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Tomahawk Steak: What Is It? (And should you buy it?) | Gentlemint Blog

How to Cook the Perfect Tomahawk Steak | Stay at Home Chef (Sear + Oven)

How to Cook the Perfect Tomahawk Steak | Jess Pryles (Low&Slow + Sear aka Reverse Sear)

Romantic Dinner for Two

Томагавк меня гипнотизирует. Пленит просто. Я прихожу в магазин за овощами и креветками, но вижу в витрине мясного отдела томагавк и останавливаюсь перед ним как вкопанная. Стою и смотрю на него. На его цену. На огромную бесполезную кость, за которую я заплачу по цене мяса. На кружево жира. На 2 дюйма толщины.

Tomahawk Steak
Tomahawk Steak

И представляю как я буду нести его на раскаленный гриль
и держать за кость двумя руками,
и услышу как он немедленно начнёт шкворчать,
и мы плюхнемся в кресла за столом на патио,
и нальем себе по бокалу хорошего вина,
и сделаем первый глоток с блаженным выдохом,
и жир стейка начнет топиться и загорится,
и язычки пламени будут лизать говяжьи бока,
и первобытно запахнет жареным мясом,
и мы будем любоваться гигантским стейком пока он отдыхает,
и потом делить,
и есть сначала культурно — с ножом, вилкой
и бокалом вина,
и приговаривать, что это вдвоем не съесть,
и потом будем передавать друг другу кость
и срывать в нее остатки мяса зубами
и хохотать,
и фотографировать перемазанные физиономии друг друга,
и зверино рычать и строить рожи,
и запивать вином,
и говорить обо всем на свете
и что произошло за день,
и будут орать цикады,
и светить звезды,
и мы наконец почувствуем прохладу вечера,
и что мы дома,
и вместе.
И я беру стейк.

Tomahawk Steak
Tomahawk Steak
Tomahawk Steak
Tomahawk Steak

Tomahawk hypnotizes me. It enchants me. I go shopping for vegetables and shrimp but then see a tomahawk steak showcased at the meat department and come to a dead stop. I stand still and look at it for minutes. At its price. At its enormous useless bone, for which I will pay the price of meat. At its gorgeous marbling. At its 2 inches of thickness.

I imagine how I carry it to the red hot grill
and hold its bone with my two hands,
and hear how it starts hissing immediately,
and we plop down into our patio chairs,
and pour a couple of glasses of good wine,
and take the first sip with an exhale of relief,
and watch how the beef fat melts and burns,
and the flame licks the sides of the beef,
and the primal smell of grilled meat spreads around,
and we admire our tomahawk while it’s resting,
and then share it,
and at first, we eat it like two well-mannered adults — with a steak knife, a fork,
and a glass of wine,
and say no way we can finish it,
and then we pass the bone to each other
and gnaw the remains, tearing them with our teeth,
and laugh,
and take pictures of each other,
and make faces snarling like animals,
and wash it down with more wine,
and talk about everything in the world
and what happened during the day,
and cicadas buzz loudly,
and the stars shine,
and we finally are in the cool, cool, cool of the evening,
we are home,
together.

And I buy the steak.

Tomahawk Steak
Tomahawk Steak
Tomahawk Steak
Tomahawk Steak

Imagine the whole variety of steaks. There is a steak for any couple — with a similar or the opposite tastes and appetite! A small lean girly filet mignon is on one side of the scale, and a giant fatty manly tomahawk is the opposite. New York strip is for those who have slightly different preferences in doneness — one side of it always cooks more than another because it is more narrow. Porterhouse steak is for those who like different fatness and meat texture — it combines a decent portion of filet mignon and NY strip on the opposite sides of the bone. Want a tiny portion of lean meat? Go for t-bone steak. Find your steak and share it!

Tomahawk Steak

Prep Time1 min
Cook Time20 mins
Total Time21 mins
Course: Main Dish
Cuisine: American
Keyword: grilled, steak
Servings: 2 portions

Ingredients

  • 1 each tomahawk steak
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 glasses red wine

Instructions

  • Preheat your grill red hot. While it is getting ready, bring the steak to the room temperature. Season it right before it goes on the grill. Don't be shy with seasoning — you are cooking a lot of meat.
    Tomahawk Steak
  • Sear it for 3-4 minutes on one side, flip, and sear for anouther 4 minutes on another.
    Tomahawk Steak
  • Reduce the heat to minimum, flip the steak again, and let it grill for 10 minutes under the lid. Check inner temperature. Flip and grill for another 7-8 minutes under the lid. Take it off the grill when the temp inside the steak is 5 degreese lower than the temperature of desired donness.
    Tomahawk Steak
  • Let the steak rest for 3-5 minutes. If you grill steaks on a hot day, no need to cover the resting steak. Otherwise, wrap it into a foil. Serve with good red wine.
    Tomahawk Steak
Tomahawk Steak