Cooking a Tomahawk steak isn’t just about preparing food; it’s about creating an experience. With its impressive size, bone-in presentation, and tender, juicy meat, this cut of beef is a show-stopper. In this comprehensive guide, we’ll take you through every step, from selecting the right cut to mastering cooking techniques such as grilling, reverse searing, and more. Our goal is to equip you with everything you need to cook the perfect Tomahawk steak at home.
Whether you’re an aspiring chef or a home cook looking to elevate your steak game, this masterclass will ensure you get the best results every time.
What Is a Tomahawk Steak?
A Tomahawk steak is essentially a ribeye cut with the bone left intact. It gets its name from its resemblance to a tomahawk axe, thanks to the extended bone that’s left in the steak. This bone is not only for visual appeal but also contributes to the cooking process by adding flavor and juiciness. Here’s why the Tomahawk steak stands out:
- It’s usually around 2 inches thick, providing a perfect balance of marbling and meat.
- The long rib bone makes for a stunning presentation, ideal for special occasions.
- Its rich fat content ensures a buttery texture and deep, beefy flavor.
Choosing a high-quality Tomahawk steak is the first step in making sure your meal is as impressive as it looks. Kansas City Steaks offers an excellent guide on selecting the right steak, focusing on factors such as USDA Prime and Wagyu grades for superior marbling.
Why the Tomahawk Steak is Special
One of the reasons the Tomahawk steak has become so popular is due to its incredible flavor and visual appeal. The bone helps insulate the meat during cooking, resulting in a more even heat distribution. This means that the interior of the steak stays tender while the exterior develops a beautifully caramelized crust.
You can learn more about the benefits of keeping the bone intact in this cut at The Spruce Eats, which highlights how this enhances flavor and helps with even cooking.
Choosing the Best Tomahawk Steak
To achieve perfection, you need to start with the best raw materials. Here are key factors to consider when selecting a Tomahawk steak:
- Grade: Look for USDA Prime or Wagyu. Prime beef has the most marbling (intra-muscular fat), which results in a juicier and more flavorful steak.
- Thickness: The steak should be at least 2 inches thick to ensure a juicy, tender interior.
- Bone Length: For the traditional tomahawk appearance, the bone should be cleaned of meat (French trimmed) and extend about 6-8 inches.
- Aged Steak: Dry-aged beef can add even more complexity and tenderness to your steak, so if you have the option, try choosing an aged Tomahawk steak.
Pre-Cooking Preparation: Setting Yourself Up for Success
The way you prepare your steak before cooking is just as important as the actual cooking process. Proper preparation will ensure that your steak is seasoned to perfection and cooked evenly. Here’s what you need to do:
1. Bring the Steak to Room Temperature
Allow the steak to rest at room temperature for 30-60 minutes before cooking. This ensures the steak cooks more evenly, preventing an overcooked exterior and undercooked interior.
2. Dry Brining
Dry brining is essential for flavor and texture. Generously season the steak with kosher salt, and let it sit uncovered in the fridge for at least an hour, but ideally overnight. The salt draws out moisture, which then reabsorbs, breaking down muscle proteins and making the steak more tender.
3. Apply Seasoning
While the dry brine provides the foundation, adding additional seasonings enhances flavor. A simple blend of freshly ground black pepper and garlic powder works well. If you prefer, you can use a custom steak rub that includes ingredients like smoked paprika or thyme for extra flavor.
4. Optional: Marinating
If you want to enhance flavor even further, a marinade of olive oil, garlic, and herbs can add depth to the steak. However, be careful not to overpower the natural flavor of the meat with strong acids or too much seasoning.
Different Cooking Methods for Tomahawk Steak
There are several ways to cook a Tomahawk steak, each offering its own benefits. Below are the most popular methods, along with step-by-step instructions.
Grilling a Tomahawk Steak
Grilling is the most traditional way to cook a Tomahawk steak, offering a smoky flavor and beautiful sear. Follow these steps to achieve a perfectly grilled steak:
1. Set Up a Two-Zone Fire
- Preheat your grill for indirect heat by setting up a two-zone fire: one side for direct, high heat (searing), and the other for indirect, lower heat (finishing the steak).
2. Sear the Steak
- Place the steak over the direct heat and sear for 3-4 minutes per side to develop a rich crust. You want the exterior caramelized and crispy.
3. Move to Indirect Heat
- After searing, move the steak to the indirect side of the grill and close the lid. Cook until the internal temperature reaches your desired level of doneness (see the temperature guide below).
4. Rest the Steak
- After cooking, remove the steak from the grill and let it rest for 10-15 minutes before slicing.
Reverse Searing a Tomahawk Steak
Reverse searing is one of the most foolproof methods for cooking a thick steak like the Tomahawk. This method involves slowly cooking the steak over low heat and finishing it with a high-heat sear. Here’s how to do it:
1. Preheat the Oven
- Preheat your oven to 250°F. Place a wire rack on a baking sheet, and position the steak on the rack.
2. Cook Low and Slow
- Place the steak in the oven and cook until the internal temperature reaches about 10-15 degrees below your desired final temperature. This low, slow method ensures even cooking throughout the steak.
3. Sear the Steak
- Once the steak is close to its final temperature, remove it from the oven and immediately sear it in a cast-iron skillet or on a grill over high heat for 2-3 minutes per side. This creates a beautiful crust while keeping the inside perfectly cooked.
Learn more about the benefits of reverse searing from Hey Grill Hey, which explains why this method is ideal for thick cuts.
Pan Searing and Oven Finish
If you don’t have access to a grill, don’t worry—you can still cook an amazing Tomahawk steak on your stovetop and finish it in the oven.
1. Sear the Steak
- Preheat a cast-iron skillet over high heat with a tablespoon of oil. Once the oil is shimmering, sear the steak for 2-3 minutes on each side to create a rich, golden-brown crust.
2. Transfer to the Oven
- After searing, transfer the skillet to a preheated 375°F oven to finish cooking. This method provides more control over the doneness and allows you to achieve that perfect crust without overcooking the steak.
Cooking Times and Temperature Guide
Getting the right level of doneness is critical, especially with a steak as thick as the Tomahawk. Use a meat thermometer to ensure precision, and follow this guide:
- Rare: 120-125°F (cool red center)
- Medium-Rare: 130-135°F (warm red center)
- Medium: 135-145°F (warm pink center)
- Medium-Well: 145-155°F (slightly pink center)
- Well-Done: 160°F+ (no pink)
Cooking time will vary depending on thickness and cooking method, but expect to spend 45 minutes to 1 hour overall.
Resting and Slicing Your Tomahawk Steak
Resting your Tomahawk steak is non-negotiable. Once the steak has reached the desired internal temperature, remove it from the heat and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring each bite is flavorful and tender.
When it’s time to carve, always slice against the grain. This shortens the muscle fibers, making the steak more tender.
Pro Tip: Butter Basting
For an extra touch of decadence, baste the steak with garlic herb butter during the final moments of cooking. Simply melt butter with garlic, rosemary, and thyme in your skillet or grill, and spoon it over the steak as it rests.
Best Side Dishes to Serve with Tomahawk Steak
To complement the rich flavors of your Tomahawk steak, consider pairing it with these classic sides:
- Grilled Vegetables: Asparagus, Brussels sprouts, or zucchini add a healthy, colorful touch.
- Roasted Potatoes: Crispy on the outside and fluffy on the inside, roasted potatoes are a perfect match.
- Creamed Spinach: This rich, creamy dish balances the boldness of the steak.
- Wine Pairing: Opt for a full-bodied red wine, such as Cabernet Sauvignon or Malbec, to bring out the flavors of the steak.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking a Tomahawk steak:
- Overcooking: Monitor the temperature closely, as it’s easy to overcook this thick cut.
- Skipping the Resting Period: Failing to rest the steak will cause juices to run out when sliced, leaving it dry.
- Not Using High Heat for Searing: You need extremely high heat to develop a proper crust.
FAQ: Mastering the Tomahawk Steak
How long should I cook a Tomahawk steak?
Cooking time depends on the thickness of the steak and the method used, but generally, it will take between 45 minutes to 1 hour, including resting time.
What’s the best way to season a Tomahawk steak?
A simple dry brine with salt, pepper, and garlic powder works wonders. You can add more complexity with herbs like rosemary or thyme.
Can I cook a Tomahawk steak in an oven without searing?
Yes, but you won’t achieve the beautiful caramelized crust. A quick sear is recommended after cooking in the oven.
What’s the difference between a ribeye and a Tomahawk steak?
Both are ribeye cuts, but the Tomahawk includes the long rib bone, giving it its signature appearance.
How thick should my Tomahawk steak be?
At least 2 inches thick for optimal cooking and presentation.
Conclusion
Cooking the perfect Tomahawk steak is a culinary achievement that’s well worth the effort. With the right preparation and cooking techniques, you can create a memorable meal that will impress anyone lucky enough to enjoy it. Follow this masterclass guide, and you’ll be on your way to steak perfection. Whether you prefer grilling, reverse searing, or pan-searing, the rich, beefy flavor of a perfectly cooked Tomahawk steak is sure to make any occasion special.