How to Cook a Tomahawk Steak: Cooking a tomahawk steak may seem daunting, but with the right guidance, you can transform this impressive cut of beef into a mouthwatering masterpiece. The long rib bone and thick, juicy meat make it a showstopper at any dinner table. Whether you’re grilling, oven-roasting, or trying alternative methods like sous vide, this guide will walk you through every step to ensure your tomahawk steak turns out perfect. We will cover everything from selecting the right cut to mastering the best cooking techniques, so you can serve up a steak that’s not just delicious but also unforgettable.
Understanding the Tomahawk Steak
What is a Tomahawk Steak?
The tomahawk steak is no ordinary piece of meat. It’s a ribeye steak with the rib bone left intact and frenched, meaning the bone is cleaned of meat and fat, giving it the appearance of a tomahawk axe. This cut, taken from the rib section of the cow, is known for its rich marbling, which ensures every bite is packed with flavor. The bone not only adds to the visual appeal but also insulates the meat as it cooks, resulting in a tender and moist steak that’s hard to beat.
Where to Buy a Tomahawk Steak?
Finding the perfect tomahawk steak starts with knowing where to look. While you might find this cut at your local butcher shop, it’s becoming increasingly common in high-end grocery stores. Don’t see it on display? Just ask at the meat counter; they can often special order one for you. Alternatively, you can purchase high-quality beef from trusted online sources like Snake River Farms, where you can select from various grades, ensuring you get the best steak for your meal.
Why is the Bone Important?
You might wonder why the bone matters so much in a tomahawk steak. The answer lies in both flavor and presentation. As the steak cooks, the bone acts as a heat conductor, helping the meat cook more evenly and slowly, which enhances its juiciness. Moreover, the bone’s presence adds a rich, savory depth to the flavor profile that’s hard to achieve with a boneless cut. And let’s not forget the dramatic presentation—a tomahawk steak with its long bone is a statement piece that’s sure to impress any guest.
Preparing the Tomahawk Steak
Essential Tools for Cooking a Tomahawk Steak
Before diving into the cooking process, it’s crucial to have the right tools on hand. To cook a tomahawk steak to perfection, you’ll need a few essentials. First and foremost, a good-quality meat thermometer is non-negotiable. It’s the key to knowing exactly when your steak has reached the ideal internal temperature. Next, you’ll need a heavy-duty cast iron skillet or grill pan if you plan on searing the steak indoors. Tongs are also essential for flipping the steak without piercing it, which helps keep all those delicious juices inside. Lastly, if you’re grilling, make sure your grill is equipped with a lid to trap the heat and ensure even cooking.
How to Season a Tomahawk Steak
When it comes to seasoning a tomahawk steak, simplicity is often best. The goal is to enhance the natural flavor of the meat without overwhelming it. Start by bringing the steak to room temperature—this ensures even cooking. Then, generously coat the steak with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; a thick steak like this needs plenty to penetrate the meat. For an extra layer of flavor, you can add a sprinkle of garlic powder or smoked paprika.
Let the Steak Rest After Seasoning
The key to a great crust is to let the steak sit for at least 30 minutes after seasoning. This allows the salt to draw out moisture, which then reabsorbs, helping to create a beautiful crust when seared. Whether you’re grilling or roasting, this step ensures that your tomahawk steak is bursting with flavor.
Marinating vs. Dry Rub: Which is Better?
Now, you might be wondering whether to marinate or use a dry rub on your tomahawk steak. Both methods have their merits, but it really depends on your flavor preferences. A marinade, often made with oil, vinegar, herbs, and spices, can infuse the steak with additional flavors and tenderize it. However, because the tomahawk steak is already rich and flavorful, a simple dry rub can be just as effective—if not more so. A dry rub typically consists of spices like cumin, coriander, and brown sugar, which create a savory-sweet crust. The beauty of a dry rub is that it doesn’t add extra moisture, allowing the steak to develop a nice, crisp exterior during cooking.
Cooking Techniques for Tomahawk Steak
Grilling a Tomahawk Steak
Grilling is the classic method for cooking a tomahawk steak, and it’s surprisingly easy to master. Start by preheating your grill to high heat, around 450°F to 500°F. The goal here is to sear the steak quickly to lock in those juices. Place the steak directly over the flames and let it sear for about 3-4 minutes per side, or until a deep, golden-brown crust forms. You’ll know it’s time to flip when the steak releases easily from the grill grates.
Once seared, move the steak to a cooler part of the grill, or reduce the heat to medium. Close the lid and continue cooking the steak using indirect heat until it reaches your desired doneness—typically, 125°F for medium-rare or 135°F for medium. Use your meat thermometer to check the internal temperature. Once done, remove the steak from the grill and let it rest for 10 minutes. This resting period is crucial, as it allows the juices to redistribute throughout the meat, ensuring every bite is as tender and flavorful as possible.
Oven-Roasting a Tomahawk Steak
If grilling isn’t an option, oven-roasting is an excellent alternative that delivers similarly delicious results. Begin by preheating your oven to 375°F. While the oven heats up, sear the steak in a hot cast iron skillet on the stovetop for 2-3 minutes per side. This initial sear is essential for developing a flavorful crust.
Finishing the Steak in the Oven
After searing, transfer the skillet to the preheated oven. Roast the steak for about 25-30 minutes, or until it reaches an internal temperature of 125°F for medium-rare. For an extra layer of flavor, you can finish the steak by broiling it on high for the last 2-3 minutes, which will enhance the crust. Remember to let the steak rest for 10 minutes after removing it from the oven before slicing and serving.
Alternative Cooking Methods: Sous Vide, Smoker, and Stovetop
For those looking to experiment with different methods, the tomahawk steak is versatile enough to handle various cooking techniques. Sous vide is an excellent choice if you want precise temperature control. Simply vacuum-seal the seasoned steak and cook it in a water bath at 130°F for two hours. After the sous vide process, finish with a quick sear in a hot skillet to achieve a perfect crust.
If you’re a fan of smoky flavors, try using a smoker. Set your smoker to 225°F and cook the steak until it reaches an internal temperature of 110°F. Then, increase the heat or move the steak to a grill to finish with a high-heat sear. Finally, for those who prefer cooking indoors, the stovetop method using a cast iron skillet can also produce excellent results, especially if you’re short on time.
Serving the Tomahawk Steak
How to Properly Slice a Tomahawk Steak
Once your tomahawk steak is perfectly cooked and has rested, it’s time to slice and serve. But don’t just dive in with a knife—how you slice the steak can make a big difference in its tenderness. Begin by placing the steak on a sturdy cutting board. Locate the grain of the meat (the direction the muscle fibers run) and slice against it. This technique shortens the muscle fibers, making each bite more tender. Use a sharp knife to cut thick, even slices, about half an inch to an inch wide, ensuring each slice retains its juiciness.
Presentation Tips for Serving
For a show-stopping presentation, leave the long bone attached to the steak as you serve. Not only does it add a dramatic flair, but it also allows your guests to see the full majesty of the tomahawk steak. After slicing, consider topping each piece with a dollop of compound butter to melt over the warm meat, adding an extra layer of flavor.
Best Side Dishes to Serve with Tomahawk Steak
The richness of a tomahawk steak pairs beautifully with a variety of side dishes, both classic and creative. For a traditional steakhouse experience, serve the steak alongside creamy mashed potatoes and roasted asparagus. The buttery potatoes complement the savory steak, while the roasted asparagus adds a touch of freshness.
If you’re looking for something lighter, a crisp wedge salad with blue cheese dressing and bacon crumbles provides a refreshing contrast to the rich meat. Roasted Brussels sprouts or a medley of seasonal vegetables also work well, offering a balance of textures and flavors. For a final touch, drizzle the vegetables with a balsamic glaze or sprinkle with flaky sea salt to enhance their natural sweetness.
Suggested Sauces and Compound Butters
While the tomahawk steak is delicious on its own, adding a sauce or compound butter can elevate the experience. A simple garlic herb butter, made with softened butter, minced garlic, chopped parsley, and rosemary, adds a rich, aromatic finish. For those who prefer a bit of tang, a chimichurri sauce made with fresh parsley, garlic, vinegar, and olive oil offers a zesty contrast that cuts through the richness of the steak.
You can also experiment with other flavors, such as a peppercorn sauce or a creamy horseradish sauce, depending on your taste preferences. The key is to choose a sauce or butter that complements the steak’s natural flavors without overpowering them.
Storing and Reheating Leftover Tomahawk Steak
How to Store Leftover Tomahawk Steak
After enjoying your tomahawk steak, you might find yourself with leftovers—though it’s hard to imagine not finishing every bite! Proper storage is essential to maintaining the steak’s quality. First, allow the steak to cool completely before storing it. Place the leftovers in an airtight container or wrap them tightly in aluminum foil. This prevents the meat from drying out and helps retain its flavor. Store the steak in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the steak for up to 3 months. Just be sure to wrap it in plastic wrap before placing it in a freezer-safe bag to prevent freezer burn.
The Best Way to Reheat Tomahawk Steak
Reheating a tomahawk steak requires a bit of care to ensure it remains tender and juicy. The best method is to use the oven, as it allows for even heating. Preheat your oven to 250°F and place the steak on a wire rack over a baking sheet. This setup ensures that heat circulates around the steak, reheating it evenly without overcooking. Heat the steak for about 20-30 minutes, or until it reaches an internal temperature of 110°F.
For an extra touch, you can finish reheating the steak by quickly searing it in a hot skillet with a bit of oil or butter. This helps to revive the crust and brings back some of that freshly cooked flavor. Just be careful not to overcook the steak during this step, as you want to preserve its original doneness.
If you’re short on time, you can reheat the steak in a skillet on the stovetop over medium heat. While this method is faster, it may result in the steak being slightly more well-done than when it was first cooked. However, it’s still a viable option if you need to warm up the steak quickly.
FAQs About Cooking a Tomahawk Steak
Common Questions Answered
When cooking a tomahawk steak, several questions often come to mind. Here, we address some of the most frequently asked questions to ensure you have all the information you need for a flawless steak.
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, meaning the bone is cleaned of meat and fat. The long bone gives the steak its distinctive look, resembling a tomahawk axe. The bone also adds flavor and helps the meat cook more evenly, making the tomahawk steak a more visually impressive and flavorful choice.
How long does it take to cook a tomahawk steak?
The cooking time depends on the thickness of the steak and your preferred level of doneness. Typically, it takes about 15-20 minutes of total cooking time to achieve a medium-rare doneness for a 2-inch-thick steak. However, using a meat thermometer is the best way to ensure your steak reaches the desired internal temperature.
Can I cook a tomahawk steak without a grill?
Absolutely! If you don’t have a grill, you can still cook a tomahawk steak using your oven and a cast iron skillet. Start by searing the steak on the stovetop for a few minutes on each side to develop a crust, then finish cooking it in the oven until it reaches the desired temperature. This method yields a steak that’s just as delicious as one cooked on the grill.
What temperature should a cook tomahawk steak be cooked to?
For a medium-rare steak, cook your tomahawk steak to an internal temperature of 125°F and let it rest until it reaches 130°F. For medium, aim for 135°F to 140°F after resting. The key is to remove the steak from heat a few degrees before your target temperature, as it will continue to cook slightly as it rests.
Do I need to let the steak rest before slicing?
Yes, it’s crucial to let the steak rest for 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, making the steak more tender and flavorful. Cutting into the steak too soon can cause those delicious juices to escape, leading to a drier steak.
These FAQs should cover most of the common concerns when cooking a tomahawk steak. With this knowledge, you’re well-equipped to cook a steak that’s not only impressive but also perfectly cooked to your liking.
Conclusion
Final Tips for Cooking the Perfect Tomahawk Steak
Cooking a tomahawk steak is more than just following a recipe—it’s an experience that brings together skill, flavor, and presentation. By now, you should feel confident in selecting, preparing, and cooking this magnificent cut of meat. Whether you’re grilling, oven-roasting, or experimenting with sous vide, the key is to pay attention to the details: proper seasoning, careful temperature control, and allowing the steak to rest before slicing.
Remember, the tomahawk steak is as much about the journey as it is about the final dish. The process of creating that perfect crust, achieving the ideal doneness, and serving it with pride is what makes cooking this steak so rewarding. Don’t be afraid to experiment with different flavors, from simple salt and pepper to complex rubs and marinades, or to pair the steak with sides and sauces that elevate the entire meal.
So, whether you’re cooking for a special occasion or simply treating yourself to something extraordinary, the tomahawk steak is sure to impress. Follow these steps, and you’ll be able to serve up a steak that’s not only delicious but also unforgettable.
Enjoy your culinary adventure, and happy cooking!