40oz 30-day Dry-aged Tomahawk Recipe

Time30m

Serves2

Make 40oz 30-day Dry-aged Tomahawk Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Dry Aging Process
Wrap the Tomahawk steak in cheesecloth and place it on a wire rack in the refrigerator. Ensure the temperature is maintained between 34°F and 38°F. Allow the steak to age for 30 days.
2
Seasoning
After 30 days, remove the steak from the refrigerator. Carefully unwrap it and trim any dried edges. Pat the steak dry with paper towels. Generously season both sides with kosher salt, black pepper, garlic powder, and onion powder.
3
Cooking the Steak
Preheat your grill or a cast-iron skillet over high heat. Add olive oil to the skillet if using. Once hot, sear the steak for 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer to check the internal temperature.
4
Resting
Remove the steak from the heat and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.
5
Serving
Slice the steak against the grain and serve immediately. Enjoy with your favorite sides.