Tomahawk to perfection

Tomahawk Recipe to Perfection

Hello! Prepare a Tomahawk that will impress everyone with its flavor and juiciness. This classic cut offers a unique experience in every bite. You'll learn to cook it with a simple technique and accompany it with a homemade chimichurri sauce that enhances its aromas. Let's discover how to achieve that perfect cut with master flavor.

Preparation time

To organize your kitchen well and enjoy the grill with complete peace of mind, here is an approximate preparation time:

• Preparation: 10 minutes
• Cooking: 25 minutes
• Total: 35 minutes
• Servings: 1
• Difficulty: Easy

Ingredients

For the Tomahawk

• 1 Tomahawk piece (remove from the fridge 30 minutes before)
• Salt to taste
• Pepper to taste

For the chimichurri sauce

• 350 g red onion
• 1.5 kg tomato
• 200 g fresh parsley
• 150 g peeled garlic
• 25 g of dried oregano
• 10 g of fresh wasabi
• 35 g of salt
• 2 g of cumin
• 10 g of paprika
• 3 g of chili flakes
• 125 g of Chardonnay vinaigrette
• 750 g of olive oil

If fresh wasabi is difficult to find, you can substitute it with a pinch of mustard powder or a small amount of horseradish to maintain the spicy and aromatic touch without affecting the essence of the chimichurri.

Utensils we will use

• Grill (can be a grill pan if you don't have an outdoor grill)
• Paper towels to dry the meat
• Meat thermometer (optional but recommended)
• Bowl for mixing the chimichurri
• Sharp knife and cutting board
• Spoon or spatula for mixing
• Aluminum foil to rest the meat

Preparation

1. Prepare the Tomahawk for grilling

1. Remove the meat from the fridge: Take the Tomahawk steak out 30 minutes before so it reaches room temperature. This helps it cook evenly and have a perfect cut.
2. Dry the meat: Use paper towels to remove excess moisture on both sides. A dry Tomahawk better absorbs the great seasoning and achieves an optimal sear.
3. Season: Apply salt and pepper to taste. These simple seasonings highlight the master flavor natural flavor of fine meat without masking it.

2. Cook the Tomahawk on the grill

1. Preheat the grill to maximum: The real grill must be very hot to sear the meat quickly and preserve its juices.
2. Sear the meat: Place the Tomahawk over high heat, cooking 5 minutes per side without moving to create a delicious crust and prevent it from losing juiciness.
3. Lower the temperature: Reduce the heat and continue cooking for 10 more minutes, flipping only once to achieve a perfect roast according to your preferences.
4. Control the internal temperature: If you have a thermometer, remove the meat when it is 5 °F below the desired point to prevent it from overcooking while resting.

3. Rest the meat

1. Remove the meat: Remove the Tomahawk from the heat and wrap it completely in aluminum foil to rest.
2. Wait 10 minutes: This time allows the juices to redistribute, making the meat juicy and tender when cut.

4. Prepare the homemade chimichurri

1. Chop onion and tomato: Finely dice the red onion and tomato.
2. Slice parsley and garlic: Use a sharp knife to cut both ingredients into thin strips, which helps them release more flavor.
3. Mix the ingredients: In a large bowl, add the onion, tomato, parsley, garlic, cumin, oregano, wasabi, paprika, pepper leaves, olive oil, Chardonnay vinaigrette, and salt. Stir until integrated to form a homogeneous chimichurri.

To finish and serve

Remove the aluminum foil from the Tomahawk and cut into thick slices to preserve the juice. Serve with a generous portion of fresh chimichurri to complement the Iberian fire and enhance the select steak. You can accompany it with grilled rustic potatoes or fresh salads to balance the dish.

I want to share these tips with you

• Avoid moving the meat too much during searing: to achieve a flavorful crust essential for retaining the juices.
• Use a thermometer for precision: the Tomahawk is thick, and controlling its cooking is key for a perfectly done roast, preventing it from being raw or dry.
• Let the meat rest covered: this ensures that the juices are retained and the final texture is juicy and tender.
• Dry the meat before seasoning: this way salt and pepper adhere better and you get a Perfect Cut.
• Prepare the chimichurri with fresh ingredients: this provides vibrant notes that contrast very well with the intensity of the Tomahawk.

Nutritional Information

• Calories: 480 kcal
• Proteins: 45 g
• Fats: 30 g
• Carbohydrates: 5 g
• Fiber: 2 g

These values are approximate estimates per serving and may vary depending on the exact size of the steak and the chimichurri ingredients.

5 keys to make it perfect

• Room temperature: Take the meat out in advance so it's not cold when cooking, this prevents uneven cooking.
• Sear the surface well: Quick searing over high heat creates that crust that gives it its characteristic flavor.
• Control cooking with a thermometer: To reach the ideal doneness without risk of over or undercooking.
• Mandatory rest: It is essential to achieve a juicy steak and facilitate cutting.
• Fresh and powerful sauce: The chimichurri with hints of wasabi and oregano balances the intensity of the Tomahawk.

When is it ideal to enjoy it?

This dish is ideal for family gatherings or with friends where you want to celebrate with a special touch and Great Seasoning. The combination of its impressive presentation and supreme flavor makes it perfect for barbecues during celebrations or a weekend where you want to treat yourself to fine meat, accompanied by simple side dishes like potatoes or fresh salads, which in summer provide freshness and lightness. It is also an excellent option to share a special moment outdoors, enjoying both the grill and good company.

Comparative table of Tomahawk and other classic cuts

Tomahawk to perfection

Tomahawk To Perfection: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: tomahawk, perfection, Mexican, meats, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 500 kcal

Preparation Time: PT30M

Cooking Time: PT30M

Total Time: PT55M

Recipe Ingredients:

• Tomahawk: 1 piece of at least 1.5 kg, preferably grass-fed beef with good marbling
• Coarse salt: Sea salt in generous amount for seasoning
• Ground black pepper: To taste, preferably freshly ground to intensify flavors
• Garlic powder: Optional, to enhance aroma and deep flavor
• Fresh herbs: Rosemary, thyme, or selected aromatic herbs for flavoring
• Chimichurri: Classic sauce of parsley, garlic, vinegar and oil
• Guacamole: Ripe avocado with a touch of lemon and salt
• Roasted vegetables: Peppers, onions, and zucchini
• Robust red wine: For pairing, such as a Malbec or Cabernet Sauvignon

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 20-25 minutes

Total: :

Total: 55 minutes

Servings: :

Servings: 4 units

Difficulty: :

Difficulty: Intermediate to advanced

Chimichurri: :

Chimichurri: Classic sauce of parsley, garlic, vinegar and oil

Guacamole: :

Guacamole: Ripe avocado with a touch of lemon and salt

Roasted vegetables: :

Roasted vegetables: Peppers, onions, and zucchini

Robust red wine: :

Robust red wine: For pairing, such as a Malbec or Cabernet Sauvignon

Prepare the cut of meat: :

Prepare the cut of meat: Season generously with coarse salt and pepper, rub with garlic and herbs if an additional aroma is desired.

Preheat the grill: :

Preheat the grill: Over high heat, ensuring it has direct and indirect heat zones to achieve even cooking.

Sear and cook: :

Sear and cook: Place the meat in the direct heat zone, sear each side for approximately 4 minutes to form a protective crust. Then transfer to the indirect zone to continue cooking until the desired internal temperature is reached.

Temperature control: :

Temperature control: Use a kitchen thermometer to ensure the center reaches 54-57°C for a medium doneness. Remove and let rest for at least 10 minutes covered with aluminum foil.

Presentation and carving::

Presentation and cutting: Cut into segments between the bone, ensuring each piece retains juices and flavor. Garnish with fresh herbs and serve with preferred sauces.

Editor's Rating:
4.9