Tomahawk Irish Angus

INSTRUCTIONS FOR USE:

• Salt on meat first cooking salt on both sides.
• Boiling non-stick frying pan (or steak pan for PROs), drizzle with Apulian olive oil and brown the Tomahawk well for about 6 minutes per side.
• Once nicely browned lower the heat slightly and bring to your preferred cooking temperature, if you like your meat rare remove the fillet part and continue cooking the sirloin. If you are a true Mannarini you don't need thermometers but the right touch. Medium 45-50° - Medium 55° - Well cooked 60-65°.
• Mannarino's touch: to make the meat TENER is to mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.

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