Tomahawk Schnitzel

Tomahawk Schnitzel

Ever wondered what would happen if you melded a classic German Schnitzel with a steak? This recipe not only answers that question but fulfills your culinary desires. This colossal tomahawk is expertly reverse-fried into a schnitzel, claiming its place as the ultimate Schnitzel to rule them all!

Ingredients

  • 1 kg / 2.2 lbs Tomahawk Steak

  • 300 grams / 10.5 oz all purpose flour

  • 4 eggs

  • 300 grams / 10.5 oz bread crumbs

  • yellow bell pepper

  • 1 red bell pepper

  • 1 green bell pepper

  • 3 yellow onions

  • 2 jalapeno peppers

  • beef tallow 20 oz 600 grams

  • 300 ml / 1.2 cups Ranch Sauce
  • 2 tbsp Texas BBQ Rub

Tools

Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

Pitmaster X Rubs: In stores now

How to

  1. Fire up your BBQ and set it for an indirect of 100ºC or 212ºF.
  2. Place your whole tomahawk steak on the highest position possible and add smoke wood if possible.
  3. Smoke the steak until you reach a core temperature of 40ºC or 100ºF.
  4. Flatten the steak by bashing it with a heavy cast iron pan.
  5. Prepare a breading station by stationing 3 large trays on the table and fill one up with a layer of all purpose flour, one with a couple of beaten eggs and the last one with a layer of bread crumbs.
  6. Put a large paella pan on your heat source and heat the pan up with enough beef tallow to get a nice bottom of melted tallow enough to fry one side of the steak in.
  7. Season the tomahawk on both sides with a little bit of Texas BBQ Rub.
  8. Dip the steak in all purpose flour on both sides and make sure it reaches every nook and cranny and tap it off. Then dip it in the egg and brush it on with a brush if you need to. Then dip it in de breadcrumbs and make sure everything is covered.
  9. Slowly lay down your tomahawk steak in the hot beef tallow and make sure you hear that loud sizzling of the fat once it hits the tallow.
  10. Fry the steak on both sides until the crust turns golden brown and crunchy.
  11. While resting on your cutting board for 5 minutes it's the perfect opportunity to slice up a red green and yellow bell pepper , 2 jalapeno pepper and 3 yellow onions.
  12. Fry them in a hot pan until soft with some plant based oil.
  13. Serve a layer off the vegetables on top of the fried tomahawk.
  14. Quickly whip up 300 ml or 1.25 cups of Ranch Sauce according to it's recipe.
  15. Slice the tomahawk in to strips and serve with some ranch sauce on the side.

 

TIPS:

  1. Always carefully flip your meat away from you when deep frying. This avoids the hot oil splattering towards you along with any oil creating flare ups when cooking over actual fire.
Pitmaster X Rubs: In stores now

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