A tomahawk or hatchet steak is an extraordinary cut of hamburger that comes from the rib-eye part of the cow. Because of the cow’s additional work to practice around there, this part turns out to be additional delicate and succulent. This specific recipe is the Cattle rustler steak recipe from the famous cook a tomahawk steak Gordon Ramsay, who is known for making exceptional dishes that have an enduring effect on clients.
The steak can be ready in different ways, like barbecuing, grilling, or sautéing. If you have any desire to attempt this recipe in your own kitchen, it’s fundamental to figure out how to cook a hatchet steak Gordon Ramsay style.
Gordon Ramsay's Guide to Cooking the Perfect Tomahawk Steak
This is an aide route to cook the ideal Gordon Ramsay Tomahawk or Hatchet steak, motivated by Gordon Ramsay’s cooking style:
Choose the right steak: Search for a thick, very much marbled Hatchet steak that is no less than 2 inches thick. This meat cut is renowned for its exquisite taste and rich flavor.
Let the steak come to room temperature: Eliminate the steak from the ice chest essentially an hour preceding cooking and let it come to room temperature. This will assist the steak with cooking equitably.
Quality is very important; it truly matters for your griller. Ensure that wood chips are good in quality, these should not be treated with chemicals and additives. Before buying wood chips better look at the quality. You can get wood chips from your local hardware store, grill store, and others. Some famous brands such as Weber, Traeger, and Jack Daniel`s wood chips are available in number one quality.
Season liberally: Season the steak liberally with salt and pepper on the two sides, squeezing the flavoring into the meat.
Preheat the broiler: Preheat your stove to 400°F (200°C).
Sear the steak: The intensity of an enormous cast-iron skillet over high intensity. Presently you need to add a tablespoon of vegetable oil to the skillet. In the wake of adding oil, presently permit it to get hot. Cook the meat in the griddle for 2-3 minutes on every side, or until it is tender and its exterior is breathtaking.
Add flavor: Add a couple of branches of thyme, a couple of garlic cloves, and a tablespoon of spread to the skillet. Spoon the spread over the steak as it cooks to add additional flavor.
Finish in the stove: Move the skillet to the preheated broiler and dish the steak for 10-12 minutes, until it arrives at an inside temperature of 125°F (52°C) for grilling to perfection.
Let it rest: Eliminate the skillet from the stove and let the steak rest for somewhere around 10 minutes prior to cutting into it. This permits the juices to rearrange and brings about a more delicate and delightful steak.
Serve and appreciate: Cut the steak off the bone and cut it into thick pieces. Present with your 1 sides and partake in your impeccably cooked Hatchet steak.
Steak Cuts Best to Worst
The tomahawk or hatchet steak likewise alluded to as a cattle rustler steak, is a thick piece of meat obtained from the ribeye or midsection district. Normally, it is cooked on a barbecue or grill, in spite of the fact that it can likewise be sautéed.
On the off chance that you’re looking for a noteworthy and luscious feast to serve at your next supper gathering, consider following this Gordon Ramsay recipe for setting up a hatchet steak.
Here is a rundown of steak slices positioned from best to most terrible:
- Filet Mignon: This is the most delicate and pursued cut of steak. It comes from the tenderloin, a muscle that doesn’t get a lot of activity and is subsequently exceptionally delicate.
- Ribeye: This cut comes from the rib part of the cow and is very much marbled with fat, which gives it a rich flavor and succulent surface.
- New York Strip: This cut comes from the off-flank region and is more slender than a ribeye, yet at the same time has great marbling for flavor and delicacy.
- T-Bone: This steak is stopped from the midsection and incorporates a T-molded bone, which isolates the tenderloin and the strip steak. It’s a delightful cut, however, can be extreme in the event that not cooked as expected.
- Sirloin: This cut is from the back of the cow and is more slender than the different cuts on this rundown. It very well may be delicate whenever cooked accurately, however, can likewise be extreme whenever overcooked.
- Flank: This cut is from the stomach muscles of the cow and is ordinarily lean and tasty, yet can be extreme in the event that not cooked as expected.
- Skirt: This cut is from the stomach of the cow and is likewise lean and tasty, yet can be extreme on the off chance that not cooked accurately.
Recall that the nature of the steak additionally relies upon the grade of meat and how it’s ready, so these rankings are not outright.
Why tomahawk Steak?
The tomahawk and Hatchet steak is a profoundly pursued cut of meat in light of multiple factors. First and foremost, it is obtained from the ribeye or flank locale of the cow, which is known for its uncommon taste and delicacy.
Furthermore, the Hatchet steak is a thick cut of meat, commonly around 2 inches thick, which brings about a delicious and flavorsome steak when cooked accurately. The Hatchet steak is likewise outwardly staggering, highlighting a long bone that stays joined, providing it with the presence of a hatchet.
This settles on it a well-known decision for exceptional events and evening gatherings, as it is considered normally seen as a dish that can wonderment visitors and carry a hint of refinement to any feast. All things considered, the Hatchet steak’s mix of delicacy, flavor and visual allure make it a leaned toward choice among meat lovers and gourmet specialists the same.
What makes a tomahawk steak different from other cuts?
The Tomahawk steak stands out from other meat cuts because of its unique characteristics in both appearance and taste. It is derived from the ribeye or loin region of a cow, featuring a long bone that remains attached, resembling a tomahawk axe. This bone enhances the steak’s visual appeal and contributes to even cooking by conducting heat.
Moreover, the Tomahawk steak is usually a thick cut, around 2 inches in thickness, which contributes to its succulence and tenderness when cooked properly. Additionally, it has a high degree of marbling, which boosts its flavor and tenderness.
Overall, the Tomahawk steak’s extraordinary traits in appearance, thickness, marbling, and flavor profile make it distinguishable from other beef cuts.
Where to buy the best quality tomahawk steak?
Are you looking to indulge in a delicious and visually stunning Tomahawk steak for your next special occasion or dinner party? Look no further than your local high-end butcher or specialty meat market! To ensure the best quality Tomahawk steak, it’s important to source from a reputable provider that offers prime cuts of meat.
Look for butchers who work closely with local farms to provide sustainably raised, hormone-free beef. It’s also a good idea to choose a provider who dry-ages their beef, as this process enhances the meat’s tenderness and flavor.
If you’re unsure where to start, don’t be afraid to ask your butcher for recommendations or to explain their sourcing and aging process. They are experts in their craft and are sure to provide you with valuable insights.
With a little bit of research and a trusted provider, you can savor the rich, succulent flavor of a top-quality Tomahawk steak that will leave your taste buds (and your guests) thoroughly impressed.
How to Select the Best Cut of Tomahawk Steak
Ready to select the perfect Tomahawk steak for your next meal? Here are some tips to ensure you choose the best cut:
First and foremost, look for a thick cut of meat, around 2 inches in thickness. This will allow for even cooking and result in a juicy, tender steak.
Next, examine the marbling of the meat. Marbling refers to the fat within the muscle, which contributes to the steak’s flavor and tenderness. Look for a high level of marbling, as this indicates a top-quality cut of beef.
It’s also important to consider the color of the meat. A bright, cherry-red color is a good indication of fresh, high-quality meat.
When possible, choose a dry-aged Tomahawk steak. Dry aging is a process in which the meat is hung in a controlled environment for several weeks, allowing enzymes to break down the muscle fibers and enhance the flavor and tenderness of the meat.
Lastly, don’t be afraid to ask your butcher for advice or recommendations. They are experts in their field and can guide you in selecting the best cut for your needs.
By following these tips and selecting a high-quality Tomahawk steak, you can savor a truly exceptional dining experience. Happy grilling!
How much tomahawk steak should you buy per person?
Are you wondering how much Tomahawk steak to buy for your upcoming dinner party? Generally, it’s recommended to purchase around 1 pound (16 ounces) of steak per person. However, this can vary based on your guests’ appetites and whether you’re serving other dishes.
It’s also worth considering that Tomahawk steaks are quite large, so you could purchase a few and share them among multiple people for a communal dining experience. This approach will enable your guests to try different cuts and enjoy a diverse range of flavors.
Remember, the amount of Tomahawk steak you should buy per person depends on several factors, such as the number of guests and the size of your sides and appetizers. It’s always a good idea to consult your butcher or a professional chef for personalized recommendations based on your party’s specific needs.
Preparation and Seasoning to cook a tomahawk steak
Cooking a delicious Tomahawk steak can be a daunting task, but with a few easy steps, you can prepare a mouth-watering steak that will impress your guests.
To start with, it’s important to bring the steak to room temperature before seasoning it. Simply take it out of the refrigerator and let it sit for about an hour to ensure even cooking.
When it comes to seasoning, don’t overdo it. A simple blend of salt and pepper is enough to enhance the steak’s natural flavors. Rub both sides of the steak with the seasoning mix, and consider adding fresh herbs like thyme or rosemary for an extra layer of taste.
Thawing and Marinating
If you’re planning to cook a delicious Tomahawk steak, it’s essential to prepare it properly before cooking. This includes both thawing and marinating the steak.
Thawing is an important step to ensure the steak cooks evenly. To thaw a frozen Tomahawk steak, transfer it to the refrigerator and let it defrost slowly overnight. If you’re in a hurry, you can use the cold water method by placing the steak in a sealed plastic bag and submerging it in cold water until it thaws.
Once the steak is thawed, it’s time to marinate it. A good marinade can help enhance the steak’s flavor and tenderize the meat. You can use a simple marinade made of olive oil, garlic, and herbs, or get creative and experiment with different flavors like soy sauce, Worcestershire sauce, or balsamic vinegar.
To marinate the steak, place it in a shallow dish and pour the marinade over it. Cover the dish with plastic wrap and let the steak marinate in the refrigerator for at least an hour, but preferably overnight. The longer you marinate the steak, the more flavor it will absorb.
When you’re ready to cook the steak, remove it from the marinade and let any excess drip off before cooking. Remember to season it with salt and pepper before cooking for a mouth-watering result. With proper thawing and marinating, you can elevate the flavor and texture of your Tomahawk steak and impress your guests with a perfectly cooked and delicious meal.
How to thaw a frozen tomahawk steak?
When it comes to cooking a frozen Tomahawk steak, proper thawing is key to achieving an even cook. To thaw a frozen Tomahawk steak, the best approach is to transfer it from the freezer to the refrigerator and allow it to defrost slowly overnight. This method ensures an even thaw and keeps the steak at a safe temperature.
In case you’re in a hurry and need to thaw the steak quickly, you can use the cold-water method. This involves placing the frozen steak in a sealed plastic bag and submerging it in cold water. Be sure to change the water every 30 minutes to keep it cold, and allow the steak to thaw until it is no longer frozen.
Avoid using hot water or a microwave to thaw the steak, as this could cause uneven cooking and increase the risk of harmful bacteria. Always ensure that the steak is completely thawed before cooking for a delicious and evenly cooked meal.
What is the best marinade for a tomahawk steak?
Marinating a Tomahawk steak is a fantastic way to make it more flavorful and tender before cooking it. There are various marinade choices to enhance the taste of this steak, but the best one for you will depend on your personal preferences.
Typically, a classic marinade for Tomahawk steak includes a blend of oil, acidic ingredients, and flavorsome components like garlic, herbs, and spices. A simple marinade can be made using olive oil, balsamic vinegar, minced garlic, rosemary, salt, and pepper.
If you prefer a sweet taste, a marinade made of honey, soy sauce, and ginger might work best for you. Alternatively, if you want a spicy flavor, you can go for a marinade with hot sauce, cumin, and chili powder.
Make sure to allow enough time for the marinade to soak into the meat. You should marinate the steak for at least 30 minutes to achieve the best results, but you can also leave it in the fridge overnight for the ultimate flavor boost.
Ultimately, there are many ways to marinate a Tomahawk steak, so don’t hesitate to experiment and discover your favorite flavor combinations.
Best Seasoning for Steak
If you want to make your steak more flavorful, you can try using a variety of seasonings to enhance its taste. The perfect seasoning for steak will depend on your personal preferences and the type of steak you are cooking.
One popular way to season steak is by using a combination of salt, black pepper, and garlic powder. This mixture is a simple yet effective way to bring out the natural flavors of the steak. Another great seasoning blend includes smoked paprika, cumin, and chili powder, which gives the steak a smoky and spicy flavor.
If you prefer a more-savory taste, try using a combination of herbs such as rosemary, thyme, and oregano, along with garlic and onion powder. This blend works well on grilled or pan-seared steaks. For a richer flavor, you can experiment with a seasoning blend that includes coffee grounds, brown sugar, and smoked salt.
This creates a delicious sweet and savory flavor that complements a hearty cut of steak like a Tomahawk steak.
Ultimately, the ideal seasoning for steak is the one that satisfies your personal taste. Don’t hesitate to try different herbs, spices, and seasoning blends until you find the perfect flavor that suits your steak.
When you’re ready to cook the steak, remove it from the marinade and let any excess drip off before cooking. Remember to season it with salt and pepper before cooking for a mouth-watering result. With proper thawing and marinating, you can elevate the flavor and texture of your Tomahawk steak and impress your guests with a perfectly cooked and delicious meal.
What are the best spices to use on a tomahawk steak?
There are many different spices that can be used on a tomahawk steak to enhance its flavor. Here are a few popular options:
Salt and Pepper: A simple mixture of salt and freshly ground black pepper is a classic seasoning for a tomahawk steak. This allows the natural flavor of the meat to shine through.
Garlic and Rosemary: A combination of minced garlic and chopped fresh rosemary can add a fragrant, earthy flavor to your steak.
Smoked paprika and cumin: If you’re looking for a smoky, slightly spicy flavor, try mixing together some smoked paprika and ground cumin.
Coffee and chili powder: For a unique flavor, try rubbing your steak with a mixture of ground coffee and chili powder. The coffee adds a rich, slightly bitter flavor that pairs well with the heat of the chili powder.
Mustard and thyme: A mixture of Dijon mustard and chopped fresh thyme can add a tangy, slightly sweet flavor to your steak.
Ultimately, the best spices to use on a tomahawk steak will depend on your personal taste preferences. Experiment with different combinations until you find the perfect blend of flavors.
How to properly season a tomahawk steak?
The mighty tomahawk steak, the mere sight of it is enough to make your mouth water. But before you sink your teeth into that juicy piece of meat, you need to properly season it to ensure maximum flavor. Fear not, my friend, for I am here to guide you through the process.
Step 1: Let the steak come to room temperature
Before you season your tomahawk steak, take it out of the refrigerator and let it come to room temperature. This will help it cook evenly and prevent it from becoming tough. Pat the steak dry with a paper towel to remove any excess moisture.
Step 2: Choose your spices
Now it’s time to choose your spices. As I mentioned earlier, a simple mixture of salt and pepper is a classic seasoning for a tomahawk steak. But if you’re feeling adventurous, you can experiment with other spices like garlic, rosemary, smoked paprika, cumin, coffee, chili powder, mustard, and thyme.
Step 3: Rub the spices onto the steak
Generously sprinkle your chosen spices onto both sides of the steak. Use your hands to gently rub the spices into the meat, making sure they are evenly distributed. Don’t be shy, give that steak a good massage!
Step 4: Let it rest
Once you’ve seasoned your steak, let it rest for at least 30 minutes to allow the flavors to penetrate the meat. You can also cover it with plastic wrap and refrigerate it for up to 24 hours if you want to marinate it further.
Step 5: Cook to perfection
Now it’s time to cook your tomahawk steak to perfection. Whether you’re grilling, broiling, or pan-searing, make sure you cook it to your desired level of doneness. And don’t forget to let it rest for a few minutes before slicing into it to allow the juices to redistribute.
Grilling and serving a tomahawk steak
Grilling and serving a tomahawk steak can be a real crowd-pleaser, whether you’re entertaining guests or simply enjoying a special dinner at home. So, let’s fire up the grill and get ready to impress.
Step 1: Preheat your grill
Before you start grilling your tomahawk steak, preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent the steak from sticking.
Step 2: Grill the steak
Place the tomahawk steak on the grill and cook it for 3-4 minutes on each side, or until it’s seared and crispy on the outside. Then, move it to a cooler part of the grill and continue cooking it until it reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).
Step 3: Let it rest
Once your tomahawk steak is cooked to perfection, remove it from the grill and let it rest for at least 5 minutes. This will allow the juices to redistribute, making for a more tender and juicy steak.
Step 4: Slice and serve
Now it’s time to slice and serve your tomahawk steak. To showcase its impressive presentation, you can serve it on a wooden cutting board with a sprig of fresh rosemary or thyme. Use a sharp knife to slice the meat against the grain into 1/2-inch-thick slices.
Step 5: Enjoy
Finally, it’s time to enjoy your delicious tomahawk steak. Serve it alongside your favorite sides, like roasted vegetables, mashed potatoes, or a crisp salad. And don’t forget to savor every bite!
So, there you have it, grilling and serving a tomahawk steak is easier than you might think. Follow these steps and you’re sure to impress your guests with a mouth-watering meal that’s fit for a king.
Grilling Techniques
Grilling is an excellent method for cooking a tomahawk steak. It brings out the natural flavors of the meat and gives it a delicious smoky char that’s hard to resist. However, it can be intimidating, especially if you’re new to grilling. But don’t worry, I’m here to help! Here are some tips and techniques that will make it easy to grill a perfect tomahawk steak every time.
Before you start grilling, make sure to preheat your grill to high heat. This will ensure that the grill grates are hot enough to sear the steak and create those beautiful grill marks. A preheated grill also helps to prevent the steak from sticking to the grates.
The two-zone method is a great technique to use when grilling a tomahawk steak. It involves creating two temperature zones on your grill: a hot zone and a cooler zone. This allows you to sear the steak in the hot zone and then move it to the cooler zone to finish cooking. This method helps to prevent the steak from burning and allows it to cook evenly.
To prevent the steak from sticking to the grates, it’s important to lightly oil them before you start grilling. You can use a brush or a paper towel to apply oil to the grates. It’s best to use an oil with a high smoke point, like canola or vegetable oil.
When it comes to seasoning your tomahawk steak, the sky’s the limit! You can use your favorite spices or rub to add flavor to the meat. A simple mixture of salt and pepper is always a classic choice, but you can also experiment with other spices like garlic, rosemary, or cumin. Be sure to season the steak generously on both sides.
Once you’ve finished grilling your tomahawk steak, let it rest for at least 5 minutes before slicing it. This allows the juices to redistribute, resulting in a more tender and juicy steak. With these techniques, grilling a tomahawk steak will be a breeze. So don’t be afraid to fire up the grill, grab your tomahawk steak, and get ready to enjoy a delicious meal that’s sure to impress!
How to serve a tomahawk steak like a pro?
To serve a tomahawk steak like a pro, start by letting it rest for at least 5 minutes after grilling. Then, transfer it to a cutting board and slice it against the grain into thick pieces. Arrange the slices on a platter and garnish with herbs or other toppings, if desired. Serve alongside your favorite sides and enjoy! For an extra touch of elegance, you can also use a steak knife and fork to serve each guest individually.
FAQs About tomahawk steak Gordon ramsay
What is a Tomahawk steak?
A Tomahawk steak is a beef steak cut from the rib section of the cow, with the bone left attached. It is called a “Tomahawk” due to its resemblance to a Native American tomahawk.
How do I prepare the Tomahawk steak before cooking?
Take the steak out of the refrigerator about an hour before cooking to bring it to room temperature. Season it generously with salt and pepper on both sides, and drizzle with olive oil.
How should I cook the Tomahawk steak?
Preheat your oven to 400°F. Heat a large skillet on high heat until it is smoking hot. Place the steak in the skillet and sear for 2-3 minutes on each side until a crust forms. Then transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the steak reaches an internal temperature of 130-135°F for medium-rare. Let the steak rest for 5-10 minutes before slicing and serving.
How do I know if the steak is cooked to my liking?
The best way to check is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak and check the temperature. Here are the recommended temperatures for different levels of doneness:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F and above
Can I cook the steak on a grill instead?
Yes, you can! Preheat your grill to high heat and grill the steak for about 2-3 minutes on each side, until a crust forms. Then move the steak to a cooler part of the grill and cook for an additional 6-10 minutes, or until it reaches your desired level of doneness.
What other seasonings can I use besides salt and pepper?
You can use any other seasonings or herbs that you prefer, such as garlic, rosemary, thyme, or paprika. Just make sure to use them sparingly so as not to overpower the natural flavor of the steak.
Conclusion tomahawk steak Gordon Ramsay
When preparing a tomahawk steak, it’s important to take your time and cook it slowly to achieve the best results. This means that if you’re using the oven, you may need to wait for up to 2 hours for a medium-rare steak. If you’re in a hurry, you can try searing the meat first, but even then it will take around 45 minutes to an hour. Although it requires some patience, the end result will be worth the wait.
