Season the steak liberally on all sides with the salt. Set the steak on a flat cooling rack above a rimmed baking sheet. Remove the steak from the refrigerator approximately 2 hours before cooking. Remove steak from fridge and dry brine.Plus, there’s nothing like fresh cracked black pepper to bring the flavor home. That’s because the butter can burn easily in high heat, leaving the pepper with a bitter taste you definitely want to avoid. You don’t want to do this before the resting phase. At this point I also like to crack some fresh black pepper. Once your steak finishes grilling, I like to add a few pads of butter to the steak to melt while it rests. This thick, marbled cut is packed with natural beefy flavor, and salt is really all you need to help bring that out. I’ve got some great tips for adding a little something extra in the homestretch, but you’ll want to keep it minimal during the cooking process. This dry brining process (covered in the recipe below) helps draw moisture back into your steak to keep it tender and juicy. Seasoning with salt and resting before you cook is a simple process for adding a ton of flavor to your steak. I like to give my tomahawk steak a simple salt seasoning before throwing it onto the grill. But don’t worry, I’m going to teach you a two-zone method you can use on any grill to ensure food safety while getting the most flavor possible. You didn’t pick a tomahawk steak to play it safe, did you? Of course not. I know a cut of beef this thick can be intimidating, and you may be tempted to use your oven to make sure it cooks through right. Mainly, you’re going to lose the obvious smoky flavor that comes from the natural steam and dripping that you can only get when grilling your steak. You can definitely prepare a tomahawk steak in your oven, but there are going to be some drawbacks. Meat is often graded according to the fat content, so picking a choice or prime grade is a good indicator of flavor. This is for celebration, and that means you want flavor. Save those lean cuts for a regular Wednesday night. I like to look for a large spinalis (the muscle that arches across the top of the ribeye. This is one of the keys to a delicious tomahawk steak. You want to pick a cut of beef with white flecks of fat throughout the bright red meat. Pulling it out gives you a chance to really inspect it. The lights in the meat case are meant to make meats look as beautiful as possible. I like to pull the steak out of the case to get a better look at it. You can certainly save most cuts with a few brown spots, but again, this is not the time to skimp. If you’re picking your own, here are a few of my tried and true tips to picking great steak: If you’re getting it from your butcher, the odds are good you’re getting a fresh, beautiful steak. A couple of things I like to look out for are the color and the fat. Now that you’re going to be investing in this delicious tomahawk, you’ll want to make sure you pick out a good one. This massive steak will easily feed more than one person. Your overall price is going to be higher because you’re getting a lot more steak. A tomahawk is going to be around 2 inches thick compared to most thinner cuts of steak, and it’s going to cost about the same per pound. Plus, you’re not getting the same thing you get with a traditional ribeye. If you’re looking to give someone you love a delicious steak with an unforgettable presentation, it’s definitely worth splurging. The tomahawk is a cut for special occasions. If you’re just looking for a quick steak dinner for your family then you’ll probably want to go with a traditional ribeye, or your go-to cut. This particular steak is as much about the presentation as it is the taste. While the bone isn’t going to add anything in the way of flavor, it gives the steak a unique look and a presentation that simply can’t be topped. Ribeye steak is already about as delicious as beef can possibly be. Since your butcher has to cut tomahawks between each bone, they are often thicker than a typical ribeye. The difference is the long rib bone is left attached on a tomahawk. Tomahawk steak comes from the rib of the cow. I’ll cover everything you need to grill the perfectly pink, savory tomahawk to wow at your next special occasion. Grilled Tomahawk Steak is one of the most tender, juicy cuts of beef you’ll ever have the pleasure of enjoying.
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