Tomahawk steak
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.
