While grilling might seem like an ideal way to cook a steak, it’s not Florence’s preferred method. At the restaurant, he likes to cook it under the broiler. The searing happens quickly it takes just three to five minutes per side.Īt home, you can finish the steak in a 204☌ oven to medium rare. Wait until the oil in your pan is shimmering and is just starting to smoke before adding the steak. Wrap the Tomahawk bone in a piece of foil so it doesn’t get too dark.įlorence emphasised the importance of getting a hot, hard pan-sear on all sides of the meat to help develop that all-important crust as the proteins and amino acids meld and fuse. Starting in July, customers can order one of these amazing dry-aged Tomahawk steaks and have them delivered straight to their homes.īroilers in the oven get extremely hot, but if you want to have a beautiful presentation, you don’t want to burn the bone while the meat cooks to perfection. The animal was grass-fed and grain-finished on barley, resulting in lots of marbling in the meat. Florence recommends dry-ageing meat for 38 to 45 days - more than that and you just get what he calls a “big beefy raisin.” As the meat ages, enzymes (the same found in the mould on Roquefort cheese, Camembert cheese, or salami) on the surface break down carbohydrates, proteins, and fats and transform them into what Florence calls “something spectacular.” Image Credit: Ashley Byrd/Unsplashįor his cooking demonstration at the Classic, Florence chose a bone-in, 46-ounce (1,304 gm) Tomahawk ribeye rack, a dramatic cut that makes for an impressive centrepiece at a dinner party. The longer meat is dry-aged, the more flavour it develops, but longer isn’t always better. This process gently dehydrates the meat, which concentrates its flavour.
Plus, it makes meat taste amazing! When meat is dry-aged, it is exposed to circulating cold air. Florence notes that dry-ageing has surged in popularity in the last 10 to 15 years, less as a method of preserving meat and more as an appreciation for the artistry of the craft. You can buy dry-aged meat at a butcher shop or even try dry-ageing meat at home.
#TYLER FLORENCE PRO#
Here are Florence’s secrets for cooking the best steak like a pro at home.ĭry-ageing is a technique that has been around since before refrigeration. Image Credit: Phillip Chin / WireImage Eugene Mymrin / Getty Images Chef Tyler Florence’s best steak recipe
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