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Roasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
1 u 30 minVoor 2Nutri-Score D€€€
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1 u 30 min
1 u 30 minRoasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
wat je nodig hebt
Ingrediënten
tomahawk steak (rested at room temperature)Vlees1,2 kg
saltKruiden en specerijen10 g
black pepper (freshly ground)Kruiden en specerijen3 g
Parmesan cheese (freshly grated)Zuivel50 g
mayoVoorraadkast60 g
roasted garlic (whole head, roasted and mashed)Groente en fruit1 stuk- old style mustardVoorraadkast15 g
dried parsleyKruiden en specerijen1 g- dried sageKruiden en specerijen1 g
- black pepper (for the crust)Kruiden en specerijen1 g
per portie
Voedingswaarden
1.371kcal
- Koolhydraten
- 4 g
- Eiwitten
- 125 g
- Vetten
- 95 g
wat je gebruikt
Keukengerei
Grill- cast iron skillet
Keukenthermometer
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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).
- Stap 4
Rest the steak
- Let the steak rest for at least 10 minutes.
- Stap 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.
- Stap 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.
- Stap 7
Serve
- Slice the steak and serve hot.