tomahawk steak recipe

Tomahawk steak recipe

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The Ultimate Guide to Cooking the Perfect Tomahawk Steak

Introduction

The tomahawk steak is not just a meal; it’s a statement. With its dramatic presentation and rich, beefy flavor, this impressive cut of meat is perfect for special occasions or when you want to treat yourself to something extraordinary. Whether you’re grilling, roasting, or using the reverse sear method, this guide will walk you through every step to ensure your tomahawk steak turns out perfectly every time.

If you’re new to cooking this iconic cut, understanding the best techniques and methods is crucial. The tomahawk steak is unique not just for its size but also for the long bone that gives it its name, resembling a tomahawk axe. This bone adds to the visual appeal and can even contribute to the flavor when cooked properly. For a detailed approach, check out this step-by-step guide on cooking the perfect tomahawk steak. You might also want to explore this grilled tomahawk steak recipe to enhance your grilling skills.

What is a Tomahawk Steak?

Overview

The tomahawk steak is essentially a bone-in ribeye steak that’s been French-trimmed, leaving a long bone handle that resembles a tomahawk axe—hence the name. This cut is known for its rich marbling, which contributes to its tender texture and intense flavor. The large size, often weighing between 30 to 45 ounces, and impressive presentation make it a favorite for steak enthusiasts who enjoy both cooking and eating high-quality beef.

The long bone not only adds to the steak’s visual appeal but also impacts how the meat cooks. The bone insulates the meat during cooking, slowing down the process and allowing the steak to remain juicy and flavorful. This is one of the reasons why the tomahawk steak is prized among beef lovers.

Why Cook a Tomahawk Steak?

Cooking a tomahawk steak is about more than just the meal—it’s about the experience. The steak’s size, combined with the long bone, makes for a stunning centerpiece at any gathering. Moreover, the rich marbling ensures a juicy, flavorful bite every time, making it a truly indulgent choice for any meat lover.

When you serve a tomahawk steak, you’re not just serving food; you’re making a statement. The sheer size and presence of the steak can be a conversation starter at any dinner party. Additionally, the process of cooking such a large and impressive cut of meat is a rewarding experience for any home chef. Whether you’re impressing guests or enjoying a luxurious meal for yourself, the tomahawk steak is sure to leave a lasting impression.

Preparing the Steak

Choosing the Right Tomahawk Steak

When selecting your tomahawk steak, look for one that has excellent marbling throughout the meat. The marbling is the fat that runs through the steak, and it’s key to achieving a juicy, flavorful result. Thickness is also important; aim for a steak that’s at least two inches thick, which allows for a better sear while keeping the inside tender.

The quality of the beef is another crucial factor. Whenever possible, choose USDA Prime or Choice grades, which ensure better marbling and overall quality. The better the quality of the meat, the more tender and flavorful your tomahawk steak will be. You might also want to consider the source of the beef; grass-fed or grain-finished options can impact the flavor profile of the steak, so choose based on your personal preference.

Preparing the Steak

Preparing the tomahawk steak properly before cooking is crucial to achieving the best possible flavor and texture.

  • Seasoning: Keep it simple. A generous sprinkle of kosher salt and freshly ground black pepper on both sides is often all you need. For those who prefer a bit more flavor, adding garlic powder, onion powder, or smoked paprika can enhance the steak’s taste. The key is to ensure the seasoning penetrates the meat, so don’t be afraid to season liberally.
  • Marinating: If you want to take it a step further, marinate the steak for a few hours in a mixture of olive oil, garlic, rosemary, and thyme. This not only adds flavor but also helps tenderize the meat. The oil in the marinade helps to carry the flavors deep into the steak, while the acidity from the garlic and herbs helps break down some of the tougher fibers in the meat.
  • Resting: Before cooking, let the steak rest at room temperature for about 30-45 minutes. This ensures even cooking and allows the seasoning to penetrate the meat. Bringing the steak to room temperature before cooking also helps it cook more evenly, preventing the outside from overcooking while the inside remains undercooked.

Additional Preparation Tips

  • Patting Dry: Before seasoning or marinating, pat the steak dry with paper towels. This helps the seasoning stick better and promotes better browning during searing.
  • Scoring the Fat: If your steak has a thick layer of fat on one side, consider scoring it lightly with a sharp knife. This helps the fat render more effectively during cooking and prevents the steak from curling up as it sears.

Cooking Methods

Grilling the Tomahawk Steak

Grilling is a classic method for cooking a tomahawk steak. It brings out the best in the meat, delivering a smoky, charred exterior with a juicy interior.

  • Direct vs. Indirect Heat: Start by searing the steak over direct heat to create a crust, then move it to indirect heat to finish cooking. This method ensures the steak is evenly cooked without burning the outside. The initial high heat sear locks in the juices, while the indirect heat allows the steak to cook gently to your desired doneness.
  • Step-by-Step Instructions:
    • Preheat your grill to high heat, aiming for about 450-500°F (232-260°C).
    • Sear the steak for 3-4 minutes on each side over direct heat. The goal is to develop a rich, caramelized crust.
    • Move the steak to a cooler part of the grill and cook it indirectly until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy—125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
    • Rest the steak for 10-15 minutes before slicing.

For those who love grilled steaks, don’t miss our Pepper Steak Recipe, which offers another flavorful option.

Reverse Searing the Tomahawk Steak

The reverse sear method is a popular technique for achieving a perfect crust while keeping the interior evenly cooked.

  • What is Reverse Searing?: This method involves cooking the steak at a low temperature first, then searing it at the end to create a crust. This technique is especially effective for thick cuts like the tomahawk because it allows the steak to cook evenly from edge to edge.
  • How to Reverse Sear:
    • Preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet to allow air circulation around the meat.
    • Cook the steak in the oven until the internal temperature reaches 120°F (49°C) for medium-rare. This slow, low-temperature cooking allows the steak to cook evenly without drying out.
    • Heat a cast-iron skillet on high, add a bit of oil, and sear the steak on all sides for 1-2 minutes per side. The high heat will create a beautiful, caramelized crust.
    • Let the steak rest before serving.

Oven Roasting the Tomahawk Steak

Oven roasting is another excellent method, especially if you’re cooking for a crowd and want a hands-off approach.

  • When to Choose Oven Roasting: This method is ideal if you want to maintain a consistent cooking temperature and ensure even cooking throughout the steak. Oven roasting is particularly useful if you’re preparing other dishes simultaneously and want to avoid the constant attention required by grilling.
  • Step-by-Step Guide:
    • Preheat your oven to 375°F (190°C).
    • Sear the steak in a hot pan with some oil for about 3-4 minutes per side. Searing first locks in the juices and adds flavor through the Maillard reaction.
    • Transfer the steak to a baking dish and roast in the oven until the internal temperature reaches your desired doneness. Use a meat thermometer to avoid overcooking. For medium-rare, remove the steak when it reaches 130°F (54°C).
    • Rest the steak before carving. Resting allows the juices to redistribute, ensuring a juicy steak.

Finishing Touches

Resting the Steak

Resting the steak after cooking is crucial. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak. Rest the steak for 10-15 minutes under foil before slicing. Skipping this step can result in a steak that loses its juices when cut, leading to a less flavorful and drier eating experience.

Slicing and Serving

To serve, slice the steak against the grain. This technique shortens the muscle fibers, making each bite tender. The long bone makes for an impressive presentation, so consider serving the steak whole and slicing it at the table. This not only enhances the visual appeal but also allows your guests to appreciate the full majesty of the tomahawk steak before it’s carved.

Adding Finishing Butter or Sauce

For an extra touch of flavor, consider adding a finishing butter or sauce. Compound butters made with herbs, garlic, and lemon zest can enhance the steak’s rich flavor. Alternatively, a classic chimichurri or béarnaise sauce can add a zesty contrast to the savory meat.

Pair your tomahawk steak with a classic side like in our Steak and Potatoes Recipe for a complete, satisfying meal.

Presentation Tips

  • Garnishing: Add a sprig of rosemary or thyme to the serving platter for an aromatic touch. A sprinkle of coarse sea salt just before serving can also enhance the steak’s flavor.
  • Plating: Consider serving the steak on a wooden board or a large platter to complement its rustic, robust appearance.

Troubleshooting Common Issues

Avoiding Overcooking

To avoid overcooking, it’s essential to monitor the steak’s internal temperature with a meat thermometer. Aim for 120°F (49°C) for medium-rare, keeping in mind that the steak will continue to cook slightly while resting. Overcooking can turn a potentially tender and juicy steak into a dry and tough one, so it’s important to keep a close eye on the temperature.

Ensuring Even Cooking

To ensure even cooking, especially when using the grill, consider using the two-zone cooking method. Sear the steak over high heat first, then move it to indirect heat to finish cooking. This method allows the steak to cook more slowly and evenly, avoiding the problem of a burnt exterior with an undercooked interior.

Achieving the Perfect Sear

For a perfect sear, ensure your grill or skillet is hot before adding the steak. Avoid moving the steak too much during searing to allow a crust to develop. A good sear locks in juices and creates a flavorful crust that adds both texture and taste to the steak.

Additional Tips for Perfect Searing

  • Use a High-Smoke Point Oil: Oils like avocado oil or clarified butter (ghee) are ideal for searing because they can withstand high temperatures without burning.
  • Don’t Overcrowd the Pan: If searing in a pan, make sure the steak has plenty of space. Overcrowding can cause the steak to steam rather than sear, resulting in a less desirable texture.

FAQs About Tomahawk Steak

  • How long should you cook a tomahawk steak?
    • Cooking time varies depending on thickness and method, but generally, it takes about 15-20 minutes of cooking and 10-15 minutes of resting. The key is to monitor the internal temperature rather than relying solely on time.
  • What temperature should a tomahawk steak be cooked to?
    • For medium-rare, aim for an internal temperature of 120°F (49°C). For medium, cook to 130°F (54°C). Using a meat thermometer is the best way to ensure the steak is cooked to your desired doneness.
  • Can you cook a tomahawk steak in a pan?
    • Yes, a tomahawk steak can be cooked in a pan, though you may need to finish it in the oven due to its thickness. The pan-searing method is particularly effective when you want to achieve a rich, caramelized crust.
  • Is a tomahawk steak the same as a ribeye?
    • A tomahawk steak is a bone-in ribeye with the bone left long and French-trimmed for presentation. The bone adds to the visual appeal and can also enhance the flavor when cooked properly.
  • What makes a tomahawk steak different from other steaks?
    • The long bone and the rich marbling make the tomahawk steak unique in both presentation and flavor. The bone not only adds to the steak’s dramatic appearance but also helps to insulate the meat during cooking, resulting in a more evenly cooked steak.

Conclusion

Cooking a tomahawk steak is an experience that goes beyond just the meal itself. From selecting the perfect cut to mastering various cooking techniques, every step contributes to creating a steak that is as visually impressive as it is delicious. Whether you’re grilling, roasting, or using the reverse sear method, following these guidelines will help you achieve the perfect tomahawk steak every time.

Wondering what to serve with your steak? Check out our guide on What Side Dishes Go Well with Steak for the perfect pairing.

 

 

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