As the sun sets and the grill starts to sizzle, the excitement builds. There’s nothing like the thrill of biting into a juicy, bone-in Tomahawk steak. This impressive cut, with its long, rib-bone “handle,” is a dream come true for meat lovers. It brings to mind a feast fit for a king.
Whether you’re an experienced grill master or new to steak cooking, this recipe will help you. It will teach you how to cook the perfect Tomahawk steak. You’ll improve your cooking skills and satisfy your cravings.
Looking to spark some creativity in Tomahawk Steak Recipe? Dive in and explore!
Table of Contents
Key Takeaways
- Tomahawk steak is a bone-in ribeye cut with a long, rib-bone “handle”
- Seasoning with kosher salt, black pepper, and garlic powder enhances the natural flavors
- Combining grilling and oven cooking methods ensures a perfectly seared exterior and juicy interior
- A garlic-thyme butter sauce adds an extra layer of richness and complexity
- Serving size is typically 1 steak, providing a hearty 1006 kcal, 93g protein, and 67g fat
What is a Tomahawk Steak?
The tomahawk steak, also known as a cowboy steak, is a thick-cut, bone-in ribeye. It has a long rib bone attached. This cut of beef is loved for its rich, beefy flavor and tender texture.
It usually weighs between 1 1/2 and 3 pounds and is almost 2 inches thick. The name comes from the 5- to 8-inch “handle” made by the long rib bone.
Understanding the Cut
Tomahawk steaks are a special occasion meat. They are rare because of the limited amount of flavorful and tender beef in a cow. The bone-in cut keeps the meat moist and adds to the presentation.
This makes it a favorite for those who love butcher cuts and beef cooking methods.
Flavor Profile
The tomahawk steak’s rich flavor comes from its marbling. This marbling melts during cooking, making the meat juicy and tender. Home cooks often season it with salt and pepper or baste it with garlic-thyme butter for extra flavor.
Best Cooking Methods
- Grilling: Sear the steak over high heat, then finish it in the oven for the right doneness.
- Pan-searing: Sear the steak in a hot cast-iron skillet, then roast it in the oven.
- Sous Vide: Cook the steak in a precise water bath, then sear it for a delicious crust.
Regardless of the method, the key is to cook the tomahawk steak to the right internal temperature. This is usually between 125°F for rare and 145°F for medium.
Choosing the Right Tomahawk Steak
When picking a tomahawk steak, knowing what to look for is key. You want a high-quality cut to make your special meal stand out. Tomahawk steaks are thick, bone-in ribeye steaks with a 12-inch or longer rib bone. This makes them look impressive and eye-catching.
What to Look For
Choose a tomahawk steak with lots of marbling. This fat adds flavor and tenderness. The meat should be bright red, showing it’s fresh and of good quality.
Quality Indicators
- USDA grading: Prime or Choice grade tomahawk steaks will offer the best flavor and texture.
- Dry aging: Tomahawks that have been dry-aged for up to six weeks will have a unique, concentrated flavor profile.
Where to Purchase
For the best tomahawk steak, buy from trusted butcher shops, high-end grocery stores, or online at White Oak Pastures, US Wellness Meats, or Primal Pastures. You might need to order ahead because these cuts are special and not always available.
Remember, a tomahawk steak is a big investment. But the stunning look and delicious taste make it perfect for a special occasion. Take your time to pick the right cut, and you’ll enjoy a memorable meal.
Preparing Your Tomahawk Steak
To cook your tomahawk steak perfectly, follow a few important steps. Whether it’s fresh or frozen, thawing and seasoning right can greatly improve the taste.
Thawing Frozen Steak
If your tomahawk steak is frozen, thawing it correctly is key. Move it from the freezer to the fridge and let it thaw for 24-48 hours. This slow thaw keeps the steak’s juices and flavor intact.
Dry Brining Technique
Dry brining is a simple yet effective seasoning method. Sprinkle kosher salt all over the steak and let it sit uncovered in the fridge for 1-24 hours. This lets the salt soak into the meat, boosting the flavor.
Seasoning Options
After the salt, you can add more spices and herbs. A classic mix is black pepper and garlic powder. For 2-3 steaks, use about 1.5 tablespoons each of salt, pepper, and garlic powder.
Once seasoned, let the steak reach room temperature. This ensures it cooks evenly, resulting in a perfectly seared and juicy steak.
“Proper preparation is the key to cooking the perfect tomahawk steak.”
Essential Cooking Tools
To cook the perfect tomahawk steak, you need the right tools. Whether you grill, oven-roast, or use sous vide, the right equipment is key. It makes a big difference in getting delicious results.
Grill, Oven, or Sous Vide?
Keeping the temperature just right is the secret to a great tomahawk steak. A grill or oven-safe skillet works well. But, a sous vide setup offers unmatched consistency. It lets you cook the steak to your exact liking, every time.
Recommended Thermometers
- The Thermapen from ThermoWorks is great for fast, accurate temperature checks.
- A BBQ remote alarm thermometer is perfect for keeping an eye on your steak from afar. It alerts you when it’s ready.
Knives and Cutting Boards
A sharp chef’s knife is vital for slicing your steak right. It makes each bite tender and flavorful. Use it with a strong, clean cutting board for easy meat prep.
“The right tools can make all the difference in the kitchen, when cooking the perfect steak.”
With the right cooking gear, you’ll soon be a pro at making tomahawk steaks. Your guests will love the amazing meals you serve.
Cooking Methods for Tomahawk Steak
There are several ways to cook a tomahawk steak – grilling, baking, and sous vide. Each method has its own benefits. Let’s explore these techniques.
Grilling vs. Baking
Grilling is great for a tomahawk steak. It gives a beautiful sear and caramelized crust. Heat your grill to 550°F or higher. Sear the steak for 2 to 3 minutes on each side for those grill marks. Cook until it reaches 125°F for medium-rare.
Baking in the oven is another option. Heat your oven to 350°F, then to 425°F to finish. This method cooks the steak evenly, ensuring a perfect interior.
Reverse Searing Technique
The reverse searing technique is popular for tomahawk steaks. Cook the steak slowly at 275°F until it’s 100°F inside. Then, sear it over high heat to get a tasty crust.
Sous Vide Cooking
Sous vide cooking is precise and consistent. Seal the steak in a bag and cook it in water at 125°F to 135°F for medium-rare. After, quickly sear it for a flavorful crust.
Choose your cooking method wisely. Always use a meat thermometer to check the steak’s internal temperature. This ensures perfect doneness every time.
Grilling the Perfect Tomahawk Steak
Grilling a Tomahawk steak is an art. To get it right, you need the right grill temperature, flipping skills, and resting time. Follow these steps for a juicy, flavorful steak that will wow your guests.
Ideal Grill Temperature
Heat your grill to 400°F for direct, high-heat cooking. This high temperature creates a great sear on the outside. It also cooks the inside to your liking.
Flip Timing and Techniques
Cook your Tomahawk steak for 15-20 minutes, flipping it a few times. Use tongs to flip, gripping the bone for easy handling. Flipping every 3-4 minutes helps brown all sides evenly.
Resting Your Steak
Once the steak hits 110°F, it’s time to rest. This step lets the juices spread, making the steak tender and juicy. Let it rest for 10 minutes before finishing it in the oven or broiler.
The cooking time may vary based on the steak’s thickness and your doneness preference. Check our guide on cooking temperatures for the perfect steak every time.
Oven Cooking Techniques
Cooking a juicy, flavorful tomahawk steak in the oven is a great alternative to grilling or sous vide. It helps you get a delicious crust and the perfect internal temperature. With a few simple steps, you can make a restaurant-quality tomahawk steak at home.
Preheating Your Oven
Start by heating your oven to 350°F. This lower temperature helps the steak cook evenly before finishing at a higher heat. Once it’s cooked to your liking, raise the oven to 500°F for a final sear.
Using a Cast Iron Skillet
For the best sear, use a heavy, oven-safe cast iron skillet. Heat the skillet on the stovetop over high heat for 3-4 minutes before adding your steak. Sear the steak for 3 minutes on each side to get a beautiful crust.
Finishing Under the Broiler
After searing the steak, move the skillet to the 500°F oven. Cook for 9-10 minutes, or until it reaches 130°F for medium-rare. For more flavor, finish it under the broiler for 3-4 minutes, basting with butter, garlic, and herbs.
Let your tomahawk steak rest for 10 minutes before slicing. This step is key for a juicy, tender steak. It’s perfect for special occasions or impressing guests with your cooking skills.
Sous Vide for Beginners
Learning to cook the perfect tomahawk steak is a journey. Sous vide is a technique worth trying. It means “under vacuum” in French and involves cooking food in a water bath at a precise temperature. This method ensures your steak is cooked evenly, making it juicy and tender every time.
Benefits of Sous Vide Cooking
Sous vide cooking has many benefits over traditional methods. It lets you control the steak’s doneness perfectly. You can set the water bath to your exact temperature, ensuring the steak is cooked just right. The slow cooking also keeps the steak’s juices and flavor, making it moist and delicious.
Temperature and Time Guide
For sous vide cooking, focus on temperature and time. For a rare steak, use 125°F and cook for 1-2 hours. For medium-rare, aim for 135°F and cook for 2-3 hours. For medium, cook at 145°F for 3-4 hours.
Searing After Sous Vide
To get a great sear after sous vide, pat the steak dry with paper towels. This helps create a crispy, caramelized crust. You can sear it on a grill, in a skillet, or with a blowtorch. Just sear it quickly to get that perfect crust, then let it rest before serving.
Mastering sous vide cooking can take your tomahawk steak to the next level. It’s perfect for impressing guests at special occasions.
Serving Your Tomahawk Steak
Enjoying a perfect tomahawk steak is all about the presentation and what you serve with it. This impressive beef cut needs classic sides and the right wine to match its bold taste.
Ideal Sides and Pairings
For a top-notch steakhouse meal, pair your tomahawk steak with creamy mashed potatoes, roasted garlic-infused creamed spinach, or a fresh wedge salad with blue cheese dressing. These dishes balance the steak’s richness and look great on the plate.
Choose a full-bodied red wine like Cabernet Sauvignon or Malbec to go with your steak. These wines match the steak’s beefy flavors perfectly.
Presentation Tips
Wrap the steak’s bone in decorative foil or paper to add a touch of elegance. This keeps the presentation clean. For a memorable look, serve the steak on a large wooden cutting board or platter. It lets everyone see the steak’s impressive size and shape.
Slicing Techniques
When slicing your tomahawk steak, cut against the grain. This makes the steak tender and juicy. A single steak can feed 2-3 people, making it perfect for special occasions or small gatherings.
“The tomahawk steak is a true showstopper, with its impressive size and unique presentation. When served with the right accompaniments and sliced with care, it becomes a truly unforgettable dining experience.”
Storing Leftovers
Enjoying a delicious tomahawk steak is a treat. You might want to keep the taste alive by storing leftovers. The trick is to store it fast and right to keep its taste and quality.
Safe Storage Practices
Put your leftover tomahawk steak in an airtight container in the fridge. It stays good for 3-5 days this way. For longer, freeze it. Wrap it in plastic or foil and put it in a freezer bag. Frozen, it lasts up to 3 months.
Reheating Tips
- To reheat, use the oven at 375°F. Place the steak on a lined baking sheet. Heat for 10-15 minutes until warm.
- Don’t use the microwave. It can make the steak tough and dry.
Creative Leftover Recipes
Be creative with your leftover steak. Slice it thin for salads, sandwiches, or stir-fries. Cube it for a quick steak and veggie bowl. There are many ways to use your beef cooking methods for special occasion meals.
Follow these tips to keep your tomahawk steak leftovers fresh and tasty. With a bit of planning and creativity, you can make many delicious meals from your leftovers.
Common Mistakes to Avoid
When cooking the perfect Tomahawk steak, watch out for common mistakes. Don’t overcook your steak. The ideal temperature for a medium-rare Tomahawk is 132°F. Use a good meat thermometer, like the Thermoworks Thermapen, to get it just right.
Overcooking Your Steak
Overcooked steak can be dry and tough. This ruins the juicy, tender texture you want. Keep an eye on the temperature and remove the steak a bit early. The temperature will rise a bit during the resting time.
Skipping the Rest Period
Don’t slice into your Tomahawk steak right after cooking. Let it rest for at least 10 minutes. This lets the juices spread evenly, making the steak more flavorful and tender.
Ignoring Temperature Checks
Don’t forget to check the temperature regularly. Use an instant-read thermometer to monitor the steak’s internal temperature. Adjust your cooking as needed to get that perfect medium-rare finish. By focusing on these details, you’ll grill the best Tomahawk steak ever.