Hark. That’s a 48-ounce dry-aged tomahawk steak on top of a gold-plated grill at Hanjip, Culver City’s lavish Korean barbecue spot.
Real Fred Flintstone stuff.
And even if you’re not some big narcotraficante with a cooking surface forged from precious metals or a schmear of foie gras butter at the ready, you can still make one yourself. Just heed these pro tips from chef Chris Oh as he explains his approach to this hulking piece of meat.
“You don’t need to season this steak when you throw it on. Just make sure the grill is extremely hot to ensure the juice stays locked in with a perfect sear on the outside. Ten minutes on each side or until it’s browned. You can then finish it in the oven, keeping it rare on the inside. Then, just relax. Your monstrous hunk of beef has been working hard on the grill, so don’t cut right into it. Let it catch its breath and rest for a few minutes so all those juices stay inside your steak for a moist and tender bite.”
Real Fred Flintstone stuff.
And even if you’re not some big narcotraficante with a cooking surface forged from precious metals or a schmear of foie gras butter at the ready, you can still make one yourself. Just heed these pro tips from chef Chris Oh as he explains his approach to this hulking piece of meat.
“You don’t need to season this steak when you throw it on. Just make sure the grill is extremely hot to ensure the juice stays locked in with a perfect sear on the outside. Ten minutes on each side or until it’s browned. You can then finish it in the oven, keeping it rare on the inside. Then, just relax. Your monstrous hunk of beef has been working hard on the grill, so don’t cut right into it. Let it catch its breath and rest for a few minutes so all those juices stay inside your steak for a moist and tender bite.”
