How to Cook the Perfect Tomahawk Steak

A Guide to Impressive Results

Tomahawk steak, a bone-in ribeye with an impressive long bone handle, is a showstopper that demands attention at any dinner table. This cut of beef offers a rich flavor and tender texture that steak enthusiasts crave. Cooking a tomahawk steak to perfection requires careful preparation and precise temperature control.

Several methods can yield excellent results when preparing a tomahawk steak. Grilling, reverse searing, and pan-searing followed by oven-roasting are popular techniques. Each approach allows the steak to develop a flavorful crust while maintaining a juicy, pink interior.

Seasoning plays a crucial role in enhancing the natural flavors of the meat. A simple blend of salt and pepper is often sufficient, but some cooks opt for garlic, herbs, or compound butter to elevate the taste profile. Regardless of the cooking method chosen, allowing the steak to rest before serving ensures the juices redistribute, resulting in a more tender and flavorful dining experience.

Understanding the Tomahawk Steak

The tomahawk steak is a distinctive cut of beef known for its impressive appearance and rich flavor. This premium cut combines visual appeal with tender, well-marbled meat.

Anatomy of the Tomahawk Steak

A tomahawk steak is essentially a bone-in ribeye with an extended rib bone. The long bone gives it a unique look resembling a tomahawk axe. This cut comes from the rib section of the cow, typically between ribs 6-12.

The meat portion is identical to a ribeye, prized for its marbling and tenderness. Butchers "french" the bone by removing meat and fat, leaving a clean handle. Tomahawks usually weigh 2-4 pounds and measure about 2 inches thick.

The extended bone serves more than an aesthetic purpose. It can enhance flavor during cooking as the bone marrow heats up.

Selecting Quality Tomahawk Steaks

When choosing a tomahawk steak, appearance and marbling are key factors. Look for bright red meat with white fat streaks running through it. This marbling indicates tenderness and flavor.

The bone should be clean and white, a sign of proper frenching. Avoid steaks with discolored or dry edges. Fresh tomahawks have a mild, beefy smell.

Size matters with tomahawks. Larger cuts allow for better heat control during cooking. Aim for steaks at least 2 inches thick.

Tomahawk steaks are typically found at high-end butcher shops or specialty grocery stores. Due to their size and preparation, they command premium prices.

Preparation Basics

Proper preparation is crucial for cooking a perfect tomahawk steak. The following steps will ensure your steak is primed for an exceptional culinary experience.

Bringing Meat to Room Temperature

Remove the tomahawk steak from the refrigerator 1-2 hours before cooking. This allows the meat to warm up gradually, promoting even cooking throughout.

Place the steak on a wire rack set over a baking sheet. This setup allows air to circulate around the entire cut.

The internal temperature should reach 65-70°F (18-21°C) before cooking begins. This step prevents the outer layers from overcooking while the center remains cold.

Seasoning the Steak

Pat the steak dry with paper towels to remove excess moisture. This helps achieve a better sear.

Apply kosher salt liberally to all surfaces of the steak. Use about 1 teaspoon of salt per pound of meat.

Add freshly ground black pepper to taste. Some chefs prefer to add pepper after cooking to prevent burning.

For additional flavor, consider using a dry rub or steak seasoning blend. Apply it evenly over the entire surface.

Let the seasoned steak rest for 30-60 minutes to allow the salt to penetrate the meat.

Preheating Your Grill or Oven

For grilling, preheat to high heat (450-500°F / 232-260°C). Clean and oil the grates to prevent sticking.

If using an oven, preheat to 375°F (190°C). Place a cast-iron skillet inside to heat up simultaneously.

For the reverse sear method, preheat the oven to a lower temperature of 275°F (135°C).

Ensure your cooking surface or pan is extremely hot before adding the steak. This guarantees a proper sear and beautiful crust.

Cooking Techniques

Preparing a tomahawk steak requires skill and precision. The right cooking method can enhance its flavor and texture, ensuring a memorable dining experience.

Grilling to Perfection

Grilling is a popular technique for cooking tomahawk steaks. Set up the grill for indirect heat, with coals on one side. Preheat to 225-250°F. Season the steak generously with salt and pepper. Place the steak on the cooler side of the grill, away from direct flames.

Close the lid and cook until the internal temperature reaches 115°F for medium-rare. Use a meat thermometer for accuracy. This process can take about an hour, depending on the steak's thickness.

For a charred exterior, finish by searing the steak over high heat for 3-4 minutes per side. Let it rest before serving to ensure juicy, tender meat.

Mastering the Oven

Oven cooking offers precise temperature control. Preheat the oven to 375°F. Season the steak and sear it in a hot skillet for 3-4 minutes on each side to develop a crust.

Transfer the skillet to the oven and cook until the desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F. Use an instant-read thermometer to check.

Remove the steak from the oven when it's 5°F below the target temperature. It will continue cooking while resting. Let it sit for 5-10 minutes before slicing to retain juices.

Trying the Reverse Sear Method

The reverse sear method combines low-temperature cooking with a high-heat finish. Start by cooking the steak in a 225°F oven until it reaches an internal temperature of 115°F for medium-rare.

This slow cooking process can take 45-60 minutes. It ensures even doneness throughout the thick cut. Once the desired temperature is reached, remove the steak and let it rest briefly.

Finish by searing the steak in a blazing hot skillet or on a grill for 1-2 minutes per side. This creates a delicious crust while maintaining the perfect internal doneness. Rest for 5-10 minutes before serving.

Post-Cooking Best Practices

Proper handling after cooking is crucial for achieving the best flavor and texture in a tomahawk steak. Attention to resting time and careful carving techniques ensure a tender, juicy result.

Resting Time for Enhanced Flavor

Allow the tomahawk steak to rest for 5-10 minutes after cooking. This period lets the juices redistribute throughout the meat, resulting in a more flavorful and tender steak. Place the steak on a cutting board or warm plate, loosely tented with foil.

During resting, the internal temperature will continue to rise slightly, completing the cooking process. This step is essential for achieving the desired doneness and preventing moisture loss when cutting.

For larger tomahawk steaks, extend the resting time to 10-15 minutes. The general rule is to rest the steak for about half the cooking time.

Carving and Serving

Use a sharp knife to carve the tomahawk steak. Hold the bone with tongs for stability while slicing. Cut against the grain of the meat for maximum tenderness.

Aim for slices about 1/2 inch thick. This size allows for easy eating while preserving the steak's juiciness. Arrange the slices on a warm platter, fanning them out to showcase the perfect doneness.

Serve immediately after carving to enjoy the steak at its best temperature. Pair with your favorite sides and sauces to complement the rich flavor of the tomahawk steak.

Accompaniments and Side Dishes

Complementary side dishes elevate a tomahawk steak from a simple main course to a memorable dining experience. The right accompaniments balance the rich flavor of the meat while adding variety to the meal.

Selecting Complementary Sides

Potatoes are a classic pairing for steak. Roasted potatoes with herbs offer a crispy exterior and fluffy interior. For a more indulgent option, creamy mashed potatoes or twice-baked potatoes loaded with cheese and bacon complement the steak's texture.

Vegetables provide a fresh contrast. Grilled asparagus, roasted Brussels sprouts, or sautéed mushrooms add earthy flavors. Charred corn on the cob brings sweetness and a smoky note to the plate.

Salads balance the richness of the steak. A simple mixed green salad with a light vinaigrette refreshes the palate. For a heartier option, a Caesar salad with crisp romaine and homemade dressing works well.

Roasted root vegetables like carrots or beets offer sweetness and color. Their natural sugars caramelize during cooking, creating depth of flavor.

Storage and Leftover Tips

Proper storage and reheating techniques are crucial for maintaining the quality and safety of leftover tomahawk steak. Following the right methods will help preserve flavor and texture.

Correct Storage Methods

Store leftover tomahawk steak in an airtight container or tightly wrapped in aluminum foil. Place it in the refrigerator within two hours of cooking. Properly stored, the steak will stay fresh for 3-4 days.

For longer storage, freeze the steak. Wrap it tightly in plastic wrap, then place in a freezer bag. Remove as much air as possible before sealing. Label the bag with the date. Frozen tomahawk steak can last up to 3 months.

If any steak seasoning remains, store it in a cool, dry place in an airtight container. This will maintain its potency for future use.

Reheating for Best Quality

To reheat tomahawk steak, avoid the microwave as it can lead to uneven heating and toughness. Instead, use the oven for best results.

Preheat the oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet. Heat until the internal temperature reaches 110°F (43°C), about 20-30 minutes.

Finish by searing the steak in a hot skillet for 1-2 minutes per side. This method helps retain moisture and restore the crisp exterior.

For a quicker option, slice the cold steak thinly and reheat briefly in a pan with a small amount of oil. This works well for steak sandwiches or salads.