When it comes to steaks, the tomahawk steak stands out like a king among cuts. With its impressive size and long rib bone, it’s the kind of dish that turns a meal into an event. But this steak isn’t just about looks—it’s also about incredible flavor and a cooking experience that brings out the best in you as a home chef. Whether you’re grilling, roasting, or simply aiming to impress, this guide will walk you through everything you need to know about cooking and serving the perfect tomahawk steak. From selecting the right cut to mastering different cooking techniques, we’ve got you covered. Ready to dive in? Let’s get started!
Introduction and Overview
What is a Tomahawk Steak?
The tomahawk steak is a bone-in ribeye known for its long, frenched rib bone, giving it the distinct look of a tomahawk axe—hence the name. This thick-cut steak, usually around 2 inches or more, is revered for its exceptional marbling and rich, buttery flavor. Unlike other ribeye steaks, the tomahawk offers a unique visual appeal, making it the perfect centerpiece for any special occasion.
Why Choose a Tomahawk Steak?
So, why should you go for a tomahawk steak? First off, it’s a true showstopper. The bone-in ribeye not only provides a dramatic presentation but also enhances the flavor of the meat. As the steak cooks, the bone imparts a deep, savory taste, ensuring every bite is packed with richness. Plus, if you’re looking to impress your guests or even just treat yourself, nothing says “luxury” quite like a well-cooked tomahawk steak.
Preparing a Tomahawk Steak
Selecting the Perfect Tomahawk Steak
Before you even start cooking, the key to a successful tomahawk steak experience is selecting the right cut. When choosing a tomahawk steak, look for one with excellent marbling—those thin streaks of fat running through the meat. The marbling ensures that the steak stays juicy and flavorful as it cooks. You’ll also want a steak with a long, cleanly frenched bone, which is not only for aesthetics but also contributes to the overall flavor.
When it comes to sourcing your steak, your local butcher is your best friend. However, if you’re looking for high-quality beef online, consider trusted suppliers like White Oak Pastures for premium grass-fed or USDA prime steaks. Remember, the quality of the meat sets the foundation for everything that follows, so choose wisely!
Preparing Your Steak: Seasoning and Marinades
A tomahawk steak doesn’t need much to shine—simple seasoning often works best. Start by bringing your steak to room temperature before cooking; this ensures even cooking throughout. For seasoning, stick to the basics: kosher salt, freshly ground black pepper, and garlic powder. These three ingredients are all you need to enhance the natural flavors of the steak.
If you’re feeling adventurous, you can experiment with a dry rub or a marinade. However, keep it subtle; you don’t want to overpower the meat’s natural taste. A basic rub made from smoked paprika, brown sugar, and a hint of cumin can add a smoky sweetness that pairs beautifully with the rich meat.
Make-Ahead Compound Butter for Tomahawk Steak
Compound butter is the secret weapon of steak lovers everywhere. By preparing it ahead of time, you can add a luxurious finish to your tomahawk steak. To make your own, start with softened unsalted butter. Mix in finely chopped herbs like rosemary, thyme, and parsley, along with minced garlic. Once combined, roll the butter into a log, wrap it in plastic, and store it in the fridge.
When your steak is hot off the grill or out of the oven, place a slice of this compound butter on top. As it melts, it will create a flavorful sauce that takes your steak from delicious to unforgettable. The herbs and garlic infuse into the meat, complementing the steak’s richness without overshadowing its natural taste.
Cooking Techniques
How to Grill a Tomahawk Steak
Grilling a tomahawk steak is the classic way to cook this impressive cut, and it’s surprisingly easy once you know the steps. First, preheat your charcoal or gas grill to about 400°F. You want a high, direct heat to sear the steak and lock in those juices. While the grill heats up, pat your steak dry with a paper towel, then rub it down with olive oil. This not only helps the seasoning stick but also ensures a nice, even crust.
Place the steak directly over the heat, and let it sear for about 3-4 minutes on each side. After searing, move the steak to a cooler part of the grill, or reduce the heat to medium. Close the lid and continue cooking until the internal temperature reaches 110°F for rare or 125°F for medium-rare. This should take another 15-20 minutes. Make sure to flip the steak every few minutes to develop that signature crust.
Once done, remove the steak from the grill and let it rest for at least 10 minutes. This resting period allows the juices to redistribute, ensuring every bite is as juicy as the last. To finish, top the steak with a slice of your homemade compound butter and let it melt as it rests.
Oven-Roasting Tomahawk Steak
If grilling isn’t an option, oven-roasting is an excellent alternative that still delivers mouth-watering results. Start by preheating your oven to 375°F. While the oven heats, sear the tomahawk steak in a hot cast iron skillet on the stovetop, 2-3 minutes per side, until a golden-brown crust forms. This initial sear is crucial for locking in the flavor.
After searing, place the skillet in the preheated oven. Roast the steak for 15-20 minutes, or until it reaches your desired doneness—110°F for rare, 125°F for medium-rare. Remember, the steak will continue to cook slightly after it’s out of the oven, so pulling it a few degrees before your target temperature is ideal.
For a truly restaurant-quality finish, crank up the oven to 500°F in the last few minutes, or use the broiler to caramelize the crust further. Once done, let the steak rest for 10 minutes, then top with compound butter for a rich, herby finish.
Alternative Cooking Methods: Sous Vide, Smoker, and More
For those looking to explore different methods, the tomahawk steak is versatile enough to handle various cooking styles. One increasingly popular method is sous vide. This technique involves vacuum-sealing the steak and cooking it in a water bath at a precise temperature, ensuring even cooking throughout. After sous vide, finish with a hot sear in a cast iron skillet to achieve the perfect crust.
Alternatively, you can use a smoker to impart a deep, smoky flavor to your steak. Set your smoker to 225°F and smoke the steak until it reaches an internal temperature of 110°F. Then, finish with a quick sear on a hot grill or skillet to develop a crisp crust.
No matter which method you choose, the key is to control the temperature carefully and allow the meat to rest after cooking. This ensures your tomahawk steak is tender, flavorful, and mouth-watering.
Serving Suggestions
Slicing and Serving a Tomahawk Steak
Once your tomahawk steak is perfectly cooked and rested, it’s time to slice and serve. This process might seem straightforward, but there are a few tricks to ensure your steak is as tender and juicy as possible. Begin by placing the steak on a sturdy cutting board. Use a sharp knife to slice along the bone, separating the meat from the rib. Once the bone is removed, slice the steak against the grain into thick, even slices.
Why against the grain? Slicing this way shortens the muscle fibers, making each bite more tender. Arrange the slices on a platter, keeping the bone nearby for that dramatic presentation. If you’ve used compound butter, let it melt over the slices for an extra touch of flavor. The result is a beautifully presented steak that’s ready to impress.
Best Side Dishes to Serve with Tomahawk Steak
A steak as grand as the tomahawk deserves equally impressive sides. While the steak is undoubtedly the star, the right accompaniments can elevate the entire meal. Classic steakhouse sides like creamy mashed potatoes or creamed spinach are always winners. The rich, buttery potatoes provide a comforting contrast to the savory steak, while the spinach adds a pop of color and a hint of freshness.
For a lighter option, consider a crisp wedge salad topped with blue cheese dressing and bacon crumbles. The cool, crunchy lettuce complements the warm, juicy steak perfectly. Roasted vegetables, such as asparagus or Brussels sprouts, also pair well, offering both texture and earthy flavors that balance the richness of the meat.
Finally, don’t forget the finishing touches. A drizzle of balsamic glaze over the vegetables or a sprinkle of flaky sea salt on the steak slices can add that final layer of flavor, turning your meal into a restaurant-quality experience.
Leftovers and Reheating
Storing and Reheating Leftover Tomahawk Steak
Let’s be honest—leftovers from a tomahawk steak dinner are a rare occurrence. But if you do have some steak left, you’ll want to store and reheat it properly to preserve its flavor and texture. First, allow the steak to cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3-5 days. If you want to keep it longer, wrap the steak tightly in aluminum foil and place it in a freezer-safe bag; it’ll stay good for up to three months in the freezer.
When it comes to reheating, low and slow is the way to go. The last thing you want is to dry out that beautiful steak by using the microwave. Instead, preheat your oven to 250°F, place the steak on a baking sheet, and warm it for about 20-30 minutes, or until it reaches an internal temperature of 110°F. This method keeps the steak juicy and tender.
For a finishing touch, you can sear the steak in a hot skillet with a bit of oil or butter just before serving. This quick sear will revive the crust and bring back some of that freshly cooked flavor. And remember, while reheated steak can never quite match the original, these steps will ensure it’s still delicious enough to enjoy all over again.
FAQs About Tomahawk Steak
Frequently Asked Questions
When it comes to cooking and enjoying a tomahawk steak, a few common questions often pop up. Here’s everything you need to know to become a tomahawk steak expert.
What is the difference between a tomahawk steak and a ribeye?
A tomahawk steak is essentially a ribeye with the rib bone left intact and frenched (cleaned of meat and fat). The bone can be up to 8-10 inches long, giving the steak its signature tomahawk look. The bone also adds flavor as the steak cooks, making the tomahawk a visually impressive and delicious choice.
How long should I cook a tomahawk steak?
The cooking time for a tomahawk steak depends on its thickness and your preferred level of doneness. Generally, it takes about 15-20 minutes to cook a 2-inch-thick steak to medium-rare when using a grill or oven. Always use a meat thermometer to check for the desired internal temperature (110°F for rare, 125°F for medium-rare).
Can I cook a tomahawk steak without a grill?
Absolutely! If you don’t have a grill, you can easily cook a tomahawk steak using a cast iron skillet and your oven. Sear the steak on the stovetop for a few minutes on each side to develop a crust, then transfer it to the oven to finish cooking. This method ensures you get a beautifully caramelized exterior with a tender, juicy interior.
What sides go well with a tomahawk steak?
Classic steakhouse sides like mashed potatoes, creamed spinach, and roasted vegetables pair perfectly with a tomahawk steak. For a lighter option, a crisp wedge salad with blue cheese dressing is a great choice. The goal is to complement the steak’s rich flavors without overshadowing it.
How should I slice and serve a tomahawk steak?
To serve, slice the tomahawk steak against the grain into thick slices. This technique shortens the muscle fibers, making the steak more tender. Arrange the slices on a platter with the bone for a dramatic presentation. For an added touch of flavor, place a slice of compound butter on top and let it melt over the warm steak.
By answering these FAQs, you’re now fully equipped to handle any tomahawk steak queries that come your way, ensuring you achieve steak perfection every time!
Conclusion
Final Thoughts on Cooking the Perfect Tomahawk Steak
Cooking a tomahawk steak is more than just preparing a meal—it’s an experience that brings together flavor, technique, and presentation in a way few other dishes can. From selecting the perfect cut to mastering the various cooking techniques, you’re now armed with all the knowledge you need to create a truly unforgettable steak dinner.
Whether you choose to grill, oven-roast, or even try your hand at sous vide, the key to success lies in the details: proper seasoning, careful temperature control, and allowing the meat to rest. Don’t forget the finishing touches, like rich compound butter and thoughtful side dishes, which can elevate the meal from great to extraordinary.
And let’s not overlook the sheer joy of presenting a perfectly cooked tomahawk steak to your guests. The dramatic bone, the juicy slices, and the mouth-watering aroma all come together to create a dining experience that’s as impressive as it is delicious.
So, whether you’re celebrating a special occasion or simply indulging in a gourmet meal at home, the tomahawk steak is your ticket to a memorable feast. Enjoy the process, savor the flavors, and most importantly, have fun with it!