Tomahawk Steak: 5 Expert Tips on How to Cook It perfectly

As a passionate home chef, I love the thrill of searing a premium tomahawk steak. The aroma, the juicy tenderness, and the flavor are amazing. But, it’s not just about throwing meat on the grill. It needs knowledge of the cut, the right tools, and a careful cooking process.

In this guide, I’ll share expert tips to improve your steak game. These insights will help you grill like a pro, whether you’re experienced or new. Your next tomahawk steak dinner will be a hit.

Key Takeaways

• Understand the unique characteristics of the tomahawk steak cut
• Invest in high-quality tools and equipment for precise steak preparation
• Master the art of seasoning and brining for maximum flavor enhancement
• Utilize temperature control and cooking methods like reverse searing for professional-level results
• Properly rest your steak to allow the juices to redistribute for a juicy, tender finish

Understanding the Premium Cut: What Makes a Tomahawk Steak Special

The tomahawk steak is a true showstopper in the world of ribeye steak cuts. It has the entire rib bone left intact, creating a distinctive “handle.” This makes it a coveted beef cut among steak lovers and butcher’s cut enthusiasts.

Anatomy of a Tomahawk Cut

The tomahawk steak is a ribeye steak with the rib bone attached. It’s 2-2.5 inches thick and weighs 30-45 ounces. The long, French-trimmed bone adds to its visual appeal and helps keep the steak moist.

Prime vs Choice Grade Selection

Choosing the right grade of beef is key when picking a tomahawk steak. USDA Prime is known for its marbling, which makes it tender and flavorful. USDA Choice is a more affordable option that still offers great taste. Look for a tomahawk with plenty of intramuscular fat for the best quality.

Size and Thickness Considerations

Tomahawk steaks are big, making them perfect for sharing. They’re 2-2.5 inches thick and weigh 30-45 ounces. Their size and striking presentation make them a premium choice for a memorable meal.

Essential Tools and Equipment for Perfect Steak Preparation

To perfect the art of grilling steak and steak preparation, you need the right tools. The right equipment ensures a perfect sear and precise temperature control. This makes your tomahawk steak taste like it’s from a restaurant.

A high-quality cast iron skillet or grill is key. Cast iron distributes heat evenly and retains it well, perfect for a great sear. Don’t forget a sturdy set of tongs for flipping your steak with ease.

An instant-read thermometer is a must for steak lovers. It helps you track the meat’s internal temperature. This is crucial for cooking your steak just right, whether you’re using the reverse sear or traditional grilling.

• A sharp, well-maintained chef’s knife is essential for slicing your tomahawk steak with precision and ease.
• A wooden or bamboo cutting board provides an ideal surface for resting and serving your steak, ensuring it stays juicy and flavorful.
• Some chefs recommend using a baking sheet with a cooling rack for the reverse sear method, allowing for even heat distribution and easy handling.

No steak preparation is complete without the right seasonings. For top-notch grilling steak, use only the finest kosher salt and freshly ground black pepper.

With the right tools and equipment, you’ll master the art of grilling steak. You’ll deliver an exceptional steak preparation experience every time.

Mastering the Art of Tomahawk Steak Seasoning

Seasoning your tomahawk steak right is key to bringing out its full flavor. You can choose from a bold dry rub or a tasty brine. The right seasoning can turn a simple steak into a culinary work of art. Let’s dive into the art of seasoning tomahawk steaks, from dry rubs to brining, to make your next steak dinner unforgettable.

Dry Rub Combinations

A good dry rub can make your tomahawk steak taste amazing. Start with kosher salt and black pepper. Then, add spices and herbs like garlic powder, smoked paprika, and onion powder. A bit of brown sugar can give it a sweet crust.

Try adding fresh rosemary, thyme, or oregano for a unique flavor. These herbs add earthy and aromatic notes to your steak.

Brining Techniques

Brining keeps your tomahawk steak moist and juicy. Soak the steak in a saltwater solution with garlic, herbs, or spices. Let it soak for 4 to 24 hours, depending on the steak’s thickness.

This simple step helps keep the steak’s juices in, making it tender and full of flavor.

Timing Your Seasoning

Timing is crucial when seasoning your tomahawk steak. For dry rubs, apply the seasoning 40 minutes before cooking. This lets the salt penetrate deep into the meat, enhancing flavor and tenderness.

If you’re brining, plan ahead. Let the steak soak for 4 to 24 hours. This ensures it stays moist and flavorful.

Mastering tomahawk steak seasoning will make your dining experience unforgettable. Whether you like a bold dry rub or a flavorful brine, the key is to experiment. Find the perfect seasoning that matches your taste. With the right seasoning, your tomahawk steak will be the highlight of your meal.

Temperature Control and Cooking Methods

Learning to cook a perfect tomahawk steak starts with temperature control. It’s important to let the steak come to room temperature before cooking. This helps the heat spread evenly and cooks the steak consistently.

For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). This ensures a juicy center and a flavorful sear on the outside.

Tomahawk steaks can be grilled, pan-seared, or oven-roasted. The reverse sear technique is especially good. It cooks the steak at low heat first, then sears it at high heat. This method gives you even cooking and a nice crust.

1. Grilling: Preheat your grill to 450-500°F (232-260°C). Sear the steak for 2-3 minutes on each side. Then, cook it to your desired doneness.
2. Pan-searing: Heat a heavy-duty skillet over high heat. Sear the steak for 2-3 minutes on each side. Then, finish cooking in a 450-500°F (232-260°C) oven.
3. Reverse sear: Cook the steak in a 225-250°F (107-121°C) oven until it’s 10-15°F (6-8°C) below your desired temperature. Then, sear it over high heat for 1-2 minutes on each side.

Remember to let the steak rest for 5-10 minutes before slicing. This lets the juices redistribute, making the steak juicy and flavorful.

By controlling the steak temperature, mastering various cooking methods, and using the reverse sear grilling techniques, you can cook perfect, juicy, and flavorful tomahawk steaks every time.

The Reverse Sear Method for Restaurant-Quality Results

The reverse sear method is a game-changer for the perfect tomahawk steak. It combines low-temperature oven cooking with a final searing step. This results in a juicy interior and a delicious browned crust, just like at a high-end steakhouse.

Initial Low-Temperature Cooking

Start by cooking your tomahawk steak in the oven or on the grill at a low temperature. This is usually between 225-250°F (107-121°C). This gentle cooking lets the interior reach your desired doneness, about 10-15°F below your final target.

This slow, even heating ensures the steak cooks from the center outward. It makes the steak juicy and tender throughout.

Final Searing Technique

Once the steak reaches the desired internal temperature, it’s time to sear. Move the steak to a scorching hot cast-iron skillet or fire up your grill for a high-heat sear. This quick searing process, lasting 1-2 minutes per side, creates a mouthwatering, restaurant-quality crust on the exterior of the steak.

Resting and Serving Tips

After searing, let the tomahawk steak rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute evenly throughout the meat. It ensures a juicy, flavorful bite every time.

Serve your perfectly cooked steak with a dollop of compound butter or your favorite steak sauce. This adds an extra touch of indulgence.

By mastering the reverse sear method, you can easily achieve restaurant-quality results in your own kitchen. The key to this steak cooking technique is patience and attention to detail. But the mouthwatering outcome makes it well worth the effort.

Conclusion

Cooking a perfect tomahawk steak is all about knowledge, technique, and detail. Knowing the cut’s unique traits, using the right tools, and seasoning and cooking methods are key. This way, you can make a top-notch steak at home.

This guide has given you the tips to improve your steak-cooking. It covers temperature control and the reverse sear technique. With practice, you’ll wow your guests with a delicious, tender tomahawk steak.

Success in cooking a perfect tomahawk steak comes from dedication and a willingness to try new things. By following the advice in this article, you’re on your way to becoming a steak master. Enjoy every sizzling bite!

FAQ

What is a tomahawk steak?

A tomahawk steak is a ribeye cut with the bone left on. This makes it look like it has a handle. It’s known for being very tender and flavorful.

What is the difference between Prime and Choice grade tomahawk steaks?

Prime tomahawk steaks have more marbling than Choice. This means they taste better and are more tender. Prime is the highest quality beef.

What size and thickness should a tomahawk steak be?

A tomahawk steak is usually 2-2.5 inches thick. They weigh 30-45 ounces. This size is perfect for sharing.

What are the essential tools and equipment needed to cook a tomahawk steak perfectly?

You’ll need a good cast iron skillet or grill. Also, tongs, an instant-read thermometer, a sharp knife, and a cutting board. These help with cooking and serving.

How should a tomahawk steak be seasoned?

Use a dry rub with kosher salt, black pepper, garlic powder, and herbs like rosemary or thyme. Brining the steak can also add flavor and keep it moist.

What is the best way to cook a tomahawk steak?

The reverse sear method is best. Cook it low and slow first, then sear it high. This ensures even cooking and a great crust.

How do you know when a tomahawk steak is cooked to the desired doneness?

For medium-rare, the steak should be 130-135°F (54-57°C) inside. Use a thermometer to check the temperature.

How should a cooked tomahawk steak be rested and served?

Let the steak rest for 5-10 minutes before slicing. Serve it with compound butter or your favorite sauce.