Preparing a tomahawk steak (or another piece of big meat)
Tomahawk steak or another piece of big meat
small baby potatoes
Preheat oven at 150 Celsius
Wrap the bare bone in the meat in tinfoil (to prevent it from being charred and blackened)
Season the meat with pepper and salt and cook in a searing hot frying pan with some oil.
Cook for 1-2 minutes on each side and add some lumps of butter for color and extra taste.
After caramelizing the meat put it in a baking tray and roast in the oven until the meat has a core temperature of 50-55 Celsius. With this temperature the steak is still pink in the centre. There are two ways of knowing the exact core temperature of meat in the oven:
1: the really tough man keep their little finger in the center of the meat during the roasting. When the pinky is numb and charred, the core temp is 55 celsius. The sane and smart dude buys a core thermometer and enjoys this kitchentool the rest of his life.
When the meat is ready extract from oven and let it rest for at least ten minutes.
Together with the meat that is roasting in the oven, boil the little spuds (leave the peel, but brush the dirt off) for ten minutes in salted water. Then drain and let them cool off a little.
Cut the potatoes in chunky pieces (to add to the Caveman look) and fry them crispy in a skillet with coconutoil on high heat.
Remove the tinfoil from the steak and serve on a wooden plate together with te baked potatoes in a big bowl (preferably a clay one to give that genuine Flintstone feeling).
If you’re not doing a diet right now (good decision!) you add some good mayonnaise to the baked potatoes.
When you don’t think of the tomahawk as a light snack but more like dinner, you can serve some cooked or boiled veggies on the side, but this is not mandatory. The prehistoric hero on this plate is the steak.