I still remember the first time I saw a tomahawk steak at my local butcher’s. It was huge, with a long, curved rib bone. I knew I had to learn how to grill it perfectly.
Grilling a tomahawk steak is a challenge, but it’s worth it. With the right techniques, you can make this prime-grade cut a showstopper. It will impress your guests and satisfy even the pickiest steak lovers.
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What is a Tomahawk Steak?
A tomahawk steak is a thick, bone-in ribeye cut from the cow’s rib. It has a long, exposed rib bone, making it look like a tomahawk. These steaks usually weigh between 30 to 60 ounces, with 48 to 60 ounces being the most common.
This steak is known for its size and marbling. Marbling means the meat is tender and full of flavor. It’s often 2 inches thick, making it a great choice for sharing or for those who love big meals.
Tomahawk steaks come in different quality grades, like choice, prime, and A5 Wagyu. The grade affects the marbling and taste. But no matter the grade, it’s a showstopper on any plate.
In recent years, the tomahawk steak has become very popular. Its unique look and size make it a favorite for grilling and dining out. The bone-in design and the meat around the bone make it visually stunning.
Why Choose a Tomahawk Steak?
The tomahawk steak is known for its dramatic presentation and taste. Its long bone, often over 12 inches, gives it a unique look. This steak is also tender and juicy, making it a great choice for special occasions.
Presentation and Flavor
Tomahawk steaks are becoming more popular, thanks to social media. They are 2 inches thick, making them a hearty cut. To enjoy their full flavor, cook them to medium-rare or medium.
Quality tomahawk steaks can be found at trusted grocers and specialty meat markets. Look for ones with plenty of meat and good marbling. This ensures a delicious steak.
Tomahawk steaks are considered a premium cut. They can be stored in the fridge for up to three days or frozen for six months. This makes them a great choice for any meal.
Selecting a Quality Tomahawk Steak
Choosing the right tomahawk steak involves a few key steps. Look for a steak with a bright red color and lots of marbling. This marbling is key for flavor and tenderness.
Also, check the steak’s grade. “Choice” or “prime” grades mean more fat, which makes the steak taste better and feel softer. Make sure the steak is at least 2 inches thick for the best experience.
Ask your butcher to cut the bone to about 12 inches. This makes the steak easier to handle on the grill. It also keeps the classic tomahawk look without being too big.
| Retailer | Tomahawk Steak Size | Price | Price per Ounce |
|---|---|---|---|
| Ruth’s Chris | 40 oz | $135 | $3.38 |
| Flemings | 35 oz | $102 | $2.91 |
| Morton’s | 36 oz | $129 | $3.56 |
| Costco | Approx. 9.5 lb (4 steaks) | $329.99 | $2.17 |
By focusing on these points, you’ll find a top-notch tomahawk steak. This will lead to a memorable and delicious meal.
Preparing the Grill
Grilling a tomahawk steak requires setting up your grill for two-zone cooking. This method lets you sear the steak over high heat for a perfect char. Then, you move it to the cooler side to finish cooking with indirect heat.
Begin by heating your grill to 400-500°F on one side. Keep the other side without direct heat, creating a hot zone and a cool zone. This setup ensures the thick tomahawk steak cooks evenly without burning the outside.
Two-Zone Cooking
The two-zone cooking method involves the following steps:
- Preheat your grill to a high temperature, around 400-500°F, on one side.
- Leave the other side of the grill with no direct heat, creating a hot zone and a cool zone.
- Sear the tomahawk steak over the hot, direct heat to get a nice char on the exterior.
- Move the steak to the cooler, indirect heat side to finish cooking, ensuring even doneness throughout.
This method helps you achieve a perfect crust on the outside of the tomahawk steak. It also ensures the thick cut cooks evenly without burning the exterior.
Using the two-zone cooking method, you’ll get the ideal balance of char and flavor in your grilled tomahawk steak.
Seasoning the Tomahawk Steak
To get the best flavor from your tomahawk steak, keep the seasoning simple. Let the natural beefy taste of this premium cut shine. Start by generously seasoning the entire steak with kosher salt. This “dry brining” process helps draw moisture out of the meat, which then reabsorbs back in, seasoning the steak from the inside out.
After letting the salted steak sit for about 2 hours, add a coating of freshly cracked black pepper just before grilling. You don’t want to overpower the tomahawk steak with any other seasonings that could detract from its natural flavor profile.
If desired, you can also add a bit of garlic powder to the seasoning mix. This adds a subtle savory note without overwhelming the steak. But be careful not to use too much, as you want to preserve the prime rib-like taste of the tomahawk.
By keeping the tomahawk steak seasoning simple with just salt, pepper, and maybe a touch of garlic, you’ll allow the premium quality and buttery texture of this impressive cut to shine. This approach allows you to how to season tomahawk steak in a way that highlights its natural excellence.
“The key to a perfect tomahawk steak is to let the natural flavors of the meat shine through. Seasoning it simply with salt and pepper is the way to go.”
how to prepare tomahawk steak
Grilling a tomahawk steak to perfection needs careful prep. Start by taking the steak out of the fridge 2 hours before cooking. This lets it warm up to room temperature. This step is key for even cooking and a great sear.
Next, dry the steak with paper towels and season it all over with kosher salt. Let the steak rest for 2 hours after seasoning. This resting time helps the meat absorb the seasoning better.
When you’re ready to grill, heat your grill for two-zone cooking. Use one side for high direct heat and the other for no heat.
- Remove the tomahawk steak from the refrigerator 2 hours before cooking to allow it to come to room temperature.
- Pat the steak dry with paper towels and liberally season it all over with kosher salt.
- Let the salt-seasoned steak rest for 2 hours, which will help draw moisture out of the meat before it reabsorbs, seasoning the steak from the inside out.
- Preheat your grill for two-zone cooking, with one side at high direct heat and the other side with no heat.
By following these steps, you’ll be well on your way to achieving the perfect char and flavor on your tomahawk steak. Stay tuned for the next section, where we’ll dive into the details of the two-zone cooking method.
Resting and Finishing Touches
After searing your tomahawk steak, it’s time to let it rest. Move the steak to a cutting board and wait 10-15 minutes. This step is key for tenderness and flavor.
For the final touches, place a few pads of salted butter on top. The butter will melt, making a rich sauce. Then, sprinkle fresh black pepper over the steak. This adds a peppery flavor that balances the meat and butter.
Butter and Pepper
The melted butter and black pepper are the perfect finish. The butter makes the steak creamy, while the pepper adds a subtle heat. This simple touch will impress your guests and make them want more.
Resting and finishing your steak well is all about patience. Letting the juices spread and adding butter and pepper makes it unforgettable. You’ll create a memorable dining experience with this premium beef.
Serving Suggestions
The tomahawk steak is a true showstopper. Its presentation should be as impressive as its flavor. After resting, use a sharp knife to slice the meat off the bone. The bone can be passed around as an appetizer, letting guests enjoy gnawing on it.
Place the sliced tomahawk steak on a large platter. Drizzle juices and garlic-herb butter over the top. Serve it with sides like roasted vegetables, creamy mashed potatoes, or a fresh salad. This creates a balanced and stunning meal.
| Tomahawk Steak Serving Suggestions | Description |
|---|---|
| Slice and Arrange on Platter | Carefully slice the cooked tomahawk steak off the bone and arrange the slices on a large serving platter, allowing the juices and melted butter to drizzle over the top. |
| Pass the Bone | Offer the long, impressive bone as an appetizer for guests to enjoy gnawing on and savoring the flavor. |
| Serve with Sides | Accompany the tomahawk steak with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad, to create a well-rounded and visually appealing meal. |
Presenting the tomahawk steak this way will impress your guests. It will create a memorable dining experience.
The key to serving a tomahawk steak is to let the meat shine. Slice it against the grain, drizzle with juices and butter, and serve with sides. This will leave your guests in awe.
Alternative Cooking Methods
While grilling is the top choice for how to cook tomahawk steak in oven, oven cooking is also an option. First, sear the steak in a hot cast iron skillet or oven-safe pan. Then, move the pan to a 425°F oven. Cook until it’s medium-rare, about 9-10 minutes.
The tomahawk steak reverse sear is another way to cook it. Start by cooking the steak in a 275°F oven for about 30 minutes. This method helps the inside of the steak cook evenly, especially for thick cuts like the tomahawk. After, sear the steak quickly on a hot grill or in a cast iron pan for a crispy crust.
Regardless of the method, let the steak rest for 10-15 minutes before slicing. This step makes the steak juicier and more flavorful.
The reverse sear method cooks steaks low and slow first. Use it for thick, marbled steaks like New York strips and ribeyes. Filet mignon and tomahawk steaks might need longer cooking times.
For rare steaks, aim for an internal temperature of 115-120°F. Medium-rare steaks should be 120-125°F. For medium-well or more, cook to 125-135°F. A cast iron pan is best for searing steaks because it keeps a steady high temperature.
Conclusion
Grilling a tomahawk steak is a great way to enjoy a delicious and tender cut of beef. By following the tips in this guide, you can make a tomahawk steak that’s as good as a restaurant’s. It’s perfect for impressing guests or treating yourself to a special meal.
The tomahawk steak stands out with its dramatic look and amazing flavor. Learning how to get the perfect char and smoky taste will make your grilled tomahawk steak even better. It’s a cut of beef that will make your taste buds happy, no matter how you like it cooked.
So, why not grill up a tomahawk steak for yourself or your guests? With a bit of prep and focus on detail, you can become a pro at making tomahawk steak. You’ll create a memorable dining experience that everyone will love.
FAQ
What is a tomahawk steak?
Why should I choose a tomahawk steak?
What should I look for when selecting a tomahawk steak?
How do I grill a tomahawk steak to perfection?
How do I season a tomahawk steak?
How do I prepare a tomahawk steak for grilling?
How do I finish and serve a grilled tomahawk steak?
Can I cook a tomahawk steak in the oven?
Source Links
- How to Cook THE Perfect Tomahawk Steak – https://www.thespruceeats.com/tomahawk-rib-eye-steak-2313425
- How To Cook a Tomahawk Steak Perfectly – https://www.foodfanatic.com/cooking/how-to/how-to-cook-tomahawk-steak/
- The Best Tomahawk Steak – https://overthefirecooking.com/best-tomahawk-steak/
- Tomahawk Steak: How to Cook the Greatest Steak · i am a food blog – https://iamafoodblog.com/tomahawk-steak/
- 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/