The sound of the grill and the smell of a juicy steak fill the kitchen. It’s a moment of great anticipation. The tomahawk steak, with its impressive bone-in rib-eye, is a true showstopper. Learning how to cook it to a perfect medium-rare is key to enjoying its full flavor and tenderness.
Let’s explore the secrets to cooking a tomahawk steak to perfection. We’ll make sure every bite is a delightful celebration of the senses.
Table of Contents
What is a Tomahawk Steak?
The tomahawk steak, also known as a cowboy steak, is a cut from the cow’s rib area. It weighs between 1 1/2 and 3 pounds. This steak is nearly 2 inches thick and has a long, frenched bone attached, giving it a unique “handle” look.
Defining the Tomahawk Rib-Eye Cut
The tomahawk rib-eye is known for its high quality and rich flavor. It has a lot of marbling, which makes it tender and juicy. The bone adds to its size and makes it a stunning centerpiece for any meal.
Why Tomahawk Steaks are a Showstopper
Tomahawk steaks are a feast for the eyes. Their size and unique shape grab everyone’s attention. Whether cooked by grilling, pan-searing, or oven-roasting, they always impress your guests.
Preparing the Tomahawk Steak
Before you can enjoy a perfectly cooked tomahawk steak, you need to prepare it right. Start by letting it rest at room temperature. Then, season it with the perfect blend of spices.
Letting the Steak Rest at Room Temperature
A tomahawk steak is thick, so it needs special care. Take it out of the fridge and let it sit for 1-2 hours. This step helps it cook evenly and prevents the inside from getting too hot while the outside gets crispy.
Seasoning the Tomahawk Steak
After it’s at room temperature, season the steak well. Use tomahawk steak seasoning or a mix of kosher salt and freshly ground black pepper on all sides. This simple seasoning lets the beef’s natural flavor stand out and adds a tasty crust.
By following these steps, you’ll get a perfectly cooked tomahawk steak. It will impress your guests and satisfy your taste buds.
Reverse Searing Method
The reverse searing method is a game-changer for cooking the perfect tomahawk steak. It involves slowly cooking the steak in a low-temperature oven. Then, searing it to create a mouthwatering crust.
The key is to gently cook the steak until it reaches the desired internal temperature. This ensures a tender and juicy interior.
Low-Temperature Oven Cooking
Start by preheating your oven to a low temperature, around 225°F (110°C). This gentle heat will gradually cook the tomahawk steak. It allows the interior to reach the perfect medium-rare doneness, between 115-120°F (46-49°C).
The Tomahawk Steak typically weighs between 2 ½ and 3 ½ pounds. It’s a substantial cut of meat, perfect for sharing.
- Place the seasoned tomahawk steak on a wire rack set over a baking sheet, ensuring the meat is not touching the pan.
- Cook the steak in the preheated oven until it reaches your desired internal temperature, which can take around 1 hour and 30 minutes.
- Use a meat thermometer to monitor the internal temperature, removing the steak from the oven once it reaches 115-120°F (46-49°C).
The low-temperature oven cooking ensures the steak is cooked evenly from edge to edge. This results in a tender and juicy interior. Cooking a Tomahawk Steak using the reverse searing method takes about 10 minutes, serving 4 people.
Searing the Tomahawk Steak
Once your tomahawk steak is oven-ready, it’s time to sear it. This step is key for a tasty crust on the outside. It keeps the steak juicy and flavorful.
Heat your grill or skillet to a very high temperature until it smokes. This takes about 5-10 minutes. Aim for a searing temperature of 650-700°F, perfect for cast iron.
Place the steak in the hot pan or on the grill. Use the bone to get even browning. Sear for 3-4 minutes on each side until it’s nicely browned. The steak should reach 133-135°F after searing.
| Steak Doneness | Target Internal Temperature | Oven Time at 225°F | Searing Time |
|---|---|---|---|
| Rare | 120°F | 35-40 minutes | 60-90 seconds |
| Medium Rare | 130°F | 40-45 minutes | 60-90 seconds |
| Medium | 140°F | 45-50 minutes | 60-90 seconds |
| Medium Well | 150°F | 50-55 minutes | 60-90 seconds |
| Well Done | 160°F | 55-60 minutes | 60-90 seconds |
When cooking, keeping an eye on the temperature is crucial. Use a good meat thermometer to get the perfect doneness.
The tomahawk steak’s fat and bone make it tender and juicy. Searing it high adds a delicious crust. Your guests will love it.
Monitoring Internal Temperature
To get the perfect medium-rare tomahawk steak, watch the internal temperature closely. An instant-read meat thermometer is essential. It helps you cook the steak to your exact liking.
Using a Meat Thermometer
Put the meat thermometer probe into the thickest part of the steak. Make sure it’s not near bone or fat. Check the temperature often. Take the steak out when it hits 125°F for rare, 135°F for medium-rare, or 145°F for medium.
Temperature Guide for Doneness Levels
| Doneness Level | Internal Temperature | Serving Temperature |
|---|---|---|
| Rare | 85-90°F (29-32°C) | 120-125°F (49-52°C) |
| Medium-Rare | 90-95°F (32-35°C) | 125-130°F (52-54°C) |
| Medium | 100-105°F (38-41°C) | 135-140°F (57-60°C) |
| Medium-Well | 110-115°F (43-46°C) | 145-150°F (63-66°C) |
| Well-Done | 120-125°F (49-52°C) | 160°F (71°C) |
Remember, the steak’s temperature will go up by 5-10°F while it rests. So, take it out a bit before your target temperature.
Resting the Steak
After searing your tomahawk steak, it needs a rest. This 10-minute break is key. It lets the juices spread out, making the steak tender and tasty.
The size of a tomahawk steak, from 30 oz to 60 oz, is special. It cooks to a perfect medium-rare inside and a crispy crust outside. Even though it’s forgiving, resting is crucial for juiciness and tenderness.
“Resting a steak for 5-15 minutes is recommended to allow muscle fibers to relax and reabsorb moisture for a tender and juicy result.”
While the steak rests, covered with foil, its temperature will rise. This brings it closer to your desired doneness. The juices will also spread out, making each bite full of flavor.
Don’t cut into the steak right after searing. Wait the full 10 minutes for the best taste and texture. This short pause will make your tomahawk steak unforgettable.
Slicing and Serving
When your tomahawk steak is cooked just right, it’s time to slice and serve. To make every bite tender, slice the steak against the grain. This means cutting across the muscle fibers, making the meat even softer and juicier.
A tomahawk steak is big, weighing two to two and a half pounds. It serves two people well or gives smaller portions for three to four. After resting for 10-20 minutes, use a sharp knife to slice the steak across the grain. Then, drizzle the garlic-thyme butter over the slices before serving.
Cutting Against the Grain
Cutting against the grain makes your steak tender and improves its texture. Here’s how to do it:
- Find the muscle fibers in the steak. They usually run lengthwise.
- Place your knife across the grain, making smooth, even slices.
- Slice the steak into thick pieces, being careful not to saw back and forth.
- Put the sliced steak on a platter and drizzle with pan juices or garlic-thyme butter.
Serving the steak this way makes it tender and looks great. With the right slicing, every bite will be as delicious as the first.
how to cook a tomahawk steak
The tomahawk steak is a showstopper with its impressive bone-in rib-eye cut and delicious flavor. You can use the reverse searing method or try pan searing and grilling. Let’s explore these techniques, including the cast-iron skillet method.
Pan Searing vs. Grilling
Pan searing gives your tomahawk steak a crisp, caramelized crust. Heat a cast-iron skillet over high heat. Sear the steak for 2-3 minutes on each side. Then, move the skillet to a 400°F oven to finish cooking.
Grilling the steak is also a great option. Use indirect heat on your grill, keeping it at 375°F. Cook the steak, turning it occasionally, until it’s cooked to your liking.
Cast-Iron Skillet Method
The cast-iron skillet method is a mix of pan searing and grilling. Heat a cast-iron skillet on the stovetop over high heat. Sear the steak for 2-3 minutes on each side. Then, move it to a 400°F oven to finish cooking.
Remember to let the steak rest for 10-15 minutes before slicing. This lets the juices redistribute, making the steak tender and flavorful.
Accompaniments and Wine Pairing
When serving a showstopping tomahawk steak, it’s key to pick impressive sides. A must-have is a decadent garlic-thyme butter sauce. Make it by melting butter, roasted garlic, and fresh thyme in the pan after searing the steak. This sauce is a perfect match for the beefy tomahawk.
For side dishes, classic steakhouse options are great with tomahawk steak. Try roasted potatoes, a wedge salad, or sautéed greens. These tomahawk steak side dishes not only look good but also balance the meat’s bold flavors.
For wine, a full-bodied red like cabernet sauvignon pairs well with the steak. The wine’s robust tannins and fruity notes complement the steak’s intense flavor. This makes for a memorable dining experience.
| Side Dish | Occurrence Rate |
|---|---|
| Grilled or Smoked Accompaniments | 50% |
| Mediterranean-inspired Sides | 30% |
| Innovative Cooking Methods (e.g., air frying) | 20% |
| Corn-based Sides | 25% |
| Herb and Produce-focused Sides | 35% |
| Grilled Corn | 4% |
| Potato Dishes | 16% |
| Mushroom-based Sides | 4% |
| Brussels Sprouts | 4% |
| Cauliflower Sides | 4% |
| Artichoke-based Sides | 8% |
| Broccoli Sides | 4% |
“Indulge in the ultimate steak experience by pairing your tomahawk with a rich, garlic-thyme butter sauce and a full-bodied red wine.”
Tips and Tricks
Ordering and serving a tomahawk steak can be impressive. First, remember to ask for this special cut from your butcher or local store. Make sure to order it early to get it when you need it.
To make the steak look amazing, wrap the bone in a damp paper towel and foil. This makes the bone look like a handle. Just take off the foil before you serve it.
Let the steak rest for 10-15 minutes before you cut it. This makes the meat juicy and full of flavor. With these tips, you’ll have a great tomahawk steak experience.
Ordering Tomahawk Steaks
- Tomahawk steaks may need to be specially ordered from your butcher or local supermarket.
- Plan ahead and place your order in advance to ensure availability.
Presentation Tricks
- Wrap the long bone in a damp paper towel and cover it in aluminum foil.
- This creates a visually stunning “handle” that showcases the tomahawk’s signature look.
- Remove the foil before slicing and serving the steak.
Remember to let the tomahawk steak rest for 10-15 minutes before cutting into it. This resting period allows the juices to redistribute throughout the meat, resulting in a tender, juicy slice that’s bursting with flavor.
Conclusion
Learning to cook a how to cook a tomahawk steak to perfection is easy. Just follow the reverse searing method from this article. You’ll get a juicy, medium-rare tomahawk steak recipe every time. It’s perfect for any special occasion or when you just want a great meal at home.
Having the right tools, like a meat thermometer, is key. It helps you check the steak’s temperature. This ensures it’s cooked just right. Letting the steak rest before cutting also keeps it juicy and full of flavor.
Using the reverse searing method is the secret to a great how to cook a tomahawk steak. You can smoke, grill, or sear it. The steps in this article will help you make a tomahawk steak recipe that’s as good as any restaurant. Your guests will love it, and so will you.
FAQ
What is a tomahawk steak?
Why are tomahawk steaks considered a showstopper?
How do you prepare a tomahawk steak for cooking?
What is the reverse searing method for cooking a tomahawk steak?
How do you monitor the internal temperature of a tomahawk steak?
How do you slice and serve a tomahawk steak?
What are some alternative cooking methods for a tomahawk steak?
What are some recommended side dishes and wine pairings for a tomahawk steak?
Any tips for ordering and presenting a tomahawk steak?
Source Links
- How to Cook THE Perfect Tomahawk Steak – https://www.thespruceeats.com/tomahawk-rib-eye-steak-2313425
- 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 Recipe {perfect every time} – The Big Man’s World ® – https://thebigmansworld.com/tomahawk-steak-recipe/
- 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/
- Tomahawk Steak Recipe – https://www.billyparisi.com/tomahawk-steak/
- Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared) – https://www.dadcooksdinner.com/grilled-tomahawk-steak-long-bone-ribeye-reverse-seared/
- Tomahawk Steak on the Grill – Hey Grill, Hey – https://heygrillhey.com/tomahawk-steak-on-the-grill/
- Reverse Sear Tomahawk Ribeye Steak – https://wendypolisi.com/tomahawk-steak/
- Reverse Seared Tomahawk Steaks – https://www.fireupthepit.com/post/reverse-seared-tomahawk-steaks/