Julia brings you on her journey learning about dry aging using tomahawk steaks. The tomahawk is essentially a ribeye without the bone cut off which adds to the flavor. This steak may be hard to find at your grocery store therefore you may have to be special order it from your local butcher. If you get your hands on this steak you can cook it day of or dry age it to add to the flavor. Either way, this steak is a delicious treat and a wonderful meal for two.
- Tomahawk Steak
- Salt and Pepper
- Preheat the oven to 350°F.
- Cover the bone in tinfoil.
- Generously season the steak with salt and pepper.
- Bring your grill pan to high heat. Pan sear for 5 minutes on all sides. Place in the oven until it comes to the temperature you prefer. Medium rare at: 130 to 140°F Medium at: 145°F Medium well at: 160°F Well done at: 170°F
- Remove from grill about 5 degrees before the temp and let rest before slicing.
- The best practice is to use a dry age refrigerator which can be costly. We asked our local butcher to use their fridge for the dry age. They we're very helpful. New dry age refrigerators are becoming available but at this time the affordable way would be wrapping your steak in cheesecloth and placing in your refrigerator for 21-45 days. The bigger slice of meat the better.
- After the period of dry aging is done be sure to cut off all of the dark mold/bacteria that has been aged on the meet. Then follow all of the steps WITHOUT DRY AGING steps.