Juicy & Crispy Tomahawk Steak
Achieve a Perfectly Juicy and Crispy Tomahawk Steak at Home!
Carnivores, rejoice! Behold the visually stunning Tomahawk steak, boasting incredible juiciness and a delightful crispy exterior with a tender, moist interior. For home cooks who find grilling Tomahawks challenging, we’ve got the solution: simply place it in the oven without flipping! Enjoy a delicious Tomahawk steak with ease, cooked perfectly using a direct heat fish oven. Curious about the product shown in the video? Click here: https://bit.ly/36kmTdb
Essential Ingredients
- 1 Tomahawk pork steak (approx. 500g-1kg)
- Pinch of salt (for seasoning)
- Pinch of black pepper (for seasoning)
- 2 Tbsp olive oil (for massaging and searing)
- 1 sprig fresh rosemary (for aroma)
- 1 Tbsp butter (for enhanced flavor, optional)
Optional Ingredients (Garnish)
- Whole garlic cloves
- Asparagus spears
- Cherry tomatoes
- Whole garlic cloves
- Asparagus spears
- Cherry tomatoes
Cooking Instructions
Step 1
Remove the Tomahawk steak from the refrigerator 30 minutes to 1 hour before cooking, allowing it to come to room temperature. This helps ensure even cooking. Pat the steak dry with paper towels, then generously coat it with 2 tablespoons of olive oil. Season both sides evenly with salt and freshly ground black pepper for maximum flavor.
Step 2
Prepare your optional garnish ingredients. Lightly smash the whole garlic cloves with the side of a knife or cut them in half. Trim the tough ends off the asparagus spears. Remove the stems from the cherry tomatoes. Drizzle the garnish vegetables lightly with olive oil and season with a pinch of salt and pepper. Have the rosemary sprig ready.
Step 3
Place the seasoned Tomahawk steak onto a baking sheet or into your preheated oven (set to 200°C / 400°F) or air fryer. Arrange the rosemary sprig and prepared garnish vegetables (garlic, asparagus, tomatoes) around the steak. Bake for approximately 15-20 minutes, depending on the thickness of the steak and your oven’s specifications. For an extra rich flavor, you can add 1 tablespoon of butter on top of the steak during the last few minutes of cooking. The steak is done when the internal temperature reaches 60-65°C (140-150°F).
Step 4
Once removed from the oven, let the Tomahawk steak rest for 5-10 minutes, loosely tented with foil. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and succulent steak. Slice the rested steak into desired portions and arrange on a serving plate alongside the roasted garnish vegetables. Serve with whole grain mustard or wasabi for an added flavor dimension.
