How To Cook Tomahawk Steak

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Introduction

The tomahawk steak, a visually impressive and exceptionally flavorful cut of ribeye, has surged in popularity, transforming from a butcher’s specialty to a coveted centerpiece in home kitchens and restaurants. Its long, frenched rib bone not only adds to its dramatic presentation but also contributes to its rich, beefy flavor. Understanding how to cook tomahawk steak properly unlocks its full potential, delivering a culinary experience that is both satisfying and memorable. The method involves careful searing and precise temperature control to achieve a perfectly cooked interior and a beautiful crust.

Ingredients

The quality of the tomahawk steak itself is paramount. Opt for a well-marbled, USDA Prime or Choice grade cut, ideally around 2-3 inches thick. Beyond the steak, minimal ingredients are needed:
Tomahawk Steak: (2-3 lbs)
Kosher Salt: For seasoning.
Freshly Ground Black Pepper: For seasoning.
High-Heat Cooking Oil: Such as canola, avocado, or grapeseed oil. Olive oil is generally not recommended due to its lower smoke point.
Optional: Fresh herbs like rosemary or thyme, garlic cloves, and butter for basting during cooking (see variations).

Preparation Steps

Proper preparation is key to a perfectly cooked tomahawk. Start by removing the steak from the refrigerator at least one hour, and up to two hours, before cooking. This allows the steak to come closer to room temperature, promoting more even cooking. Pat the steak dry with paper towels to remove excess moisture, which will hinder the formation of a good sear. Generously season the entire steak, including the bone, with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; a thick cut like this can handle it. If desired, consider a dry brine by salting the steak up to 24 hours in advance; this enhances flavor and moisture retention.

Cooking Instructions

There are several effective methods for how to cook tomahawk steak, but the reverse sear and the traditional sear-and-oven methods are most common. Here’s a breakdown of each:

Reverse Sear Method:
1. Low-Temperature Cooking: Preheat oven to 250F (120C). Place the seasoned tomahawk steak on a wire rack set inside a baking sheet. Cook until the internal temperature reaches 110-115F (43-46C) for rare, 120-125F (49-52C) for medium-rare, or 130-135F (54-57C) for medium. Use a reliable meat thermometer. Cooking time will vary depending on the thickness of the steak (approximately 45-60 minutes).
2. Searing: Remove the steak from the oven and let it rest for 10-15 minutes. Heat a large cast-iron skillet or grill pan over high heat until it’s smoking hot. Add high-heat cooking oil to the pan. Sear the steak for 2-3 minutes per side, and along the edges, creating a rich, brown crust. If desired, add butter, herbs, and garlic to the pan during the last minute of searing, basting the steak for added flavor.
3. Resting: Remove the steak from the pan and let it rest for at least 10 minutes before slicing.

Sear-and-Oven Method:
1. Searing: Preheat a large cast-iron skillet or grill pan over high heat until it’s smoking hot. Add high-heat cooking oil to the pan. Sear the seasoned tomahawk steak for 3-4 minutes per side, creating a rich, brown crust. Sear the edges as well.
2. Oven Finishing: Transfer the skillet with the steak to a preheated oven at 400F (200C). Cook until the internal temperature reaches your desired doneness (see temperatures above). Cooking time will vary (approximately 10-20 minutes), so monitor closely with a meat thermometer.
3. Resting: Remove the steak from the oven and let it rest for at least 10 minutes before slicing.

Grilling (Optional): The searing can be done on a grill over high heat, followed by indirect heat (or oven finishing) to reach the desired internal temperature.

Serving Suggestions

A tomahawk steak is best served sliced off the bone, allowing each slice to retain some of the flavorful crust. Classic accompaniments include roasted vegetables (asparagus, Brussels sprouts, potatoes), creamy mashed potatoes, a vibrant chimichurri sauce, or a rich red wine reduction. A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the steak. Consider garnishing with fresh herbs or a sprinkle of sea salt.

Tips and Common Mistakes

Don’t Overcook: Use a reliable meat thermometer to ensure the steak reaches the desired internal temperature. Overcooking is a common mistake that can result in a dry, tough steak.
High Heat is Key: Achieving a good sear requires high heat. Don’t be afraid of a smoking pan, but ensure proper ventilation.
Resting is Essential: Allowing the steak to rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
Avoid overcrowding the pan: If searing multiple steaks, do it in batches to maintain a high pan temperature.
Consider a Meat Thermometer: Instant-read thermometers, or leave-in probe thermometers, are an investment to achieve the desired doneness.
Use Quality Ingredients: Quality steaks and fresh seasoning deliver the best outcome.

Explore More Cooking Guides

Learning how to cook tomahawk steak elevates any meal into a special occasion. Its robust flavor, impressive presentation, and inherent versatility make it a culinary standout. Whether celebrating a milestone or simply enjoying a weekend feast, a perfectly cooked tomahawk steak is guaranteed to impress. Embrace the process, experiment with different flavors, and discover the joy of creating a truly memorable dining experience. Explore more cooking guides and culinary inspiration at foodrecipestory.com and unlock your inner chef!