The Ultimate Guide to Preparing Tomahawk Steak

If you’re ready to elevate your grilling game, tomahawk steak is the cut that will truly impress. This showstopper not only boasts a striking appearance but also offers a rich, buttery flavor that melts in your mouth. In this comprehensive guide, we’ll cover everything you need to prepare a perfect tomahawk steak—from the necessary equipment and ingredients to step-by-step instructions for achieving the best results.

What is tomahawk steak?

A tomahawk steak is a large, bone-in ribeye steak that gets its name from its distinctive shape, which resembles a tomahawk axe. This steak includes a long portion of the rib bone (usually around 6 to 8 inches), giving it a dramatic appearance that’s both rustic and luxurious.

Key Features:

• Cut: It’s essentially a ribeye steak, which comes from the rib section of the cow, known for its rich marbling and tenderness.
• Size: Tomahawk steaks are typically large, often weighing between 30 to 45 ounces (850g to 1.3kg), making them perfect for sharing.
• Bone: The long, Frenched rib bone adds both flavor and presentation value, as it helps retain moisture and adds to the visual appeal.
• Flavor: Thanks to the bone and high-fat content, it’s a flavorful, juicy, and tender steak that is perfect for grilling or reverse searing.

These steaks are often served at high-end steakhouses and are considered a premium cut, both because of the size and the unique presentation. They are ideal for special occasions and impressive dinners.

Tips

• Rest before cooking: Let the steak come to room temperature for even cooking.
• Use reverse sear: Slow-cook in the oven first, then sear in a hot pan for a perfect crust.
• Season well: Generously season with salt, pepper, and optional herbs like rosemary.

Things to Avoid

• Don’t cook cold: Avoid cooking straight from the fridge, as it may cook unevenly.
• Overcooking: Due to its size, monitor internal temperature to avoid drying it out.
• Skipping the rest: Let it rest after cooking to lock in juices before slicing.

Key Features of Tomahawk Steak

• Impressive Presentation: The long bone and thick cut make it an eye-catching centerpiece.
• Rich Flavor: The marbling in the meat contributes to its rich, buttery flavor.
• Versatile Cooking Options: Whether you prefer grilling, roasting, or sous vide, the Tomahawk steak is adaptable to various cooking methods.

Preparing for the Perfect Tomahawk Steak

Choosing the Right Steak

When shopping for a tomahawk steak, look for high-quality cuts that have good marbling and a fresh, vibrant color. Purchasing from reputable sources, such as Amazon’s selection of premium steaks, ensures you get a delicious product.

Essential Tools

To cook a Tomahawk steak to perfection, having the right tools is essential. Here are a few must-have objects to be had on Amazon:

• High-Quality Grill or Smoker: A good grill is key to achieving that perfect sear. Consider options like the Weber Genesis II for a superior grilling experience.
• Meat Thermometer: Ensuring your steak reaches the perfect internal temperature is crucial. The ThermoPro TP20 is a reliable choice.
• Cast Iron Skillet: For a delicious crust, use a cast iron skillet to finish cooking your steak. Check out the Lodge Cast Iron Skillet.
• Steak Knife Set: A quality knife set, such as the Victorinox Swiss Army Knife Set, will help you carve your steak like a pro.

Cooking the Tomahawk Steak

Seasoning

Simple seasoning often works best with tomahawk steak. A generous sprinkle of salt and freshly cracked black pepper is usually sufficient. For those looking to elevate the flavors further, consider a dry rub featuring garlic powder, onion powder, and smoked paprika.

Cooking Methods

• Grilling: Preheat your grill to high heat. Sear the steak for about 4-5 minutes on each side, then reduce the heat and cook until it reaches your desired doneness.
• Oven Roasting: Sear the steak in a hot skillet for a few minutes on each side, then transfer it to a preheated oven at 375°F until the internal temperature reaches your preference.
• Sous Vide: Season the steak and seal it in a vacuum bag. Cook in a sous vide water bath at your desired temperature for 2-4 hours, then sear for a perfect crust.

Pairing Suggestions

To complement your tomahawk steak, consider pairing it with:

• Red Wine: A robust Cabernet Sauvignon or Malbec pairs beautifully with the rich flavors of the steak.
• Side Dishes: Classic choices include garlic mashed potatoes, grilled asparagus, or a fresh garden salad.

Tomahawk steak

Mustapha

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 2

Equipment

• High-Quality Grill or Smoker A reliable grill or smoker is crucial for cooking tomahawk steak. You can choose between gas, charcoal, or a pellet grill. Each type has its benefits ( Gas Grills: Quick and easy, good for beginners, Charcoal Grills: Offers a smoky flavor and excellent heat retention, ideal for grilling enthusiasts, Pellet Smokers: Combines convenience with smoke flavor, providing a unique taste).
• Cast Iron Skillet A cast iron skillet is great for finishing your steak on the stovetop after searing it on the grill. It retains heat exceptionally well, ensuring a perfect crust.
• Meat Thermometer To ensure your steak is cooked to the desired doneness, a reliable meat thermometer is essential to insure accurate cooking temperature.
• Grill Tools Invest in quality grilling tools to make your cooking experience easier. A set of tongs, a spatula, and a basting brush will help you handle the steak and apply marinades or seasonings.
• Steak Knife Set For slicing the tomahawk steak once it's cooked, a sharp steak knife set will help you carve through the meat effortlessly.
• Cutting Board A sturdy cutting board provides a surface for resting and slicing the steak after cooking. Use a wooden or plastic board.
• Aluminum Foil To let your steak rest after cooking, aluminum foil helps retain heat and moisture.

Ingredients

  

Tomahawk Steak

• Quantity: 1 tomahawk steak, approximately 2-3 pounds, depending on the size
• Quality: Look for a well-marbled, fresh cut from a reputable source, preferably grass-fed for better flavor.

Seasoning

• Kosher Salt: 1-2 tablespoons, or to taste
• Freshly Cracked Black Pepper: 1-2 teaspoons,
• Garlic Powder: 1 teaspoon, optional
• Onion Powder: 1 teaspoon, optional
• Smoked Paprika: 1 teaspoon, optional

Optional Marinade

• For added flavor, consider marinating the steak a few hours before cooking. Here’s a quick marinade recipe:
• Olive Oil: ¼ cup,
• Fresh Rosemary: 2-3 sprigs, finely chopped
• Fresh Thyme: 2-3 sprigs, finely chopped
• Minced Garlic: 2-3 cloves,
• Lemon Juice: From 1 lemon,
• Salt and Pepper: To taste,

Butter (for Basting)

• Unsalted Butter: 2 tablespoons, optional, for added richness and flavor

Instructions

 

Step 1: Preparing the Steak

• Choose Your Steak: Select a high-quality tomahawk steak. Make sure it’s at room temperature before cooking; remove it from the fridge about 30-60 minutes prior.
• Season the Steak: Generously season both sides of the steak with kosher salt and freshly cracked black pepper. For a more flavorful crust, feel free to add garlic powder, onion powder, and smoked paprika.
• Optional Marinade: If you choose to marinate, mix all marinade ingredients in a bowl. Put the steak in a plastic bag then pour the marinade over it. Seal the bag and refrigerate for 2-4 hours, flipping occasionally. Remove the steak from the marinade and let it sit at room temperature for about 30 minutes before cooking.

Step 2: Prepping the Grill or Smoker

• Preheat the Grill: If using a gas grill, preheat it on high heat for about 15 minutes. For charcoal grills, prepare the coals and let them turn to ash before spreading them evenly. Make sure that one side of the grill is set to high heat for direct grilling, while the other side remains cooler for indirect grilling.
• Set Up the Smoker: If using a smoker, preheat it to 225-250°F and add your choice of wood chips for smoke flavor (hickory or mesquite works well).

Step 3: Cooking the Steak

• Sear the Steak: Put the steak on the hot side of the grill. Sear each side for about 4-5 minutes to create a beautifully caramelized crust.
• Move to Indirect Heat: Once seared, move the steak to the cooler side of the grill (or reduce the heat if using a gas grill). For smokers, place it directly on the grate.
• Monitor the Temperature: Insert the thermometer into the steak. Cook the steak until it reaches your preferred internal temperature (Rare: 120-125°F, Medium Rare: 130-135°F, Medium: 140-145°F, Medium Well: 150-155°F, Well Done: 160°F and above)
• Baste with Butter (optional): If desired, melt the butter and use a basting brush to coat the steak during the last few minutes of cooking for added flavor and richness.

Step 4: Resting the Steak

• Remove from Grill: Once the steak reaches your desired temperature, carefully remove it from the grill.
• Wrap in Foil: Loosely wrap the steak in aluminum foil to keep it warm. Let it rest for 10-15 minutes. This lets the juices redistribute throughout the meat, resulting in a steak that is both tender and juicy.

Step 5: Slicing and Serving

• Slice Against the Grain: After resting, place the steak on a cutting board. Select a sharp steak knife to slice against the grain, ensuring that each piece is tender and easy to chew.
• Serve and Enjoy: Plate the slices and serve with your choice of sides, such as garlic mashed potatoes, grilled vegetables, or a fresh salad. Pair with a robust red wine like Cabernet Sauvignon for the perfect complement.