Cooking the perfect tomahawk steak is an art that combines technique, timing, and a touch of culinary flair. This impressive cut of beef, known for its long bone resembling an axe handle, offers a rich, flavorful experience that can rival any high-end steakhouse. The key to achieving perfection lies in the reverse sear method, which involves slow-cooking the steak at a low temperature before finishing it with a high-heat sear.
The process begins with seasoning the tomahawk steak generously with salt and pepper. Many chefs prefer to let the seasoned steak rest at room temperature for about an hour before cooking. This step allows the meat to warm slightly, promoting more even cooking throughout.
Proper temperature control is crucial for achieving the desired level of doneness while maintaining the steak’s juiciness. Using a reliable meat thermometer helps ensure accuracy and consistency in cooking. With the right technique and attention to detail, anyone can master the art of preparing a restaurant-quality tomahawk steak in their own kitchen.
Choosing the Right Tomahawk Steak
Selecting the perfect tomahawk steak is crucial for an exceptional dining experience. The right cut and quality of meat will elevate the flavors and textures of this impressive steak.
Understanding the Cut
A tomahawk steak is essentially a bone-in ribeye with an extended rib bone, typically measuring 5 to 8 inches long. This cut comes from the rib section of the cow, known for its rich marbling and tender meat.
The long bone gives the steak its distinctive tomahawk or axe-like appearance. Tomahawk steaks are usually cut thick, ranging from 2 to 3 inches, which contributes to their juiciness when cooked properly.
The ribeye portion of the tomahawk is prized for its flavor and tenderness. It contains a good balance of lean meat and fat, resulting in a succulent eating experience.
Selecting Quality Meat
When choosing a tomahawk steak, look for bright red meat with white marbling throughout. The marbling, or intramuscular fat, enhances flavor and juiciness.
Prime grade offers the highest quality, followed by Choice and Select. Prime cuts have abundant marbling, while Choice provides good marbling at a more affordable price point.
Consider the steak’s thickness. A 2-inch thick cut is ideal for achieving a perfect medium-rare center with a nicely seared exterior.
Check for even coloring and avoid steaks with dark spots or discoloration. The bone should be clean and free from any off-odors.
Grass-fed beef tends to have a more intense flavor, while grain-finished beef often has more marbling. Choose based on personal preference and intended cooking method.
Preparation Before Cooking
Proper preparation is key to achieving a perfectly cooked tomahawk steak. Two crucial steps are salting the meat and allowing it to reach room temperature before cooking.
Salting the Steak
Apply kosher salt generously to all surfaces of the tomahawk steak. Use about 1 teaspoon of salt per pound of meat. Rub the salt into the steak, ensuring even coverage.
For best results, salt the steak 1-2 hours before cooking or up to 24 hours in advance. This allows the salt to penetrate the meat, enhancing flavor and tenderness.
If salting in advance, place the steak on a wire rack over a baking sheet and refrigerate uncovered. This helps dry the surface, promoting better browning during cooking.
Room Temperature Resting
Remove the salted steak from the refrigerator 1-2 hours before cooking. This allows the meat to reach room temperature, ensuring more even cooking.
Pat the steak dry with paper towels to remove any excess moisture. This step is crucial for achieving a good sear.
While the steak rests, prepare other ingredients. Mix freshly ground black pepper with olive oil to create a paste. Apply this mixture to the steak just before cooking for added flavor.
Bringing the steak to room temperature helps it cook more evenly, reducing the risk of an overdone exterior and undercooked interior.
Cooking Techniques
Mastering the perfect tomahawk steak requires understanding various cooking methods. Each technique offers unique advantages for achieving optimal flavor and texture.
Reverse Sear Method
The reverse sear method ensures even cooking and a juicy interior. Start by preheating the oven to 275°F (135°C). Place the steak on a wire rack set in a baking sheet. Season generously with salt and pepper. Cook until the internal temperature reaches 115°F (46°C) for medium-rare, about 45-60 minutes.
Remove the steak from the oven and let it rest for 10 minutes. Heat a cast-iron skillet or grill to high heat. Sear the steak for 1-2 minutes per side until a golden-brown crust forms. This method allows for precise temperature control and a consistent doneness throughout the steak.
Grilling the Tomahawk Steak
Grilling imparts a smoky flavor and attractive grill marks. Preheat the grill to high heat, creating two-zone cooking with direct and indirect heat areas. Sear the steak over direct heat for 2-3 minutes per side to develop a crust.
Move the steak to the indirect heat zone and close the lid. Continue cooking until the desired internal temperature is reached, about 10-15 minutes for medium-rare. Use a meat thermometer to check doneness. Let the steak rest for 5-10 minutes before serving.
Pan-Searing in Cast Iron Skillet
Pan-searing creates a flavorful crust while retaining moisture. Heat a cast-iron skillet over high heat until smoking. Add a high smoke-point oil like grapeseed or avocado. Pat the steak dry and season with salt and pepper.
Carefully place the steak in the hot skillet. Sear for 3-4 minutes on each side, using tongs to flip. Add butter, garlic, and herbs to the pan for extra flavor. Baste the steak with the melted butter mixture. This method works well for achieving a rich, caramelized exterior.
Finishing in the Oven
Oven-finishing ensures even cooking for thick tomahawk steaks. After searing the steak in a cast-iron skillet, transfer it to a preheated 400°F (200°C) oven. Cook until the desired internal temperature is reached, about 10-15 minutes for medium-rare.
Use a meat thermometer to monitor the temperature. Remove the steak at 5°F (3°C) below the target temperature, as it will continue cooking during resting. Let the steak rest for 5-10 minutes before slicing. This technique combines the benefits of stovetop searing with gentle oven heat for optimal results.
Monitoring the Steak’s Doneness
Achieving the perfect doneness for a tomahawk steak requires precision and careful monitoring. Accurate temperature measurement is crucial for ensuring the ideal level of cooking.
Using a Meat Thermometer
A reliable meat thermometer is essential for accurately gauging a tomahawk steak’s doneness. Insert the thermometer probe into the thickest part of the meat, avoiding fat or bone. For best results, use an instant-read digital thermometer like a Thermapen.
These devices provide quick, precise readings, allowing for minimal heat loss during checking. Place the thermometer at a 45-degree angle, pushing it about 2-3 inches into the steak’s center.
Take multiple readings in different spots to ensure even cooking throughout the meat. Wipe the probe clean between each use to maintain accuracy and prevent cross-contamination.
Understanding Internal Temperature
Internal temperature directly correlates to a steak’s doneness level. For a medium-rare tomahawk, aim for 130-135°F (54-57°C). Medium doneness is achieved at 140-145°F (60-63°C).
Remember that carryover cooking occurs after removing the steak from heat. The internal temperature can rise by 5-10°F during resting. To account for this, remove the steak from heat when it’s 5°F below your target temperature.
Here’s a quick reference guide for steak doneness:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
Always let the steak rest for 5-10 minutes after cooking to allow juices to redistribute.
Creating Flavorful Crust
A flavorful crust is key to elevating your tomahawk steak. Proper seasoning and basting techniques can create a mouthwatering exterior that complements the tender meat inside.
Basting with Butter
Basting with butter adds richness and depth to the steak’s crust. Start by melting salted butter in a pan over medium heat. Add crushed garlic cloves and herbs like rosemary and thyme for extra flavor.
As the steak sears, spoon the melted butter mixture over the meat repeatedly. This process helps create a golden-brown crust while infusing the steak with aromatic flavors.
For even coverage, tilt the pan slightly to pool the butter at one end. Use a spoon to baste the steak every 30 seconds during the final minutes of cooking.
Seasoning Adjustments
Proper seasoning is crucial for a flavorful crust. Start with a generous coating of salt and freshly ground black pepper on both sides of the steak before cooking.
Consider adding garlic powder to the seasoning mix for an extra layer of flavor. Apply it lightly to avoid overpowering the meat’s natural taste.
For a more complex crust, experiment with additional spices like smoked paprika or onion powder. Use these sparingly to complement rather than mask the beef’s flavor.
Adjust seasoning during cooking if needed. Taste the crust periodically and add more salt or spices as necessary to achieve the desired flavor profile.
Resting and Carving
Proper resting and carving techniques are crucial for achieving a juicy and tender tomahawk steak. These final steps can make or break the eating experience.
Allowing Juices to Settle
After cooking, let the tomahawk steak rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Place the steak on a cutting board and tent it loosely with aluminum foil. This helps retain warmth while preventing overcooking.
Avoid cutting into the steak immediately after cooking. Premature carving causes juices to escape, leading to a drier final product.
Effective Carving Techniques
Use a sharp knife to carve the tomahawk steak. A dull blade can tear the meat fibers, resulting in a less appealing texture.
Locate the direction of the meat grain. Cut against the grain to ensure maximum tenderness.
Slice the steak into 1/2-inch thick pieces. This thickness allows for optimal flavor and texture in each bite.
For best results, carve only what you plan to serve immediately. Leave the remaining steak whole to maintain its juiciness.
Present the carved slices attractively on a warm plate. This enhances the visual appeal and keeps the meat at an ideal serving temperature.
Enhancing with Sauces and Butters
Elevating a perfectly cooked tomahawk steak involves complementing its rich flavor with carefully crafted sauces and butters. These additions provide depth, complexity, and a customized touch to the dining experience.
Homemade Chimichurri Sauce
Chimichurri sauce brings a vibrant, herbaceous kick to tomahawk steak. Finely chop fresh parsley, cilantro, and oregano. Mix with minced garlic, red pepper flakes, red wine vinegar, and extra virgin olive oil. Add salt and black pepper to taste.
Let the sauce sit for at least 30 minutes before serving to allow flavors to meld. The bright acidity and fresh herb notes cut through the richness of the steak, creating a balanced bite.
Chimichurri can be prepared up to 24 hours in advance, stored in an airtight container in the refrigerator. Bring to room temperature before serving.
Crafting Compound Butter
Compound butter adds luxurious flavor and texture to tomahawk steak. Start with softened unsalted butter. Mix in finely chopped herbs like thyme, rosemary, or chives. Add minced garlic, lemon zest, or cracked black pepper for extra depth.
Roll the flavored butter into a log using plastic wrap. Chill until firm. Slice into rounds and place atop the hot steak to melt. The butter creates a silky sauce, infusing the meat with aromatic flavors.
Popular combinations include blue cheese and chive, truffle and parsley, or roasted garlic and herb. Experiment with different flavor profiles to find your favorite.
The Classic Garlic Butter
Garlic butter is a timeless companion to steak. Melt unsalted butter in a small saucepan over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Stir in finely chopped parsley and a squeeze of lemon juice.
Brush the garlic butter over the steak just before serving. The warm, garlicky sauce enhances the beef’s natural flavors without overpowering them.
For a smoky twist, roast a whole head of garlic in the oven until soft and caramelized. Squeeze the cloves into softened butter and mix well before applying to the steak.
Side Dishes to Complement
Selecting the right side dishes can elevate your tomahawk steak dining experience. The perfect accompaniments balance the rich flavors of the meat while adding variety to the meal.
Traditional Steakhouse Sides
Creamed spinach is a classic steakhouse side that pairs beautifully with tomahawk steak. Its creamy texture and subtle flavor complement the meat’s robustness.
Steakhouse-style mashed potatoes offer a luxurious accompaniment. Whipped to perfection with butter and cream, they provide a smooth contrast to the steak’s texture.
A wedge salad adds a refreshing crunch. Crisp iceberg lettuce topped with blue cheese dressing, bacon bits, and cherry tomatoes cleanses the palate between bites of steak.
Vegetable Pairings
Grilled asparagus is an excellent choice for a lighter side. Drizzled with olive oil and lemon juice, it offers a fresh, slightly charred flavor that enhances the steak.
Roasted Brussels sprouts provide a nutty, caramelized taste. Tossed with balsamic vinegar and pancetta, they add depth to the meal.
Sautéed mushrooms, particularly wild varieties like shiitake or porcini, bring an earthy umami flavor that complements the beef’s richness.
Starchy Complements
Roasted potatoes are a simple yet satisfying side. Cut into wedges and seasoned with rosemary and garlic, they offer a crispy exterior and fluffy interior.
Grilled corn on the cob brings a sweet, smoky element to the plate. Brushed with butter and sprinkled with salt, it’s a summer favorite that pairs well with steak.
Truffle mac and cheese elevates the classic comfort food. The indulgent, creamy pasta with a hint of truffle balances the steak’s bold flavors.
Advanced Techniques and Tips
Mastering advanced techniques can elevate your tomahawk steak from good to exceptional. These methods focus on precise temperature control, optimal timing, and flavor enhancement.
Maintaining Temperature Consistency
Achieving consistent temperature is crucial for a perfectly cooked tomahawk steak. Use a reliable meat thermometer to monitor the internal temperature throughout the cooking process. For medium-rare, aim for 130-135°F (54-57°C).
Reverse searing helps maintain even heat distribution. Start by slow-cooking the steak in a 225°F (107°C) oven until it reaches 115°F (46°C) internally. This usually takes 45-60 minutes.
After oven-cooking, rest the steak for 10 minutes. Then sear it in a preheated heavy skillet or on a hot grill for 1-2 minutes per side. This method ensures a consistent doneness from edge to center.
Knowing When to Flip
Proper flipping technique is key to achieving an evenly cooked steak with a perfect crust. For a thick tomahawk, flip every 3-4 minutes when grilling or pan-searing.
This frequent flipping allows for even heat distribution and prevents overcooking on one side. It also helps create a uniform crust across the entire surface of the steak.
Use tongs to handle the steak, avoiding piercing the meat with forks. This preserves the juices inside, resulting in a more flavorful and tender steak.
Using Wood Chips for Smoking
Smoking adds depth and complexity to the tomahawk’s flavor profile. Soak wood chips in water for 30 minutes before use. Hickory, mesquite, or oak chips work well with beef.
For gas grills, use a smoker box filled with soaked chips. On charcoal grills, scatter the chips directly over the hot coals.
Smoke the tomahawk for 20-30 minutes before searing. This imparts a subtle smoky flavor without overpowering the meat’s natural taste. Adjust smoking time based on personal preference and the intensity of the wood used.
Storing and Reheating Leftovers
Proper storage and reheating techniques are crucial for maintaining the quality of leftover tomahawk steak. These methods help preserve flavor and texture while ensuring food safety.
Proper Storage Methods
Store leftover tomahawk steak in an airtight container in the refrigerator within two hours of cooking. Remove the meat from the bone before storage to maximize space and prevent bacterial growth. Wrap the steak tightly in plastic wrap or aluminum foil before placing it in the container. This extra layer helps prevent moisture loss and protects the meat from absorbing other flavors in the fridge.
Properly stored tomahawk steak can last up to 3 days in the refrigerator. For longer storage, freeze the steak for up to 3 months. Wrap it tightly in freezer paper or vacuum-seal for best results.
Reheating Without Overcooking
To reheat tomahawk steak without compromising its quality, use gentle methods that prevent overcooking. The oven method is ideal for maintaining moisture and tenderness.
Preheat the oven to 250°F (121°C). Place the steak on a wire rack over a baking sheet. Heat for 15-20 minutes or until the internal temperature reaches 110°F (43°C). Finish by searing the steak in a hot skillet for 1-2 minutes per side to restore the crust.
For quicker reheating, use the stovetop method. Place the steak in a cold skillet. Add a splash of beef broth or water. Cover and heat over medium-low for 3-5 minutes, flipping once.
Avoid microwaving, as it can lead to uneven heating and toughen the meat.
Conclusion
Mastering the art of cooking a tomahawk steak elevates any grilling experience. The key lies in proper preparation and technique. Start by bringing the steak to room temperature and seasoning generously with salt and pepper.
For grilling, preheat to high heat. Sear the steak 3-4 minutes per side to develop a flavorful crust. Then move to indirect heat and cook to desired doneness, monitoring the internal temperature closely.
Alternatively, reverse sear by slow-roasting in a low oven before finishing with a quick sear. This method provides excellent control over doneness.
Let the steak rest 5-10 minutes before slicing against the grain. This allows juices to redistribute, ensuring maximum tenderness and flavor.
With practice, anyone can perfect tomahawk steak preparation. The impressive presentation and rich taste make it an ideal centerpiece for special occasions or gourmet meals at home.
