CAB Tomahawk Ribeye Steak
595 g/pc (21 oz)
Tomahawk steak is a kind of ribeye steak or a cowboy steak that has long frenched bone with meat well marbled throughout. The meat is attached to a long exposed bone that makes dish presentation more attractive.
The steak is naturally juicy, deliciously rich, very tender, and so flavorful. It has been part of fancy restaurants and now it can definitely be made at home. It will surely look good on the backyard grills or even the frontyard.
From the best Angus brand, the cut is graded above USDA standards of prime, choice and select grades, passing 10 more quality standards to be certified as angus beef.
All the beef products undergo a minimum of 21 days of aging, which is a process of preparing the meat for consumption, mainly by breaking down the connective tissue making the meat even more tender.
Such as all beef, it is an excellent source of protein with all essential amino acids for the maintenance of muscles and growth of our body.
It contains good amounts of various vitamins and minerals. It is particularly high in vitamin B12, the vitamin that play an important role in the formation of blood, and in the brain and nervous system functions, too.
A good source of iron and abundant in other minerals like zinc, selenium, and phospohorus.
High-quality protein can be found in beef such as this steak, which can be an good component of a healthy diet. It also has a fair amount of cholesterol and fats, which should be taken into consideration.
Broiling, Grilling, Sautéing
*To ensure safety of food, recommended cooking temperature for steak is at 145° F (medium heat) and a rest of 3 minutes after.
*courtesy of certifiedangusbeef.com
Preheat grill until very hot (about 500 - 550°F).
Season steaks with salt and pepper, or as desired.
Place steaks on preheated grill – they should sizzle. After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.
Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy.
Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices.
For advanced grillers: Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.
Serve and Enjoy!
Preheat large sauté pan or frying pan over medium-high heat.
Season steak with salt and pepper, or desired seasonings.
Add a small amount of oil to the pan and heat.
When oil shimmers, use tongs to gently place steaks in pan, without overcrowding.
When juices begin to rise to the surface of the meat, about 2-3 minutes, flip steaks with tongs.
Cook steaks another couple minutes and check doneness with an instant-read thermometer.
When steaks reach desired doneness, remove from pan onto clean serving plate and rest approximately 5 minutes before serving.
Delivery and Packaging:
Delivered frozen, raw, vacuum packed.
See best before date as indicated on the pack.
Weight: 595 grams / piece or 21 oz
Storage and Shelf Life:
Store chilled +1° C, Frozen -18° - 20° C
Chilled 2 days, Frozen 30 days
"Cowboy" Ribeyes with Steamed Guinness French Onion Green Beans
*recipe courtesy of certifiedangusbeef.com
4 (18-ounce) Certified Angus Beef ® bone-in "cowboy" ribeye steaks
12 ounces red skin potatoes, cut in 1-inch chunks
1/2 pound green beans, cleaned
2 cloves garlic, minced
1 shallot, peeled and minced
5 tablespoons unsalted butter, cut in 1/2-inch cubes
3/4 cup canned French onion soup
1/2 cup Guinness beer
1/4 cup french-fried onions
Salt and pepper to taste
Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.
Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
Remove foil pouch, salt and pepper vegetables to taste and top with french-fried onions.
Nutritional Information of Recipe:
Fat: 46 g
Saturated Fat: 24 g
Cholesterol: 273 mg
Carbohydrate: 24 g
Dietary Fiber: 3 g
Protein: 85 g
Sodium: 724 mg
Iron: 49% of Daily Value