Tomahawk steak belongs to the M9 level.

Tomahawk steak is also called bone-in ribeye. It is called Tomahawk steak because it is connected to a long rib and looks like a tomahawk. It is cut together with the ribeye when cutting.

Steak grade and cooking method:

Steak grade

The Japan Edible Meat Grade Specification Association conducts strict grade specification management, and the market is based on "A-5" and "B -1" and other specification pricing transactions.

First of all, the fleshing rate is divided into three grades using English letters - A, B, C. Grade A has the highest fleshing rate and grade C is the lowest. The numerical part at the back is divided into 5 levels based on the 4 items of "fat mixture", "meat color", "meat firmness and texture", and "fat color and quality".

Steak is different from most other cooked foods. Steak is usually not cooked until it is fully cooked, because a well-done steak tests the chef's skill the most. The degree of rareness can be adjusted according to personal preference.

Steak recipes

Take frying as an example. The first time the steak is fried in a pan, it must be over high heat. At this time, the layer of meat on the surface of the beef dehydrates and becomes hard, and the Maillard reaction occurs. , the color turns dark brown and the aroma of frying comes out. Before the beef browns, turn it over and fry the other side to dark brown. This stage is to create the flavor of the steak.

The time for grilling steak will vary depending on the area and height of the beef, the cooking utensils, and the firepower of the stove. Other people's standards cannot be copied directly. The most reliable way is to try it yourself.