Cooking a BIG STEAK like the 38oz Lepp Farms Tomahawk in our Fathers Day Steak Bundle might seem intimidating, but with a little prep, the right tools and the right method you can nail it like a steakhouse pro.
Tis' the Season
When cooking a hearty hunk of meat like a tomahawk, porterhouse or rib-eye, it is imperative that you season your steak well, and with the right salt. Kosher Salt, like Diamond Crystal is a must in our kitchen, and will help you get the right flavour consistently in all your dishes. You want to coat the steak all over (don't forget the sides) with salt and cracked black pepper. It might seem like too much, but this is a think piece of beef and you need a bunch to get it all in. It also helps to let it sit out for up to an hour before you cook settle.
Flip it and reverse it.
There are plenty of ways to cook a steak, but when it's a high-welfare cut like our Tomahawk, we love the Reverse Sear. This method takes time, though it's not everyday that you get to eat something like this, sow e think it's a worthy cause. We cooked this steak on a pellet smoker, but don't worry this process is completely do-able at home in the oven, finished on the stove-top with a good cast iron pan.
- Season your steak liberally on all sides with Kosher salt and cracked black pepper. Make sure it's coated, but not clumped on.
- While your steak sits, Preheat your bbq / oven to 225°
- When you're ready to go, set your grill up with indirect heat and lay your steak on the grill. Using the oven? Place your steak in the top 3rd of the oven on a foil covered cookie sheet, on a rack if you have one. This will help heat circulate around the whole cut.
- Cook your steak undisturbed for at least 30 min (probably closer to 45, the larger the cut).
- Test for temp with a thermometer, removing the steak when the cut reaches and internal temp of 120°.
- Cover your steak on a plate or platter with a tent of foil, and let it rest for 10 min. Crank BBQ up as hot as it goes, or preheat your cast iron pan on the stovetop at med-high heat.
- Once the steak is rested, using long sturdy tongs, lay the steak on the hot grill, or face down on the hot pan, searing for ≈2 min a side. If cooking indoors, make sure to open your windows and turn on your hood fan.
- Continue searing, flipping steak, then cooking as many outer faces of the steak as you can. Be careful as the fat cap can splatter. Long tongs are your friend.
- Once all sides have a good crust, lay the steak out on a cutting board and lay 1-2 pats of butter on it and let it rest for another 5-10 min. The Temp should continue to rise getting to Medium Rare around 130-135.
- Slice against the grain, move to a platter or large plate and finish with a heavy sprinkle of flaky sea salt if you have some. Serve in the middle of the table and let every one pick a couple pieces! Don't forget to get a pic for the gram.