How to Cook a Tomahawk Steak: Step-by-Step Guide
Tomahawk steak is not only a meal, but it is a showstopper. Its long bone, dramatic marbling, and thick-cut make this ribeye ideal to impress guests or celebrate at home. To cook a tomahawk steak might be a daunting task, but a few simple steps and the right equipment can get you a restaurant-quality steak in your kitchen or backyard. This is a step-by-step, non-intimidating tutorial on how to prepare and cook a juicy tomahawk steak each and every time.
Step 1: Preparation- Let the Steak Reach Room Temperature
First, take your tomahawk steak out of the refrigerator at least 45-60 minutes prior to cooking. Letting it come to room temperature will provide even cooking all the way through the thick cut. As the steak is resting, pat it off with paper towels to get rid of any moisture on the surface. This assists in creating a beautiful scene in the future.
Then season well on all sides with kosher salt and freshly ground black pepper. You can season it with garlic powder, smoked paprika, or any steak rub you like, but with a steak this decadent, it is often best to leave it plain.
Step 2: Warm up the Grill or Oven and Prepare Your Tools
Choose whether to grill or to roast the steak. Both do amazingly well; the grill will provide additional smokiness, and the oven will be easier to control to cook evenly.
On the grill: Build a two-zone fire, one side hot to sear and the other side at medium-low to cook indirectly.
To pan-sear and bake in the oven: Preheat the oven to 225°F (110) and put a heavy skillet (preferably cast iron) aside.
Prepare the necessary equipment, in particular, a good meat thermometer. The tomahawk is so thick that it is hard to make a judgment on doneness based on appearance. The best wireless meat thermometer comes in handy here, as you can keep track of the internal temperature of the steak in real-time, even remotely, so that you never need to guess or cut the meat open.
Step 3: Reverse Sear- Cook Low and Slow and Finish Hot
This is a basic two step method that will make sure the interior of your steak is cooked to your liking without charring the outside.
The Grill or the Oven:
Put the seasoned steak on the less hot side of the grill or on a wire rack over a baking sheet in the oven.
Put your wireless meat thermometer into the thickest area of the steak.
Slowly cook to an internal temperature of approximately 110°F (43 °C) rare, 120°F (49°C) medium-rare or 130°F (54°C) medium. This should be 30-60 minutes, again depending on the thickness of the steak and your oven/grill.
Step 4: Hunt a Perfect Crust
When your tomahawk steak approaches its desired internal temperature, take it off the grill or oven and rest it for a few minutes. In the meantime, turn up your heat:
On the grill: Get one side too hot, or place a pan that can withstand the grill on top of the fire.
Stovetop: Heat your cast-iron skillet on the stovetop until it is smoking hot. Pour in a splash of high-heat oil (such as avocado or canola).
Cook the steak at 1-2 minutes per side, including the edges, turning until the crust is deep, caramelized brown all over. At this stage, basting with butter, garlic cloves, and fresh herbs (such as rosemary or thyme) in the pan provides another dimension of aroma and flavor.
Step 5: Slice and Rest
Move your tomahawk steak to a cutting board and loosely foil-tent it. Take a break of 10 to 15 minutes. This is to enable the redistribution of juices to give the juiciest and tenderest outcome.
To cut up, cut across the bone to take off the meat, and cut across the grain into thick juicy slices. Sprinkle with finishing salt or some fresh herbs, if you like.
Additional Tomahawk Steak Hacks
The trick to tenderness and juiciness is to allow your steak to rest before and after cooking.
To make it even more delicious, dry brine your steak overnight in the fridge, sprinkle it with salt, and leave it to dry, uncovered.
A meat thermometer is always recommended to be accurate- guessing will result in overcooked or undercooked steak, particularly thick cuts.
By doing so, you will have a perfectly cooked tomahawk steak that is crispy on the outside, juicy and tender in the middle, and memorable at your table. Happy cooking!
