A Tomahawk steak, also known as a Tomahawk ribeye, is a thick, premium cut of beef taken from the rib section of the cow, specifically ribs 6 through 12. This impressive steak is easily recognized by its long, frenched bone, which resembles a handle—much like a tomahawk axe. The presence of this bone not only gives it a dramatic presentation but also slightly increases the price compared to a standard ribeye. With its rich marbling, deep flavor, and juicy tenderness, the Tomahawk steak is a favorite among steak lovers and a standout for special occasions or gourmet grilling.
A Tomahawk steak, often referred to as a Tomahawk ribeye, is a luxurious cut of beef taken from the cow’s rib section, specifically from ribs 6 through 12. It stands out for its long, frenched bone, which remains attached and gives the steak its signature look—resembling a tomahawk axe. This eye-catching bone not only enhances its visual appeal but also adds to its premium price tag compared to a standard ribeye steak. Rich, flavorful, and perfect for grilling or special occasions, the Tomahawk is a favorite among steak enthusiasts and BBQ lovers alike.
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 delicious way to cook a Tomahawk steak is by pan-searing it to perfection. Use a heavy cast-iron skillet and heat it over high flame with just a light coating of high smoke-point oil like avocado or canola oil. Once the pan is blazing hot, place your steak in and sear each side for about 2 minutes to create a rich, golden-brown crust. After searing, lower the heat and continue cooking until you reach your desired doneness—use a meat thermometer for accuracy. To boost flavor, add a generous knob of butter, a few crushed garlic cloves, and fresh herbs like rosemary or thyme while basting the steak in the pan juices.
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
Resting is a crucial step when cooking a Tomahawk steak. After the steak is cooked to your desired doneness, place it on a cutting board and let it rest for about 10 minutes. This resting time allows the juices to redistribute evenly throughout the meat, resulting in a steak that’s noticeably juicier and more tender. Avoid covering the steak with foil, as it can cause the crispy seared crust to soften—something you definitely don’t want after achieving that perfect sear. Instead, just let it rest uncovered in a warm, draft-free spot, and you’ll be rewarded with a beautifully textured, flavorful steak.
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 quite like sharing a meal over a beautifully grilled Tomahawk steak—it turns dinner into an unforgettable experience. This isn’t your average cut; it’s a massive, show-stopping piece of meat that brings excitement to the table. A Tomahawk steak becomes truly restaurant-quality cuisine when you choose a well-marbled cut, season it with care, and cook it the right way—whether you’re grilling, pan-searing, roasting, or reverse-searing. It’s not just a steak; it’s a culinary adventure meant to be savored and shared.
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!
