
Place the tomahawk steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Make sure that the steak is fully coated with the marinade. You can also use a brush to gently massage the marinade into the meat and ensure it is well-distributed.
Cover the dish with plastic wrap or seal the bag and refrigerate the steak for at least 4 hours or overnight. This will allow the flavors to penetrate the meat and make it more tender.
Once the steak has marinated for the desired time, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This will allow the meat to come to room temperature and ensure more even cooking.
Remember to discard any remaining marinade that has come into contact with raw meat, as it may contain harmful bacteria. Only use the marinade to coat the steak before cooking.
With the tomahawk steak now marinated, you are ready to move on to the next step of the cooking process.
Cooking the Tomahawk Steak
Once you have prepared the tomahawk steak by trimming the fat and bringing it to room temperature, it’s time to cook it to perfection. Follow these steps to achieve a mouthwatering steak that will impress your guests:
1. Seasoning
Before cooking, generously season the steak with salt and pepper on both sides. You can also add other spices or herbs for extra flavor, such as garlic powder or rosemary.
2. Preparing the Grill
Preheat your grill to high heat, aiming for a temperature of around 450°F (232°C). Make sure the grill grates are clean and well-oiled to prevent sticking.
3. Searing
Place the tomahawk steak on the hot grill, directly over the flames. Sear for 2-3 minutes per side to create a nice crust and grill marks.
4. Indirect Heat
Once the steak is seared, move it to the cooler side of the grill, away from the direct heat. Close the lid and continue cooking for about 15-20 minutes, or until the desired level of doneness is reached.
5. Checking the Temperature
Use a meat thermometer to check the internal temperature of the steak. For a rare steak, aim for 125°F (52°C); medium-rare, 130°F-135°F (54°C-57°C); medium, 140°F-145°F (60°C-63°C); medium-well, 150°F-155°F (66°C-68°C); well done, 160°F (71°C) and above.
6. Resting
Once cooked to your desired doneness, remove the tomahawk steak from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
| Final Temperature | Description |
|---|---|
| Rare (125°F) | Red and cool center |
| Medium-Rare (130°F-135°F) | Red and warm center with a hint of pink |
| Medium (140°F-145°F) | Pink and warm center |
| Medium-Well (150°F-155°F) | Small amount of pink in the center |
| Well Done (160°F or above) | No pink, fully cooked |
By following these steps, you can achieve a perfectly cooked tomahawk steak that is juicy, flavorful, and sure to impress your dinner guests.
Serving and Enjoying the Flavorful Tomahawk Steak
Once your tomahawk steak is cooked to perfection, it’s time to serve and savor the incredible flavors. Follow these tips to ensure the ultimate dining experience:
Rest the steak: Allow the tomahawk steak to rest for about 5 to 10 minutes before slicing into it. This will help retain the juices and enhance the tenderness of the meat.
Slice it right: When slicing, cut against the grain to ensure maximum tenderness. The tomahawk typically has a large bone running through it, so start by cutting the steak away from the bone and then slice it into thick, juicy portions.
Add a finishing touch: Sprinkle some sea salt or coarse salt flakes on top of each slice to enhance the flavor and provide a delightful texture.
Serve with style: Present the beautifully cooked tomahawk steak on a large serving platter. You can garnish it with fresh herbs like thyme or rosemary for an extra touch of elegance.
Pair it perfectly: Tomahawk steak pairs well with robust red wines like Cabernet Sauvignon or Malbec. For a non-alcoholic option, consider serving it with a full-bodied fruit juice or a cold craft beer.
Savor every bite: Take your time while enjoying each delicious bite of the tomahawk steak. The combination of rich, marbled meat and smoky flavors will create a memorable dining experience.
Whether you’re hosting a special dinner or simply treating yourself to a gourmet meal, serving and savoring the flavorful tomahawk steak is sure to impress your guests and satisfy your taste buds!
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