The tomahawk steak is a premium cut of beef that may come with a hefty price tag, but its breathtaking presentation and exquisite flavor make it worth every penny. Named after the iconic tomahawk axe, this steak features a long rib bone and an abundance of meat. While it behaves like a ribeye, the exposed frenched bone enhances its juiciness and adds a unique flavor profile.
A tomahawk steak is essentially a large bone-in ribeye that appeals to both adventurous eaters and meat enthusiasts alike. To prepare it perfectly, you can choose between grilling and oven-roasting. Each method requires specific steps to achieve optimal results. Understanding seasoning, cooking techniques, and finishing touches will significantly elevate your steak preparation and impress anyone who dines with you.
These are the way that convert ordinary beef to an extraordinary mess. So let us get started with how to choose the stylish steak and also prepare it for cuisine.
How to Select Your Tomahawk Steak
What is Tomahawk Steak Cuts
A lengthy, fleshy portion of the rib remains after the bone is French trimmed, giving you something to nibble on and a cool appearance! A ribeye steak with an unusually lengthy bone is inside, adding to its striking appearance. The steak’s succulence and flavor are maintained because the beef is heavily studded with thinly distributed fat.
For a tomahawk steak, you want quite good marbling. The fat in the meat is essential to flavor and succulence. Also, make sure the steak is of even thickness for consistent cooking
Tomahawk Steak Quality indicators
For this dish, fresh, moist, aged tomahawk steak works well. Look for a hard consistency and a brilliant red color. Steaks that smell foul or seem lacklustre should be avoided. The actual fat is nearly white rather than yellow. The majority of premium steaks will be purchased from a reputable butcher or specialty meat supplier.
The Tomahawk Steak Cooking Preparation
Seasoning and Marinating
All of the natural flavors that come in a tomahawk steak can be better enjoyed by seasoning it well. To begin, dry the steak using paper towels. Season generously on both sides with salt and freshly ground black pepper to taste. You can also season with a dry rub or a marinade to further enhance the taste. Allow the steak to come to room temperature outside for half an hour before cooking. The piece is open so that the seasoning can penetrate into all its pores, and it cooks through homogeneously.
Preparing Your Grill or Oven
Preheat grill to high heat, if using. To create a hot searing zone and an indirect cooking region on charcoal grills, distribute the coals evenly. If you are baking, preheat oven at 450°F (232°C). Let the steak rest on a rack that has been placed in the roasting pan. Roasting pan and allow the steak to sit out on top of it.
Grilling Tomahawk Steak
Direct Heat Grilling Method
Place the tomahawk steak on the grill over high heat if you’re using the direct heat method. Grill for 4–5 minutes on each side, or until a good crust forms. Using tongs, turn the steak to prevent piercing and juice loss. Once seared, move the steaks further away from direct heat and close the grill lid to finish cooking to your desired level of doneness.
Indirect Heat Grilling Method
For the indirect heat method, first season and sear the steak according to the directions above. After searing, move it to the other side of the grill for your indirect grilling and close up shop. The steak needs to be cooked long enough for your desired “doneness” in the center (You simply cannot rush this part or you will not like what comes of it. In this way the cooked meat is slow from the inside so that you not burnt on outside of steak but chewy on another side.
Oven Roasted Tomahawk Steak
Oven Searing Method
How to: Start by searing the steak in a large oven-proof skillet over high flame for 2-3 minutes per side. I know it sounds weird — as you add sugar to the rice directly following what was essentially a rinse, but this will form your caramelized base. Move the skillet to a 350F pre-heated oven after searing. Place the steak in the oven and roast until it is cooked to your liking, 10-15 minutes for medium-rare or use a meat thermometer.
Finishing in the Oven
You can also choose to sear your steak either on the stovetop or directly in the oven. Place the tomahawk steak in a roasting pan on top of wire rack. Roast it in the oven until becomes your desired inside temperature. If you like a crunchy shell consider switching to broil for the last few minutes at highest temp.
How to Serve and Eat Tomahawk Steak
Slicing and Serving
Rest for 10 minutes before serving to let the tomahawk steak rest and prevent juices from escaping! AND slice against the grain for tenderness as well! The bone can be left on for a dramatic presentation or taken off before cooking to make serving easier.
how to cook a tomahawk steak?
Tomahawk steak goes well with most sides It goes well with classic sides like garlic mashed potatoes, roasted vegetables or a nice crisp green salad. Serve your crockpot pork chops over creamy macaroni and cheese or a rich mushroom sauce.
How to Cook the Perfect Tomahawk Steak
Insert a meat thermometer: This will help you know the to what extent your beef is in cooking status. Or as we prefer it — with a temperature, targeted at around 130°F (54°C) for medium-rare, 140°F (60°C) for medium and actually quite nice juicy beef that is not bloody mess on your platefest of destruction — which would be about -20% compared to the weight when bought.
Rest the Steak: Resting your steak will allow its juices to redistribute, making it tastier and more tender.
Seasonings: Do not hesitate to experiment with various seasonings and marinations until you find an unbeatable taste coefficient. Proper preheated: If you are using a grill or over, it must be properly pre heated for the best results.
