A Tomahawk steak, or a Tomahawk ribeye is cut slice of beef from the rib section. Rib This is the bone taken from ribs 6 through12. This steak is identified by the long frenched rib bone it contains. That bone, though that makes the steak a bit more expensive than regular ribeye steaks.
A Tomahawk steak, also known as a Tomahawk ribeye, is a cut of beef taken from the rib section, specifically from ribs 6 through 12. It is easily identified by the long, frenched rib bone that remains attached, resembling a tomahawk axe. This distinctive bone not only gives the steak its dramatic appearance but also contributes to its higher price compared to a regular ribeye steak.
The Tomahawk steak creates an impressive presentation for larger dinner parties. Although fairly easy to roast, the Tomahawk steak does require some time.
Choosing the Perfect Tomahawk Steak
Choosing the Best Tomahawk Steak You want a nice, fat steak with lots of marbled meat. The marbling is necessary because that brings flavor to the beef and makes it tender too. Note: A well-butchered tomahawk steak will have a large, frenched bone (the part of the rib bone that’s been stripped along with some surrounding meat) sticking out on one side.
Make sure the steak looks like a red color beef with fat that is white marbled through out. An also maintain a look-out for steaks with pale and dry patches. A tomahawk steak is usually 2+ inches thick — it can also weigh anywhere from 2# to about three pounds. If you are shopping at a butcher, feel free to ask them what they suggest based on how you plan to cook it and desired doneness.
Preparing and Seasoning Your Steak
You have to be prepared if you are going to cook a tomahawk steak. To use pat area steak dry with paperJ towe Imps. This is important for having the most perfect sear when cooking. Then, season the steak liberally with salt and black pepper. We want to put the seasoning on both sides of each.
Feel free to also add garlic powder, onion powder or. your favorite steak rub for extra flavor Allow the steak to sit at room temperature for 30 minutes prior to cooking. It helps the steak from overcooking. Marinating the steak, if you are using a marinade, for at least 4 hours or overnight will help absorb flavors.
Cooking Methods for Tomahawk Steak
Grilling is one of the most popular methods for cooking a tomahawk steak. Start by preheating your grill on high heat to get it around 500°F (260°C). Then sear the steak for 2-3 minutes on each aspect to create a sturdy char. When both sides are good and brown move to the cooler portion of the grill or lower heat level; continue cooking steak until desired doneness. Check the internal temperature with a meat thermometer; you are looking for between 130-135°F (54 -57°C) to enjoy medium-rare.
Pan-Seared Tomahawk Steak
Another great way to cook a tomahawk steak is through pan-searing. In a cast-iron skillet, cook on high heat with just enough oil. Once the pan is hot add in your steak and sear on each side for about 2 minutes. After searing, reduce heat and cook steak to desired level of doneness; check with a meat thermometer. If you want, to enhance the flavor even further, feel free to include butter with freshly crushed garlic and herbs in it.
How to Prepare Tomahawk Steak
If you make your steak in a skillet and would rather transfer it to the oven to finish, follow Step 1 of searing and then pop go into an preheated (about 275°) as mentioned above. Put the pot in a preheated 400°F (200°C) oven after searing it. Place steak in the oven, cooking until it reaches your desired internal temperature. This is a good way to grill the steak evenly and also for thick cuts.
Tips for Achieving the Perfect Doneness
The key to perfecting the doneness of a tomahawk steak is the finish, or more specifically, keeping an eye on the internal temperature. Finally, use a good meat thermometer to test the temperature of your steak Here’s a quick guide:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C) and above
Keep in mind that the steak will go up a few more degrees once removed from heat, so be sure to remove it when it is already about 3-4 degrees away from your target temperature.
Letting Your Steak Rest
Rest is very important when cooking a tomahawk steak. Let the steak sit on a cutting board for 10 minutes after letting it finish cooking. This gives the juices time to spread around in the meat, making your steak that much juicier and tender. Do NOT tenderize the steak with foil, as it will make the crust soft on top!! So then one day you just leave it uncovered in a warm spot.
Serving and Enjoying Your Tomahawk Steak
When grilling a tomahawk steak, resting is crucial. After the steak has finished cooking, let it rest on a cutting board for ten minutes. Because the liquids have more time to circulate throughout the meat, your steak will be more juicy and tender. Avoid using foil to tend the steak since it will cause the top crust to go soft! Then one day you simply leave it in a warm place, unprotected.
Conclusion
There’s nothing like breaking bread over shared plates, and grilling a tomahawk steak can be a thrilling culinary adventure because it’s no tiny piece of meat! This excellent cut becomes genuinely good cuisine when you pick your steak carefully, season it appropriately, and cook, fry, roast, or grill it in the right way.
Pay close attention to the seasoning, cooking, and resting of this beef tenderloin whether you grill it or roast it in the oven. If you follow instructions, you should be able to serve a tomahawk steak that is both incredibly attractive and bursting with taste! Enjoy your creation and the delicious result!
