Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia by Gordon Ramsay

Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Tomahawk Steak is a cut of ribeye beef that includes the rib bone, which, when cooked, adds a variety of flavour and succulence to the meat. It is named after the tomahawk axe that it resembles.
Traditionally you sear a steak over a very high heat, and then finish the cooking in the oven until the desired doneness. Reverse searing, which is the perfect method for cooking a medium-rare or medium steak, is the reverse of this process.
The reverse sear I am using here is a 2-step process:
1.) Slow-roasting the steak in the oven at 120C/250F for 30-40 minutes.
2.) Searing it in a blazing hot skillet (cast iron or heavy stainless steel) to finishing it off.

Gorgonzola Butter
  • 1×1-1.2 kg Tomahawk steak (or 2x600g cowboy steak)
  • Herb infused avocado oil (or olive oil)
  • Salt and freshly milled pepper
  • 50 g Macadamia nuts, salted & toasted, for serving
  • Fresh herbs, for garnishing
  • 100 g Unsalted butter, softened
  • 70 g Gorgonzola, crumbled
  • 1 clove Garlic, crushed
  • 1 tsp Fresh thyme leaves
  • Salt and freshly milled pepper
  1. To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
  2. Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and freshly milled pepper.
  3. Preheat oven to 120C/250F. Place the steak on a wirerack set on a baking tray. Roast the steak for 30-40 minutes until it reaches an internal temperature of 50C/120F. Remove the steak from the oven. Tent it with foil and let the steak rest 10 minutes while you preheat your skillet.
  4. Heat a large skillet with 1 tablespoon of avocado oil on high until blazing hot. Carefully place the steak into the hot skillet and sear for 2 minutes on one side, then flip and sear for another 1 minute or until the internal temperature reaches your desired level of doneness. For medium-rare, you want an internal temperature of 57C/135F.
  5. Generously spoon the blue cheese butter over the steak, garnish with macadamia nuts, fresh herbs and serve alongside your choice of sides. Unlike with other methods, there is no need to let your steak rest before serving as you already did that before you seared them.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

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