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Roasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
1 godz. 30 minPorcje: 2Nutri-Score D€€€
D
1 godz. 30 min
1 godz. 30 minRoasted Garlic & Parmesan Crusted Tomahawk Steak (Reverse Sear)
czego potrzebujesz
Składniki
tomahawk steak (rested at room temperature)Mięso1,2 kg
saltPrzyprawy10 g
black pepper (freshly ground)Przyprawy3 g
Parmesan cheese (freshly grated)Nabiał50 g
mayoSpiżarnia60 g
roasted garlic (whole head, roasted and mashed)Warzywa i owoce1 kawałek- old style mustardSpiżarnia15 g
dried parsleyPrzyprawy1 g- dried sagePrzyprawy1 g
- black pepper (for the crust)Przyprawy1 g
na porcję
Wartości odżywcze
1371kcal
- Węglowodany
- 4 g
- Białko
- 125 g
- Tłuszcz
- 95 g
czego użyjesz
Przybory
Grill- cast iron skillet
Termometr kuchenny
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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).
- Krok 4
Rest the steak
- Let the steak rest for at least 10 minutes.
- Krok 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.
- Krok 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.
- Krok 7
Serve
- Slice the steak and serve hot.
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