The steak:
2.8 pounds Tomahawk Steak with bone attatched.
2 Tablespoons Kosher Salt
Ingredients for the Rub:
2 Tablespoons olive oil
1 Tablespoon sweet paprika (1 1/2t)
1 teaspoon black pepper, freshly ground
4 cloves garlic, crushed and minced
Instructions
2.8 pounds Tomahawk Steak with bone attatched.
2 Tablespoons Kosher Salt
Ingredients for the Rub:
2 Tablespoons olive oil
1 Tablespoon sweet paprika (1 1/2t)
1 teaspoon black pepper, freshly ground
4 cloves garlic, crushed and minced
Instructions
- Liberally salt the steak all over with kosher salt.
- Place steak on a baking sheet (on a rack if you have one) for 12-24 hours uncovered in the refrigerator.
- Remove steak from refrigerator and allow to come to room temperature. (The internal temperature of the steak should be around 70˚F before cooking). This is an important step so don't skip it!
- Preheat the oven to 200°F. (230°F)
- Coat the steak liberally with the spice rub and let sit for about 15 minutes on the rack.
- Prepare the rub mixture which is a thick paste of olive oil, paprika, black pepper, and crushed garlic
- Cook steak, on the rack and baking sheet, until the internal temperature reaches your desired doneness. Use an instant-read thermometer for best results. (The cooking time can be anywhere from 35-50 minutes)
- Rare = 120°F (cool red center)
- Medium Rare = 125°F (warm red center)
- Medium = 130°F (warm pink center)
NOTE: The time will vary depending on the cut of your steak and your individual oven - While steak is cooking in the oven start the grill and heat to medium-high,
- Remove steak from the oven and transfer it to the preheated grill. Sear evenly on each side for about 3 minutes to obtain grill marks.
- Remove from the grill and let the steak rest, uncovered, for 5 minutes.
- Cut steak away from the bone, and slice against the grain into 1/2-inch pieces.
- For best presentation arrange the cut steak around the bone.
- Every steak is cut a little differently so using an instant-read thermometer will help you get the best results.
- Be sure to allow the steak to come to room temperature before cooking them (70˚F). This is an important step so don't skip it!
- The steaks used for our testing were 2.8 pounds.
- Cooking time will vary based on the size of your steak, so this is just a guide.
- If you don't have fresh garlic for the rub you can substitute 1 Tablespoon of garlic powder.
Recipe and picture from theartoffoodandwine.com
