Introduction to Tomahawk Steak
Grilling a Tomahawk steak isn’t just about cooking; it’s about creating a culinary masterpiece that’s sure to impress. This steak, known for its long bone and thick cut, is a showstopper that demands attention on the grill and at the dinner table. But beyond its striking appearance, the Tomahawk steak is prized for its rich flavor and tenderness, which comes from the ribeye portion it’s cut from. Understanding the basics of how to grill a Tomahawk steak will set the foundation for nailing this process every time.
Understanding the Cut
The Tomahawk steak, often referred to as a bone-in ribeye, is a ribeye cut with the bone left in, extending out several inches. This bone, resembling a tomahawk axe, gives the steak its name. Unlike a standard ribeye, the Tomahawk’s bone adds flavor and a dramatic presentation. It’s a steak that looks as good as it tastes, making it a favorite for special occasions or whenever you want to impress.
Selecting the Perfect Tomahawk Steak
Choosing the Right Thickness
Before you even think about lighting up the grill, the first step in how to grill a Tomahawk steak is selecting the right cut. Not all steaks are created equal, and when it comes to Tomahawk, quality is key. Look for a steak that’s at least 2 inches thick, with a good amount of marbling. The marbling—the white streaks of fat running through the meat—ensures that your steak remains juicy and flavorful during grilling. Remember, the better the marbling, the better the taste.
Understanding USDA Grades
When buying, opt for USDA Prime or Choice grade beef, as these are higher quality cuts with superior marbling. If possible, purchase from a butcher who can provide a fresher cut than what you might find at a supermarket. A well-selected Tomahawk steak will set the stage for a mouthwatering grilling experience.
Essential Tools for Grilling
Grilling a Tomahawk steak requires more than just a grill; you’ll need the right tools to ensure perfection. First and foremost, a reliable meat thermometer is non-negotiable. Because of the thickness of a Tomahawk, guessing the internal temperature simply won’t cut it—literally. A quality thermometer helps you avoid undercooking or, worse, overcooking this beautiful piece of meat.
Other essentials include a sturdy pair of tongs for flipping the steak without piercing it, which could cause precious juices to escape. You’ll also want a grill brush to keep your grates clean and a basting brush if you plan to apply any sauce. And, of course, you need the right grill—whether it’s charcoal or gas depends on your preference, but each has its advantages when it comes to how to grill a Tomahawk steak to perfection.
Seasoning the Tomahawk Steak
The Magic of Simple Seasoning
Now, let’s talk flavor. The seasoning is where the magic starts. For a Tomahawk steak, less is often more because you want to let the natural beef flavors shine. A simple yet effective approach is a generous coating of kosher salt and freshly ground black pepper. If you’re feeling adventurous, you might add garlic powder, onion powder, or even a touch of smoked paprika.
Dry Brining for Enhanced Flavor
Apply the seasoning evenly on all sides of the steak and let it sit at room temperature for about 30 to 60 minutes. This resting period allows the seasoning to penetrate the meat, enhancing its flavor profile when you cook it. Some grill masters prefer to dry brine the steak by seasoning it and letting it rest uncovered in the fridge for several hours or overnight. This method draws moisture to the surface, creating a beautifully seared crust when grilled.
Once seasoned, your Tomahawk steak is ready for the grill, primed to deliver a flavor-packed experience that’s nothing short of extraordinary.
Setting Up Your Grill
The journey of how to grill a Tomahawk steak really takes off when you set up your grill. Achieving the perfect sear while cooking the steak evenly requires mastering the art of heat management. Whether you’re using a charcoal or gas grill, you’ll want to create two distinct heat zones: one for direct heat and another for indirect heat. This setup allows you to sear the steak quickly at high temperatures and then finish cooking it slowly without burning the exterior.
If you’re using a charcoal grill, arrange the coals on one side of the grill to create your direct heat zone. The opposite side, where there are no coals, will be your indirect heat zone. For a gas grill, simply turn on the burners on one side, leaving the other side off. Preheat the grill to around 225°F on the indirect side, and ensure the direct side gets hot enough for a good sear—around 500°F or more.
Place a drip pan under the grates on the indirect side to catch any fat drippings, which not only prevents flare-ups but also makes cleanup easier. With your grill properly set up, you’re ready to start grilling your Tomahawk steak to perfection.
Reverse Searing Method
The reverse sear method is often hailed as the best way to grill a thick-cut steak like the Tomahawk. This technique involves cooking the steak slowly over indirect heat first, then finishing it off with a high-temperature sear. The result? A beautifully browned crust and a perfectly even interior.
Start by placing the steak on the indirect heat side of the grill. Close the lid and cook the steak until it reaches an internal temperature of about 115°F for medium-rare (or slightly lower if you prefer a rarer steak). This usually takes about 45 minutes to an hour, depending on the thickness of the steak and the temperature of your grill.
Once the steak reaches the desired internal temperature, move it to the direct heat side. Sear the steak for 3-4 minutes on each side, leaving the lid open. The goal here is to develop a rich, flavorful crust without overcooking the interior. If your grill flares up, simply move the steak to a cooler part of the direct heat zone. After searing, your steak should be around 125-130°F for a perfect medium-rare.
Traditional Grilling Method
For those who prefer a more straightforward approach, the traditional grilling method is another excellent way to cook a Tomahawk steak. This method skips the low-and-slow cooking phase and focuses on searing the steak directly over high heat, then finishing it on the cooler side of the grill.
Start by placing the steak on the direct heat side of the grill. Sear for 3-4 minutes per side, creating those iconic grill marks. Once both sides are seared, move the steak to the indirect heat side to finish cooking. Close the lid and cook until the steak reaches your desired internal temperature—again, about 115°F for medium-rare.
One of the advantages of this method is the simplicity and speed; however, it requires more attention to avoid overcooking the steak’s exterior while waiting for the interior to reach the right temperature. With the traditional method, it’s all about timing and temperature control.
Whichever method you choose, the key to grilling a Tomahawk steak is patience and precision. As you master these techniques, you’ll find that how to grill a Tomahawk steak becomes second nature, yielding delicious results every time.
Monitoring Internal Temperature
When it comes to grilling a Tomahawk steak, hitting the right internal temperature is crucial. Because of the steak’s thickness, it’s easy to overcook the outside while the inside remains underdone. That’s why a meat thermometer is your best friend. As you grill, regularly check the steak’s internal temperature to ensure you achieve your preferred level of doneness.
For a perfect medium-rare Tomahawk steak, you’ll want to remove it from the grill when the internal temperature hits 125-130°F. This allows for a bit of carryover cooking as the steak rests. If you prefer a different level of doneness, aim for these temperatures: 120°F for rare, 135°F for medium, and 145°F for medium-well. Remember, with such a premium cut of meat, erring on the side of undercooking is better than overcooking, as you can always give it a quick sear to bring it up to temperature.
Resting the Steak
After you’ve reached the desired internal temperature, the next crucial step is resting the steak. Resting allows the juices, which have been driven to the steak’s surface during cooking, to redistribute throughout the meat. This results in a juicier, more flavorful steak when you cut into it.
Let the Tomahawk steak rest for about 10-15 minutes, loosely covered with aluminum foil. This resting period also allows the steak to finish cooking through carryover heat, where the internal temperature can rise by an additional 5-10°F. Skipping this step is a common mistake that leads to dry, less flavorful meat, so be patient and let the steak rest!
Slicing and Serving
The way you slice a Tomahawk steak can significantly impact its tenderness and flavor. Always slice against the grain, which means cutting perpendicular to the muscle fibers. This shortens the fibers and makes each bite more tender. Given the thickness and bone-in nature of the Tomahawk, it’s best to start by cutting the meat away from the bone in large sections and then slicing those sections into more manageable pieces.
Presentation matters, too, especially with such an impressive cut. Arrange the slices neatly on a platter, with the bone as a centerpiece, to showcase the steak’s beauty. Whether you’re serving this steak for a special occasion or just because, the right slicing and presentation can elevate the experience even further.
With these steps, you’re not just learning how to grill a Tomahawk steak; you’re mastering the art of creating a meal that’s both flavorful and visually stunning. By carefully monitoring temperature, allowing the steak to rest, and slicing it properly, you’ll ensure that every bite is as delicious as the last.
Sauces and Sides
A Tomahawk steak is a showstopper on its own, but pairing it with the right sauces and sides can take your meal to the next level. While the steak’s natural flavors are rich and satisfying, adding a complementary sauce can enhance its depth and complexity. A simple garlic herb butter, for instance, melts beautifully over a hot steak, adding richness without overpowering the meat. Chimichurri, with its bright and tangy notes, offers a fresh contrast to the savory, smoky flavors of the grilled Tomahawk.
As for sides, think of dishes that complement the steak’s bold flavors without competing with them. Classic options include roasted vegetables, grilled asparagus, or a fresh, crisp salad. If you want something heartier, consider mashed potatoes, garlic-roasted potatoes, or even a creamy mushroom risotto. These sides add texture and balance to the meal, ensuring that each bite is a perfect harmony of flavors.
When pairing sauces and sides, simplicity is key. You want to enhance the steak’s flavor, not overshadow it. By choosing complementary flavors and textures, you’ll create a well-rounded meal that highlights the star of the show—your perfectly grilled Tomahawk steak.
Pairing with Beverages
While the focus here is on the steak, no great meal is complete without a refreshing beverage. When considering non-alcoholic options, think about flavors that can complement the rich, savory notes of the steak. A well-crafted mocktail, like a citrus spritz or a ginger-infused soda, can provide a refreshing contrast. Additionally, classic choices like iced tea, lemonade, or sparkling water with a twist of lime are excellent options that won’t overpower the steak’s flavors.
Beverage pairings should enhance the dining experience by balancing the richness of the steak with refreshing or complementary flavors. The right drink can cleanse the palate between bites, ensuring that every taste of your Tomahawk steak is as enjoyable as the first.
With your sauces, sides, and beverages thoughtfully chosen, you’re well on your way to creating an unforgettable meal centered around a beautifully grilled Tomahawk steak. The combination of expertly cooked meat, flavorful accompaniments, and refreshing drinks will ensure that your dinner is nothing short of extraordinary.
Avoiding Common Mistakes
Grilling a Tomahawk steak can be a bit intimidating, but with the right knowledge, you can avoid some common pitfalls. One of the biggest mistakes is overcooking. Because the Tomahawk steak is so thick, it’s easy to burn the outside while the inside remains undercooked. To prevent this, always use a meat thermometer to monitor the internal temperature and keep a close eye on the grill.
Another common mistake is not letting the steak come to room temperature before grilling. If the steak is too cold, it won’t cook evenly, leading to an exterior that’s overdone and an interior that’s undercooked. Take the steak out of the fridge at least 30 minutes before grilling to ensure even cooking.
Under-seasoning is another issue. While you don’t want to overpower the natural flavor of the beef, a good amount of salt and pepper is essential to bringing out its best qualities. Don’t be shy with the seasoning; make sure to coat all sides evenly.
Finally, don’t skip the resting period after grilling. Cutting into the steak too soon will cause the juices to run out, leaving you with a drier steak. Letting the steak rest for 10-15 minutes ensures that the juices redistribute throughout the meat, resulting in a more flavorful and juicy bite.
Experimenting with Flavors
Once you’ve mastered the basics of how to grill a Tomahawk steak, it’s time to get creative. Experimenting with different flavors can add a new dimension to your grilling. For instance, using wood chips on your grill can infuse the steak with a subtle smokiness. Hickory and oak are popular choices for beef, providing a robust, earthy flavor that pairs beautifully with the rich marbling of a Tomahawk steak.
You can also try different seasoning blends. A coffee-rubbed Tomahawk steak offers a deep, complex flavor that’s slightly bitter yet incredibly savory. For a spicy kick, consider adding a bit of cayenne pepper or smoked paprika to your seasoning mix. Or, marinate the steak overnight in a mixture of olive oil, garlic, rosemary, and thyme for an herbaceous, Mediterranean-inspired flavor profile.
The possibilities are endless. Whether you’re experimenting with wood chips, rubs, or marinades, adding your personal touch to the steak makes the grilling experience even more rewarding. Plus, you’ll keep your taste buds entertained with new and exciting flavors each time you grill.
By avoiding common mistakes and exploring new flavors, you’ll elevate your Tomahawk steak game to the next level. Each time you grill, you’ll refine your technique and expand your culinary horizons, turning every cookout into a memorable feast.
Frequently Asked Questions
What is the best way to grill a Tomahawk steak?
The best way to grill a Tomahawk steak is by using the reverse sear method. This technique involves slow-cooking the steak over indirect heat until it reaches an internal temperature of about 115°F, then finishing it with a quick sear over direct heat. This method ensures that the steak is evenly cooked with a perfect crust on the outside and a juicy, tender interior.
How long does it take to cook a Tomahawk steak?
The total cooking time for a Tomahawk steak depends on its thickness and your preferred level of doneness. For a 2-inch thick steak cooked to medium-rare using the reverse sear method, it typically takes about 45 minutes to 1 hour on indirect heat, followed by a 3-4 minute sear on each side over direct heat.
Can you cook a Tomahawk steak in the oven?
Yes, you can cook a Tomahawk steak in the oven, especially if you don’t have access to a grill. The oven method mirrors the reverse sear technique: first, bake the steak in a low
Conclusion: Mastering the Art of Grilling a Tomahawk Steak
Grilling a Tomahawk steak is more than just a cooking process; it’s an art form that combines precision, patience, and a love for bold flavors. From selecting the perfect cut to mastering advanced grilling techniques, each step plays a crucial role in delivering a steak that is tender, juicy, and full of flavor. By following this comprehensive guide on how to grill a Tomahawk steak, you’ve equipped yourself with the knowledge to turn a prime cut of meat into a culinary masterpiece.