How to Cook the Perfect Tomahawk Steak at Home
Table of Contents
I’ve always been fascinated by the tomahawk steak. This beef cut has a long bone that looks like a tomahawk axe. It’s both grand and elegant. Today, I’ll show you how to make a delicious steak at home.
Key Takeaways
- is a thick, bone-in ribeye steak that can weigh up to 3 pounds.
- The unique cut and limited availability make tomahawk steaks more expensive.
- Proper seasoning, searing, and oven-finishing are key to achieving the perfect doneness.
- Basting the steak with a garlic–thyme butter adds a rich, flavorful finishing touch.
- Resting the steak allows the juices to redistribute for a perfectly cooked, tender result.
What is a Tomahawk Steak?
is a unique and eye-catching cut of beef. It’s a bone-in ribeye steak with the rib bone French-trimmed. This leaves a long, protruding bone that looks like a tomahawk axe. This cut can weigh up to 3 pounds and is known for its exceptional marbling and tenderness.
The long bone not only looks impressive when served, but it also helps the steak cook evenly. It prevents the outer edges from overcooking. Plus, the bone-in ribeye cut is famous for its rich, beefy flavor and tender texture.
Key Facts about Tomahawk Steaks
- The rib bone on a steak typically measures 12 inches or more, distinguishing it from cowboy steaks that have shorter rib bones.
- Tomahawk steaks perform well with cooking methods such as broiling, smoking, reverse searing, and grilling.
- For grilling a tomahawk steak, it is recommended to cook until a thermometer reads 120°F for medium-rare doneness.
- Restaurants like Morton’s The Steakhouse and Fleming’s Prime Steakhouse and Wine Bar feature tomahawk steaks on their menus.
- It is advised to select tomahawk steaks with ample meat and good marbling for optimal flavor.
| Steak Characteristics | Details |
|---|---|
| Weight | 1 1/2 to 2 1/2 pounds with the bone |
| Bone Length | 8 to 20 inches |
| Beef Grade | Choice, Prime, or A5 Wagyu |
| Appearance | Resembles a Native-American tomahawk axe weapon |
| Popularity | Gained popularity among grillers and steakhouse visitors since 2008 |
The steak is a true showstopper that will impress your guests. Its impressive size, distinctive appearance, and exceptional flavor make it a must-try for any meat lover. Whether grilled, broiled, or smoked, this bone-in ribeye cut is unforgettable.
Why Cook a Tomahawk Steak at Home?
Cooking a steak at home lets you bring the steakhouse experience to your kitchen. It’s great for special occasions, date nights, or any time you want a fancy meal. With the right techniques, you can make a juicy, flavorful tomahawk steak that’s as good as a high-end steakhouse’s, but cheaper.
Tomahawk steaks are big, ranging from 30 oz to 60 oz. Most are between 48 oz and 60 oz. They’re perfect for sharing or feeding a group. The long, French-trimmed bone makes it a stunning dish that will wow your guests.
Letting a steak rest for 5-15 minutes after cooking is key for tenderness and juiciness. It helps the meat fibers soak up moisture. This step is as important at home as it is in a restaurant.
Whether you grill, oven cook, or sous vide your steak, the goal is to get the perfect sear and doneness. With practice, you can make a steakhouse experience at home. You’ll impress your loved ones with your cooking at home skills.
Selecting the Perfect Tomahawk Steak
Choosing the right steak is key to a great home-cooked meal. This steak is known for its long bone and impressive size. It’s a real showstopper at any dinner.
The steak has at least five inches of rib bone left on. It should have a bright red color and lots of marbling. Opt for grass-fed and responsibly raised cattle for better taste and quality.
If you can’t find a specialty butcher, buy online from trusted meat providers. Look for steaks that are about 2 inches thick. This thickness ensures they stay juicy and flavorful. The bone should be long and French-trimmed for the classic Tomahawk look.
| Steak Attribute | Ideal Specification |
|---|---|
| Thickness | 1 3/4 to 2 inches |
| Bone | Long, French-trimmed |
| Marbling | Abundant |
| Color | Bright red |
| Source | Grass-fed, responsibly raised |
The quality of your steak matters a lot. Choose the best cut you can find. With the right choice, you’ll cook a steak fit for a special occasion.
Preparing the Tomahawk Steak for Cooking
Before you can enjoy a juicy steak, you need to prepare it. Start by patting the steak dry with paper towels. This removes excess moisture, helping to create a caramelized crust when seared.
Next, season the steak. Use 1 teaspoon of kosher salt per pound of meat. Sprinkle the salt over the steak, covering all sides. This adds flavor and helps create a delicious crust.
After seasoning with salt, add freshly cracked black pepper. Salt and pepper together enhance the steak’s natural beefy flavor.
Let the steak come to room temperature before cooking. This usually takes about an hour. Room temperature ensures even cooking, giving you a flavorful, crisp exterior.
“The key to cooking a steak to perfection is in the preparation. Take the time to properly season and temper the meat before cooking, and you’ll be rewarded with a truly exceptional steak.”
By following these steps, your steak is ready for searing. This step creates the signature crust you love.
Searing the Tomahawk Steak
To get the perfect sear on your steak, use a big, heavy cast iron skillet. Heat it up to medium-high heat until it starts to smoke. This high heat is crucial for a great sear and keeping the juices in.
Once the skillet is hot, put the seasoned steak in it. Let it sear for about 3 minutes without moving it. Then, flip it using tongs and the bone, and sear the other side for another 3 minutes.
Don’t forget to sear the short side of the steak opposite the bone for about 1 minute. This makes sure you get a sear all around.
“The key to a perfect sear is a scorching hot pan and letting the steak sit untouched for the first few minutes.”
The thickness of the tomahawk steak (about 2-1/2 inches) and its substantial weight (around 45 oz) require patience. Taking your time ensures a juicy, flavorful steak with a stunning crust.
Finishing the Tomahawk Steak in the Oven
After searing the steak on the stovetop, it’s time to finish it in the oven. Preheat your oven to 425°F. Place the seared steak on a rimmed baking sheet. This method uses indirect heat for even cooking.
Roast the steak in the oven for 9 to 10 minutes. Use an instant-read thermometer to check the temperature. For a rare steak, aim for 125°F. For medium-rare, it should be 135°F, and for medium, 145°F.
The steak will continue to cook as it rests. It will increase in temperature by 5 to 10 degrees. So, remove it from the oven just before it reaches your desired doneness.
For cooking, a rimmed baking sheet or oven-safe skillet is best. Avoid glass baking dishes due to high heat. With the right tools and attention to temperature, you’ll enjoy a perfectly cooked steak at home.
Basting with Garlic-Thyme Butter
As the juicy tomahawk steak rests, it’s time to make a mouthwatering garlic–thyme butter. This rich, aromatic topping will elevate your steak’s flavor.
Create the Garlic-Thyme Butter
In the same skillet used to sear the steak, melt 4 tablespoons of unsalted butter over medium heat. Add 3-4 roasted garlic cloves and a few sprigs of fresh thyme. Let the butter cook for about 2 minutes, soaking up the garlic and thyme’s irresistible aromas.
Baste the Rested Steak
After the steak has rested for 10 minutes, put it back in the skillet with the garlic-thyme butter. Use a spoon to generously baste the steak, covering both sides with the flavorful butter. This step adds richness and moisture to your perfectly cooked tomahawk steak.
The savory, caramelized crust and the garlic-thyme butter basting make for a remarkable dining experience. Enjoy your juicy, tender tomahawk steak with this delicious finishing touch.
Resting and Slicing the Steak
After cooking your steak, it’s time to let it rest. This step is key. It makes sure the steak is tender and full of flavor.
Move the steak to a cutting board and rest it for 10 minutes. This lets the meat get even more tender. It will reach the perfect temperature, usually between 125-130°F for medium-rare.
Once it’s rested, slice the steak. Slice it against the grain for the best texture. This makes the steak soft and easy to chew.
| Recommended Internal Temperatures | Removal Temperatures |
|---|---|
| Rare: 125°F (52°C) | Rare: 120°F (49°C) |
| Medium-Rare: 130-135°F (54-57°C) | Medium-Rare: 125-130°F (52-54°C) |
| Medium: 140-145°F (60-63°C) | Medium: 135-140°F (57-60°C) |
| Medium-Well: 150-155°F (66-68°C) | Medium-Well: 145-150°F (63-66°C) |
| Well-Done: 160°F (71°C) | Well-Done: 155°F (68°C) |
Let the steak rest for at least 10 minutes. But don’t let it rest for more than 20 minutes. This ensures it stays juicy and flavorful.
“Resting the steak is just as important as the cooking process. It allows the juices to redistribute, making every bite more tender and flavorful.”
Serving Suggestions for Tomahawk Steak
To bring the steakhouse experience home, pair your tomahawk steak with classic sides. These include creamy mashed potatoes, sautéed greens with garlic, and a refreshing wedge salad.
For a luxurious meal, try these side dish pairings:
- Creamy Truffle Mac and Cheese
- Buttery Garlic-Herb Mushrooms
- Roasted Garlic Cauliflower Steaks
- Crispy Brussels Sprouts with Balsamic Glaze
- Grilled Baby Carrots with Citrus Chimichurri
The tomahawk steak’s presentation is perfect for family-style or shared meals. Pair it with a full-bodied red wine, like cabernet sauvignon, for a complete, restaurant-quality meal.
| Top 13 Side Dishes for Tomahawk Steak | Percentage of Recipes |
|---|---|
| Truffle Mac and Cheese | – |
| Creamed Spinach | – |
| Twice-Baked Potatoes | – |
| Garlic Herb Mushrooms | – |
| Grilled Baby Carrots | – |
| Balsamic Roasted Beets | – |
| Charred Corn on the Cob | – |
| Blue Cheese Wedge Salad | – |
| Crispy Brussels Sprouts | – |
| Loaded Sweet Potato Skins | – |
| Sauteed Green Beans with Almonds | – |
| Cilantro Lime Rice | – |
| Roasted Garlic Cauliflower Steaks | – |
Grilled vegetables are a big hit, making up 35% of recipes. 4 out of 20 recipes include corn. Only 1 out of 20 recipes has an avocado dish. 45% of recipes feature grilled ingredients. Also, 50% of recipes offer a salad as a side.
“The impressive presentation of the tomahawk steak lends itself well to a family-style or shared dining experience.”
Tomahawk Steak: Nutritional Information
The steak is a thick, bone-in ribeye that’s both impressive and nutritious. It’s a satisfying and indulgent meal choice. A single serving of tomahawk steak (about 1 steak) is packed with essential nutrients.
In terms of nutrition, a tomahawk steak contains:
- Calories: 1,006 kcal
- Protein: 93 grams
- Fat: 67 grams
- Saturated Fat: 27 grams
- Cholesterol: 254 mg
- Sodium: 244 mg
- Potassium: 1,401 mg
- Calcium: 27 mg
- Iron: 9.1 mg
This large steak is a big source of protein and other important macronutrients. It’s a satisfying meal. But, because it’s high in calories, it should be part of a balanced diet.
“Tomahawk steak is a true meat lover’s delight, packed with flavor and nutrients to fuel your body.”
The nutritional profile of tomahawk steak shows it’s a premium cut of beef. It’s full of protein, healthy fats, and vitamins and minerals. Whether grilled, pan-seared, or oven-roasted, this steak will satisfy your cravings for a flavorful and indulgent meal.
Tips and Tricks for the Perfect Steak
Cooking a mouthwatering steak at home is an art. With the right tips and tricks, you can master this impressive cut of beef. These insights will help you create a restaurant-quality steak in your kitchen.
First, invest in a large, heavy-duty skillet, preferably cast iron. This pan will give the best sear, locking in juices and creating a delicious crust. If you don’t have a grill, sear the steak on the stovetop before finishing it in the oven.
For oven-roasting, place the steak on a rack in a baking sheet. This setup ensures even heat, so the steak cooks evenly. Use an instant-read thermometer to check the doneness. Aim for 130°F for a medium-rare tomahawk.
Finally, baste the steak with garlic-thyme butter after it’s out of the oven. This adds richness and helps keep the steak moist during the resting period.
| Tip | Benefit |
|---|---|
| Use a cast-iron skillet for searing | Achieve a perfect, brown crust |
| Arrange steak on a rack in a baking sheet | Ensures even cooking in the oven |
| Baste with garlic-thyme butter | Adds richness and moisture |
By following these tips, you’ll be on your way to cooking the perfect steak at home. Enjoy the satisfying experience of savoring this impressive, flavorful cut of beef.
Conclusion
Cooking a mouthwatering tomahawk steak at home is a rewarding and impressive culinary experience. By following the steps outlined in this guide, you can achieve a restaurant-quality steak. This will impress your guests and satisfy your cravings.
From selecting the perfect cut to searing, finishing in the oven, and basting with a delectable garlic-thyme butter, this guide provides all the tips and techniques you need. You’ll master the steak.
Whether you’re preparing a special occasion meal or indulging in a steakhouse-inspired dinner at home, the steak is sure to be the star of the show. The summary of this guide covers the essential elements. It includes choosing the right tomahawk steak, proper preparation and cooking methods, and the final touches that elevate this impressive cut to new heights of flavor and tenderness.
With the knowledge and techniques you’ve gained, you can now confidently bring the steakhouse experience into your own kitchen. Enjoy the rich, beefy goodness of the tomahawk steak whenever the craving strikes. Embrace the special occasion or simply treat yourself to a restaurant-worthy meal at home. Savor the satisfaction of mastering this magnificent cut of beef.