Today we are demonstrating how to prepare Gordon Ramsay’s Tomahawk Steak. Love him or not. He sure cooks a mean Steak. So raise your hand if you’ve never known about Gordon Ramsay!. The Tomahawk Steak is exceptionally satisfying to the eye or mind and fantastic slice of meat. Our steak came out wholly cooked and delicious. The top-notch meat truly made qualification in the structure and taste.
What’s more, we want that you taste it on days when you are feeling extravagant. That’s how much we adored this steak.
You’ll dazzle many people individuals with this flame-broiled tomahawk ribeye steak. This ribeye steak is extra thick in consistency prime ribeye with a serving of the rib bone despite everything appended, which is ideal for this methodology of cooking.
It won’t matter how well you make your steak if you don’t have the right ingredients. Thankfully we have you covered on how to make your Tomahawk Steak like the pros:
- 1kg Tomahawk Steak
- 55g Brie Chopped into Small Pieces
- 120g Désirée Potatoes
- 5g Fresh or Harvested Black Truffle
- Vegetable Oil
- 10g Truffle Butter
- 1tbsp English Mustard
- Pepper and Salt
- A Small Dose of Milk
Don’t worry; we’ll give you the full details further on. But to better understand the process involved with making tomahawk steak as Gordon Ramsay does, we’ve decided to provide you with the short instructions below:
- Preheat the stove to 180 °C and preheat a frying cooking container on the hob
- Oil and season the steak
- Singe the cut of meat on the hob until it looks good
- Move onto a preparing plate and cook for 24 minutes
- Turn the steak over after about 12 minutes
- Rest the steak for about 10 minutes
- In the interim make the pound potato by stripping and cleaving the vegetables
- Let it boil for 10-15 minutes until delicate
- Channel and go through a ricer or pound until smooth
- Beat in the brie and truffle margarine
- Include a little bit of milk
- Move to a serving dish
- Serve the laid steak on your preferred offering dish to a decent wrench of dark pepper and a spoon of English Mustard
Here’s the way you season a decent ribeye steak: Table salt, dark pepper, and perhaps some garlic powder. This beast of a steak as of now has all the meaty flavour you need, very little else is essential.
Step 01: It’s an ideal opportunity to set up the barbecue! Set it up for two-zone, meaning one face of the flame broil is legitimately over the fire source, while different exploits brilliant warmth. You can do this while the steak is sweating through the rub.
Step 02: Snatch your most loved AP steak rub and give the steak a light covering when the barbecue is up to temp. At that point toss it on the immediate fire face of the flame broil and singe for 10 minutes.
Give the steak a wrench partially through each look for a portion of those high flame broil marks! When all the singing is done, move the steak over to the backhanded warmth on a raised rack if possible. Begin observing inside temperature utilizing a meat test regulator (Like a thermometer). The inner temperature is 125ºF for medium-rare steaks.
Step 03: Spot a shallow aluminium cooking skillet under the steak, and include a stick of fresh butter, rosemary and thyme springs, and a one-fourth cupful of olive oil. Treat the steak at regular intervals with the mix while everything cooks.
Step 04: Expel it from the flame broil and let it rest for 10 minutes when it hits your ideal temperature. Or serve it with the bone joined for an astounding introduction. Cut the barbecued tomahawk ribeye!
And there you have it. A juicy tomahawk steak cooked in the style of Gordon Ramsay. Enjoy making this steak for yourself or to wow your friends and family. And definitely feel free to tell us how it turned out for you!