I love meat, and the Tomahawk steak is my favorite. It’s known for its big bone and juicy texture. But, what’s the secret to cooking it just right? Today, we’ll explore how to get the perfect Tomahawk steak.
Table of Contents
Introducing the Tomahawk Steak
Get ready to take your steak game to the next level with the tomahawk steak. This bone-in ribeye is a real showstopper, shaped like a tomahawk ax. It’s big, weighing about 34 ounces, and takes longer to cook. But trust us, it’s worth it for a dining experience that’s unforgettable and can feed two people.
Defining the Tomahawk Steak
A tomahawk steak is a bone-in ribeye with a long, protruding bone. It looks amazing and tastes even better. Similar to a Porterhouse steak, it comes from the beef rib and is known for its rich flavor and tender texture. The bone is believed to add to the steak’s flavor, making it a favorite among meat lovers.
What Makes It Special?
- Bone-in ribeye cut, similar to a Porterhouse steak
- Exceptional marbling for a tender, buttery texture
- Distinctive tomahawk shape with a long, protruding bone
- Typically prime-grade or Wagyu quality meat
- Offers enough meat to feed up to two people
The tomahawk steak is a treat for those who love the best ribeye and bone-in steaks. Its stunning look, tender feel, and bold taste make it perfect for any special event.
Preparing the Tomahawk Steak
To make a delicious tomahawk steak, follow a few key steps. First, let the steak sit at room temperature resting for 1-2 hours. This step ensures it cooks evenly. Then, sprinkle it with kosher salt and freshly ground black pepper.
Use about 1 teaspoon of kosher salt for every pound of meat. This helps bring out the flavor.
Seasoning Techniques
For extra flavor, rub the steak with olive oil before seasoning. This helps the spices stick to the meat. You can also try garlic powder, paprika, or a steak seasoning blend.
Make sure to season all sides of the steak, including the edges. This way, you get a balanced taste.
| Seasoning | Recommended Amount |
|---|---|
| Kosher Salt | 1 teaspoon per pound of meat |
| Freshly Ground Black Pepper | To taste |
| Olive Oil | 1-2 tablespoons |
Letting the steak rest at room temperature and seasoning it right are key. These steps will help you grill, roast, or smoke a top-notch tomahawk steak.
Cooking Methods for the Tomahawk Steak
Preparing the tomahawk steak can be done in several ways. You can grill it for a smoky taste, oven-roast for tenderness, or smoke for depth. Each method brings out the steak’s best flavors.
Grilling the Tomahawk Steak
Grilling is a classic way to cook the tomahawk steak. It gives a nice char on the outside. Then, using reverse searing, you cook the inside to perfection. Start with high heat to sear, then finish over low heat for the right doneness.
Oven-Roasting the Tomahawk Steak
Oven-roasting is great if you like a hands-off method. First, sear the steak to get a flavorful crust. Then, roast it in the oven. Baste it with garlic butter for extra flavor and aroma.
Smoking the Tomahawk Steak
Smoking the steak makes it stand out. The secret is reverse searing. Smoke it until it’s almost done, then sear it hot to get a great crust and juicy inside.
| Cooking Method | Technique | Advantages |
|---|---|---|
| Grilling | Two-zone heating, reverse searing | Smoky flavor, charred crust |
| Oven-Roasting | Searing, garlic butter basting | Hands-off approach, rich flavor |
| Smoking | Reverse searing | Unique smoky depth, tender texture |
Choosing the right cooking method is key to a perfect tomahawk steak. Focus on the internal temperature and use the right techniques. This way, you’ll make this impressive steak even more delicious.
Grilling the Perfect Tomahawk Steak
Grilling a tomahawk steak needs a two-zone heating method and a searing technique. This premium cut, weighing 1 1/2 to 3 pounds and nearly 2 inches thick, requires careful grilling. It’s important to get the internal temperature and doneness just right.
Two-Zone Heating Method
Begin by setting up your grill for two-zone heating. On a charcoal grill, bank the coals to one side. This creates a high-heat searing zone and a lower-temperature indirect cooking zone. For a gas grill, turn one or more burners to high heat and leave the other off. This creates the same two-zone setup.
Place the tomahawk steak on the cooler side of the grill. Cook it indirectly until it reaches an internal temperature of 95-100°F. This gentle cooking ensures the steak is cooked through without burning the exterior.
Searing for that Delicious Crust
Once the steak has reached the desired internal temperature, move it to the high-heat searing zone. Sear the steak for about a minute per side. This will create a delicious crust.
Remember, patience and attention to detail are key to a perfectly grilled tomahawk steak. Mastering the two-zone heating method and searing technique will help you achieve a restaurant-quality result at home.
Oven-Roasting the Tomahawk Steak
To make a stunning oven-roasted tomahawk steak, you need to get the searing and roasting right. Start by heating a heavy-duty cast-iron skillet or oven-safe pan to 650-700°F. This high heat is crucial for creating a tasty crust on the steak’s outside.
When the pan is hot, put the tomahawk steak in and sear each side for about 90 seconds. This quick sear helps keep the juices in and makes a beautiful crust. Then, move the pan to a 225°F oven to cook the steak slowly. Cook it until it’s between 122°F and 130°F for a perfect medium-rare.
Garlic Butter Basting
For more flavor and moisture, try a garlic butter basting sauce. Melt butter in a small saucepan, then mix in minced garlic, fresh herbs, and a bit of salt. Baste the steak with this sauce during the last part of oven-roasting. It makes the steak look and taste amazing.
With the right searing, roasting, and garlic butter basting, your tomahawk steak will be juicy and full of flavor. Serve it with your favorite sides and a bold red wine for a memorable meal.
Smoking the Tomahawk Steak
Smoking a tomahawk steak is a great way to make a delicious and tender steak. You need to pick the right wood, set up your smoker for indirect heat, and use the reverse searing method. This will help you get a perfectly cooked steak.
Wood Selection and Setup
The wood you choose is key for flavor. Use hardwoods like mesquite, apple, or cherry for a smoky taste. Set your smoker to 250°F for indirect heat. This slow cooking infuses the steak with a rich, smoky flavor.
Reverse Searing for Tenderness
The reverse searing method is perfect for thick cuts like the tomahawk steak. Smoke the steak until it hits 120°F. Then, sear it over high heat to get a charred outside and a juicy inside.
Season the steak well with a dry rub or marinade before smoking. Let it rest for 5-10 minutes after reaching the target temperature. This makes the juices spread evenly, giving you a juicy and flavorful steak.
Determining the Ideal Internal Temperature
To get the perfect doneness for your tomahawk steak, you need to watch the internal temperature. Whether you like it rare, medium-rare, or medium, a good meat thermometer is key. It helps make sure your steak is cooked just right.
Rare, Medium-Rare, or Medium?
The internal temperature of a tomahawk steak changes based on how done you like it. For a rare steak, take it off the heat when it hits 115-120°F (46-49°C). This will give you a final temperature of 120-130°F (49-54°C).
For a medium-rare steak, aim for 125-130°F (52-54°C) before removing it. This will result in a final temperature of 130-135°F (54-57°C). If you prefer a medium steak, remove it at 130-140°F (54-60°C). This will give you a final temperature of 135-145°F (57-63°C).
Using a Meat Thermometer
Using a meat thermometer is the best way to check the internal temperature of your tomahawk steak. Stick the thermometer into the thickest part of the steak, avoiding any bone. Keep an eye on the temperature and take the steak off the heat just before reaching your target. The steak will continue to warm up a bit as it rests.
| Doneness | Remove from Heat | Final Internal Temperature |
|---|---|---|
| Rare | 115-120°F (46-49°C) | 120-130°F (49-54°C) |
| Medium-Rare | 125-130°F (52-54°C) | 130-135°F (54-57°C) |
| Medium | 130-140°F (54-60°C) | 135-145°F (57-63°C) |
| Medium-Well | 140-150°F (60-65°C) | 145-155°F (63-68°C) |
| Well Done | 155-160°F (68-71°C) | 160°F and above (71°C and above) |
Resting and Slicing the Tomahawk Steak
After cooking, let your tomahawk steak rest for 10-15 minutes before slicing. This step lets the juices spread evenly, making each bite tender and juicy.
To rest the steak, place it on a cutting board or platter. Then, loosely cover it with foil. This keeps the heat in and lets the meat cook a bit more. Remember, pull it off the heat a bit early to avoid overcooking.
- Let the tomahawk steak rest for 10-15 minutes, tented with foil.
- Use this time to prepare your serving plates and any desired accompaniments.
- When ready to slice, position the steak so the bone runs perpendicular to your body.
- Slice the meat against the grain for the most tender and enjoyable texture.
- Serve the sliced tomahawk steak immediately, while it’s still piping hot.
Resting and slicing against the grain are key to a perfect tomahawk steak. With patience and care, you’ll enjoy its full flavor and texture.
“The secret to a great tomahawk steak is in the resting and slicing. Take the time to let those juices redistribute, and you’ll be rewarded with a truly mouthwatering dish.”
Serving and Pairing Suggestions
After cooking your tomahawk steak to perfection, it’s time to think about the best way to serve it. Choose flavors and textures that will make the steak even better. This will enhance its natural richness and tenderness.
One great choice is to serve the steak with compound butter. Options like lemon-garlic or blue cheese-chive butter are perfect. The cool butter contrasts nicely with the hot steak, adding extra flavor. Don’t forget to sprinkle some flaky sea salt on top for extra taste.
Tomahawk steak goes well with many side dishes. Try it with duck fat potatoes, a wedge salad, or a couscous and veggie salad. For a classic feel, roasted asparagus with garlic and Parmesan or garlic butter dinner rolls are great choices.
| Side Dish | Why it Pairs Well |
|---|---|
| Duck Fat Potatoes | The crispy potatoes and creamy inside match the steak’s richness. |
| Wedge Salad | The cool lettuce and tangy dressing contrast nicely with the steak’s bold flavor. |
| Couscous and Veggie Salad | This light salad balances the steak’s heartiness with its flavors. |
| Roasted Asparagus with Garlic and Parmesan | The asparagus and Parmesan add a delightful flavor to the steak. |
| Garlic Butter Dinner Rolls | The rolls soak up the steak’s juices, adding to the meal’s enjoyment. |
For drinks, full-bodied red wines like Cabernet Sauvignon or Malbec pair well. For something casual, try a stout or IPA. Or, for a classic steakhouse feel, an Old Fashioned or Manhattan is perfect.
By choosing the right serving and pairing options, you’ll make your tomahawk steak dinner unforgettable.
Conclusion
Learning to cook a tomahawk steak to perfection is a great skill for any cook. It involves knowing how to season, cook, and check the temperature. This way, you can make a steak that is tender, juicy, and full of flavor, impressing everyone who tries it.
Whether you choose to grill, oven-roast, or smoke your tomahawk steak, the techniques in this article will help. They ensure your steak is not just good, but unforgettable. From picking the right cut to slicing it just right, every step is crucial for a delicious ribeye steak experience.
By focusing on the right internal temperature, resting, and serving it well, you can take your tomahawk steak to the next level. Enjoy the process of mastering this top-notch cut and relish the results of your hard work.
FAQ
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Source Links
- How to Reverse Sear a Tomahawk Steak on the Grill — Smoke, Fire, Grill: The Smokehouse – https://www.smokefiregrill.ca/blog/how-to-reverse-sear-a-tomahawk-steak-on-the-grill
- The Best Tomahawk Steak – https://overthefirecooking.com/best-tomahawk-steak/
- How To Cook a Tomahawk Steak Perfectly – https://www.foodfanatic.com/cooking/how-to/how-to-cook-tomahawk-steak/
- Everything You Need to Know About Tomahawk Steaks – What’s at Steak – https://blog.kansascitysteaks.com/everything-you-need-to-know-about-tomahawk-steaks/
- How to Cook a Perfect Tomahawk Steak – The Art of Food and Wine – https://theartoffoodandwine.com/how-to-cook-a-perfect-tomahawk-steak/
- Tomahawk Steak on the Grill (How to Perfectly Cook) – https://sweetpealifestyle.com/tomahawk-steak-on-the-grill/
- How to Cook Tomahawk Steak Perfectly – https://cookthestory.com/how-to-cook-tomahawk-steak-perfectly/
- Tomahawk Steak Recipe – https://www.billyparisi.com/tomahawk-steak/
- What Is a Tomahawk Steak? | How To Cook It and More – https://1855beef.com/blog/tomahawk-steak-everything-you-need-to-know/
- Tomahawk Steak Cooking Techniques – https://www.tomahawk.com.sg/blog/tomahawk-steak-cooking-techniques/