Best way to cook a tomahawk steak can be an impressive and mouth-watering experience. This thick-cut ribeye, with the bone left intact, resembles a tomahawk axe, making it a stunning centerpiece for any meal. However, it’s not just about presentation — getting that perfectly cooked steak, juicy on the inside and crispy on the outside, requires knowing the right techniques. Therefore, if you follow the proper methods, you’ll elevate your cooking skills and leave your guests amazed.
If you’re looking to make a steak that’s worthy of a top steakhouse, this guide will explore the best ways to cook it: pan-searing, grilling, oven-baking, reverse searing, and even smoking. Below is everything you need to know to cook a tomahawk steak like a pro. Furthermore, these tips will ensure you get the best out of this spectacular cut of meat.
For those interested in a detailed tomahawk steak recipe, you can find a step-by-step guide on Tomahawk Steak Recipe, which elaborates on methods and seasoning choices. This resource will give you more insights into crafting the perfect steak.
What is a Tomahawk Steak?
The Best way to cook a tomahawk steak is essentially a ribeye with a large portion of the rib bone still attached. This cut is often large, usually weighing around 2 to 3 pounds. The size, flavor, and unique look make it one of the most sought-after cuts in the meat world. Moreover, the long bone acts as a handle, making it not only a feast for your taste buds but also a visual delight.
Why is it So Popular?
First and foremost, the meat itself is well-marbled, which means it has the right amount of fat to enhance the flavor when cooked. Additionally, the bone is believed to add flavor and act as an insulator, which helps the steak cook more evenly. Furthermore, the thickness of the cut — typically 2 inches or more — ensures that the steak remains juicy and flavorful, even if cooked to medium or well-done. As a result, the tomahawk steak has become a favorite among both chefs and home cooks.
Preparing the Tomahawk Steak
Bringing Steak to Room Temperature
Before cooking, it’s important to bring the steak to room temperature. By doing so, you ensure even cooking throughout the meat, which helps achieve a perfect crust. Therefore, leave the steak out for about 30-45 minutes before seasoning. If the steak is cold, it will cook unevenly, with the exterior cooking too quickly while the interior remains underdone.
Seasoning the Steak
When it comes to seasoning, a simple combination of salt and pepper goes a long way. However, for those who prefer a more complex flavor profile, you can experiment with:
- Herbs: rosemary, thyme, and parsley
- Spices: garlic powder, smoked paprika, and onion powder
- Dry Rubs or Marinades: for added depth of flavor, marinate the steak overnight or apply a dry rub an hour before cooking.
Make sure to season generously, ensuring you cover all sides of the steak. It’s also recommended to let the seasoning sit on the steak for a while before cooking, as this allows the flavors to penetrate the meat. Furthermore, consider seasoning the steak twice: once before bringing it to room temperature and again just before cooking for an extra layer of flavor.
If you’re exploring different seasoning blends or want to learn more about various meat seasoning techniques, check out these additional resources.
The Best Cooking Techniques
1. Pan-Searing and Oven Finishing
Pan-searing and oven-finishing is a two-step method to cook a steak perfectly. This method gives you that sought-after crust while ensuring the inside is cooked to perfection. Here’s how to do it:
Pan-Searing
- Heat a Cast-Iron Skillet or Stainless-Steel Pan: Use high heat and add a high smoke point oil like avocado oil. This type of oil prevents the steak from burning while searing and also helps develop a good crust.
- Sear Each Side: Sear the steak for about 3-4 minutes per side to develop a nice, brown crust. Be sure to press down gently on the steak with tongs to get an even sear.
- Basting for Flavor: Optionally, add butter, crushed garlic, and herbs like rosemary to the pan and baste the steak while searing for added flavor. To baste, tilt the pan slightly to pool the melted butter, then use a spoon to pour the butter over the steak repeatedly.
Oven Finishing
Once both sides are seared, transfer the skillet to a preheated oven at 375°F (190°C). Then, cook for an additional 8-10 minutes or until the internal temperature reaches your preferred doneness:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
Always use a meat thermometer to ensure accuracy. The advantage of finishing in the oven is that it allows the steak to cook through evenly without burning the exterior.
2. Grilling the Tomahawk Steak
Grilling is a fantastic way to add flavor through smoke and char. There are two ways to grill the steak, each offering a different flavor and texture:
Direct Grilling
This involves cooking the steak over direct, high heat. It’s great for achieving a good sear quickly; however, be careful not to burn the steak before the inside is cooked. Additionally, direct grilling requires constant attention and flipping to ensure even cooking.
Indirect Grilling (Recommended)
- Set up a Two-Zone Fire on Your Grill: One side should have direct heat, while the other should have indirect heat.
- Start with Indirect Heat: Place the steak on the cooler side of the grill to cook slowly until it reaches about 110°F (43°C). This allows the steak to cook evenly without drying out.
- Finish with Direct Heat: Move the steak to the hot side of the grill and sear both sides for 2-3 minutes to form a crust. As a result, you’ll achieve that perfect combination of a juicy inside and a crispy, flavorful crust.
Flipping & Monitoring
Remember to flip the steak occasionally and check the temperature to avoid overcooking. After grilling, let the steak rest for 10 minutes before slicing. This resting period is essential for allowing the juices to redistribute throughout the meat.
3. The Reverse Searing Method
For those who prefer a more controlled approach, reverse searing is an excellent option. It involves slow-cooking the steak first, then finishing with a high-heat sear. As a result, this method ensures a more even cooking process and a perfectly browned crust.
- Slow-Cook in the Oven or Grill: Cook the steak on low heat (about 250°F/121°C) until it reaches 110°F (43°C) internally. This can take anywhere from 20 to 40 minutes, depending on the thickness of the steak.
- Sear on High Heat: Heat a cast-iron skillet until smoking hot and sear each side of the steak for 1-2 minutes. Be sure to press down for an even sear and, if desired, baste with butter for added flavor.
This method is excellent for retaining the juices and getting that perfect crust, especially if you prefer your steak medium-rare or medium.
4. Smoking a Tomahawk Steak
If you want to infuse your steak with a smoky flavor, smoking is a great technique. While smoking takes longer, the flavor it imparts is well worth the wait.
- Low and Slow Cooking: Smoke the steak at 225°F (107°C) until it reaches an internal temperature of 110°F (43°C). This typically takes about 45 minutes to an hour.
- Wood Selection: Use hardwoods like oak, hickory, or mesquite for a robust flavor. Each type of wood imparts a different flavor, so feel free to experiment and find your favorite.
After smoking, you can finish it off with a quick sear in a hot skillet or on the grill for added texture and flavor.
5. Broiling and Sous Vide Techniques
For alternative methods, consider broiling or sous vide:
- Broiling: Use the oven broiler for high heat and a fast cook. However, be sure to keep a close eye on the steak to avoid burning. Broiling is a great option if you don’t have access to a grill or cast-iron pan.
- Sous Vide & Sear: Vacuum-seal the steak and cook it in a sous vide water bath to your desired doneness. The sous vide method ensures precise temperature control and even cooking. Finally, finish with a pan-sear for a crispy crust.
Internal Temperature & Doneness Guide
To achieve your perfect doneness, use the following temperature chart. It’s important to remember that the steak will continue to cook slightly even after being removed from heat, so aim for a few degrees below your target temperature:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-Well: 150°F (66°C)
- Well-Done: 160°F (71°C)
Consequently, you should check the temperature using a reliable meat thermometer for precision. Also, remember to account for carry-over cooking when resting your steak.
Serving Suggestions
Resting the Steak
After cooking, allow the steak to rest for 10-15 minutes. This resting period ensures the juices redistribute throughout the meat, keeping it tender and flavorful. During this time, tent the steak loosely with foil to keep it warm.
Slicing & Presentation
- Slice Against the Grain: Slicing against the grain helps make the steak more tender and easier to chew.
- Presentation: Serve with complementary sides like roasted vegetables, mashed potatoes, or a fresh salad. Additionally, a chimichurri sauce or garlic herb butter can enhance the steak’s flavor.
Common Mistakes to cook a tomahawk steak
- Overcooking or Undercooking: Use a meat thermometer to avoid mistakes and ensure accuracy. It’s always better to cook the steak slightly under, as you can always return it to the heat if necessary.
- Not Letting the Steak Rest: Resting the steak is key to maintaining its juices. If you cut into the steak too early, the juices will run out, leaving the steak dry.
- Using the Wrong Pan or Grill Setup: A cast-iron skillet or a well-prepared grill is essential for the best results. Avoid using nonstick pans, as they do not retain heat well enough to develop a good crust.
FAQs
What is the Best Way to Season a Tomahawk Steak?
A combination of coarse salt, pepper, and garlic powder works well. For more robust flavors, add herbs like rosemary and thyme. Furthermore, using a dry rub with smoked paprika, cumin, and cayenne can add a smoky and spicy kick.
How Long Should You Cook a Tomahawk Steak?
This depends on the thickness and desired doneness. Typically, it takes 15-20 minutes to cook a thick tomahawk steak to medium-rare when using a combination of searing and oven-finishing. However, grilling or smoking times may vary.
Can You Cook a Tomahawk Steak in a Regular Pan?
Yes, but ensure you have a heavy-bottomed pan like cast iron to distribute heat evenly. Stainless steel pans also work well, as they can withstand high temperatures needed for a good sear.
Expert Tips & Tricks for the Perfect Tomahawk Steak
- Choosing the Right Cooking Fat: Use oils with high smoke points like avocado oil. Avoid using olive oil, as it can burn quickly and leave a bitter taste.
- Ensuring Even Cooking: For thick steaks, use indirect heat or reverse searing to cook the inside without burning the outside.
- Creating a Beautiful Crust: Baste with butter, garlic, and herbs for added flavor and texture. Also, pressing down gently with tongs helps develop an even sear.
Conclusion
In conclusion, the tomahawk steak is a showstopper that can be cooked in various ways — from pan-searing to grilling, reverse searing, and smoking. By choosing the right cooking method and paying attention to key details like seasoning, resting, and internal temperature, you can achieve steak perfection.
Therefore, experiment with these techniques, and you’ll soon discover your favorite way to the Best way to cook a tomahawk steak!