Easy Tomahawk Steak Recipe with Hybrid Grilling Method

 Singaporeans have always been on the lookout for the ideal cut of steak from the steakhouses. From a delicious strip to a Prime Rib cut of meat, one steak stands out among restaurant patrons: the Tomahawk Steak.

Once thought to be a myth, an online butcher in Singapore serves this cut that demands a closer look at what makes it one of the top cuts in the industry.

Australian wagyu tomahawk steak is simply ribeye steaks that have been frenched (the intercostal muscles have been removed), resulting in a traditional and magnificent appearance.

These cuts are luscious and soft, loaded with the rich marbling that gives Wagyu beef its exceptional flavor and texture. During cooking, creamy layers of intramuscular fat melt into the meat, imparting wonderful taste.

What is the size of a Tomahawk steak?

Tomahawk steaks are sliced thick, so you can anticipate a 2 inch thick piece of meat weighing between 2 and 3 pounds! The bone protruding from the Tomahawk Steak has been 'frenched,' which means that all of the connective tissue, fat, and flesh have been removed, leaving a clean bone handle for your steak.

Tomahawk Steak Recipe: Hybrid Grilling Technique

A wonderful method of cooking Australian wagyu tomahawk steak is to do the low and slow phase first, and then finish the steak in a hot pan.

Because of its size, some people prefer to oven-roast the tomahawk, but grilled on a barbeque is typically considered to be the finest option.

Allow the steak to come to room temperature before beginning. This helps to ensure that the meat cooks evenly. If it is frozen, store it in the refrigerator 2-3 days ahead of time to gradually defrost.

You can finally get started. Season the steak well with salt to begin. Because of its thickness, be sure to apply a good quantity on all surfaces. This should be done right before you put the meat on the grill.

·         If your grill or smoker is set up for low and slow and you don't want to alter it for searing, this is a fantastic choice.

·         Prepare your grill, using the two-zone grilling approach for Australian wagyu tomahawk steak.

·         Remove the steak from the flame and set it aside when it reaches a temperature that is about 15-20 degrees below your desired level of doneness.

·         Preheat a cast-iron pan over high heat until it is scorching hot. If your grill has a side burner, it's preferable to do this outside to avoid setting off all the smoke detectors.

·         Place your steak directly in the pan to achieve the all-important process, and flip it frequently to avoid burning the surface.

·         Remove the steak from the grill when it's about 5 degrees from done and place it on a wire rack with a plate below to rest for 5-10 minutes.

·         Heat the liquids in the pan with the ones on the plate until smoking hot, then sprinkle over the steaks for an additional blast of flavor.

You can buy fresh tomahawk steak at East Side Butchers at competitive rates.