How To Cook A Tomahawk Steak

Introduction

The tomahawk steak, a visually stunning and flavorful cut of ribeye, has gained immense popularity in recent years, gracing the menus of upscale restaurants and the grills of passionate home cooks alike. Its impressive presentation, derived from the long, frenched rib bone, adds a touch of drama to any meal. While it may seem intimidating, learning how to cook a tomahawk steak properly is achievable with the right techniques and understanding of heat control. The thick cut allows for a beautiful sear and a perfectly cooked interior, making it an impressive centerpiece for special occasions or a memorable weeknight dinner.

Ingredients

The beauty of a tomahawk steak lies in its simplicity. High-quality ingredients are key to maximizing its natural flavors.

Tomahawk Steak: Look for a well-marbled steak, ideally at least 2 inches thick. Weight typically ranges from 2-3 pounds.
Coarse Kosher Salt: Essential for seasoning and creating a flavorful crust.
Freshly Ground Black Pepper: Adds a touch of spice and complexity.
Optional:
- Garlic cloves: crushed or minced, to infuse the steak with garlic flavor.
- Fresh herbs (rosemary, thyme): tied together with twine or scattered on the steak during cooking.
- High-heat cooking oil (e.g., avocado oil, grapeseed oil): for searing.
- Butter: for basting, adding richness and flavor.

Substitutions are not recommended for the steak itself. The quality of the cut is crucial. However, feel free to experiment with different herbs and spices to personalize the flavor profile.

Preparation Steps

Proper preparation is crucial for a successful tomahawk steak.

Thawing: If frozen, thaw the steak completely in the refrigerator for 24-48 hours. Never thaw at room temperature.
Dry Brining: At least 1 hour, and ideally overnight, before cooking, generously season the steak on all sides with coarse kosher salt. This process, known as dry brining, draws out moisture, resulting in a better sear and more flavorful meat.
Bring to Room Temperature: Allow the steak to sit at room temperature for at least 30 minutes, and up to 1 hour, before cooking. This helps the steak cook more evenly.
Pat Dry: Just before cooking, pat the steak dry with paper towels. This removes any surface moisture and promotes a better sear.
Optional Seasoning: After the dry brine, add freshly ground black pepper and any desired herbs or garlic.

Tip: For enhanced flavor, consider rubbing the steak with crushed garlic and fresh herbs a few hours before cooking, allowing the flavors to penetrate the meat.

Cooking Instructions

Several methods can be used to cook a tomahawk steak, each with its own advantages. Here are two popular options: Method 1: Reverse Sear (Recommended)

Oven: Preheat oven to 250F (120C). Place the steak on a wire rack set over a baking sheet.
Slow Cook: Cook in the oven until the internal temperature reaches 115F (46C) for rare, 125F (52C) for medium-rare, or 135F (57C) for medium. Use a meat thermometer to monitor the temperature. This may take 45-60 minutes, depending on the thickness of the steak.
Sear: Heat a large cast-iron skillet over high heat until smoking hot. Add high-heat cooking oil.
Sear Sides: Sear the steak on all sides, including the edges, for 1-2 minutes per side, until a deep, dark crust forms.
Baste (Optional): During the last minute of searing, add butter, garlic, and herbs to the skillet. Tilt the pan and use a spoon to baste the steak with the melted butter.
Rest: Remove the steak from the skillet and let it rest for 10-15 minutes before slicing.

Method 2: Grill

Prepare Grill: Set up your grill for indirect heat. This means having a hot zone and a cooler zone. For a gas grill, turn on only one or two burners to medium-high heat. For a charcoal grill, arrange the coals on one side of the grill.
Indirect Heat: Place the steak on the cooler side of the grill and close the lid. Cook until the internal temperature reaches 115F (46C) for rare, 125F (52C) for medium-rare, or 135F (57C) for medium.
Sear: Move the steak to the hot side of the grill and sear for 1-2 minutes per side, until a deep, dark crust forms.
Rest: Remove the steak from the grill and let it rest for 10-15 minutes before slicing.

Recommended Times and Temperatures:

Rare: 125-130F (52-54C)
Medium-Rare: 130-135F (54-57C)
Medium: 135-145F (57-63C)
Medium-Well: 145-155F (63-68C)
Well-Done: 155F+ (68C+) (Not recommended)

Internal temperatures will rise slightly during resting.

Serving Suggestions

The tomahawk steak is a showstopper and deserves equally impressive accompaniments.

Traditional Sides: Creamy mashed potatoes, roasted asparagus, garlic butter green beans, or a classic Caesar salad are excellent choices.
Sauces: A simple pan sauce made from the drippings in the skillet, a vibrant chimichurri, or a rich barnaise sauce complement the steak beautifully.
Garnishes: Fresh herbs, such as parsley or chives, add a touch of freshness. A sprinkle of flaky sea salt enhances the flavor and texture.
Plating: Slice the steak against the grain and arrange it on a platter or individual plates. Garnish with fresh herbs and a drizzle of sauce. Present the bone for added visual appeal.

Tips and Common Mistakes

To achieve steakhouse-quality results at home, keep these tips in mind:

Don’t skip the dry brine: It’s crucial for flavor and sear.
Use a meat thermometer: It’s the only way to accurately gauge the internal temperature and avoid overcooking.
Don’t overcrowd the pan: If searing in a skillet, make sure the pan is large enough to accommodate the steak without overcrowding. Overcrowding lowers the pan temperature and prevents a good sear.
Let the steak rest: Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
Slice against the grain: This shortens the muscle fibers, making the steak easier to chew.
Common Mistakes:
- Not allowing the steak to come to room temperature before cooking.
- Overcooking the steak.
- Slicing the steak before it has rested.
- Using dull knives to cut the steak.

Explore More Cooking Guides

Mastering how to cook a tomahawk steak is a rewarding culinary experience, elevating any meal with its rich flavor and impressive presentation. Its thick cut and generous marbling provide an unparalleled taste that’s sure to impress. Learning these simple techniques opens a world of culinary possibilities, allowing for customization to individual tastes and various occasions. Don’t hesitate to bring the restaurant experience home. Try cooking a tomahawk steak today and explore more detailed cooking guides at foodrecipestory.com!