How to Cook a Tomahawk Steak
There’s something primal about cooking a tomahawk steak. Its impressive bone-in presentation, thick marbling, and hefty size command attention, making it the star of any dinner table. But cooking this steak isn’t just about throwing it on the grill; it’s an art that combines precision, patience, and a little bit of flair. Whether you're a seasoned grill master or a curious beginner, this guide will walk you through everything you need to know to cook a tomahawk steak to perfection.
What Is a Tomahawk Steak?
First things first, what exactly is a tomahawk steak? If you’ve ever wondered why this cut of meat looks like something straight out of The Flintstones, there’s a good reason. A tomahawk steak is essentially a ribeye beef steak that has been specifically cut with at least five inches of rib bone left intact. The long bone gives the steak its signature appearance and name, as it resembles a tomahawk axe. But this isn’t just about aesthetics—the bone adds flavor and moisture, ensuring the steak remains juicy as it cooks.
Tomahawk steaks are known for their tenderness and marbling, making them a favorite among steak enthusiasts. This cut typically comes from the rib section of the cow, which explains its rich flavor and melt-in-your-mouth texture. When cooked properly, a tomahawk steak is a culinary masterpiece.
Selecting the Perfect Tomahawk Steak
Before you even think about cooking, selecting the right steak is crucial. Here’s what to look for:
Marbling: The fat distribution, known as marbling, is key to the steak's flavor and tenderness. Look for steaks with fine, evenly distributed marbling.
Thickness: A proper tomahawk steak should be at least 2 inches thick. Anything thinner won't give you the juicy, medium-rare interior that this cut is famous for.
Color: Choose a steak with a bright, cherry-red color, which indicates freshness.
Bone Length: While the bone doesn’t affect the flavor, it’s part of the visual appeal. The longer the bone, the more dramatic the presentation.
Once you’ve picked your perfect tomahawk, it’s time to prepare it for cooking.
Preparing the Steak
Preparation is half the battle when it comes to cooking a tomahawk steak. Follow these steps to ensure your steak is ready for the grill or oven:
Bring to Room Temperature: Take the steak out of the refrigerator and let it sit at room temperature for at least 30-60 minutes before cooking. This step ensures even cooking.
Season Generously: Don’t be shy with the seasoning. A good tomahawk steak doesn’t need much—just a generous sprinkle of kosher salt and freshly ground black pepper on both sides. If you want to add a bit more flavor, consider a simple rub with garlic powder, onion powder, and paprika.
Preheat Your Cooking Surface: Whether you’re using a grill, cast-iron skillet, or oven, make sure it’s preheated to the right temperature. For searing, you’ll want it to be screaming hot (around 450-500°F).
Cooking Methods: Choose Your Weapon
There are several ways to cook a tomahawk steak, each offering a slightly different flavor profile and texture. Here are the most popular methods:
Grilling: The Classic Approach
Grilling a tomahawk steak is the most traditional method, and it’s perfect for summer cookouts. Here’s how to do it:
Sear the Steak: Start by searing the steak over direct heat for about 3-4 minutes per side. This creates a delicious crust.
Move to Indirect Heat: Once seared, move the steak to a cooler part of the grill (indirect heat). Continue cooking until the steak reaches your desired internal temperature (more on that below).
Rest Before Serving: Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Oven and Skillet: The Sear and Roast Method
If you don’t have access to a grill, the oven-and-skillet method is your next best option. This technique involves searing the steak in a hot skillet before finishing it in the oven:
Sear the Steak: Heat a cast-iron skillet over high heat until it’s smoking hot. Add a bit of oil, then sear the steak for 2-3 minutes per side.
Transfer to Oven: Move the skillet to a preheated oven (around 375°F) and roast the steak until it reaches your desired doneness.
Rest Before Serving: As with the grilling method, let the steak rest before slicing.
Reverse Searing: The Best of Both Worlds
Reverse searing is a favorite among steak enthusiasts because it gives you more control over the final temperature and creates an even crust. Here’s how to do it:
Slow Cook First: Preheat your oven to 275°F. Place the steak on a wire rack set over a baking sheet, and cook it in the oven until it’s about 10-15°F below your desired doneness.
Sear Last: After the slow cook, sear the steak on a screaming-hot grill or skillet for 1-2 minutes per side to develop a crust.
Rest Before Serving: Let the steak rest for at least 10 minutes.
The Perfect Doneness: Timing Is Everything
One of the most important aspects of cooking a tomahawk steak is getting the doneness just right. Here’s a quick guide to internal temperatures and what they mean for your steak:
Rare: 120-125°F (cool, red center)
Medium-Rare: 130-135°F (warm, red center)
Medium: 140-145°F (warm, pink center)
Medium-Well: 150-155°F (slightly pink center)
Well-Done: 160°F and above (no pink, fully cooked)
For a tomahawk steak, medium-rare is often the sweet spot, but it’s entirely up to your preference. Remember to use a meat thermometer to check the internal temperature accurately. Insert the thermometer into the thickest part of the steak, away from the bone.
Resting and Slicing: The Final Steps
After all the effort you’ve put into cooking the perfect tomahawk steak, the last thing you want is to lose all that juicy goodness by slicing it too soon. Here’s why resting is crucial:
Resting: After cooking, let the steak rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Slicing: When it’s time to slice, always cut against the grain. This shortens the muscle fibers, making each bite more tender.
Serving Suggestions
A tomahawk steak is a meal in itself, but pairing it with the right sides can elevate your dining experience. Here are some classic sides that go perfectly with a tomahawk steak:
Roasted Vegetables: Caramelized Brussels sprouts, baby carrots, or asparagus are great options.
Creamy Mashed Potatoes: The richness of mashed potatoes complements the steak’s bold flavors.
Garlic Butter Mushrooms: Mushrooms sautéed in garlic butter add an earthy, umami touch.
Crispy Fries: Sometimes, you just can’t beat a classic. Serve your steak with golden, crispy fries for a steakhouse feel.
For a finishing touch, drizzle the steak with a bit of herb butter or a sprinkle of flaky sea salt. Trust us—your taste buds will thank you.
Troubleshooting Common Problems
Even with the best intentions, things can sometimes go awry in the kitchen. Here are a few common issues when cooking a tomahawk steak and how to fix them:
Undercooked Interior: If your steak is too rare for your liking, simply pop it back on the grill or in the oven until it reaches the desired doneness. Use a meat thermometer for accuracy.
Overcooked Exterior: If the outside of the steak is charring too quickly, move it to indirect heat to slow down the cooking process.
Dry Steak: Overcooking is the usual culprit for a dry steak. To prevent this, always use a meat thermometer and aim for a medium-rare doneness. Additionally, resting the steak allows the juices to redistribute.
Pairing the Perfect Wine
Pairing your tomahawk steak with the right wine can make all the difference. Here are some wine options that work well with the rich, bold flavors of a tomahawk steak:
Cabernet Sauvignon: A classic choice, known for its robust flavor and tannic structure.
Syrah/Shiraz: Offers a spicy, peppery profile that complements the steak’s char.
Malbec: A versatile option with fruity undertones and a smooth finish.
Zinfandel: Perfect for those who prefer a slightly sweeter wine with a hint of spice.
When in doubt, go for a full-bodied red wine that can stand up to the steak’s rich flavor.
FAQs About Cooking Tomahawk Steak
What makes a tomahawk steak different from a regular ribeye?
The main difference is the presentation. A tomahawk steak includes a long bone, which adds visual appeal and extra flavor during cooking. The meat itself is the same as a ribeye.
Can I cook a tomahawk steak in the oven?
Yes! The sear-and-roast method works perfectly for cooking a tomahawk steak in the oven. Just make sure to sear it first to develop a flavorful crust.
How long should I let the steak rest after cooking?
Letting the steak rest for at least 10-15 minutes is ideal. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
Do I need a special grill to cook a tomahawk steak?
No special grill is needed, but having a grill with both direct and indirect heat zones will give you the best results. You can also use a cast-iron skillet and oven combination.
Can I marinate a tomahawk steak?
While you can marinate a tomahawk steak, it’s not necessary. The natural flavor of the meat shines with just salt and pepper. If you do choose to marinate, keep it simple so you don’t overpower the steak’s taste.
What’s the best way to reheat leftover tomahawk steak?
Reheat leftovers by warming the steak in a low oven (around 250°F) until it reaches your desired temperature. Avoid using a microwave, as it can make the steak tough.
Conclusion
Cooking a tomahawk steak is more than just a meal—it’s an experience. From selecting the perfect cut to mastering the cooking techniques, each step is essential to creating a dish that’s as impressive as it is delicious. Whether you’re grilling, roasting, or reverse-searing, the key is to respect the steak and take your time. With the tips and techniques outlined in this guide, you’re well on your way to cooking the perfect tomahawk steak that will wow your guests and leave everyone asking for seconds.
// Related Posts About Cooking
