I love steaks, and the tomahawk steak is my favorite. It’s a bone-in rib-eye with a long bone handle. It’s almost 2 inches thick, making it a true indulgence.
Imagine biting into its tender meat. The flavor is amazing. It’s a dream come true for me.
Have you ever seen a tomahawk steak and wondered how to cook it? Today, you’ll learn how to cook it perfectly. This guide will help you make your next special occasion unforgettable.
Table of Contents
Understanding the Tomahawk Steak Cut
The tomahawk steak is a top-notch cut of meat. It has a unique 5-8 inch “handle” made by frenching the rib bone. This steak is famous for its stunning look and amazing taste.
Tomahawk steaks are usually prime-grade or Wagyu. They are known for their great marbling and tenderness. This makes them taste rich and buttery.
What Makes a Tomahawk Special
The rib bone on a tomahawk steak is usually 12 inches or more. This makes it look impressive and eye-catching. The bone-in cut keeps the meat moist and flavorful, making it unforgettable.
Tomahawk steaks are getting more popular. Social media stars and famous places like Morton’s The Steakhouse and Fleming’s Prime Steakhouse often feature them.
Meat Quality and Selection
Choosing a good tomahawk steak is key. Look for one with plenty of meat and a good meat-to-bone ratio. This ensures you get the best value.
Marbling consistency is also important. It affects the steak’s tenderness and taste. Even though tomahawk steaks are pricey, they’re worth it from a trusted grocer or meat market.
Bone-in Benefits
The bone-in nature of the tomahawk steak makes it taste better and look amazing. The bone helps distribute heat evenly while cooking. It also makes the steak a stunning centerpiece for any meal.
Essential Tools and Equipment for Cooking
To cook a delicious tomahawk steak at home, you need some key tools. A heavy-duty skillet, like a cast-iron one, is best for searing the steak. You’ll also need sturdy tongs for flipping the meat. A rimmed baking sheet is crucial for finishing the steak in the oven.
An instant-read thermometer is a must for cooking a tomahawk steak. It helps you get the steak to your perfect doneness. Whether you like it medium-rare or medium, this tool ensures it’s just right. A rack for your baking sheet also helps with even cooking.
For a nice presentation, use aluminum foil to wrap the steak’s bone. It looks good and makes the bone easy to handle when serving.
| Essential Tools | Recommended Specifications |
|---|---|
| Heavy-Duty Skillet | Cast-iron, 12-inch diameter |
| Tongs | Long, sturdy metal tongs |
| Rimmed Baking Sheet | 18×13 inches |
| Instant-Read Thermometer | Digital, accurate to 1°F |
| Baking Rack | Fits 18×13 inch baking sheet |
| Aluminum Foil | Standard household foil |
With these tools, you’re ready to cook a tomahawk steak that will wow your guests.
Preparing Your Tomahawk Steak
To make a delicious tomahawk steak, start by letting the meat warm up to room temperature. Let it sit for 1-2 hours before cooking. This makes sure it cooks evenly and gets a great sear.
After resting, dry the steak with paper towels. This removes any extra moisture.
Seasoning Techniques
Seasoning is key to bringing out the steak’s natural flavors. Sprinkle kosher salt and freshly ground black pepper all over the steak. Use about 1 teaspoon of kosher salt for every pound of steak.
Before seasoning, rub the steak with high-quality olive oil. This helps the spices stick better.
Optional Marinade Ideas
- Garlic-Herb Marinade: Mix minced garlic, fresh thyme, rosemary, and olive oil in a bag. Add the steak and marinate in the fridge for 2-4 hours.
- Balsamic Marinade: Combine balsamic vinegar, Dijon mustard, honey, and soy sauce. Marinate the steak for 30 minutes to 1 hour.
- Chili-Lime Marinade: Whisk together chili powder, cumin, lime juice, and brown sugar. Marinate the steak for 1-2 hours.
Marinating the steak can add more flavor. But, it’s okay to skip it. The most important thing is to let the steak’s natural taste come through.
How to Cook a Tomahawk Steak
Cooking a tomahawk steak is an art that can make your meals special. This cut is known for its tenderness and flavor. You can use the reverse sear or pan-sear to oven method to cook it well.
The reverse sear starts with cooking the steak at a low temperature. Then, it’s quickly seared at high heat. This method keeps the juices in and adds a tasty crust. The pan-sear to oven method sears the steak on the stovetop and then finishes it in the oven. This ensures even doneness.
Choosing the right cooking method is key. You need to control the temperature and timing. This way, you get a juicy, tender, and flavorful steak.
To make your tomahawk steak even better, add garlic, thyme, and butter. These ingredients make the meat richer and more memorable.
Whether you’re a steak expert or new to cooking, mastering the tomahawk steak is rewarding. With the right techniques, you can impress your guests with a tomahawk steak that’s unforgettable.
The Reverse Searing Method
Cooking the perfect reverse searing tomahawk steak is all about temperature control and timing. First, cook the steak in the oven slowly until it’s just right. Then, sear it on a hot surface to get that amazing crust.
Temperature Control Guide
The oven should be around 225°F for this method. This low heat cooks the tomahawk steak evenly. It reaches an internal temperature of 115°F for a perfect medium-rare. Cooking time is about 45-55 minutes, depending on the steak’s thickness.
Timing and Monitoring
- Start by seasoning the steak and letting it come to room temperature, which usually takes about 2 hours.
- Once the steak is at the desired internal temperature of 115°F, remove it from the oven and let it rest for 10 minutes.
- After resting, sear the steak on a hot pan or grill for about 90 seconds per side to create a delicious crust.
- Monitor the internal temperature during the searing process, aiming for a final temperature of 130°F for medium-rare, or adjust according to your preference.
By controlling temperature and timing, you can make the perfect reverse searing tomahawk steak every time. It will have a tender, juicy inside and a flavorful, caramelized outside.
Pan-Searing and Oven Finish Technique
Cooking a tomahawk ribeye steak is an art that needs the right techniques. The pan-searing and oven finish method is a great way to do it. It starts with searing the steak in a hot skillet. Then, it’s moved to the oven to cook until it’s just right.
Here’s how to cook your tomahawk steak using this method:
- Preheat your oven to 425°F (218°C).
- Heat a cast-iron or oven-safe skillet over high heat until it’s smoking hot.
- Pat the tomahawk steak dry with paper towels and season it generously with salt and pepper on all sides.
- Sear the steak in the hot skillet for 3 minutes per side, including the short side opposite the bone.
- Transfer the skillet to the preheated oven and roast the steak for 9-10 minutes, or until it reaches your preferred internal temperature.
- Use a meat thermometer to monitor the steak’s doneness. For a medium-rare finish, aim for an internal temperature of 125-130°F (52-54°C).
- Once the steak is cooked to your liking, remove it from the oven and return it to the hot skillet.
- Baste the steak with a garlic-thyme butter sauce, spooning the sauce over the top and sides of the steak for a few minutes.
- Allow the steak to rest for 5-10 minutes before slicing and serving.
Sealing the tomahawk ribeye in a hot skillet and then finishing it in the oven creates a perfect crust. This how to cook a tomahawk steak method makes your steak taste like it’s from a restaurant. It’s a great way to cook a delicious tomahawk ribeye cooking methods at home.
| Cooking Technique | Temperature | Timing |
|---|---|---|
| Pan-Sear | High Heat | 3 minutes per side |
| Oven Finish | 425°F (218°C) | 9-10 minutes |
Creating the Perfect Crust
Getting a perfect crust on your tomahawk steak is key. This golden-brown layer not only looks great but also tastes amazing. To achieve this, you need to sear it at high heat and use butter basting.
Butter Basting Tips
While searing, baste the steak with garlic-thyme butter sauce. This sauce is made by melting butter, adding roasted garlic, and fresh thyme. Spoon it over the tomahawk steak recipes as it cooks. This will make the crust rich and indulgent.
Aromatics and Herbs
- Garlic: Roasted garlic cloves add a deep, savory flavor to the butter sauce, enhancing the beef’s taste.
- Thyme: Fresh thyme sprigs give the butter an earthy, herbaceous flavor that goes well with the grilling tomahawk steak.
- Other Options: Try adding herbs like rosemary, sage, or parsley to make your own special crust flavor.
Mastering high-heat searing and butter basting can take your tomahawk steak to new heights. It will show off a perfect crust that everyone will love. Using aromatics and herbs can also bring out the beef’s natural flavors, making your tomahawk steak recipes even better.
Temperature Guide for Different Doneness Levels
Getting the tomahawk steak doneness just right is crucial for enjoying its rich flavor and softness. Whether you like your steak rare, medium-rare, or well-done, knowing the tomahawk steak temperature guide is vital. It helps you cook it perfectly every time.
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 160°F (71°C) and above
Keep in mind, the steak’s internal temperature will rise a bit after you take it off the heat. So, it’s smart to remove it a few degrees before your desired doneness. For a medium-rare tomahawk steak, aim for 130-135°F (54-57°C) before resting.
Having a good instant-read thermometer is key for checking the tomahawk steak temperature accurately. It ensures you get your steak just right. With this skill, you’ll be able to serve a delicious tomahawk steak every time.
Resting and Serving Your Steak
After cooking your tomahawk steak to perfection, it’s crucial to let it rest before slicing and serving. This resting period, typically around 10 minutes, allows the natural juices to redistribute. This ensures a juicy and flavorful bite.
Proper Resting Time
Once your tomahawk steak has reached the desired internal temperature, remove it from the heat source. Let it rest on a cutting board or platter, lightly covered with foil. This resting period allows the steak to finish cooking and the juices to settle. It creates a more tender and flavorful result.
Presentation Tips
For an impressive presentation, remove any foil or twine wrapped around the bone. Slice the tomahawk steak against the grain, creating clean, even slices. Drizzle the remaining butter and garlic sauce over the sliced steak, allowing the flavors to meld.
Serve the tomahawk steak with complementary sides, such as duck fat potatoes and a crisp wedge salad. This makes for a restaurant-quality meal at home.