Plat
Roasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
1 h 30Pour 2Nutri-Score D€€€
D
1 h 30
1 h 30Roasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
ce qu’il vous faut
Ingrédients
tomahawk steak (rested at room temperature)Viandes1,2 kg
saltÉpices10 g
black pepper (freshly ground)Épices3 g
Parmesan cheese (freshly grated)Produits laitiers50 g
mayoÉpicerie60 g
roasted garlic (whole head, roasted and mashed)Fruits et légumes1 morceau- old style mustardÉpicerie15 g
dried parsleyÉpices1 g- dried sageÉpices1 g
- black pepper (for the crust)Épices1 g
par portion
Nutrition
1 371kcal
- Glucides
- 4 g
- Protéines
- 125 g
- Lipides
- 95 g
ce que vous utiliserez
Ustensiles
Gril- cast iron skillet
Thermomètre de cuisine
Saladier
pas à pas
Préparation
- Étape 1
Temper and season the steak
- Let the tomahawk steak rest at room temperature for at least 30 minutes.
- Season generously with salt and pepper.
- Étape 2
Make the Parmesan crust
- Combine the grated Parmesan, mayo, roasted garlic, old style mustard, dried parsley, dried sage and black pepper in a bowl.
- Mix into a thick paste and set aside.
- Étape 3
Smoke on indirect heat
- Cook the steak on indirect heat at 250-275F.
- Pull the steak off the grill about 15 degrees before your desired internal temperature (115F for medium rare).
- Étape 4
Rest the steak
- Let the steak rest for at least 10 minutes.
- Étape 5
Sear the steak
- Crank up the grill temperature and heat a cast iron skillet until very hot.
- Return the steak to the grill over direct heat and sear until perfectly browned.
- If making the Parmesan crusted version, sear only one side.
- Étape 6
Add the crust and finish
- Top the seared steak with the Parmesan crust mixture.
- Place the steak on a cast iron plate and broil in the oven until the top is a golden, crusted cheesy crown.
- Étape 7
Serve
- Slice the steak and serve hot.