How to Grill a Tomahawk Steak
Mastering the Perfect Sear and Juicy Center
Grilling a tomahawk steak, with its impressive size and distinctive long bone, can feel like a culinary adventure. As a thick, ribeye cut with at least two inches of meat, this steak offers a generous amount of tender, flavorful beef. It's essential for grilling enthusiasts to approach cooking a tomahawk steak with a specific technique to ensure its size and thickness are complemented through the cooking process.
To achieve the perfect balance of a crispy exterior and a juicy, ideally cooked interior, it is crucial to maintain precise control over the grill's temperature. Starting the steak on a lower heat allows the thick cut to warm evenly, approaching the desired internal temperature without overcooking the outside. The finishing touch involves searing the steak on high heat, which highlights the rich flavors and creates a desirable crust. Grilling a tomahawk steak to perfection is about understanding these steps and applying them with patience and attention to detail.
Selecting Your Tomahawk Steak
When one decides to grill a tomahawk steak, understanding beef grades and selecting the proper thickness and weight are crucial steps for ensuring a high-quality and flavorful experience.
Understanding Different Beef Grades
The grade of beef signifies its quality and flavor profile. The USDA grades beef as Prime, Choice, and Select. Prime grade is the highest quality, with abundant marbling, which contributes to its flavor and tenderness. Choice grade is less marbled but still of high quality. Select grade is leaner, more affordable, but less tender. For a tomahawk steak, which is essentially a ribeye with a long bone attached, opting for a Prime or high Choice grade will yield the best results. When considering specialty beef types, such as Wagyu, the grading system can differ—Wagyu is renowned for intense marbling and might be labeled A4 or A5, indicating its exceptional quality, albeit at a more expensive price point.
Choosing the Right Thickness and Weight
The ideal tomahawk steak is typically thicker than the average steak cut, making it more similar to a cowboy or rib steak than to a thinner cut like a t-bone. A thicker cut ensures a juicy, well-cooked interior with a nicely seared exterior. For a single tomahawk, one should aim for a steak that is approximately 2 inches thick and weighs between 30 to 45 ounces. This size allows for an optimal heat distribution during cooking. It's recommended to purchase from a local butcher where one can specify preferences and often receive a fresher product. Reputable suppliers like Snake River Farms offer high-quality, thick-cut options tailored for grilling.
Essential Prep Before Grilling
Proper preparation of a tomahawk steak is crucial for achieving the best grilling results. This involves bringing the meat to the right temperature, seasoning it for flavor, and heating the grill to create an ideal cooking environment.
Bringing the Steak to Room Temperature
Allowing the tomahawk steak to sit out until it reaches room temperature, typically for about 1 hour, ensures even cooking. This step is essential as it helps to relax the muscle fibers, ensuring the inside of the steak cooks as beautifully as the outside.
Seasoning Your Tomahawk Steak
A well-seasoned steak can make the difference between a good and an exceptional meal. Season the steak generously with kosher salt and freshly ground black pepper to enhance its flavor. For those preferring a more complex taste profile, a touch of garlic powder can add depth.
Seasoning Guide for Tomahawk Steak:
Salt: 1 tsp of kosher salt per pound of steak
Black Pepper: ½ tsp of freshly ground pepper per pound of steak
Garlic Powder: Optional, ¼ tsp per pound of steak, if desired
Apply the seasoning evenly on all sides and consider using the dry brining technique, which involves seasoning the steak and letting it rest in the refrigerator for several hours to help the flavors penetrate the meat.
Preheating Your Grill
Before placing the steak on it, one should preheat the grill to a high temperature. For a charcoal grill, spread out the hot charcoals and add fresh ones until they are ash-covered and emitting consistent heat. For gas grills, set to high heat and allow it to come up to temperature, typically around 500°F (260°C). This step is crucial for achieving a good sear on the steak, locking in juices, and creating a flavorful crust.
Grilling Techniques
The perfect grilling of a tomahawk steak hinges on understanding heat control and proper application of grilling methods. Whether one is using a charcoal or gas grill, mastery over these techniques ensures a steak that's seared to perfection and juicy inside.
Direct vs Indirect Heat
Direct heat involves cooking the steak directly over the flame to produce a well-seared crust. For indirect heat, the steak is placed away from the flame, allowing it to cook through convection. A tomahawk steak typically starts with indirect heat to reach the desired internal temperature, then finishes with direct heat to sear and form grill marks.
Direct Heat: Best for searing; the steak is placed on the grate directly above the heat source.
Indirect Heat: For even cooking; the steak is situated away from the flames, not directly above them.
Mastering the Reverse Sear
The reverse sear method starts with slow-cooking the steak using indirect heat and finishes with a high-heat sear over direct flames. It's crucial to monitor the steak’s internal temperature, aiming for about 115-120°F before searing. This method promotes even cooking and a desirable crust.
Cook indirectly until near-final internal temperature.
Sear on high heat to finish and create crust.
Controlling the Temperature
Temperature control is fundamental in grilling. A charcoal grill may require adjusting the air intake and outtake to control the heat, while a gas grill relies on the knobs for precise flame control. Maintaining a consistent temperature ensures the steak is cooked to the specific doneness desired. Use a thermometer to track internal temperature and avoid opening the lid unnecessarily to maintain a stable grill temperature.
Charcoal Grill: Adjust vents to increase or decrease the airflow and heat.
Gas Grill: Use control knobs to fine-tune the flame.
In summary, successful grilling involves a blend of direct and indirect heat, mastery of the reverse sear technique, and diligent control of the grill's temperature. These methods, when applied correctly, will deliver a tomahawk steak that is a testament to one's grilling prowess.
Cooking to the Perfect Doneness
Achieving the perfect level of doneness for a tomahawk steak relies on careful measurement of internal temperature and a clear understanding of doneness levels.
Measuring Internal Temperature
For grilling tomahawk steaks to the desired doneness, the use of a meat thermometer or a probe thermometer is imperative. Insert the thermometer into the thickest part of the steak, making sure it's not touching the bone, to get an accurate reading. Different levels of doneness correspond to different internal temperatures.
Rare: 120-130°F (red center, soft)
Medium Rare: 130-135°F (warm red center, slightly firmer)
Medium: 135-145°F (warm pink center, with more firmness)
Medium Well: 145-155°F (slightly pink center, mostly firm)
Well Done: 155-165°F (little or no pink, firm)
Steaks continue to cook after they are removed from the grill, typically rising about 5°F during rest, so it's advised to pull the meat off the grill 5°F before the target temperature.
Understanding Doneness Levels
Selecting the level of doneness is a matter of personal preference, with each level offering a different texture and juiciness.
Rare steaks are minimally cooked with the highest level of juiciness, typically appealing to those who enjoy a strong beefy flavor.
Medium Rare is often recommended for the best balance of flavor and tenderness.
Medium offers a firmer texture with a hint of pink in the center for those who prefer a slightly cooked-through steak.
Medium Well steaks have a trace of pink and are firmer yet, leaning towards well-done while retaining some moisture.
Well Done steaks are fully cooked through and are firmer and less juicy compared to other levels of doneness.
By understanding these temperatures and preferences, one can achieve the perfect doneness for a tomahawk steak every time.
Finishing and Resting
After grilling, the final steps of finishing and resting are crucial for a Tomahawk steak. These strategies ensure a delectable crust as well as optimum juiciness.
Creating a Flavorful Crust
For an excellent crust, one must sear the steak over direct, high heat after it has reached the desired internal temperature. This involves placing the steak on the grill grate and pressing it down firmly to allow the heat to create a rich, flavorful crust. An optional step to enhance the crust further is to carefully baste the steak with melted butter during its final minutes of grilling. For a more gourmet touch, garlic butter can be used adding a subtle hint of flavor.
Sear the steak for an initial 3 minutes per side on high heat.
Optionally, baste with butter or garlic butter while searing.
Allowing Steak to Rest
Resting the steak post-grill is as significant as cooking it. Adequate resting allows the steak’s juices to redistribute, making each bite succulent and flavorsome. The resting time estimated is typically a few minutes per inch of thickness or precisely half the cooking time for the best outcome. During this phase, it’s advisable to loosely tent the steak with aluminum foil to keep it warm without causing further cooking.
Resting time: About 5 to 10 minutes for a typical Tomahawk steak.
Use aluminum foil to tent the steak to keep it warm.
Allow the steak to absorb the redistributed juices for enhanced flavor.
Serving and Presentation
The final steps of grilling a tomahawk steak are crucial for enhancing its visual appeal and taste. Proper carving and selecting the right accompaniments elevate the dining experience.
Carving the Steak
Once the grilled tomahawk steak has rested, it's ready to be carved. The diner should slice the meat across the grain, starting from the narrower end and working towards the bone. This ensures each piece is tender. It's recommended to use a sharp knife to make clean cuts without shredding the beautifully developed crust.
Accompaniments and Sauces
The choice of accompaniments and sauces can complement the rich flavors of the steak. A simple, fresh chimichurri sauce, with its vibrant herbs and acidic hit from lemon, works beautifully without overpowering the meat. Grilled or charred onions add a sweet and smoky contrast, while sliced lemon provides a refreshing garnish. When serving, one can aim for about three to four servings per tomahawk steak, depending on its size and the appetites of the diners.
Additional Tips and Considerations
Grilling a tomahawk steak involves more than just tossing it on the grill; it requires attention to detail and the right equipment. From selecting the appropriate grill and tools to maintaining safety and cleanliness, every step is essential for achieving that perfect steak.
Choosing the Correct Grill and Tools
The ideal grill for a tomahawk steak is one that can maintain consistent high heat and also provide a space for lower, indirect heat. It should be spacious enough to accommodate the steak's size and bone:
Grill Type: A charcoal grill can offer a robust smoky flavor, but a gas grill provides easier temperature control.
Thickness and Cooking Time: Due to its thickness, the steak often requires an extended cooking time. Having a reliable meat thermometer ensures the internal temperature matches the desired doneness.
Grilling Tools: Long-handled tongs and a basting brush are essential. The tongs need to be sturdy enough to handle the heft of a tomahawk steak, and the brush will be used for basting the steak with oils or butter to keep it moist.
Basting: For a more flavorful crust, baste the steak with olive oil mixed with sea salt or other seasonings.
Safety and Cleaning Advice
Grilling should always be performed with safety as a priority, and cleanliness contributes to both safety and the quality of your grilled steak.
Pre-Grill Cleaning: Ensure the grill grates are clean before cooking to prevent sticking and to achieve a clean sear. Use a grill brush for this step.
Post-Grill Cleaning: After grilling, one should clean the grate again. This not only maintains hygiene but also extends the life of the grill.
Safety: Keep a fire extinguisher nearby in case of flare-ups. Do not leave the grill unattended while it's hot.
Oil Use: When using oils, like olive oil, for basting or greasing the grates, be cautious to not cause flare-ups that can burn the meat and pose a danger.
By adhering to these considerations, one can enhance their grilling experience and ensure that the tomahawk steak, often reserved for special occasions like holidays, is grilled to perfection.
Advanced Grilling Techniques
Mastering the grilling of a tomahawk steak involves exploiting both the robust flavors that marinades can offer and leveraging various cooking methods to achieve perfect doneness.
Experimenting with Flavors and Marinades
To elevate the distinct taste of a tomahawk steak, one can experiment with a range of marinades. These flavorsome liquids not only tenderize but also enhance the steak's natural flavors. For those preferring a simple approach, a generous seasoning of cracked black pepper and coarse salt suffices. However, for the bold, a marinade composed of aromatic herbs, spices, and acidic components can impart complexity.
Recommended Marinade Components:
Acids: Balsamic vinegar or lemon juice for tenderizing
Herbs & Spices: Rosemary, thyme, and garlic for depth
Oils: Olive oil to bind the marinade and ensure even cooking
Marinade Time: Minimum of 2 hours or overnight for an intensified flavor profile
Alternative Cooking Methods
When grilling a tomahawk steak, alternating between direct and indirect heat ensures a crusty sear while maintaining a succulent interior. One begins by searing over direct high heat to develop a flavorful crust, turning the steak every 2.5 minutes to avoid burning. Following the initial sear, the chef should transition the steak to indirect high heat, allowing it to cook through to the desired level without charring the exterior.
Direct vs. Indirect Grilling:
Direct High Heat: Directly over the coals for searing
Pre-heat Requirement: Grill should reach a surface temperature of approximately 500°F
Indirect High Heat: Next to, but not directly above, the coals for even cooking
Oven Alternative: For those without a grill, pre-heat the oven to 225°F and use a pre-heated cast iron skillet for searing, then transfer to the oven to finish cooking.
Cooking Time Guide:
Rare: 2-3 minutes per side on direct heat, then 9-12 minutes per pound on indirect heat
Medium-Rare to Medium: 3-4 minutes per side on direct heat, then 10-14 minutes per pound on indirect heat
Before grilling, experts recommend using a chimney starter for an even distribution of coals, guaranteeing consistent temperature control. For a stunning Sunday dinner, perfecting these advanced grilling techniques with the tomahawk steak as the centerpiece is sure to impress.
