As a big fan of steak, I know how great a perfectly cooked tomahawk steak tastes. This cut is special, with a rich flavor and a tender texture. It’s a bit intimidating for beginners, but don’t worry, I’ve got you covered.
In this guide, you’ll learn everything about tomahawk steaks. You’ll discover how to cook them to the perfect medium-rare. You’ll impress your family and friends with a tomahawk ribeye that’s as good as any steakhouse. Let’s get started on mastering grilling a tomahawk steak and reverse searing a beef ribeye steak like a pro.
Table of Contents
What is a Tomahawk Steak?
A tomahawk steak is a special cut of beef loved by steak fans. It comes from the ribeye section of the cow. This steak has a long, frenched bone that sticks out a few inches, making it look like a tomahawk axe.
Characteristics of a Tomahawk Steak
The tomahawk steak is cut from the rib section, between the sixth and 12th ribs. It’s thick and well-marbled, about 2 inches thick. The beef ribeye steak is rich and tender, perfect for meat lovers.
Tomahawk steaks can be 1 1/2 to 3 pounds, enough for two or more. The bone-in design keeps the steak moist and flavorful while cooking.
Grilling or oven-searing a wagyu tomahawk makes it the meal’s highlight. Its stunning look and delicious taste make it a carnivore’s dream.
Preparing the Tomahawk Steak
To start, pat the tomahawk steak dry with paper towels. Then, season it well with kosher salt and black pepper. This dry brining boosts the steak’s flavor and helps form a tasty crust.
Let the steak warm up to room temperature before cooking. This ensures it cooks evenly. For a fancy touch, wrap the bone in a damp paper towel and foil. This keeps the bone clean and makes your steak look like it’s from a steakhouse.
Use a cast iron steak or heavy-duty skillet to sear the tomahawk steak. The cast iron holds heat well, making a great crust on the outside.
Preparation Step | Time |
---|---|
Dry brining with kosher salt and black pepper | 30 minutes |
Allowing the steak to come to room temperature | 1 hour |
Wrapping the bone in damp paper towel and foil (optional) | 5 minutes |
By following these steps, your tomahawk steak will be ready for grilling, oven-roasting, or reverse-searing.
grilling a tomahawk steak
Grilling a tomahawk steak brings out its amazing flavor and tenderness. You can use a wood-fired grill or a Traeger. The secret is getting a great sear and keeping the temperature just right.
First, season your tomahawk steak with a tasty rub. A mix of brown sugar, Montreal steak seasoning, and garlic powder is perfect. Let the steak sit at room temperature for an hour before grilling.
Heat your grill to 375°F. Sear the steak for 3 minutes on each side. Then, move it to the cooler side and close the lid. Cook until it’s medium-rare, about 130-135°F.
Use a meat thermometer, like the Meater, to check the steak’s temperature. This ensures it’s cooked just right. After cooking, let it rest for 10 minutes before slicing and serving.
By following these tips, you’ll enjoy the rich flavor and tender texture of a tomahawk steak. It works great with both wood-fired grills and Traeger smokers.
Oven Cooking the Tomahawk Steak
To cook a perfect tomahawk steak in the oven, start by searing it in a hot cast iron skillet. This step creates a tasty crust on the outside. Sear the steak for about 3 minutes on each side, making sure it browns beautifully.
After searing, move the steak to a baking sheet and roast at 425°F. Cook until it’s cooked to your liking, which is about 9-10 minutes for medium-rare.
Temperature and Doneness
Use an instant-read thermometer to check the steak’s internal temperature. Take it out of the oven when it reaches:
- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
Remember, the steak’s temperature will rise a bit as it rests. So, take it out a few degrees before your desired doneness. This ensures it’s tender and juicy.
With the right oven temperature and internal temperature checks, you can make a delicious cast iron steak or reverse searing every time. Let the tomahawk rest for 7-8 minutes before slicing. This allows the juices to spread evenly throughout the meat.
Reverse Searing Method
The reverse searing technique is a game-changer for cooking the perfect tomahawk steak. First, cook the steak at a low oven temperature until it’s just right inside. Then, quickly sear it at high heat to get a flawless crust.
Start by preheating your oven to 350°F (175°C). Season the tomahawk steak with kosher salt and black pepper. Put the steak on a wire rack over a baking sheet and roast until it’s 118-120°F (48-49°C) inside. This slow cooking makes sure the steak is even.
When the steak hits the right temperature, it’s time to sear. Move it to a hot cast-iron skillet or grill. Sear for 60-90 seconds on each side to get a beautiful crust. This step seals in the juices and adds a steakhouse-quality finish.
The reverse searing method has many benefits. It cooks the steak evenly, avoiding gray bands. The quick sear at the end keeps the juices in and adds a crispy crust. This makes the tomahawk steak tender and full of flavor.
Whether grilling or oven-cooking, reverse searing is the best choice for great results. It takes a bit longer, but the end result is a steak that looks and tastes like it’s from a restaurant. It’s sure to wow your guests.
Basting and Resting the Steak
After your tomahawk steak is cooked just right, it’s time for a garlic-thyme butter sauce. This sauce not only bastes the meat but also makes a rich pan sauce. It will make your taste buds happy.
Garlic-Thyme Butter Sauce
To make the sauce, put the steak back in the hot skillet or baking dish. Use a spoon to baste the steak with the melted butter. This lets the garlic and thyme flavors soak into the meat.
The butter will melt and make a tasty, aromatic sauce. You can spoon this sauce over the steak.
After basting, move the steak to a cutting board. Let it rest for 10 minutes before slicing. This step is key for a juicy steak.
“The secret to a perfectly cooked tomahawk steak lies in the basting and resting process. The garlic-thyme butter sauce takes this dish to new heights of flavor and elegance.”
Remember, resting the steak is as important as cooking it. It makes the steak juicy and restaurant-quality. It will impress everyone.
Slicing and Serving
After your tomahawk ribeye or beef ribeye steak is cooked just right, it’s time to slice and serve. Start by removing the paper towel and foil from the long bone. Use a sharp knife to cut the steak into thick slices, showing off its tender inside.
Drizzle the slices with garlic-thyme butter sauce from the pan. This adds more flavor to your meal. Serve the steak with sides like roasted potatoes, a fresh salad, or sautéed veggies for a full steakhouse meal.
Cooking Tip | Serving Suggestion |
---|---|
Ensure the tomahawk steak reaches an internal temperature of 135°F for a perfectly medium-rare finish. | Complement the rich, beefy flavor of the tomahawk steak with a side of creamy mashed potatoes and a crisp Caesar salad. |
Let the steak rest for 10 minutes before slicing to allow the juices to redistribute throughout the meat. | For a classic steakhouse presentation, serve the tomahawk steak with a side of roasted asparagus and a baked potato with all the fixings. |
The tomahawk steak’s impressive look and delicious taste make it perfect for any special event. By slicing and serving it right, your steak will be the highlight of the meal, giving everyone a memorable dining experience.
Conclusion
Follow the steps in this guide to cook a delicious tomahawk steak. You can grill it outside or cook it in the oven. The secrets are reverse searing, basting, and resting the steak. Plus, the garlic-thyme butter sauce adds a special touch.
These tips will make your steak taste like it’s from a fancy restaurant. You’ll impress your family and friends with your grilling a tomahawk steak skills.
This guide covers everything from the huge 58-ounce tomahawk ribeye to the right grill temperatures. You’ll learn how to use steak grill techniques like the reverse sear. And how to make a cast iron steak that looks and tastes like it’s from a steakhouse.
Don’t forget, a seasoned wagyu tomahawk steak and a meat thermometer are key. They help you get that perfect, tender, juicy, and flavorful steak. Use these techniques to impress your guests with your tomahawk steak skills.
FAQ
What is a tomahawk steak?
What are the key characteristics of a tomahawk steak?
How do I prepare the tomahawk steak for cooking?
How do I grill a tomahawk steak?
How do I cook a tomahawk steak in the oven?
What is the reverse searing method for cooking a tomahawk steak?
How do I baste and rest the tomahawk steak?
How do I slice and serve the tomahawk steak?
Source Links
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- The Best Tomahawk Steak – https://overthefirecooking.com/best-tomahawk-steak/
- 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
- How To Make Grilled Tomahawk Steaks That Make Your Neighbor Jealous – Drizzle Me Skinny! – https://drizzlemeskinny.com/how-to-make-grilled-tomahawk-steaks-that-make-your-neighbor-jealous/
- Tomahawk Steak on the Grill (How to Perfectly Cook) – https://sweetpealifestyle.com/tomahawk-steak-on-the-grill/
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- How To Cook a Tomahawk Steak Perfectly – https://www.foodfanatic.com/cooking/how-to/how-to-cook-tomahawk-steak/
- Tomahawk Steak Recipe {perfect every time} – The Big Man’s World ® – https://thebigmansworld.com/tomahawk-steak-recipe/
- Reverse Sear Tomahawk Ribeye Steak – https://wendypolisi.com/tomahawk-steak/
- Reverse Seared Tomahawk Steak (Traeger, Pellet Grill) – https://stemandspoon.com/reverse-seared-tomahawk-steak-traeger-pellet-grill/
- Reverse Sear Tomahawk Steak – https://thegourmetbonvivant.com/reverse-sear-tomahawk-steak/
- Tomahawk Steak: How to Cook the Greatest Steak · i am a food blog – https://iamafoodblog.com/tomahawk-steak/
- How to Cook the Perfect Tomahawk Steak – Easy Recipe and Method! – https://diethood.com/tomahawk-steak/
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- The Biggest Tomahawk Steak I Have Ever Cooked! — Rum and Cook – https://www.rumandcook.com/home/reverse-seared-wagyu-tomahawk-komodo-kamado
- Step-by-step guide on how to prepare a tomahawk steak for grilling – https://www.wowrecipez.com/tomahawk-steak-internal-temp/