How Long to Cook a 2 Inch Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Cooking Methods for Tomahawk Steak
4. Measuring Doneness
5. Resting the Steak
6. Serving Suggestions
7. Storing Leftovers
8. Conclusion

Introduction

Imagine standing in front of a magnificent piece of meat, its long bone protruding like a majestic trophy—a tomahawk steak, the epitome of culinary indulgence. The tomahawk steak is not just a cut of meat; it's an experience, often commanding attention at gatherings and barbecues. But for many home cooks, the question looms large: how long should you cook this hefty, 2-inch thick steak to achieve that perfect sear and juicy interior?

In this blog post, we will delve into the intricacies of cooking a tomahawk steak, focusing specifically on timing and techniques to ensure your steak is cooked to perfection. You'll learn about the ideal cooking methods, the importance of using a meat thermometer, resting techniques, and even some delicious serving suggestions. By the end of this article, you will be equipped with the knowledge to confidently prepare a tomahawk steak that will leave your guests marveling at your culinary prowess.

We will explore various cooking methods such as grilling, sous vide, and reverse searing, breaking down each step to ensure clarity. Additionally, we will discuss how the thickness of the steak influences cooking time and provide tips for achieving the desired doneness, from rare to well-done.

So, whether you’re a seasoned chef or a home cook eager to impress, this post will guide you through the process of cooking a 2-inch tomahawk steak to mouthwatering perfection. Prepare to elevate your grilling game!

Understanding the Tomahawk Steak

What is a Tomahawk Steak?

A tomahawk steak is essentially a ribeye steak with an elongated rib bone left intact. This impressive cut is well-marbled, offering a rich flavor and tenderness that beef enthusiasts crave. The bone not only adds to the steak's aesthetic appeal but also serves to insulate the meat during cooking, enhancing its flavor profile.

The Anatomy of a Tomahawk Steak

• Thickness: Typically around 2 inches, the thickness of a tomahawk steak contributes to its cooking time and the methods used for preparation.
• Bone: The long bone, resembling a tomahawk axe, adds a dramatic presentation and flavor during cooking.
• Marbling: The fat interspersed throughout the meat provides moisture and flavor, making this cut particularly desirable.

Where Does It Come From?

Tomahawk steaks are cut from the rib primal, specifically the ribeye section. This area is known for its tenderness and flavor, as it contains muscles that are not heavily exercised.

Cooking Methods for Tomahawk Steak

When it comes to cooking a tomahawk steak, there are several methods that can yield delicious results. Below, we explore the most popular and effective techniques.

Grilling

Grilling is perhaps the most traditional and favored method for cooking a tomahawk steak. There are two primary grilling techniques to consider: direct grilling and reverse searing.

Direct Grilling

1. Preparation: Remove the steak from the refrigerator at least one hour before cooking to allow it to reach room temperature. Season generously with kosher salt and black pepper.
2. Grill Setup: Preheat your grill to high heat, around 450°F to 500°F.
3. Cooking Time: Place the steak directly over the heat source. For a 2-inch thick steak, grill for approximately 4-5 minutes on each side for medium-rare, aiming for an internal temperature of 130°F.

Reverse Searing

The reverse sear method is particularly effective for thick cuts like a tomahawk steak, as it allows for even cooking throughout.

1. Preparation: Similar to direct grilling, allow the steak to come to room temperature and season it.
2. Indirect Heat: Set your grill for indirect cooking by placing coals on one side and leaving the other side empty. Preheat to 225°F to 250°F.
3. Cooking: Place the steak on the cooler side of the grill and cook until the internal temperature reaches 115°F to 120°F—this may take about 30-40 minutes.
4. Searing: Once the steak has reached the desired temperature, move it to the hot side of the grill for a quick sear, about 2-3 minutes per side, to create a crust.

Sous Vide

Sous vide is a technique that involves cooking the steak in a water bath at a precise temperature.

1. Preparation: Season the steak and vacuum-seal it in a bag.
2. Water Bath: Set your sous vide machine to your desired doneness—typically 129°F for medium-rare.
3. Cooking Time: Cook for 2 to 3 hours for optimal tenderness, then finish with a quick sear on a hot grill or in a cast iron skillet.

Oven Broiling

If you don’t have access to a grill, broiling is a viable alternative.

1. Preparation: Preheat your oven’s broiler and place a rack approximately 4-6 inches from the heat source.
2. Cooking: Broil the steak for about 19-21 minutes, flipping halfway through until the internal temperature reaches 130°F for medium-rare.
3. Resting: Allow the steak to rest for 10 minutes before slicing.

Measuring Doneness

Using a meat thermometer is essential for achieving the desired doneness. Here’s a quick guide:

• Rare: 115°F to 120°F
• Medium-Rare: 125°F
• Medium: 135°F
• Medium-Well: 145°F
• Well-Done: 160°F and above

Resting the Steak

Resting is a crucial step in the cooking process. Once your tomahawk steak is cooked, remove it from the heat and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

Serving Suggestions

When it comes to serving your beautifully cooked tomahawk steak, consider the following:

• Sides: Pair with classic steakhouse sides like garlic mashed potatoes, creamed spinach, or a fresh Caesar salad.
• Sauces: Serve with a flavorful chimichurri or a rich red wine reduction.
• Presentation: Consider carving the steak tableside to impress your guests, showcasing the juicy, tender meat and the dramatic bone.

Storing Leftovers

In the unlikely event that you have leftovers, store the meat in an airtight container in the refrigerator for up to 3-5 days. The bone can be used to flavor stocks or soups.

Conclusion

Cooking a 2-inch tomahawk steak is an experience that combines technique, patience, and a passion for quality ingredients. Whether you grill, broil, or use sous vide, understanding the cooking process and appropriate temperatures will ensure your steak is a showstopper every time. Engage your senses, relish the flavor, and enjoy the satisfaction of presenting a perfectly cooked tomahawk steak.

For those looking to elevate their culinary game, consider sourcing your tomahawk steak from a trusted provider like Land and Sea Delivery, which specializes in fresh, local seafood and premium meats. You can explore their shop for a selection of high-quality options.

FAQ

How long does it take to cook a 2-inch tomahawk steak?

The cooking time varies based on the method used. On a grill, it can take about 30-40 minutes with the reverse sear method, while sous vide can take 2-3 hours for optimal tenderness.

What’s the best way to season a tomahawk steak?

A simple seasoning of kosher salt and black pepper is often recommended. For added flavor, consider using garlic powder or a favorite steak rub.

Can I cook a tomahawk steak in the oven?

Yes, broiling is an effective method for cooking a tomahawk steak if you don’t have access to a grill. Preheat the broiler and cook until the desired doneness is reached.

How do I know when my steak is done?

Using a meat thermometer is the most reliable way to check for doneness. Refer to the temperature guide provided above to achieve your preferred level.

What should I serve with a tomahawk steak?

Classic steakhouse sides like garlic mashed potatoes, grilled asparagus, or a fresh salad pair beautifully with tomahawk steak. Consider serving with a flavorful sauce for added richness.