How Long to Cook a Tomahawk Steak on the Grill

Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Choosing the Perfect Tomahawk Steak
4. Preparing the Tomahawk Steak for Grilling
5. Grilling Techniques for Tomahawk Steak
6. Cooking Times for Tomahawk Steak
7. Resting the Steak
8. Serving Suggestions
9. Conclusion

Introduction

Imagine hosting a backyard barbecue where the centerpiece is an impressive Tomahawk steak, a cut so majestic that it commands attention and admiration. This hefty ribeye, with its long bone and marbled meat, not only delivers a feast for the eyes but also promises a flavor-packed experience. The Tomahawk steak is not just a meal; it’s an event. But how do you ensure that this culinary masterpiece is cooked to perfection?

Cooking a Tomahawk steak on the grill can seem intimidating, especially if you're unsure about the timing and techniques involved. As the popularity of this stunning cut of meat grows, so does the need for accurate guidance on how to achieve that perfect sear, juicy interior, and flavorful crust. This blog post will delve into the nitty-gritty of grilling Tomahawk steak, covering everything from preparation and seasoning to cooking times and techniques.

By the end of this post, you will have a comprehensive understanding of how long to cook a Tomahawk steak on the grill, as well as tips and tricks to elevate your cooking game. We’ll explore various cooking methods, doneness levels, and even how to enhance the flavors of this incredible cut with the right seasonings and techniques.

Get ready to impress your friends and family with your newfound knowledge and skills, ensuring that your Tomahawk steak is the star of your next gathering!

What is a Tomahawk Steak?

The Tomahawk steak, often referred to as the “Tomahawk ribeye,” is essentially a ribeye steak with a long, frenched bone left intact. This unique presentation not only makes it visually stunning but also contributes to its rich flavor profile. The long bone resembles a Native American Tomahawk axe, which is how it got its name.

Characteristics of Tomahawk Steak

• Thickness: Typically cut at least 2 inches thick, which makes it perfect for grilling.
• Marbling: A well-marbled steak, which means it has streaks of fat running through the meat, contributing to its tenderness and flavor.
• Serving Size: Due to its size, a single Tomahawk steak can easily serve multiple people, making it ideal for gatherings.

Knowing these characteristics helps you appreciate the value and the culinary potential of the Tomahawk steak.

Choosing the Perfect Tomahawk Steak

When it comes to grilling the perfect Tomahawk steak, selection is key. Here are some tips for choosing the best cut:

1. Look for Color: The meat should have a bright, red color. Avoid steaks with brown or gray spots, as they may indicate age or spoilage.
2. Fat Content: Opt for a cut with visible marbling. The white flecks of fat will melt during cooking, enhancing the flavor and juiciness of the steak.
3. Bone Length: A longer bone not only looks impressive but also can add to the flavor during cooking. Aim for a steak with a bone around 5 to 6 inches long.
4. Grade of Meat: USDA Prime or Choice grades are ideal. Prime beef is more marbled and flavorful, while Choice is still high quality but may have less marbling.

Preparing the Tomahawk Steak for Grilling

Preparation is crucial for maximizing flavor and tenderness. Here’s how to prepare your Tomahawk steak before grilling:

Thawing the Steak

If your steak is frozen, thaw it in the refrigerator for at least 24 hours. This slow thawing method helps maintain the meat’s texture and flavor.

Bringing to Room Temperature

Before grilling, remove the steak from the refrigerator and let it sit at room temperature for 30 to 60 minutes. This step ensures even cooking throughout the steak.

Seasoning the Steak

While the Tomahawk steak is flavorful on its own, seasoning enhances its natural taste. Here’s a simple method:

• Dry Brining: Generously season the steak with kosher salt and allow it to rest uncovered in the refrigerator for at least one hour, or ideally overnight. This process helps the salt penetrate the meat, improving flavor and moisture retention.
• Additional Seasoning: After dry brining, add freshly cracked black pepper or your favorite steak rub just before grilling.

Grilling Techniques for Tomahawk Steak

There are several techniques to grill a Tomahawk steak perfectly. Here we’ll discuss two popular methods: direct grilling and reverse searing.

Direct Grilling Method

1. Preheat the Grill: Preheat your grill to high heat (around 450–500°F).
2. Sear the Steak: Place the steak directly over the heat and sear for 2 to 3 minutes on each side until a crust forms.
3. Move to Indirect Heat: After searing, move the steak to a cooler part of the grill. Close the lid and continue cooking for about 15–20 minutes, turning occasionally, until it reaches your desired doneness.
4. Use a Meat Thermometer: To ensure accuracy, use a meat thermometer. Remove the steak when it’s about 5°F below your target temperature, as it will continue to cook while resting.

Reverse Sear Method

This method involves cooking the steak at a lower temperature first and finishing with a sear.

1. Preheat the Grill: Set up your grill for indirect cooking, preheating to about 275°F.
2. Cook Slowly: Place the steak on the grill away from direct heat. Cook until the internal temperature reaches around 115°F for medium-rare, which takes about 30–40 minutes.
3. Sear the Steak: Once the internal temperature is reached, move the steak over direct heat and sear for 1–2 minutes on each side until a crust forms.
4. Check Doneness: Use a meat thermometer to check for the desired doneness, removing it from the grill at least 5°F below your target temperature.

Cooking Times for Tomahawk Steak

Cooking times vary depending on the method, thickness, and desired doneness. Here’s a quick reference:

• For a 2-inch Thick Tomahawk Steak:
  • Medium-Rare (135°F): Approximately 20–25 minutes total, including searing.
  • Medium (145°F): Approximately 25–30 minutes total, including searing.
  • Medium-Well (155°F): Approximately 30–35 minutes total, including searing.

Doneness Temperature Guide

• Rare: 120°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F
• Well Done: 160°F and above

Resting the Steak

Resting is a crucial step that many people overlook. After removing the steak from the grill, let it rest for about 10–15 minutes. Cover it loosely with foil to keep warm. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.

Serving Suggestions

Once your Tomahawk steak has rested, it’s time to serve! Here are some ideas to enhance your dining experience:

• Presentation: Slice the meat off the bone and arrange it on a platter, showcasing the beautiful marbling and crust.
• Accompaniments: Serve with sides like grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.
• Garnishing: Top with fresh herbs, a pat of compound butter, or a drizzle of balsamic glaze for added flavor.

Conclusion

Grilling a Tomahawk steak is an impressive feat that can elevate any gathering into a memorable culinary experience. With the right preparation, cooking techniques, and attention to detail, you can create a steak that not only looks stunning but also delivers an unforgettable taste. Remember to choose the right cut, season it well, and master your cooking times to ensure that every bite is tender and juicy.

Whether you prefer the straightforward sear or the nuanced reverse sear method, the key is to enjoy the process and the wonderful flavors that this incredible cut of meat offers. Now, gather your friends, fire up the grill, and prepare to showcase your culinary skills with a perfectly cooked Tomahawk steak!

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FAQ

Q1: Can I cook a Tomahawk steak in the oven?
Yes, you can cook a Tomahawk steak in the oven, but grilling is recommended for the best flavor. If you choose to oven-cook, use a broiler for a good sear and finish with a reverse sear on the grill for added flavor.

Q2: What is the best way to season a Tomahawk steak?
A simple dry brine with kosher salt is effective for enhancing flavor. You can also add cracked black pepper or a steak rub of your choice just before grilling.

Q3: How do I know when my Tomahawk steak is done?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the steak. For medium-rare, aim for 130°F.

Q4: How should I store leftover Tomahawk steak?
Wrap leftover steak in foil or plastic wrap and refrigerate. It can be stored for up to 3 days. Reheat gently in the oven or on the grill to avoid drying it out.

Q5: What sides pair well with Tomahawk steak?
Classic sides like grilled asparagus, baked potatoes, or a fresh garden salad complement the richness of the steak beautifully. Consider a chimichurri sauce or garlic butter for added flavor.

With this knowledge, you are ready to tackle the Tomahawk steak like a pro! Enjoy your grilling adventures!