Oven-Roasted Tomahawk Steak
Prep Time
Cooking Mode
2 Tomahawk rib steaks
30 mL (2 c. soupe) Tbsp Canola oil
To taste Fleur de sel et fraîchement moulu poivre
2 Tomahawk rib steaks
30 mL (2 c. soupe) Tbsp Canola oil
To taste Fleur de sel et fraîchement moulu poivre
Directions
1Keep the meat at room temperature for 30 to 60 minutes before cooking.
2Place the rack in the middle of the oven and preheat to 260 °C (500 °F).
3Brush both sides of the steaks with oil and season with salt and pepper.
4Place the steaks on a roasting pan or tray with high sides and cook for 10 minutes. Flip the steaks and cook for another 10 minutes.
5Lower the oven temperature to 175 °C (300 °F) and continue cooking for 15 minutes or until an instant-read thermometer displays an internal temperature of 51 °C (124 °F).
6Loosely cover the meat with aluminum foil and let stand for 10 minutes.
7Cut the meat near the bone and slice it.
8Serve the Tomahawk steak with mashed potatoes, cauliflower and celeriac, a delicious green vegetable (e.g. broccolini) and a pan of mixed mushrooms, such as shiitake, portobello and cremini mushrooms.
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Personal Note
Personal Note