The Tomahawk steak is a Ribeye served on a long, skinned rib. It got its poetic name due to its resemblance to the severe weapons of the American Indians. Ribeye is an undeniable classic - everyone who's interested in meat culture must be familiar with it one way or another.

 

You'll need:

1 kg Tomahawk steak

coarse sea salt

black peppercorns and herbs

olive oil

 

Here's how you make it:

Take the steak out from the fridge ahead of time. Rub olive oil on both sides of the steak. Cut the meat at the bone with a knife, without cutting through the steak. Fry the steak for a few minutes on each side in the hot, dry Carelia Grill® Cast iron pan or on the Carelia Grill® Grill rack.

Crush black peppercorns and sea salt in a mortar. Salt and pepper the fried steak on both sides. Let the steak rest on the board for 3-4 minutes. And then, the Tomahawk is ready to be served!

 

HYVÄÄ RUOKAHALUA - ENJOY

 

For this recipe, we used the model 9K-100 Low, but alternatively you can use any other grill of Carelia Grill®.