JAPANESE TOMAHAWK STEAK - a how to - COOKING WITH CHEF DAI
The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The bone is french-trimmed, leaving an amazing dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and marbled fat within the steak itself during roasting to give a sweet gelatinous flavour.
The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg but can weigh much more.
A Tomahawk makes an ideal sharing steak for a special occasion or for the family, as it can easily feed three to four people, if served with rice and vegetables on the side.
Accompanying the tomahawk steak today is a chimichurri inspired sauce. Commonly found in Argentina and Uruguay, chimichurri sauce is usually made with parsley, oregano, minced raw garlic, red chillis, red wine vinegar, olive oil, salt and black pepper.
Todays recipes has substituted the oregano with shiso / perilla leaves. This herb can be found in many Asian supermarkets and has a distinct minty liquorice flavour with a hint of nuttiness. It works in perfect harmony with the parsley.
Red wine vinegar has been substituted with rice vinegar, although this is optional.
And finally to really stamp the Japanese essence to this dish, dark soya sauce has also been added to give the recipe an extra hit of umami.
This is a very easy dish to make. Please give it a go, the flavourful sauce is a great accompaniment to this tremendous cut of beef.
Prep Time: 10 minutes
Cook Time: 20-30 mins (oven time included)
Oven temperature : fan assisted oven 180C/350F, conventional oven 200C/350F
Internal temperature of beef : RARE 50C/122F, MEDIUM 60C/140F, WELL DONE 70C/158F
Serves: 3 - 4 people (if served with rice and side vegetables / salad)
Ingredients
For the steak:
1 Tomahawk steak (approximately 1.2KG)
1 Tbsp cooking oil
2 Tbsp of salt
1 Tbsp ground black pepper
For the sauce:
1 bunch of flat leaf parsley (around 12 stalks)
10 shiso leaves (also known as perilla)
3 large garlic cloves (minced finely)
3 red chillis (deseeded and finely chopped)
1/2 cup of olive oil (230ml) or other vegetable oil
2 Tbsp rice vinegar
1 Tbsp dark soya sauce
1/2 tsp salt
1 tsp ground black pepper
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