All of this together assists in creating an all natural beef that needs no antibiotics or hormones because they are surrounded by lush healthy vegetation and respectful people. We are very proud of our animal husbandry utilizing low stress livestock handling techniques. “ All cattle were raised utilizing intensive grazing methods to increase soil health and create a sustainable ecology on our ranches. It is dry aged for 21 days, giving it extra tenderness and flavor. Raised and Butchered here in the Pacific Northwestġ20 day grain finish which gives our 100% angus beef superior marbling, close to prime or better.Aim for a golden-brown crust on each side of the steak. Oil your pan and sear your tomahawk steak for about 2 to 3 minutes on each side. Put your steak in the oven for about 45 minutes at 225☏ until the insides are perfectly cooked. Our Grass Finished Beef is dry aged for 2 weeks. Once the Tomahawk steak is well seasoned, place a baking sheet on the oven rack. This steak is now available in grass finished or grain finished. This item will be approximately 2.25-2.75 lbs on grass finished and 1.25-1.75 on grain This particular cut is called “tomahawk” because with the long bone it resembles a single-handled axe. Steaks from the rib section on the steer are known for their incredible flavor and tenderness. Use tongs to help sear the edges as well. Since the rib bone is pretty wide this is a thick cut steak. Sear the steak: In a large skillet, sear both sides of the steak. ![]() Remove from the grill at 120-125 degrees for medium-rare, and adjust accordingly to your doneness preference. Use a meat thermometer to check the thickest part of the steak. Tomahawk Steak is a cut of beef ribeye that is still attached to the rib bone. Move the tomahawk steak to a low-heat part of the grill to continue cooking for 5-15 minutes, depending on your desired doneness level.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |