JAPANESE TOMAHAWK STEAK - a how to - COOKING WITH CHEF DAI
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- Опубликовано: 1 июн 2024
- JAPANESE TOMAHAWK STEAK - a how to - COOKING WITH CHEF DAI
The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The bone is french-trimmed, leaving an amazing dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and marbled fat within the steak itself during roasting to give a sweet gelatinous flavour.
The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg but can weigh much more.
A Tomahawk makes an ideal sharing steak for a special occasion or for the family, as it can easily feed three to four people, if served with rice and vegetables on the side.
Accompanying the tomahawk steak today is a chimichurri inspired sauce. Commonly found in Argentina and Uruguay, chimichurri sauce is usually made with parsley, oregano, minced raw garlic, red chillis, red wine vinegar, olive oil, salt and black pepper.
Todays recipes has substituted the oregano with shiso / perilla leaves. This herb can be found in many Asian supermarkets and has a distinct minty liquorice flavour with a hint of nuttiness. It works in perfect harmony with the parsley.
Red wine vinegar has been substituted with rice vinegar, although this is optional.
And finally to really stamp the Japanese essence to this dish, dark soya sauce has also been added to give the recipe an extra hit of umami.
This is a very easy dish to make. Please give it a go, the flavourful sauce is a great accompaniment to this tremendous cut of beef.
Prep Time: 10 minutes
Cook Time: 20-30 mins (oven time included)
Oven temperature : fan assisted oven 180C/350F, conventional oven 200C/350F
Internal temperature of beef : RARE 50C/122F, MEDIUM 60C/140F, WELL DONE 70C/158F
Serves: 3 - 4 people (if served with rice and side vegetables / salad)
Ingredients
For the steak:
1 Tomahawk steak (approximately 1.2KG)
1 Tbsp cooking oil
2 Tbsp of salt
1 Tbsp ground black pepper
For the sauce:
1 bunch of flat leaf parsley (around 12 stalks)
10 shiso leaves (also known as perilla)
3 large garlic cloves (minced finely)
3 red chillis (deseeded and finely chopped)
1/2 cup of olive oil (230ml) or other vegetable oil
2 Tbsp rice vinegar
1 Tbsp dark soya sauce
1/2 tsp salt
1 tsp ground black pepper
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"Dad, how was 2020?" "2020 WAS A TERRIBLE-" *remembers Chef Dai came back* "2020 was alright"
Haha, top comment. You’re too kind!!! Thanks so much 🙏
Two videos within a year? Haha. Keep them coming Chef! I already got ingredients to try the gyozas this week. Glad this channel is coming back!
😂 can you believe it?!?!??? 😂
Thanks a lot mate
Awesome video! Salt Dai is awesome
😂
Great to see you’re back to making videos again chef!
Happy to see you back on RUclips!
Please make more videos! You are a great teacher. Love from Italy
Thanks so much, will make some more for sure. Love from UK
I really like the way you explain things.
ようやくイギリス発の頼れる料理チャンネルにめぐりあえました。色々勉強になりました、ありがとうございます。
Nice to see you back Chef
Nice Video ! NICE STEAK !
Perfect video as always, thank you so much for you sharing👍
Ahhh, thanks so much NaN
Keep them videos coming! You will be at 1,000,000 subs in no time at all.
Wow, hope so, that would be amazing! Thanks 🙏
amazing video! so happy you're back.
Thanks so much 🙏
Exelente video , felicidades!! Gracias
That dressing looks delicious with the steak!
It was lovely. Not a replacement for chimichurri but a great variation I think. Thanks a lot
My mouth is watering. Lol. I was surprised you disappeared after the first video but now see you coming back with videos. Looking forward to more chef
Looks delicious
Damn!! Welcome back chef Dai!!
This actually made my day better. Good to see you back!
Thanks so much. Glad to hear it. That makes it all worth while 😊
Fabulous! Your come back is one of the greatest things in year 2020 😄😄😄
That’s great. Thanks so much for the top comment
Chef welcome back!!!
Love this channel
Thanks so much, means a great deal to us
Really glad to see you back on youtube again :D , I love steak and i've never tackled a tomahawk steak before, But i can get the ingredients for that sauce super easy so will definitely be giving this a go!!
Thanks a lot mate. Please give it a go, you won’t regret it! With it without the sauce, it’s great.
So delicious!!!!
Treat yourself Chef!! Pristine technique to show respect for your ingredient. So glad you are back!
Thanks so much. I appreciate your kind words
Mouth watering
That is the look of a happy person at 0:09. You cannot hide that much of happiness no matter how big the bone; just like we can't hide our happiness behind our keyboards when you post!
😂 top comment. Thanks so much.
I've never been so jealous and hungry!
Every few months I always check your other social media outlets (insta etc) just to make sure you’re alright haha. Glad to see you’re well and healthy mate. And it looks delicious!!!
Haha, thanks so much for looking out for me, means a lot!!!! Hope you and your family are all well too Jason. Thanks a lot
Oh man, looks grand Dai!
Thanks a lot, it was a lot of fun too make
Another great video! Happy Bourdain Day one and all!
Absolutely mate. Anthony Bourdain is a legend and is sorely missed. Loved his work.
I watched this with my tongue hanging out, drooling slightly. Not a good look, my wife told me! Great to have you back Chef.
😂 you should’ve told the missus you were drooling looking at her. Thanks for the great comment!!!!
This is amazing! I need to try this and do a video on it to (hope you dont mind). Thanks for a great video 👌🏽
Cooking With Sasha China thanks a lot. Go for it!!!!!!
Amazing
Welcome back!!
Wow, a proper MAN food dish.. Im ordering this for our first visit back to Bento-ya, Another masterpiece Chef.. Thank you for the lesson. Take care, Love and Respect.. D&Pxx
Cheers brother. I must admit riding the Aprilia after filming this video didn’t seem quite right. I needed a Harley fat boy in my stable 💪✊
Thanks a lot, can’t wait to have you and Penny at bentoya again. Much love to you and P!!!!
Welcome back, chef!!! More vids please 🥩
Thanks a lot Sandy, will do!!! 😊
Oh wow! This looks incredible, I haven’t had steak in ages! Hope you’re well and having a good weekend Chef! 🙂
Thanks Beth. It’s not often I get to eat a steak, but always enjoy when I do. Hope you’re well
Cooking with Chef Dai This is definitely the way to do it! All good here too thanks 🙂
Finally you are back in cooking.. Searching all over Internet about your updates.. Unfortunately I am not in Instagram to find you.. Thank god some one alive in this corona time.. Keep posting video chef dai 😂
Thanks for the kind words indeed. Sorry to concern you. We’re all fine thanks. I hope you and your family are too.
Looking good.
Wi1dZer0 thanks James
That tomahawk steak looks delicious, I definitely need to visit you😎
Thanks a lot mate. Hope you’re enjoying the Aprilia in his sunshine ☀️
Welcome back chef Dai,your gyoudon recipe is fantastic.i only make a litle change,using brown sugar not white sugar...thanks
Many thanks. I’m so glad you like the gyudon recipe, it’s one of my favourite too.
He's back! Featuring ASMR.
Chef Dai, good to see you back in action. Itadakimasu!
Thanks so much, it’s great to be back
@@CookingwithChefDai Looking forward to going back soon myself, be well friend, thanks for all you've shared.
Eating mine and it's awesome. Thabks & subacribed.
Dai-sensei Welcome back! besides the awesome cooking content i would also love to hear about your cooking journey and japan. Motivations and such, did you still go back regularly pre-coronatime? That is if your comfortable to share, all within reason. :) Keep up the awesome content.
Thanks so much for the awesome comment. I would like to do a “q and a” video one day or perhaps that will cover that.
I would be glad to share with you in the near future. Thanks for watching.
Watching From The Philippines!! 🇵🇭
Thanks so much from the UK. Would love to visit the Philippines one day ☀️
Welcome back chef Dai!
Thanks so much Monique 😊
We miss you chef !!!
Chef Dai!!!!📣📢🥩🌶
Yummy
As a viewer it's always obvious to spot the chefs who love cooking & eating. Great video.
Thanks so much. Glad that came across in the video ✊
@@CookingwithChefDai You're welcome. A couple of years ago I was looking for a video on how to bone a chicken thigh and that's how I stumbled across your channel. So glad that you have decided to start posting again. Good luck for when your restaurant opens up. :)
thanks for the tip on testing for rareness. I usually use a thermometer, but it always feels like a little bit of a crutch.
I always use a thermometer for thick roasts but usually just touch with thinner cuts of meat. You’re welcome and Thanks for watching 🙏
The handsome chef is back
☺️
Cooking with Chef Dai ❤️❤️❤️❤️❤️
Missed you!!!!!!!!
I need to go to Bento-Ya!!!
Ahhh, thanks a lot. I missed you all too. If you come, please ask for me and say hi 👋
I go to several local Asian markets, vut yhe only shiso/perolla I can find is either in a seasoning or only at the Japanese market. It's a shame, love the stuff and like to use it each time I have sushi.
I thibk I have some that has started to get wimpy looking that I can use for this tonight.
Thanks for the idea/recipe. I've had a tomahawk in my freezer for at least a few months, and I couldn't decide what to do with it. Now I have a plan.
Just watched the oyakudon video now and really made me hungry! Although its 2am here now where I'm at 😭
😂 I watch food videos late at night too, then I can never sleep because I’m so hungry 😂
YOURE BACK 😭😭😭😭
Chef Dai: "oh yeah, really massage that meat"
Me: uh... 😳😆
Yeah, I only noticed that in post edit. Sounds a bit dodgy doesn’t it 😂
haha just clear your mind tho. :D
i have a 3.35lb tomahawk steak i want to cook for the 4th how long should i put it in the oven for and for how many mins to get it medium rare ?
Throwback to "ooooh look at those juices running" from the chicken karaage wrap ♡
😆 well noticed. I do get rather excited when I see those juices flow 😋
Thanks mate
@@CookingwithChefDai As you should! To this day, three of my favourite cooking videos on RUclips are; your karaage wraps, beef tataki and natto videos! I still have natto at least once a week 😃
Glad to see you back 😊
Awesome job.... Dinner for 1
Cecil Herandien haha, you savage!
@@CookingwithChefDai what is your Instagram name I'll follow you
@chefherandien
Cecil Herandien thanks mate. It’s cooking_with_chef_dai
Not that I have the budget (or access) to a tomahawk steak but I definitely need this video, just in case... 😏😎🐄
😂 not a daily dinner for me either, just on special occasions aye 😉
Thanks a lot
2 video on the same month?! 2020 still got hope! Great video chef!
Edit: The sound can be a little bit louder, great video nonetheless
😆 thanks so much mate. The sound is fine when I watch it on my devices. Thanks for the feedback, will check again.
Chef Dai! Can you make a video regarding the knives you use? or a least mention what you use? Thanks!
My knives are pretty boring but I will try and record something in the future
Wish I had red chiles on hand. Will settle for jalapeno probabpy, looks delicious. i'l just be lacking that pop of red color.
Well done! I mean, uh, perfect 😬
Karl Traunmüller 😆 thanks
Sharpen your knife Chef, makes it look tough when you cut it. Otherwise great stuff. What can one use in place of Chisso leaves, we don't et them in SA
I have to now go and do a 12-hour nightshift after watching this! On my way home I will call into the local meat market and get a couple of Tomahawk steaks..........Well one just would not be enough would it? Great video Dai, so glad you are back!
😂 great stuff! I hope there’s a big crowd waiting for you at home or are you going to devour 2 steaks by yourself 😮
Thanks for the awesome comments. I’m glad you liked the video 👍
@@CookingwithChefDai Oh they are both for me! If the first is as good as I think it will be, I will not need to travel to get more! Found your channel via Delboy a couple of years back. When lockdown is over and you are open again, I will be coming to London!
Would love to hear the story why you gone MIA 😁. Welcome back chef🙌
Thanks a lot. Check out the video we made before this, “gyoza dumplings”. All is revealed at the end of that video
Chef can you make a kitchen skills video, like cracking an egg with one hand and dicing onions etc
I like the suggestion. Will try and do soon. Thanks
only when have i dai'ed, you started uploading again
Hey Chef, thoughts on reverse searing?
Hi there. I have reverse seared on large roasts before and have had good results. I think it’s a good way of getting a more consistent doneness and is a bit more forgiving. However I tend to use traditional searing methods more often than not. Have you reverse seared before, how have the results been?
Thanks for the info! I haven't tried it yet--in fact I've somehow lived without an oven for most of my life so I've cooked everything in a pan. I have some t-bones in the fridge that'd do best with some oven time so I figured you'd be a good resource! Since you tend to do the traditional method I think I'll try that first.
🤤😍💚
Well....the only thing I miss about lockdown is not being able to go to Dai’s resto Bento-ya for amazing lunches. A man for whom food is a PASSION. Chimichurri with shiso. Inspired! Tomahawk. Bring it on! 美味しいです！
Hey Eric, great to hear from you. Thank you for the awesome comment.
Hopefully we will reopen around the middle of July. I’ll try and fit an entire tomahawk steak in your katsu curry next time I see you, haha.
I hope you and your family have been keeping safe during this turbulent time.
Inspiring videos on your channel too, I thoroughly enjoyed watching them. See you soon
can you make a tutorial on making a rice omelet please
I will try and do that in the future
What'd we deserve to have two videos from Chef Dai in 2020?! Stay safe and stay awesome, chef
Hahaha, thanks brother
Going at that bone like a caveman in the end really just shows how easy it is to attain happiness
In a world that’s so sterile. It was nice, albeit for a few minutes, to act like an complete animal 🐯. Thanks for the awesome comment 👍
Whoa it’s video number two. Does this mean we won’t get another one for two more years? 😆
Quite possibly.Nah, I’ve already started the next video 😉
I just spent $65 on one I'm scared lord help me 😆 Imma try this recipe
Just curious why you have an Australian accent? I have never been to Japan before . . .
I miss bento-ya ;(
Me too. Hopefully we’ll open again soon. Make sure to say hi when you’re there!!! Thanks
Can't wait to have my usual salmon teriyaki at bento-ya but will try the steak recipe in the time being
u been watching guga?
Never heard of Guga, but will check out now
@@CookingwithChefDai steak is his obsession
Eat meat like The Flintstones
Om nom nom YA~~~!!
If only I could bite my phone and pretend its the bone!
It might need to see a dentist afterwards 😆
Thanks a lot mate
Is he wearing a 67 shirt ahahahaha
That poor camera man...forced to stand there and watch you eat that amazing steak
😂
Unfortunately there were some fallacies- and the recipe could be better:
a) it is a big hoax, that you should leave meat outside of the fridge! It has been now for a couple of years debunked (the internal temperature of the meat just doesn’t raise fast enough - you could leave it for a several hours outside, but then risk food born illness due to bacteria). Please- don’t ever come with this wrong “pro tip”! (I know - there are still enough professional chefs who also didn’t heard about the debunked myth)
b) a big piece of meat like that would be far better with the reverse-sear method. Put it first of all into a low oven - and then afterwards sear it fast and hot - the doneness is far more consistent, it is as tender (if not more tender) and the crust is also better!
c) oh even professional chefs don’t get the temperature of steaks right by touch (except of the grill station veterans). If you are grilling an expensive cut like a tomahawk, you should definitely have the coins for a digital thermometer!
Overall I really like the Asian twist... cool idea with the rice vinegar, soy sauce and shiso!
Dominik MJ thanks for the comprehensive feedback. I appreciate it.
I’ve always taken meat out before cooking. Pretty much every restaurant I’ve worked at including a steakhouse in Tokyo did the same. You’re right the temp doesn’t raise fast enough but is significantly higher than taking out and immediately cooking at 3C. Each to their own I guess.
Reverse sear I like but I also like the traditional method.
There are so many schools of thought and techniques. Do you rest meat? Well a lot of top Japanese steakhouses don’t and their end dish tastes incredible.
Thanks for taking the time to comment
Cooking with Chef Dai
Unfortunately old and traditional techniques don’t die - even though they are sufficiently debunked. Check out cooking issues (Dave Arnold), Heston Blumenthal books, American Test Kitchen, Modernist Cuisine, Serious Eats... these are some of the science based sources which meticulously tested the “meat out of the fridge”. The core of the steak just doesn’t warm up sufficiently. After scientific sources which did the testing, it doesn’t make a difference- at all.
And I am aware, that even Gordon Ramsey often enough suggested to keep the steak out of the fridge...
For the resting period, it is a very matter of school of thought. To let the meat rest ensures that the juices don’t run out and make the steak “drier” and the plate a mess... but it has the disadvantage that the meat is not as hot. To serve it directly ensures a fantastic searingly hot steak, at the expense of running juices. Obviously if you are using a high grade wagyu (like many Japanese restaurants) that doesn’t ruin the steak - because the juices are running out of meat- not fat - hence wagyu bleeds,less and has additional a much juicier (fattier) texture...
Thanks for your answer of my original comment!