I love cooking at home and trying new steaks. The tomahawk steak is my favorite. It’s a big, bone-in ribeye that looks amazing and tastes incredible. It’s perfect for special occasions or just a great meal.
In this guide, I’ll teach you how to make the perfect tomahawk steak. You’ll learn how to pick the best cut and cook it just right. You’ll be able to make your steakhouse meals at home. Get ready to enjoy the rich flavor of this premium steak and wow your guests.
Table of Contents
Understanding the Tomahawk Ribeye
The Tomahawk ribeye is a standout in the world of Tomahawk Ribeye. It has a long, frenched bone and is quite large. This steak is loved by Meat Connoisseurs and steak lovers everywhere. It’s special because of its size and bone, setting it apart from other bone-in ribeyes like the Cowboy Steak.
What Makes a Tomahawk Special
The Tomahawk ribeye is a thick Ribeye Steak with a big chunk of rib bone. This bone is 12 inches or more long. Its unique look, with the bone sticking out, makes it a showstopper at any meal.
Characteristics of Premium Cut
The Tomahawk ribeye is known for its rich marbling and soft texture. It’s from the ribeye section, which is full of flavor and tender. The Butcher’s Guide says to look for steaks with lots of marbling for the best taste and juiciness.
Meat Grade and Marbling
The Tomahawk ribeye’s quality is based on its marbling. More marbling means more flavor and juiciness. USDA Prime and USDA Choice are top grades for this cut, promising the best taste and quality.
Essential Equipment and Ingredients
To make the perfect tomahawk steak, you’ll need a good grill or oven, a meat thermometer, and a heavy skillet, like cast iron. You’ll also need kosher salt, black pepper, and garlic powder. For extra taste, use rosemary, thyme, and crushed garlic cloves. Finally, mix melted unsalted butter, chopped parsley, and kosher salt for the finishing touch.
Before seasoning, rub the premium cut steak with beef tallow or olive oil. A charcoal grill is best for grilling techniques. But, gas grills or ovens can also give great results.
- Grill or oven: Reliable heat source for steak preparation
- Meat thermometer: Ensures proper internal temperature
- Heavy skillet (cast iron): Ideal for searing and finishing
- Kosher salt, black pepper, garlic powder: Essential seasonings
- Rosemary, thyme, crushed garlic: Optional flavor enhancers
- Melted unsalted butter, chopped parsley, kosher salt: Finishing compound butter
- Beef tallow or olive oil: For coating the steak before seasoning
The charcoal grill is the top pick for grilling techniques. But, gas grills or ovens can also make your premium cut steak taste amazing.
The Best Tomahawk Steak Preparation Guide
To prepare the perfect Tomahawk steak, start by letting the meat warm up to room temperature. Let it sit for about 30 minutes before cooking. This step ensures the steak cooks evenly and gets a great sear.
After that, dry the steak with paper towels. Then, coat it with a thin layer of beef tallow or olive oil.
Seasoning Techniques
Season the Tomahawk steak well with kosher salt, black pepper, and garlic powder. Use about 1 teaspoon of salt for every pound of meat. For extra flavor, add spices like cumin, smoked paprika, and fresh rosemary.
Let the seasoned steak rest for 30 minutes before cooking. This helps the seasoning spread evenly and the meat gets the right texture.
Pre-cooking Guidelines
- The recipe calls for 2-3 Tomahawk Steaks.
- The internal cooking temperature of the steaks should reach 110 degrees F, which takes approximately 15-20 minutes.
- To store leftovers, the steak can be refrigerated in an airtight container for 3-5 days.
- The finishing butter can be stored in the fridge for up to a week or in the freezer for up to 3 months.
With the right Steak Preparation and seasoning, you’re ready to grill the ultimate Tomahawk steak. Next, we’ll explore the Grilling Techniques for this impressive Butcher’s Guide cut.
Mastering the Grilling Process
To get the perfect Tomahawk steak, you need to master grilling. First, heat your grill to about 400°F (200°C). Place the seasoned tomahawk steak on the grates and sear for 15-20 minutes. Flip it a few times to get a nice crust.
Remember, you want the steak to reach 110°F (43°C) before taking it off the grill.
If you don’t have a grill, a cast-iron skillet on the stovetop works great. Sear the steak, then bake it in a 500°F (260°C) oven. Or, try the reverse sear method. Start it in a 275°F (135°C) oven and finish with a high-heat sear.
- Preheat your grill to 400°F (200°C) for direct cooking.
- Place the well-seasoned tomahawk steak on the hot grill and cook for 15-20 minutes, flipping occasionally to develop a delicious crust.
- Aim for an internal temperature of 110°F (43°C) before removing the steak from the grill.
- For stovetop cooking, sear the steak in a hot cast-iron skillet, then finish it in a preheated 500°F (260°C) oven.
- Alternatively, use the reverse sear method by starting the tomahawk steak in a 275°F (135°C) oven and finishing with a high-heat sear.
Choosing the right grilling method is key. Just make sure to check the steak’s internal temperature. With practice, you’ll be a pro at grilling the Tomahawk steak. You’ll serve up the best Steakhouse Cuisine – the Best Tomahawk Steak.
Perfect Temperature Control and Timing
To get the perfect tomahawk steak, you need to master temperature control and timing. Use a meat thermometer to check the steak’s internal temperature. This ensures it reaches your desired doneness.
Internal Temperature Guide
Here are the internal temperatures for different doneness levels:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well-done: 160-165°F (71-74°C)
Cooking Times by Thickness
A 2-inch thick tomahawk steak takes 15-20 minutes to grill initially. Then, cook it for 7-8 minutes at lower heat. Take it off the grill when it’s 5°F below your target temperature. It will cook a bit more while resting.
Resting Period Requirements
After grilling, let the steak rest for 10 minutes, covered in foil. This step makes the steak juicy and flavorful.
By following these guidelines, you’ll get a perfect tomahawk steak every time. Whether you’re cooking at home or serving Steakhouse Cuisine, you’ll impress everyone.
Creating the Ultimate Compound Butter
Take your Steakhouse Cuisine to the next level with homemade compound butter. It’s a simple yet indulgent touch that makes your The Best Tomahawk Steak stand out. It turns a Premium Cut Steak into a dish that’s truly exceptional.
Begin by softening unsalted butter to room temperature. Then, mix in finely chopped fresh herbs like parsley, thyme, or rosemary. Add minced garlic, a pinch of salt, and any spices you like. Shape the mix into a log, wrap it in plastic, and chill until it’s firm.
For a quicker option, melt 1/4 cup of unsalted butter. Stir in 1.5 tablespoons of chopped parsley and a bit of salt. This compound butter can be drizzled over your The Best Tomahawk Steak right before serving. It lets the flavors melt into the meat.
The juicy Premium Cut Steak and the aromatic compound butter make a perfect pair. They create a balance of flavors that takes your Steakhouse Cuisine to new heights. Enjoy the perfect match of the The Best Tomahawk Steak and this homemade touch for a meal you’ll never forget.
Advanced Finishing Techniques
Preparing the perfect Tomahawk steak requires mastering advanced techniques. These include the reverse sear method and butter basting. They help create a delicious crust and a juicy interior.
Reverse Sear Method
The reverse sear is great for thick, marbled cuts like Tomahawk ribeyes. Start by baking the steak in a 275°F oven until it reaches 130°F, about 30 minutes. This method cooks the center to your liking without overcooking the outside.
Then, sear the steak in a hot cast-iron skillet. This step creates a tasty crust.
Butter Basting Process
For a restaurant-quality finish, try butter basting during the last minutes of cooking. Add unsalted butter, crushed garlic, and fresh herbs to the skillet. Tilt the pan and spoon the butter over the steak, creating a rich, glossy sheen.
Final Seasoning Tips
To get that steakhouse look, sprinkle flaky sea salt on the steak just before serving. This adds flavor and texture to the tender meat.
Using these advanced techniques, you can make a restaurant-quality Tomahawk steak at home. The Tomahawk steak is the best, and mastering these steps will impress your guests.
Serving Suggestions and Pairings
Take your Steakhouse Cuisine to the next level by serving your The Best Tomahawk Steak with classic sides. Try creamy mashed potatoes, sautéed mushrooms, or crisp asparagus. These sides bring out the best in your Premium Cut Steak.
For a luxurious touch, add creamy creamed spinach or a fresh wedge salad with blue cheese dressing. These pairings make your meal even more special.
To make your steak look great, slice it against the grain. This makes it tender. Choose a bold red wine like Cabernet Sauvignon or Malbec to match the steak’s flavors. Dim the lights and use fancy dinnerware for a top-notch Steakhouse Cuisine feel at home.
If you have leftover The Best Tomahawk Steak, keep it in the fridge for up to three days. Reheat it gently in a 275°F oven. With the right sides, wine, and presentation, your Premium Cut Steak will shine, making your meal unforgettable.
| Side Dish | Characteristics | How it Complements Tomahawk Steak |
|---|---|---|
| Creamy Mashed Potatoes | Smooth, rich, and comforting | The creamy texture and simple flavors balance the richness of the steak. |
| Sautéed Mushrooms | Earthy, savory, and packed with umami | The mushrooms’ robust flavors accentuate the steak’s natural meatiness. |
| Crisp Asparagus | Bright, green, and lightly charred | The fresh, crunchy asparagus provides a refreshing contrast to the steak’s richness. |
| Creamy Spinach | Indulgent, velvety, and packed with nutrients | The creamy spinach’s luxurious texture and flavor complement the steak’s heartiness. |
| Wedge Salad | Crisp, cool, and tangy with blue cheese | The refreshing salad balances the steak’s richness and cleanses the palate between bites. |
Conclusion
Learning to cook a The Best Tomahawk Steak takes your cooking to new heights. This Premium Cut Steak is not just a meal; it’s a feast for the eyes and taste buds. With the right seasoning and temperature, you can make it as good as a steakhouse at home.
The tomahawk steak is perfect for any special occasion. It’s a showstopper with its long bone and rich flavor. It’s thick and heavy, making every bite a memorable experience.
Tomahawk steaks can cost a lot, but they’re worth it. You can find them for $15 to $30 per pound. By following this guide, you can make a The Best Tomahawk Steak that will wow your guests.