Original Tomahawk Steak
by Wanshanhong
Favorite
Difficulty
Easy
Time
10m
Serving
1
I bought the Tomahawk steak in the Taobao flagship store of Gourmet Jie. The quality of this steak is great, and it makes people feel delicious when they look at it. Such good ingredients do not need to be overly complicated cooking methods. The simpler the ingredients, the more they can reflect the original taste of the ingredients. I generally like to cook this steak in two ways: one is to fry it directly, and the other is to fry it first and then grill it. The first method is simple, but requires a higher degree of heat control, and the surface of the fried meat is slightly harder, while the second method is more troublesome, but the meat will be more tender. Both methods have their own advantages, and I usually use them. Today I will use the first method, and the seasoning is also super simple. It only uses sea salt and black pepper to follow the original taste of the ingredients, so it is also called original steak.
Two more points need to be explained:
1. The fried steak must rest for 5-10 minutes, so that the gravy squeezed out by the heat during the heating process will be relieved by the effect of rest, and part of it will be reversed. The protein also has enough rest, The molecules begin to relax and not tighten, and the gravy will redistribute back to the protein. At this time, the temperature of the whole steak is relatively even from the outside to the inside, so if you cut the steak after resting, the gravy will not flow all over the plate. And it tastes softer and juicy, and the flavor will not be lost. Covering with a layer of tin foil will effectively guarantee the effect of rest.
2. The steak plate should be preheated in advance. I generally like to use the oven to preheat it. This is mainly to prevent hot steak from quickly cooling down when it comes out of the pot and getting juice from the cold plate. Therefore, the hot plate is also very important. The so-called details determine success or failure.
Two more points need to be explained:
1. The fried steak must rest for 5-10 minutes, so that the gravy squeezed out by the heat during the heating process will be relieved by the effect of rest, and part of it will be reversed. The protein also has enough rest, The molecules begin to relax and not tighten, and the gravy will redistribute back to the protein. At this time, the temperature of the whole steak is relatively even from the outside to the inside, so if you cut the steak after resting, the gravy will not flow all over the plate. And it tastes softer and juicy, and the flavor will not be lost. Covering with a layer of tin foil will effectively guarantee the effect of rest.
2. The steak plate should be preheated in advance. I generally like to use the oven to preheat it. This is mainly to prevent hot steak from quickly cooling down when it comes out of the pot and getting juice from the cold plate. Therefore, the hot plate is also very important. The so-called details determine success or failure.
