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Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia

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© 2020 | http://angiesrecipes.blogspot.com




© 2020 | http://angiesrecipes.blogspot.com


Tomahawk Steak is a cut of ribeye beef that includes the rib bone, which, when cooked, adds a variety of flavour and succulence to the meat. It is named after the tomahawk axe that it resembles.
Traditionally you sear a steak over a very high heat, and then finish the cooking in the oven until the desired doneness. Reverse searing, which is the perfect method for cooking a medium-rare or medium steak, is the reverse of this process.
The reverse sear I am using here is a 2-step process:
1.) Slow-roasting the steak in the oven at 120C/250F for 30-40 minutes.
2.) Searing it in a blazing hot skillet (cast iron or heavy stainless steel) to finishing it off.

Gorgonzola Butter
  • 1x1-1.2 kg Tomahawk steak (or 2x600g cowboy steak)
  • Herb infused avocado oil (or olive oil)
  • Salt and freshly milled pepper
  • 50 g Macadamia nuts, salted & toasted, for serving
  • Fresh herbs, for garnishing
  • 100 g Unsalted butter, softened
  • 70 g Gorgonzola, crumbled
  • 1 clove Garlic, crushed
  • 1 tsp Fresh thyme leaves
  • Salt and freshly milled pepper
  1. To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
  2. Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and freshly milled pepper.
  3. Preheat oven to 120C/250F. Place the steak on a wirerack set on a baking tray. Roast the steak for 30-40 minutes until it reaches an internal temperature of 50C/120F. Remove the steak from the oven. Tent it with foil and let the steak rest 10 minutes while you preheat your skillet.
  4. Heat a large skillet with 1 tablespoon of avocado oil on high until blazing hot. Carefully place the steak into the hot skillet and sear for 2 minutes on one side, then flip and sear for another 1 minute or until the internal temperature reaches your desired level of doneness. For medium-rare, you want an internal temperature of 57C/135F.
  5. Generously spoon the blue cheese butter over the steak, garnish with macadamia nuts, fresh herbs and serve alongside your choice of sides. Unlike with other methods, there is no need to let your steak rest before serving as you already did that before you seared them.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com


© 2020 | http://angiesrecipes.blogspot.com


43 comments:

Jeff the Chef 27/5/20 05:26

Every part of this is interesting to me! First, I've never had a tomahawk steak, second, I've never reverse-seared - but I'm not surprised that it's a good way to cook a steak, and third, that gorgonzola!

[Reply]
Nancy Chan 27/5/20 11:54

Looks beautiful and delicious. Have a beautiful day.

[Reply]
Liz That Skinny Chick Can Bake 27/5/20 12:21

We grilled our first tomahawk steaks this spring!! The guys were thrilled! Now I need to try your technique---perfection!

[Reply]
Tania| My Kitchen Stories 27/5/20 12:37

Looks fantastic Angie. I used to work at a restaurant were we did this with large cuts of meat. I have certainly never seen anyone do it at home which goes to show you are awesome Angie. Love the bluecheese butter too!

[Reply]
Natalia 27/5/20 13:09

Oh wow,that is the best meat meal ever! Looks super perfect, like from the besy restaurant☺

[Reply]
Medeja- CranberryJam 27/5/20 13:17

Thats a delicious and fancy steak! :D

[Reply]
Julie 27/5/20 13:40

wow !! this looks so delicious and perfectly cooked.

[Reply]
All That I'm Eating 27/5/20 14:23

This looks amazing, love your method of cooking the steak. And with blue cheese too? Perfection!

[Reply]
Kitchen Riffs 27/5/20 15:28

The ribeye is my favorite cut of beef -- SO much flavor. I've never cooked a tomahawk steak (although I've had them) -- think it's time I do? I certainly do! Terrific post -- thanks.

[Reply]
foodtravelandwine 27/5/20 18:18

I never knew about this meat cut....looks delicious with gorgonzola!!.......Abrazotes, Marcela

[Reply]
Pame Recetas 27/5/20 21:03

Sounds fantastic Angie! Came around to see if you had a recipe for white choco brownies

[Reply]
Sakuranko 27/5/20 21:59

OMG that looks amazing darling
xx

[Reply]
fimere 27/5/20 22:22

cela a l'air délicieux
bonne soirée

[Reply]
SavoringTime in the Kitchen 27/5/20 23:09

Those steaks look absolutely perfect, Angie! I've never tried the reverse sear method as we always do our steaks outside on the grill but boy, I'd love to give it a try soon with results like that. The gorgonzola butter sounds so delicious too. Winner!

[Reply]
tigerfish 28/5/20 02:06

Yes! Bone-in means more flavor! The meat at the bone is the most flavorful. Perfectly done steak - nicely seared outside, and juicy succulent the inside.

[Reply]
Sherry's Pickings 28/5/20 08:51

this looks so beautifully cooked angie! how very delicious. and love the photos.

[Reply]
Tanza Erlambang 28/5/20 12:47

both tomahawk steak and white choco brownies are appealing for me.... they must be delicious.

[Reply]
Debra Eliotseats 28/5/20 14:51

That's a lovely cut of beef!

[Reply]
Sonia 28/5/20 22:06

Looks great recipe! Thanks for sharing!

[Reply]
Iwona 29/5/20 08:21

Interesting recipe :)

[Reply]
Evi Erlinda 29/5/20 11:14

This is a great steak ever!
Yummy!

[Reply]
Ashley@CookNourishBliss 29/5/20 15:43

I love macadamia nuts! Why have I never had them with steak before??

[Reply]
Catherine 29/5/20 21:09

Dear Angie, This looks absolutely delicious!! xo

[Reply]
Marissa 30/5/20 00:20

Oh my, Angie. That Tomahawk steak is a thing of beauty - cooked to PERFECTION.

[Reply]
savorthebest 30/5/20 04:56

That looks fabulous Angie. It definitely makes a statement

[Reply]
judee 30/5/20 23:00

Angie,
As a vegan, I can't really comment too much on this . But I'm sure that a meat eater would enjoy your photos and learning about that cut of meat. Have a great week!

[Reply]
Martyna 31/5/20 02:00

Wygląda przysznie, aż zrobiłam się głodna 😊

[Reply]
yonosoymillenium 31/5/20 11:43

que delicia, ahora mismo le pegaba yo un bocado a esta carne

[Reply]
Whats Cookin Italian Style Cuisine 31/5/20 19:41


Now that a Gourmet with a capital G wowzer!

[Reply]
Tisa Jacob 31/5/20 21:36

Your steak looks perfect, Angie. Love the cheese butter that goes with.

[Reply]
Balvinder 31/5/20 21:45

I don't eat beef but from the look of it I can tell this is indeed a gourmet recipe. I can try gorgonzola butter for something else.

[Reply]
Raymund 1/6/20 22:10

Ohhh fancy! now were talking, this is my kind of dish! Love how it is cooked too, perfect

[Reply]
Juliana 2/6/20 21:13

Wow, this is the kind of meal that I crave once in a while...it is cooked perfectly...delicious with the Gorgonzola butter.

[Reply]
Dawn @ Words Of Deliciousness 3/6/20 01:36

I love this tomahawk steak. It looks amazing. The reverse sound like a great way to cook a steak.

[Reply]
Valentina 3/6/20 06:25

Angie, first of all, your photography is always amazing, and these photos of the steak are particularly brilliant. Really gorgeous. I've never done this reverse searing and I'm going to give it a try. Thanks for this lesson. :-) ~Valentina

[Reply]
Noob Cook 4/6/20 05:25

I love steak with the red "rawness" when sliced. Yours is perfectly done and I love the dark food-tography!

[Reply]
Alida@mylittleitaliankitchen 4/6/20 16:17

Succulent dish and professionally presented. Nice!

[Reply]
mjskit 4/6/20 23:17

My husband grilled some ribeyes the other night, so I made the butter. WOW! It was absolutely wonderful. It added so much to the flavor of the meat without overpowering. Thanks Angie.

[Reply]
yonosoymillenium 15/6/20 11:02

este chuletón tiene que estar delicioso

[Reply]
Heidi | The Frugal Girls 16/6/20 01:09

Your tomahawk steak looks amazing and the homemade Gorgonzola Butter is such a tasty, fun addition!

[Reply]


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