How Long to Cook a Tomahawk Steak on a Grill

Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Why Choose a Tomahawk Steak?
4. Preparing Your Tomahawk Steak
5. Cooking Techniques: The Reverse Sear Method
6. Cooking Times and Temperature Guidelines
7. Resting and Serving Your Tomahawk Steak
8. Conclusion

Introduction

Imagine stepping into your backyard with the tantalizing aroma of a perfectly grilled steak wafting through the air. The centerpiece of this culinary experience? A tomahawk steak, renowned for its impressive size and exquisite flavor. But how long to cook a tomahawk steak on a grill to achieve that perfect medium-rare? This question often leaves many aspiring grill masters pondering over the nuances of cooking this magnificent cut of beef.

The tomahawk steak, a bone-in ribeye, is characterized by its long rib bone and thick, marbled meat. Its unique presentation makes it a showstopper, perfect for special occasions or simply to treat yourself. Cooking this steak properly is vital, as it requires a different approach compared to thinner cuts. The goal is to not only achieve the desired doneness but also to lock in the juices and develop a beautiful crust that complements its robust flavor.

In this blog post, you will learn everything you need to know about cooking a tomahawk steak on the grill, including preparation, cooking techniques, and tips for achieving the best results. Whether you're a seasoned grill enthusiast or a novice looking to impress your guests, this guide will provide you with the knowledge and confidence to tackle this impressive cut of meat.

We'll cover the following topics:

• What is a Tomahawk Steak?
• Why Choose a Tomahawk Steak?
• Preparing Your Tomahawk Steak
• Cooking Techniques: The Reverse Sear Method
• Cooking Times and Temperature Guidelines
• Resting and Serving Your Tomahawk Steak
• Frequently Asked Questions

By the end of this post, you will be well-equipped to grill a tomahawk steak that will not only satisfy your cravings but also become a staple of your culinary repertoire. Let’s dive in!

What is a Tomahawk Steak?

The tomahawk steak is a premium cut of beef that originates from the rib primal section of the cow. It features a long bone, typically 5 to 7 inches in length, which is left intact during the butchering process. This unique cut is essentially a ribeye steak with the rib bone still attached, giving it a striking appearance reminiscent of a tomahawk axe, hence the name.

One of the most appealing aspects of the tomahawk steak is its marbling. The intramuscular fat within the meat contributes to its tenderness and rich flavor, making it a favorite among steak lovers. Typically, tomahawk steaks are cut to about 2 inches thick and can weigh between 2 to 3 pounds, making them perfect for sharing.

The Anatomy of a Tomahawk Steak

• Ribeye Muscle: The primary muscle of the tomahawk is the ribeye, known for its tenderness and rich flavor.
• Long Bone: The long rib bone adds to the steak's visual appeal and can also enhance the flavor during cooking.
• Marbling: The fat marbling within the steak is crucial for a juicy and flavorful end product.

Why Choose a Tomahawk Steak?

Choosing a tomahawk steak goes beyond its impressive size and appearance. Here are several reasons why this cut stands out:

1. Flavor: The ribeye is widely regarded as one of the most flavorful cuts of beef. The marbling contributes to a rich, buttery taste that tantalizes the taste buds.
2. Presentation: The dramatic presentation of a tomahawk steak makes it a perfect centerpiece for gatherings and special occasions. Its unique shape and size are sure to impress your guests.
3. Sharing: Given its substantial size, a single tomahawk steak can easily feed multiple people, making it ideal for family dinners or BBQ parties.
4. Versatility: While grilling is the most popular method for cooking tomahawk steaks, they can also be prepared using other cooking techniques, such as reverse searing or sous vide.
5. Cooking Experience: Grilling a tomahawk steak provides an opportunity to hone your grilling skills and experiment with different flavors and marinades.

Preparing Your Tomahawk Steak

Preparation is key when it comes to cooking a tomahawk steak. Here are the essential steps to ensure your steak is ready for the grill:

Choosing the Right Tomahawk Steak

When selecting a tomahawk steak, look for the following characteristics:

• Color: The meat should be a vibrant red color, indicating freshness. Avoid steaks with brown spots or discoloration.
• Marbling: Look for steaks with a good amount of intramuscular fat. The white flecks of fat throughout the meat enhance flavor and tenderness.
• Thickness: A thickness of at least 2 inches is ideal for a tomahawk steak. Thicker cuts will cook more evenly and provide a better texture.

Seasoning Your Tomahawk Steak

Simple seasoning is often the best approach for tomahawk steaks. Here’s a straightforward method:

1. Dry Brine: About 24 hours before grilling, apply a generous amount of kosher salt to both sides of the steak. This process enhances flavor and helps retain moisture.
2. Resting: Allow the steak to rest in the refrigerator uncovered. This helps develop a dry exterior, which is beneficial for searing.
3. Final Seasoning: Before grilling, you can add freshly cracked black pepper or your favorite steak rub to the steak.

Bringing to Room Temperature

Before grilling, remove the tomahawk steak from the refrigerator and let it sit at room temperature for about 1 hour. This step ensures more even cooking and helps the steak reach the desired internal temperature more efficiently.

Cooking Techniques: The Reverse Sear Method

The reverse sear method is highly recommended for cooking tomahawk steaks. This technique allows for slow, even cooking followed by a quick sear, resulting in a perfectly cooked steak with a beautiful crust.

Steps for the Reverse Sear Method

1. Preheat the Grill: Set up your grill for indirect cooking. If using a charcoal grill, light a full chimney of charcoal and let it burn until covered in gray ash. For a gas grill, preheat one side on high heat while leaving the other side off.
2. Cook on Indirect Heat: Place the tomahawk steak on the cooler side of the grill, bone side facing the heat. Close the lid and cook until the internal temperature reaches around 115°F for medium-rare. This can take anywhere from 30 to 45 minutes, depending on the thickness of the steak and the grill temperature.
3. Sear Over Direct Heat: Once the steak reaches the desired internal temperature, move it to the hotter side of the grill to sear. Cook for about 1 to 2 minutes on each side, or until a nice crust forms.
4. Check for Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F. Remove the steak from the grill when it reaches just below your target temperature, as it will continue to cook while resting.

Cooking Times and Temperature Guidelines

Understanding the cooking times and temperatures is crucial for achieving the perfect tomahawk steak. Here’s a general guide:

• Rare: 120°F (about 20-25 minutes on indirect heat)
• Medium-Rare: 130°F (about 30-35 minutes on indirect heat)
• Medium: 140°F (about 35-40 minutes on indirect heat)
• Medium-Well: 150°F (about 40-45 minutes on indirect heat)
• Well Done: 160°F and above (not recommended for tomahawk steak)

Important Tips

• Use a Meat Thermometer: To ensure accuracy, always use a digital instant-read thermometer to check the internal temperature.
• Avoid Overcooking: Tomahawk steaks are best enjoyed medium-rare to medium. Cooking beyond medium can lead to a dry and tough steak.

Resting and Serving Your Tomahawk Steak

After cooking, it’s essential to let your tomahawk steak rest for about 10 to 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.

How to Slice Your Tomahawk Steak

To serve your tomahawk steak, follow these steps:

1. Remove from Bone: Carefully cut the meat away from the bone using a sharp knife.
2. Slice Against the Grain: Cut the meat into thick slices against the grain. This technique ensures maximum tenderness.
3. Serve with Sides: Pair your steak with favorite sides, such as garlic mashed potatoes, grilled vegetables, or a fresh salad.

Frequently Asked Questions

How long does it take to cook a tomahawk steak?

Cooking a tomahawk steak typically takes 30 to 45 minutes on indirect heat, depending on the thickness and desired doneness. Always use a meat thermometer to ensure accuracy.

Can I cook a tomahawk steak in the oven?

Yes, you can cook a tomahawk steak in the oven using a similar reverse sear method. Start by cooking it in the oven until it reaches the desired internal temperature, then finish with a sear in a hot skillet or on the grill.

What internal temperature should a tomahawk steak be for medium-rare?

For medium-rare, the internal temperature should be between 130°F and 135°F.

What sides pair well with tomahawk steak?

Tomahawk steak pairs well with various sides, including roasted or grilled vegetables, garlic mashed potatoes, creamy coleslaw, or a fresh garden salad.

Can leftovers be stored?

Yes, leftover tomahawk steak can be stored in the refrigerator for up to three days. Slice the meat and store it in an airtight container. Reheat gently to avoid drying it out.

Conclusion

Cooking a tomahawk steak on the grill is a rewarding experience that elevates any meal. With its impressive appearance, rich flavor, and tenderness, this cut of meat is perfect for special occasions or to treat yourself to a gourmet dinner at home. By following the reverse sear method and understanding the cooking times and temperatures, you can achieve a perfectly grilled tomahawk steak that will leave your friends and family in awe.

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Whether you're a seasoned pro or a grilling novice, the joy of cooking a tomahawk steak awaits you. Embrace the flavors, enjoy the process, and savor each delicious bite. Happy grilling!