Plan for success with your next dinner party by dry-brining and slow-roasting your large steaks ahead of time. Then, it’s a simple matter to sear and serve.
* 1000g tomahawk steak * 15g salt, or to taste * 15g ground black pepper, or to taste
**Instructions**
1. Defrost the tomahawk steak thoroughly, over two nights, in the fridge. 2. Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night. 3. Roast the wrapped tomahawk for 1 hour at 120C/250F. 4. Grill on all sides, over white hot coals, until well crusted. 5. Allow the steak to rest, then carve and serve.
Cheers!
DizzyEye73
That reverse sear method is genius for big steaks like this – makes hosting way less hectic.
2 Comments
Plan for success with your next dinner party by dry-brining and slow-roasting your large steaks ahead of time. Then, it’s a simple matter to sear and serve.
Full recipe: [https://servedwithrice.com/reverse-seared-tomahawk/](https://servedwithrice.com/reverse-seared-tomahawk/)
**Ingredients**
Served 5.
* 1000g tomahawk steak
* 15g salt, or to taste
* 15g ground black pepper, or to taste
**Instructions**
1. Defrost the tomahawk steak thoroughly, over two nights, in the fridge.
2. Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night.
3. Roast the wrapped tomahawk for 1 hour at 120C/250F.
4. Grill on all sides, over white hot coals, until well crusted.
5. Allow the steak to rest, then carve and serve.
Cheers!
That reverse sear method is genius for big steaks like this – makes hosting way less hectic.