Tomahawk Steak recip: Cooking Guide
how to cook a Tomahawk Steak cooking at home, and the Tomahawk steak always catches my eye. Its long bone and rich marbling make it stand out. The smell of sizzling meat fills the air, making every meal special.
In this guide, we’ll learn how to cook a Tomahawk steak perfectly. We’ll cover everything from picking the right cut to cooking techniques. You’ll become a pro at making a delicious Tomahawk steak, impressing everyone at the table.
Let’s start our tasty adventure and learn howhttps://www.inspirationsrecipes.com/category/steak/ to cook a tomahawk steak like a pro. With some practice, you’ll be a master chef, ready to wow your loved ones.
Table of Contents
Introduction to the Tomahawk Steak
The tomahawk steak is a showstopping cut of beef loved by steak fans everywhere. It’s a large, bone-in ribeye steak. The long, French-trimmed rib bone makes it look like a tomahawk axe.
What is a Tomahawk Steak?
The tomahawk steak, also known as a tomahawk ribeye, is a premium cut. It weighs about 34 ounces and can feed up to two people. The bone adds to its dramatic look and keeps the meat tender and flavorful.
The Beauty and Flavor of a Tomahawk Steak
The tomahawk steak is famous for its rich, buttery flavor. Its marbling makes it tender and juicy. The bone-in cut adds elegance to any meal, making it perfect for special occasions.
Choosing the Best Tomahawk Steak
Choosing the right tomahawk steak is key for great taste and tenderness. The best tomahawk steak is deep red, showing it’s fresh. It should also have lots of marbling, which means fat spread throughout the meat. Make sure it’s “Frenched,” with the bone trimmed to show off its unique shape.
The size and thickness of the fresh tomahawk steak matter too. They can be from 30 oz to 60 oz, but most are between 48 oz and 60 oz. The thickness affects how long it takes to cook, so pick a size that fits your needs and the number of guests.
- Aim for a tomahawk steak with a deep red color and plenty of marbling throughout the meat.
- Look for a Frenched cut, where the bone has been trimmed of excess fat and meat.
- Consider the size and thickness of the steak, as this will impact the cooking time and method.
When picking the best tomahawk steak, go for high-quality from a trusted source. USDA Prime and Certified Angus are top choices. American Wagyu steaks are also great, known for their rich flavor and marbling. Remember, the tomahawk steak is a luxury, so it might cost more. But the taste and experience are worth it.
“The tomahawk steak is the ultimate indulgence for steak lovers, offering a melt-in-your-mouth experience that’s hard to beat.”
Preparing the Tomahawk Steak
Getting your tomahawk steak ready is key to a juicy and tasty meal. The first step is dry brining. This method pulls moisture out of the meat, then lets it soak back in. This makes the steak tender and full of flavor.
Dry Brining: The Key to Tenderness
To dry brine your tomahawk steak, sprinkle it with salt. Then, let it sit uncovered in the fridge for 12 to 24 hours. This method tenderizes the meat and boosts its taste.
Creating the Perfect Steak Rub
After dry brining, make a tasty rub. Mix olive oil, paprika, black pepper, and crushed garlic. Rub the mix all over the steak. Let it sit at room temperature for 15 minutes before cooking.
By following these steps, your tomahawk steak will be tender, juicy, and full of flavor. The dry brining and seasoning are the secrets to a great steak.
Reverse Searing: The Secret to Perfection
Master the reverse sear method to get the ultimate tomahawk steak. This technique brings out the best in your thick, juicy cut. It involves slowly roasting the steak in a low oven, then searing it hot to get a caramelized crust.
The Reverse Sear Method Explained
The reverse sear method is a game-changer for cooking thick, reverse sear tomahawk steak. Here’s how it works:
- Preheat your oven to a low temperature, around 225°F (107°C).
- Place the tomahawk steak, which should be at least 1.5 to 2 inches thick, on a wire rack set over a baking sheet.
- Roast the steak in the oven until it reaches your desired internal temperature, usually around 120°F (49°C) for a medium-rare reverse sear finish.
- Once the steak is at the target temperature, remove it from the oven and let it rest for a few minutes.
- In the meantime, preheat a grill, cast-iron skillet, or other high-heat cooking surface to blazing hot, around 600°F (316°C) or higher.
- Sear the steak for 1-3 minutes per side, or until you achieve a beautiful, caramelized crust.
- Let the how to reverse sear a tomahawk steak rest for 5-10 minutes before slicing and serving.
“The reverse sear method is a game-changer for cooking thick, juicy steaks. It ensures a perfectly cooked interior and a delectable, caramelized crust.”
The reverse sear method is great for making tender, juicy, and flavorful tomahawk steaks. It cooks the steak evenly in the oven, then sears it hot to add a delicious crust. This method makes your steak unforgettable.
Grilling the Tomahawk Steak
Grilling a tomahawk steak is key to its success. You need to use both direct and indirect heat. Start by heating one side of the grill high and the other side lower for indirect cooking.
Setting Up the Grill
For a tomahawk steak, set up a two-zone fire. One side is for direct, high-heat and the other for indirect, lower-heat. This lets you sear the steak first, then cook it to the right doneness.
Searing and Cooking the Steak
Put the tomahawk steak on the high-heat side to sear for 2-3 minutes each side. This makes a tasty crust. After searing, move it to the lower-heat side to finish cooking.
Keep an eye on the tomahawk steak’s internal temperature with a meat thermometer. For medium-rare, aim for 120-125°F. Adjust cooking time for your doneness preference.
A tomahawk steak is usually 2 inches thick, so watch it closely. With direct and indirect heat, and checking the temperature, you’ll get a juicy, tender steak.
How to Cook a Tomahawk Steak: Temperature Guide
Getting the perfect internal temperature is key for a juicy tomahawk steak. This guide will help you cook your steak to the right doneness every time.
For a rare steak, aim for 120°F. This will give you a cool, red center. For medium-rare, target 125°F. This results in a warm, red center with a bit more firmness.
For a medium steak, cook to 130°F. This gives you a warm, pink center that’s more cooked than medium-rare. Remember, the steak’s temperature will rise after it’s off the grill, so plan ahead.
Using a meat thermometer is crucial for the right doneness. Insert it into the thickest part of the steak, avoiding the bone, for an accurate reading.
“Cooking a tomahawk steak to the perfect internal temperature is the key to achieving that mouthwatering, juicy texture and flavor.”
By following this guide and using a meat thermometer, you’ll cook your tomahawk steak perfectly. This ensures a delicious and satisfying meal every time.
Resting and Serving the Tomahawk Steak
After cooking the tomahawk steak to your liking, it’s time to let it rest. Letting it rest for 5-10 minutes is key. It makes the steak juicier and more flavorful.
When ready to serve, cut the steak away from the bone carefully. Then, slice it against the grain into thick, tender pieces. Arrange the slices around the bone for a dramatic presentation on a large platter.
| Restaurant | Tomahawk Steak Size | Price | Price per Ounce |
|---|---|---|---|
| Ruth’s Chris | 40 oz | $135.00 | $3.38 |
| Fleming’s | 35 oz | $102.00 | $2.91 |
| Morton’s | 36 oz | $129.00 | $3.56 |
| Costco | 152 oz (4 pack) | $329.99 | $2.17 |
| Costco Delivery | 80 oz | $81.00 | $1.01 |
| Huntspoint | 2 x 7 lb (approx. 112 oz) | $139.95 | $2.50 |
| Omaha Steaks | 36 oz | $200.00 | $2.78 |
| Kansas City Steaks | 68 oz (2 pack) | $209.95 | $3.09 |
| Snake River Farms | 28 oz | $155.00 | $5.54 |
The tomahawk steak is a showstopper, weighing 1 ½ to 2 ½ pounds with the bone in. The bone can be 8 to 20 inches long. This thick cut steak is perfect for the Maillard reaction between 285°F and 350°F. It enhances flavor and adds crispness to the outside.
Resting and slicing the tomahawk steak makes for a stunning presentation. It impresses your guests. Enjoy the juicy, flavorful steak and the special experience of this cut.
Tomahawk Steak Accompaniments
Choosing the right side dishes for a tomahawk steak is key. This thick-cut, bone-in ribeye needs something special. Here are some delicious side dish ideas to match its rich flavor:
Perfect Side Dishes
- Creamy Mashed Potatoes: Smooth, silky mashed potatoes soak up the steak’s juices perfectly.
- Roasted Asparagus: Tender, vibrant asparagus spears roasted to perfection add a pop of color and freshness.
- Wedge Salad with Blue Cheese Dressing: A cool, crisp wedge salad with tangy blue cheese dressing offers a refreshing contrast.
Wine Pairing Suggestions
For wine pairings, the tomahawk steak deserves the best. A bold Napa Valley Cabernet Sauvignon or a classic Bordeaux blend from France is perfect. These wines complement the steak’s buttery texture and robust flavor.
| Side Dish | Wine Pairing |
|---|---|
| Creamy Mashed Potatoes | Napa Valley Cabernet Sauvignon |
| Roasted Asparagus | Bordeaux Blend |
| Wedge Salad with Blue Cheese Dressing | Napa Valley Cabernet Sauvignon |
Pairing the tomahawk steak with these side dishes and wines makes for a memorable dining experience. It’s a feast fit for this magnificent cut of meat.
Troubleshooting and Tips
Cooking a tomahawk steak can be rewarding, but you might face some issues. Here are a few tips to help you troubleshoot and ensure your steak turns out perfectly.
If the steak is getting too charred or has flare-ups, keep a spray bottle of water ready. Mist the steak’s surface to put out any flames. Also, watch for hot spots on your grill and adjust the steak’s position for even cooking.
To check the steak’s doneness, always use a meat thermometer. Insert it into the thickest part of the steak, away from the bone. This helps you keep an eye on the internal temperature and avoid overcooking. Here are the recommended internal temperatures for different doneness levels:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
Remember, the steak will keep cooking after you take it off the grill. So, it’s important to factor in carryover cooking when setting your target temperature.
With these tips, you’ll be on your way to mastering the art of cooking the perfect tomahawk steak. You’ll enjoy a delicious and memorable dining experience.
Tomahawk Steak Recipe
Get ready for a culinary journey with the tomahawk steak! This impressive cut, also known as the tomahawk ribeye steak, is a true showstopper. It’s known for its 2-inch thickness and long, bone-in rib section. The tomahawk steak is a prime-grade or Wagyu cut, famous for its exceptional marbling and rich, buttery flavor.
To make the perfect tomahawk steak at home, start by seasoning the meat with kosher salt. Let the steak rest in the fridge for 12-24 hours. This step helps develop a delicious crust and makes the steak tender.
After resting, remove the steak from the fridge and let it come to room temperature. This takes about 30 minutes to an hour.
Next, make a flavorful rub with olive oil, paprika, black pepper, and crushed garlic. Coat the steak evenly with the rub. Preheat your oven to 200°F. Cook the steak until it reaches your desired internal temperature, usually between 125°F for rare and 145°F for medium.
To get the perfect sear, grill the steak at high heat for 2-3 minutes per side. This creates a delicious crust. Once seared, let the tomahawk steak rest for 5-10 minutes before slicing and serving. This resting period ensures the juices are evenly distributed, making the steak tender and juicy.
Enjoy your perfectly cooked tomahawk steak with your favorite sides. Try roasted vegetables, creamy mashed potatoes, or a fresh salad. Pair it with a bold red wine for a memorable meal.
The secret to mastering the tomahawk steak is in the cooking method and attention to detail. Follow this guide to create a restaurant-worthy tomahawk steak at home. Bon appétit!
Conclusion
Cooking a tomahawk steak is a rewarding journey. By following this tomahawk steak cooking guide, you’ll get a tender and flavorful steak. It will impress your guests and satisfy your steak cravings.
Keep practicing and try different seasoning blends. Use a reliable meat thermometer for the best results. This will help you cook a perfect tomahawk steak every time.
Grilling, reverse searing, or the caveman method all work well. The key is to understand the cooking science. Adjust your method to fit your preferences and equipment.
With patience and detail, you’ll improve your steak-grilling skills. You’ll become a true master of mastering the tomahawk steak.
As you continue cooking, enjoy every bite of your perfectly cooked tomahawk steak. Feel the satisfaction of creating an exceptional dining experience. Bon appétit!