{"id":761,"date":"2022-09-23T05:30:16","date_gmt":"2022-09-23T05:30:16","guid":{"rendered":"https:\/\/tokafood.lt\/2022\/09\/23\/beef-steak-on-the-bone-steak-tomahawk\/"},"modified":"2022-10-05T20:17:37","modified_gmt":"2022-10-05T20:17:37","slug":"beef-steak-on-the-bone-steak-tomahawk","status":"publish","type":"post","link":"https:\/\/tokafood.lt\/en\/2022\/09\/23\/beef-steak-on-the-bone-steak-tomahawk\/","title":{"rendered":"Beef Steak On The Bone &#8211; Steak TOMAHAWK"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"761\" class=\"elementor elementor-761 elementor-516\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-41bafab elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"41bafab\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-88c079a\" data-id=\"88c079a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-205b484 elementor-widget elementor-widget-text-editor\" data-id=\"205b484\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.8.0 - 30-10-2022 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#818a91;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#818a91;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><strong>Ingredients:<\/strong><\/p><ul><li>1.5 kg beef entrecote with bone &#8211; steak TOMAHAWK<\/li><li>200 g of butter<\/li><li>2 pieces of fennel slices<\/li><li>1 sprig of rosemary<\/li><li>salt<\/li><\/ul><p><strong>To prepare the steak:<\/strong><\/p><ul><li>to taste Salt<\/li><li>1 tablespoon of oil<\/li><\/ul><p><strong>For the dressing:<\/strong><\/p><ul><li>200 g of butter<\/li><li>2 pieces of fennel slices<\/li><li>1 sprig of rosemary<\/li><\/ul><div class=\"wpb_text_column wpb_content_element \"><div class=\"wpb_wrapper\"><h2>Beef Steak On The Bone &#8211; Steak TOMAHAWK<\/h2><p>This recipe is aimed at owners of KAMADO-type barbecues, but beef entrecote with bones &#8211; steak TOMAHAWK can also be cooked directly on coals.<\/p><p><strong>Preparing the barbecue<\/strong><\/p><p>Before we start cooking in the KAMADO barbecue, we prepare a two-zone system so that on one side there is direct heat as close as possible to the coals (if you have one, you can use a cast-iron half-moon grill), and on the other side, indirect heat above the coals. Heat the grill to 200-250C.<\/p><p><strong>Meat preparation<\/strong><\/p><p>We rub the entrecote with oil and sprinkle with salt and leave it at room temperature for about 15 minutes. You can also sprinkle with your favorite spices.<\/p><p><strong>Preparation of the filling<\/strong><\/p><p>While the salt is absorbed, prepare the dressing. Melt butter in a tin container and add garlic and rosemary.<\/p><p><strong>Cooking process<\/strong><\/p><p>Place the bone-in beef steak on a direct fire in a hot grill. We heat each side for 1-2 minutes depending on the thickness of the steak. During this process, it is necessary to burn the proteins on the outside well, so we fry them from all sides as much as possible.<\/p><p>After finishing the first heat procedure, we place the boned TOMAHAWK on an indirect fire and tighten all the KAMADO flaps to the minimum, maintaining a temperature of about 150C.<\/p><p>We cook by checking the internal temperature of the steak, which should ideally reach about 50C. Of course, you can choose a different internal temperature of the steak by selecting it according to your preferred level of doneness, choosing less done (rare) or more done (well done).<\/p><p>At the same time, we place the tin container with butter at the bottom of the entrecote and sprinkle the whole steak every few minutes, alternating with a brush.<\/p><p>After reaching the desired temperature, we leave the steak to rest for about 10 minutes, thus allowing the meat to relax. We can wrap the meat in foil, this way we will have a still hot steak when serving it to the guests.<\/p><p>IMPORTANT &#8211; note that while the meat is resting, its internal temperature still rises, so if you take it off the heat a little later when the internal temperature was already higher, I would advise you not to wrap it in foil.<\/p><p><strong>Delicious!<\/strong><\/p><\/div><\/div><div class=\"separator transparent \">\u00a0<\/div><div class=\"wpb_video_widget wpb_content_element vc_clearfix vc_video-aspect-ratio-169 vc_video-el-width-100 vc_video-align-left\"><div class=\"wpb_wrapper\"><h2 class=\"wpb_heading wpb_video_heading\">Beef Steak On The Bone &#8211; Steak TOMAHAWK<\/h2><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1.5 kg beef entrecote with bone &#8211; steak TOMAHAWK 200 g of butter 2 pieces of fennel slices 1 sprig of rosemary salt To prepare the steak: to taste Salt 1 tablespoon of oil For the dressing: 200 g of butter 2 pieces of fennel slices 1 sprig of rosemary Beef Steak On The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[],"class_list":["post-761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jautienos-patiekalai","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/posts\/761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/comments?post=761"}],"version-history":[{"count":4,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/posts\/761\/revisions"}],"predecessor-version":[{"id":769,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/posts\/761\/revisions\/769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/media\/698"}],"wp:attachment":[{"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/media?parent=761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/categories?post=761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tokafood.lt\/en\/wp-json\/wp\/v2\/tags?post=761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}