Viking Steak
Difficulty Level: Easy
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Prep Time:1 Hour
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Cook Time:PT1H40M40 Minutes
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Yield:2-4 Servings
Ingredients
- 1 Viking steak
- Salt and pepper
- 1 Viking steak
- Salt and pepper
Impress your guests with a Viking steak, also known as a Tomahawk! It is a large thick cut ribeye with a long rib bone. A conversation piece for sure! It may be intimidating to cook because of its sheer size, but don’t worry. We’ve got you covered and it’s easier than you think.
Preparation
STEP 1
Remove steak from refrigerator and allow it to come to room temperature for about 1 hour.
STEP 2
Preheat grill to high heat. Salt and pepper steak all over generously. It is a big piece of meat and needs the salt! Around a teaspoon per pound.
STEP 3
Sear the steak on the grill until a nice char appears. About 3-4 minutes per side. The steak is ready to flip when it comes off the grill easily and see you that nice color.
STEP 4
You can either finish steak in a 375°F oven and bake for about 25-30 minutes or until an internal temperature of 130°F-140°F (for medium-rare to medium) or finish cooking the steak on the grill with an indirect grilling method, meaning turn off one side of the grill, transfer the steak to that area, use medium heat to maintain a grill temperature of 375°F. Cook the steak for 20-30 minutes or until the proper internal temperature.
Options
A Viking steak can also be cooked using the reverse sear method. Meaning cook low and slow either in the oven (250°F for about 40 minutes) or sous vide until an internal temperature of 120°F then finish with searing either on the stove or a hot grill.
Delicious served with a compound butter or chimichurri sauce.