I’ve had tomahawk steak in the past, the classic cut of bone-on beef resembling the weapon of the American Indian people. But tomapork steaks? That was a new one on me, and came into the “gotta try this” category. Slow roasted and served with buttery potatoes and green cabbage, this make for a fantastic meal with an impressive centrepiece.
|5 mins preparation
2-3 hours cook
|Domaine Drouhin Pinot Noir|
Does Roasting On The Bone Make a Difference?
A question I had about tomahawk (and tomapork) steaks is why leave the bone on? Does the bone impart some extra flavour or texture to the dish, or is it purely for presentation purposes?
There’s an excellent chapter in The Food Lab that covers this (it’s also available at their website). If I had one book to take on a desert island it would be this. In the case of roasting on the bone, the team took four ribs of beef and cooked them in various ways. The outcome was that the bones impart no discernible extra flavour, however removing them completely led to the meat where the bones were being slightly tough. So the conclusion was that it’s for presentation only.
In the approach below, I slow roasted the meat before a sear at the end (the classic reverse sear). I did this to get some smoke flavours into the dish. If you’re pressed for time, an alternative, and much quicker, way to cook these is to slice the rack into individual ribs and sear them in a pan or over direct flame on a BBQ.
- Sharp knife
- Chopping board
- Roasting tray
- Kitchen foil
- Kitchen thermometer (or equivalent)
Using a meat thermometer is highly recommend for this recipe.
- Five blade tomapork rack
- 2 tsp salt
- Apple wood smoking chunk
- Seasoning rub (optional)
The tomapork rack came from Riverside Garden Centre, who sell the Sherwood Foods meat range. For the seasoning rub, I used Dizzy Pig Tsunami Spin rub. This goes so well with pretty much any pork dish, I highly recommend it. If this isn’t available, a simple black pepper rub will suffice.
- The previous night, pat the pork dry with kitchen towel. With a sharp knife, carefully remove most of the fat cap, leaving ¼ to ⅛ inch on. Lightly sprinkle salt over the shoulder, put it on a plate in the fridge overnight.
- When ready to cook, take the pork out of the fridge and apply the seasoning rub all over it.
- Light the Big Green Egg (indirect setup) and get it to 135°C/275°F, placing a roasting tray on the platesetter. When the temperature is stable and the coals are glowing, toss on the apple wood smoking chunk.
- Place the tomapork rack onto the stainless steel grid. Close the lid and cook for 2.5-3 hours, or until the internal temperature of the meat is 65°C/150°F.
- Remove the rack from the Egg. Wrap the exposes bones tightly with kitchen foil, then double-wrap the whole rack with more kitchen foil and then a towel. Rest for 20 minutes. With great care, and using heat resistant gloves, remove the platesetter from the Egg for direct cooking/searing. In this time, the veg can be prepared and the Egg bought up to searing temperature (around 280°C/550°F).
- Unwrap the tomapork rack, leaving the kitchen foil on the bones. Sear for 30 secs each side to crisp up the edges. Slice and serve with buttery mashed potato and green cabbage.
Hints and Tips
- Always use heat resistant gloves when removing hot ceramics from the Egg. I use Extreme Heat BBQ Grill Gloves. They can withstand the heat of a Egg running at such a high temperature.