Roberts Tomahowk Dry Aged Steak À La Keller Vom Langenbach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 43 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg tomahawk steak (s), dry aged
- 2 tablespoon sugar
- 2 tablespoon fleur de sel sun flakes
- 2 sprig rosemary
- 6 tablespoon thyme sprig (s)
- Pepper (Kampot Black Pepper No. 116), freshly ground in a mortar
Print Recipe
Pin Recipe Instructions
- Take the meat out of the refrigerator compartment at least 2 - 3 hours before preparation. Better sooner than too late. Rub salt and sugar and the meat with the mixture on both sides. Then cover it well with cling film and leave it there until preparation.
- The preparation is done with me according to recommendation on the reverse grilling. Since I have a gas grill with a sizzle zone (800 ° C), I do without the charcoal.
- Preheat the gas grill to 80 ° C and let the tomahawk steak simmer over indirect heat up to a core temperature of 46 ° C. I also put the thyme and rosemary sprigs on top. When the 43 ° C is reached, heat up the sizzle zone.
- When the core temperature has reached 46 ° C, place the steak on the sizzle zone and let it sizzle. The herb branches are also included. About 1 minute, then I turn the same page 45 degrees to create a diamond pattern. Turn over a minute later and do the same.
- Take off and leave to stand on a wooden board for a good 5 minutes. Cut into thin slices and serve immediately.
- Just season with pepper.
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