Tomahawk is a high-quality meat that can be obtained only when you give up la galbi because it is the part where shrimp, sirloin, and ribs are all attached. If you chew well on each part of the , you can taste the different flavors of soft shrimp, beef-flavored sirloin, and chewy ribs.

Defrosting frozen meat is a must before cooking. It's best to move thawing to the refrigerator the day before eating. If you don't have time, change the water at room temperature and soak it in the vacuum packaging, and don't defrost the microwave or hot water

As important as defrosting, wash the meat in running water and wipe the front, back, and sides thoroughly while pressing and rubbing with a kitchen towel.

After removing the blood, season with herb salt, steak seasoning, or salt+pepper. You can spray it evenly without a fixed amount, and for your information, I sprayed about 3g back and forth.

After spraying the truffle salt evenly, I sprayed olive oil back and forth and rubbed it with my hands. Seasoning can be done right away while baking, but it tastes better if you ripen it in advance. White and hard fat melts during the baking process and enhances the flavor of the steak, so even if you don't want to eat it, don't remove it before baking it, and don't eat it after baking it :)

It is good to wrap the seasoned meat in a wrap or bag and put it in the refrigerator and take it out at room temperature an hour before baking. When the cold energy inside the meat is gone, the heat is evenly transmitted, so you can enjoy a steak with a constant degree of cooking

Put 3 spoons of oil on a hot pan over high heat (Induction 7), then put the meat on top and front to trap the gravy. and bake it for 3 minutes, 30 seconds at a time

After 3 minutes, add 2 pieces of butter and cook over medium low heat for another 3 minutes. I did the induction fire strength in three stages.

While roasting, flip the pan over once, tossing the pan-tilting butter over the meat. If you leave the meat at room temperature and cook it on high or medium low for 3 minutes, it becomes medium rare.

If you're worried that it's undercooked, poke the chopsticks in the middle and take it out, and if it's not cold on your lower lip, then the rare is over

The roast steak is wrapped in foil and pasted. During this rest time, the temperature inside goes up, so the juice spreads evenly and the warmth is maintained. Bake the garnish in 3-5 minutes for the lasting time.

Turn on the high heat without wiping the pan where the meat was grilled, add various vegetables, and stir-fry them to make it crispy. It's stir-fried with oil and butter, so if you add a bit of salt, it becomes a very delicious garnish

Deliciously well-cooked steaks Lock the gravy in high heat 3 minutes Cook it to the insides 3 minutes on low heat Spread the gravy 3 minutes on a long list Medium rare Tomahawk steak is ready in 9 minutes.

Steak that is about 3cm thick isn't melted in your mouth, but you eat it with a chewiness The more you do that, the more important it is to cook good meat moistly.