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.
Tomahawk steak 1kg
Coarse sea salt
Black peppercorns and herbs
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 steak is ready!