Скачать или смотреть 👉 60-Day Fermented Honey Garlic Tomahawk Steak

😱 Almost ate raw garlic? 60 days later, it became... 😱
60-Day Fermented Honey Garlic Tomahawk Steak

Yesterday, while watering on the balcony, I found a huge caterpillar on the orange tree and almost went weak in the knees. But my husband and two daughters, instead, gathered around the plump green caterpillar, finding it cuter the more they looked at it. They even decided to 'adopt' it, setting up a new home for it, finding tender leaves to feed it, and caring for it more meticulously than the potted plants.

By evening, the little guy suddenly became super active, constantly crawling, pooping, and peeing 😂. The next morning, it had quietly spun a cocoon, and the whole family was incredibly excited.

Although I'm still a bit hesitant to get close, I'm quietly hoping in my heart—that this little life will successfully transform into a beautiful butterfly.

This reminded me that many wonderful things require time, patience, and love to wait for. Just like the dish I'm sharing today—starting from an ordinary garlic clove, after 60 days of fermentation, it transforms into a fragrant, amber-colored honey garlic sauce.

Isn't this 60-day wait just like the caterpillar's metamorphosis? Every moment accumulates energy, ultimately blossoming into something astonishingly beautiful. 💗💗💗

The soul of this dish lies in the passage of time. The 60-day fermented honey garlic clove sauce not only brings a unique sweetness and garlic aroma to the tomahawk steak, but its natural enzymes also tenderize the meat, creating unparalleled layers of flavor and texture.

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📋 Part One: Preparing the '60-Day Fermented Honey Garlic Clove Sauce'

【Ingredients】
• Peeled garlic cloves: 500g
• Pure natural honey (non-concentrated): approx. 1 liter (enough to fully cover the garlic cloves)

【Instructions】
Step 1: Prepare the Container
Prepare a clean, sealable glass container, ensuring it is completely dry, oil-free, and water-free inside.

Step 2: Add Garlic Cloves
Place the peeled, whole garlic cloves into the glass container, filling it about three-quarters full.

Step 3: Pour in Honey
Slowly pour honey into the container, ensuring all garlic cloves are completely covered. The honey level should be at least 2-3 cm above the garlic cloves.

Step 4: Seal and Ferment
Seal the container and place it in a cool, dark room-temperature environment.

Step 5: Release Gas Regularly
During the initial fermentation period (first to second week), the garlic cloves will produce a lot of gas. Slightly unscrew the lid daily to release pressure, then reseal.

Step 6: Patiently Wait
After approximately 60 days of fermentation, when the honey changes from clear to a darker color and thinner consistency, and the garlic cloves turn an amber color, the fermented honey garlic clove sauce is complete.

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🥩 Part Two: Making 'Honey Garlic Tomahawk Steak'

【Ingredients】
• Tomahawk steak: 1 piece (approx. 1.2 kg, about 5 cm thick)
• Fermented honey garlic clove sauce: approx. 300 ml (including some fermented garlic cloves)
• Sea salt: to taste
• Black pepper: to taste
• Butter: 30g
• Nacho Cheese Sauce: to taste (optional)

【Instructions】
Step 1: Marinate the Steak
Place the tomahawk steak and fermented honey garlic clove sauce together in a sealed container or bag, ensuring the sauce evenly covers the steak. Refrigerate and marinate for 3 days.

Step 2: Prepare the Steak
Remove the steak from the refrigerator and scrape off any excess honey sauce from the surface with your hand or a tool (leaving a thin layer is fine) to prevent excessive charring during searing. Let the steak rest at room temperature for about 30-60 minutes to 'come to temperature'.

Step 3: Preheat and Season
Evenly sprinkle sea salt and black pepper on both sides of the steak. Meanwhile, preheat a heavy-bottomed cast-iron skillet until it is extremely hot and lightly smoking.

Step 4: Sear and Cook
Add a small amount of cooking oil to the pan, then place the tomahawk steak in. Sear each side over high heat for about 2-3 minutes until a deep caramelized crust and mahogany-brown color are formed. During searing, you can add butter and a few fermented garlic cloves, repeatedly spooning the melted, flavored butter over the steak (Basting).

Step 5: Resting
Remove the seared steak and place it on a wire rack or cutting board to rest for 10-15 minutes. This is a crucial step to lock in juices and ensure tender meat.

Step 6: Carve
Carve the rested steak along the bone, then slice the meat into thick pieces.

Step 7: Enjoy
You can drizzle warm Nacho Cheese Sauce over the sliced steak before serving.

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💡 Cooking Tips
• Fermented honey garlic clove sauce can be stored long-term and used anytime.
• The longer the marinating time, the richer the flavor, but 3 days is an ideal balance.
• Bringing the steak to room temperature is key to ensuring even cooking throughout.
• The resting step is absolutely essential; it's the dividing line between professional and amateur results.

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