Striker Chef's Buldak Tomahawk Steak

Cooking tips 💡

• For a thick steak like tomahawk, cooking on high heat from the start will burn the outside while leaving the inside raw. The key is to cook patiently over low heat, turning often, to ensure the inside is cooked through.
• The tail meat and ribeye of the tomahawk are fatty and can be greasy, so the refreshing water dropwort salad and spicy sauce provide a great balance.
• When torching after applying the sauce, focus on the fatty areas for an intense hit, resulting in an even more explosive nutty and crispy texture and flavor.

Recommended for 🙋

• ⭐Those who want to break away from the greasiness of traditional steak and enjoy a fiery, addictive spicy flavor.
• ⭐Those looking for a visually stunning main BBQ dish to wow at home parties or camping trips.