How to fry steaks on the bone? We will start with the most popular category — classic steaks from aged marble meat. Find out which types of classic steaks are worth trying first. And be sure to prepare at least one of them at home. Previous series of articles: Part 1, Part 2, Part 3, Part 4.
Steaks on the bone-delicious, but difficult? The most delicious and flavorful steaks are those that are held on the bone. These are teabone steaks, club steak, porterhouse, Prime rib, and rib eye. According to gourmets, the bone gives a special flavor and a specific sweet taste to meat due to the content of bone marrow in it. How to fry steaks on the bone?
The Tomahawk steak is considered the standard steak on the bone. This is a traditional rib eye on a rib bone. In the process of cooking, the bone is cleaned, and the meat is given the shape of an Indian Tomahawk. Hence, in fact, the name.
Cooking steaks on the bone has several subtleties and nuances that you need to know to prepare the perfect dish. So, it is known that before frying the steak should lie at room temperature. Then it will fry nicely on the outside and evenly inside. But it is worth considering that if you are dealing with a steak on the bone, it is near it that the coldest place is located. What does it mean?
Fried on both sides on a high heat, the steak on the bone is recommended to bake for a few minutes in a well-heated oven (approximately 338F degrees). Then the meat will be baked evenly and when you cut it, you will not get the ready-made flesh and a half-baked base at the bone. This rule does not apply to those who like steaks with blood.
Tomahawk steak is ideal for explaining the technology of cooking meat on the bone. First, its rib bone is quite long and does not always fit in the pan, and secondly, it is a weighty meat part. If you cook such a steak at home, then proceed as described above. Fry the steak for a few minutes in a frying pan until it is Golden brown, warm it up in the oven and re-fry the steak in the pan with the addition of fragrant butter.
If you are cooking “Tomahawk” on the grill, use our tips. To start, rake the hot coals in the grill on one side. Thus, you will get two sides of the grill: “hot” and “cold”. The prepared steak is spread first on the cold part (the meat warms up evenly, a beautiful crust appears), then on the hot part. So the meat is well fried and “reaches the condition”.
Important! At the first stage, do not rush to move the meat to the hot zone. As we wrote above, the bone is the coldest place, so the meat needs time to distribute the temperature evenly.
Steak flavor: thick marbled steak on the bone. This is a classic rib-eye with its inherent marbling and juiciness of meat, as well as the rib bone, which gives the meat a deeper taste and rich aroma. Best cooking methods:
— frying in a pan-grill;
— grilling on a coal or gas grill.
Given the large size of the steak, you need to cook it using the reverse method, that is, quickly fry it and bring it to the desired roasting in a low-temperature zone. This way you will cook a juicy and soft Cowboy steak that will be properly fried from the inside.
Cowboy steak in the oven with vegetables
Cowboy steak is a rib eye steak, but with the long end of the rib bone. Tender and juicy meat from premium rib cut will please every connoisseur of marbled beef, if you prepare the dish correctly. Our Cowboy steak in the oven with vegetables will be evenly fried and supplemented with a light vegetable side dish.
Premium cuts can be prepared without marinades and almost without spices. But we will add a seasoning for the steak to emphasize the rich beef flavor of the steak. Baked vegetables are the perfect side dish for a marbled and rather fat steak. Instead of the usual potatoes, we recommend trying sweet potatoes.
This is a tender-tasting root vegetable with a pleasant sweetness. It can be cooked or added raw to salads. But it tastes best in the oven. Add lemon juice and sharp spices to the finished baked sweet potato to emphasize its taste.
Cowboy steak is convenient to prepare due to its high marbling. You can not be afraid that the meat will be dry or hard. But in order for it to be evenly fried, it must be brought to readiness at a low temperature and immediately, warm, served on the table.
Calculated 4 servings
Cowboy steak 2 PCs
Small eggplant 2 PCs
Sweet potatoes 2 PCs
Sweet pepper 17.64 oz (500g)
Olive oil 1 canteen
Himalayan salt 2 teaspoons
Ground black pepper 2 teaspoons
Leek 2 pieces
Portobello mushrooms 3 caps
Zucchini, cut into strips 2 pcs
Steak seasonings 1/4 tablespoon
Cooking time 2 hours
Preheat the oven to 428F. Cover one baking sheet with foil and the other with parchment paper. Put the eggplants cut in half on the first baking sheet. Make notches on them with a knife. Also put the sweet potatoes and sweet peppers cut in half. Sprinkle these vegetables with two tablespoons of olive oil, salt and pepper to taste. Turn the vegetables slices down. Bake for 40 minutes.
On the second baking sheet, put the leeks, mushroom caps in an inverted form and zucchini. Pour over two tablespoons of olive oil and add salt and pepper to taste. Turn the leek cut down, the mushroom caps also turn over. Bake for 35 minutes. Then increase the oven temperature to 527F. Heat a large frying pan or large baking dish in the oven.
Rub the steaks with the remaining four tablespoons of oil. Mix all the spices for seasoning. Take 2 tablespoons of the resulting mixture and rub it on the steaks. Put the meat in hot pans and send it to bake for 10 minutes, then turn it over and wait for another 8 minutes. Turn off the oven, but do not open it. Leave the steaks for another 10-15 minutes.
Remove the steaks from the oven, separate the meat from the bone and slice against the fibers. Serve with fried vegetables. Add olives and fresh cherry tomatoes to the dish.
Tomahawk steak.How to fry steaks on the bone?
Taste of steak: despite the brutal appearance, Tomahawk steak is tender, juicy, soft, rich in the rich taste of aged beef. This is a classic steak that conveys the full flavor of marbled meat. The best methods of cooking:
— roasting or baking on the grill.
to prepare classic steaks with proper roasting, it is better to use a thermometer with which you can measure the internal temperature. For the Tomahawk, we recommend medium roasting (it corresponds to the internal temperature of 136.4F degrees). Cook Tomahawk steak on a charcoal grill, forming two heat zones. You need to start with a hot one, and after 10 minutes go to a cooler one. Average cooking time: 20-25 minutes. Do not use marinades.
Grilled Tomahawk steak with spices.How to fry steaks on the bone?
If you like hearty, flavorful, large steaks, then you will definitely like this recipe. We will tell you how to cook Tomahawk steak with spices on the grill.
Tomahawk steak with spices recipe
A Tomahawk steak is nothing more than a rib on the bone. When cutting the incision on the Tomahawk, the long rib bone is left, carefully cleaning it. It resembles the handle of the weapon after which this giant steak is named. It is particularly marbled and is considered one of the fattest cuts. Its weight depends on the size of the bone. How to fry steaks on the bone?
During cooking, a beautiful grid of fat fibers melts, giving the meat a juicy and delicious taste. The bone helps the temperature be evenly distributed. Read more about how to cook juicy steaks on the grill here.
Cooking trick: fry the spices in a pan before cutting them, and rub them on the meat. This way, the seasonings will give a better taste.
Another secret of a well – cooked steak is its preheating. The meat should be removed from the refrigerator an hour and a half before cooking and allowed to lie at room temperature. Thanks to this preparatory stage, the roasting will be uniform.
Designed for 6 servings
Tomahawk steak 3 slices
Coriander seeds, cumin, fennel 2 tablespoons
Cardamom pods 1 tablespoon
Ground coffee and sea salt 2 teaspoons
Garlic, onion, mustard powder 1 tablespoon
Paprika and dried parsley 1 tablespoon
Black pepper 2 teaspoons
Cooking 42 minutes
Dry the coriander seeds, cumin, fennel and cardamom pods in a heated pan for 3-4 minutes. Then grind them in a coffee grinder to the consistency of a powder. Add the remaining spices and mix well. Rub some of the spices on the steaks. Let them lie for 10 minutes, then grill for 6-8 minutes on each side.
The remainder of the savory seasoning can be stored in an airtight container in a cool, dry place for 6 months.
To cook a large steak on the bone, cook it in two different temperature zones. To do this, it is enough to rake the embers on both sides of the grill, forming two unequal piles. Where there are more coals, the temperature will be higher. Start cooking with this part. And then-cook it in an area with less coals, reaching the desired roasting. How to fry steaks on the bone?