How Long to Grill a 2 Inch Tomahawk Steak

Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Selecting the Perfect Tomahawk Steak
4. Preparing the Tomahawk Steak for Grilling
5. The Best Method to Cook a Tomahawk Steak
6. Serving Suggestions
7. Storing and Reheating Leftovers
8. Conclusion

Introduction

Picture this: a grand barbecue gathering where guests’ eyes widen with awe as you unveil a perfectly grilled two-inch-thick tomahawk steak, its long bone resembling an ancient battle axe. This culinary masterpiece, often dubbed the “King of Steaks,” is not merely a meal; it represents a celebration of flavor, craftsmanship, and the art of grilling. As a home cook or a seasoned chef, mastering the technique to grill this impressive cut can elevate your culinary repertoire and impress even the most discerning steak enthusiasts.

The tomahawk steak, a bone-in ribeye, is known for its rich flavor and tenderness, making it a favorite among beef lovers. However, cooking such a thick cut can feel intimidating, especially when determining the perfect grilling time. Understanding how long to grill a 2 inch tomahawk steak is crucial for achieving that mouthwatering medium-rare finish that brings out its natural flavors.

In this blog post, we will explore everything you need to know about grilling a tomahawk steak, from understanding its origin to the best cooking methods, essential tips, and serving ideas. By the end of this guide, you will feel empowered to grill your own tomahawk steak to perfection, creating a dining experience that your family and friends will talk about for years to come.

What is a Tomahawk Steak?

The tomahawk steak is a highly coveted cut of beef that comes from the rib section of the cow. Characterized by its long bone, which is left intact, this steak typically measures about two inches thick and can weigh anywhere from two to three pounds. The bone not only enhances its presentation but also contributes to the flavor and tenderness during cooking.

The Anatomy of a Tomahawk Steak

A tomahawk steak consists primarily of two muscles: the longissimus dorsi and the spinalis dorsi. This area of the cow is less utilized, making the meat exceptionally tender. The marbling throughout the steak is what gives it that rich, beefy flavor, ensuring that every bite is juicy and satisfying.

Tomahawk vs. Ribeye

While the tomahawk steak is often referred to as a bone-in ribeye, there are key differences between the two. The tomahawk is cut with a much longer bone, which can range from five to twelve inches, resembling a handle. On the other hand, ribeye steaks typically have a shorter bone and are more commonly found in standard thicknesses. Both cuts are delicious, but the tomahawk steak offers a unique presentation and flavor profile that can elevate any occasion.

Selecting the Perfect Tomahawk Steak

Choosing the right tomahawk steak is essential for ensuring a memorable grilling experience. Here are some tips for selecting the perfect cut:

Look for Marbling

When selecting a tomahawk steak, look for heavy marbling throughout the meat. The white flecks of fat will melt during cooking, enhancing the flavor and juiciness of the steak.

Color Matters

A fresh tomahawk steak should exhibit a bright red color. Avoid any cuts that have brown spots or discoloration, as this can indicate age or spoilage.

Weight and Thickness

A typical tomahawk steak weighs between two to three pounds and is usually two inches thick. This thickness allows for various cooking techniques, particularly the reverse sear method we will discuss later.

Source of the Meat

Whenever possible, purchase your tomahawk steak from a reputable butcher or a trusted online source like Land and Sea Delivery. This ensures that you are getting high-quality meat that is fresh and ethically sourced.

Preparing the Tomahawk Steak for Grilling

Proper preparation is crucial for achieving the best results when grilling a tomahawk steak. Here’s how to prepare your steak for grilling:

Bring to Room Temperature

Remove the tomahawk steak from the refrigerator at least one hour before grilling. This allows the meat to come to room temperature, ensuring even cooking.

Seasoning the Steak

For a tomahawk steak, simplicity is key. A generous seasoning of kosher salt and freshly cracked black pepper will enhance the natural flavors. You can even dry brine the steak by applying salt and letting it rest uncovered in the refrigerator for a few hours or overnight.

Tools and Equipment

To grill a tomahawk steak effectively, you will need:

• A high-quality grill (charcoal or gas)
• A meat thermometer for accurate temperature readings
• Tongs for flipping the steak
• A cutting board for resting and slicing

The Best Method to Cook a Tomahawk Steak

When it comes to grilling a thick tomahawk steak, the reverse sear method is highly recommended. This technique involves two steps: cooking the steak slowly over indirect heat and then searing it over direct heat for a perfect crust.

Step 1: Setting Up the Grill

For gas grills, preheat one side of the grill to high heat and leave the other side off for indirect cooking. For charcoal grills, light the coals and pile them to one side, allowing for a hot side and a cooler side.

Step 2: Cooking the Steak Indirectly

1. Place the Steak on the Cooler Side: Position the tomahawk steak on the side of the grill without direct heat, with the bone facing the heat source.
2. Close the Lid: This helps maintain a consistent temperature around the steak.
3. Monitor the Temperature: Use a meat thermometer to check the internal temperature. Aim for about 115°F to 120°F for medium-rare, which should take approximately 30 to 40 minutes depending on the thickness of the steak.

Step 3: Searing the Steak

Once the steak reaches the desired internal temperature, it’s time to sear:

1. Preheat the Hot Side: If using a gas grill, turn on the burners on the hot side to high. For charcoal, add more coals if necessary.
2. Sear the Steak: Place the tomahawk steak directly over the hot coals or flames. Sear for about 2-3 minutes on each side, flipping only once to develop a nice crust.
3. Check the Final Temperature: For medium-rare, aim for an internal temperature of 130°F to 135°F. Remember that the steak will continue to cook slightly after being removed from the grill.

Step 4: Resting the Steak

Allow the steak to rest for at least 10-15 minutes after grilling. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy steak.

Serving Suggestions

A tomahawk steak is an impressive centerpiece for any meal. Here are some serving suggestions to complement your perfectly grilled steak:

Side Dishes

• Grilled Vegetables: Seasonal vegetables like asparagus, zucchini, or bell peppers make a great pairing.
• Potato Dishes: Serve with loaded baked potatoes or garlic mashed potatoes for a comforting side.
• Salads: A fresh garden salad or Caesar salad can provide a refreshing contrast to the rich steak.

Sauces and Condiments

While a well-cooked tomahawk steak can stand alone, consider serving it with:

• Chimichurri Sauce: A vibrant herb-based sauce that adds a burst of flavor.
• Steak Sauce: A classic complement for beef.
• Compound Butter: A dollop of garlic or herb butter can enhance the richness of the meat.

Storing and Reheating Leftovers

If you happen to have leftovers, here’s how to store and reheat your tomahawk steak:

Storing

• Refrigerator: Slice any remaining steak off the bone and place it in an airtight container. It will last for 2-3 days.
• Freezer: For longer storage, wrap the steak tightly in plastic wrap and aluminum foil, placing it in the freezer where it can last for up to 3 months.

Reheating

• Oven: Preheat the oven to 250°F. Place the steak on a baking sheet and heat until warmed through, approximately 20-30 minutes.
• Skillet: Heat a skillet over low heat and add a little butter. Sear the steak for a few minutes on each side until warmed through.

Conclusion

Grilling a 2 inch tomahawk steak is not just about following a recipe; it’s about embracing the experience of cooking and sharing a meal that brings people together. With the right preparation, techniques, and a bit of patience, you can create a steak that is not only delicious but also visually stunning.

So, fire up your grill, gather your friends and family, and indulge in the rich flavors of this extraordinary cut of beef. And remember, for the freshest and highest quality tomahawk steaks, consider exploring the offerings from Land and Sea Delivery, where you can find premium meats delivered directly to your door.

FAQ

How long does it take to grill a tomahawk steak?

Typically, grilling a two-inch tomahawk steak takes about 30-40 minutes over indirect heat, followed by an additional 6-8 minutes of searing time. However, the best indicator of doneness is the internal temperature rather than time.

What temperature should a tomahawk steak be cooked to?

For a medium-rare tomahawk steak, aim for an internal temperature of 130°F to 135°F. Use a meat thermometer for accuracy.

Can I cook a tomahawk steak in the oven?

Yes, you can cook a tomahawk steak in the oven using the broil method or by searing it in a cast-iron skillet and then finishing it in the oven.

What should I serve with a tomahawk steak?

Pair your tomahawk steak with grilled vegetables, loaded baked potatoes, or a fresh salad. Sauces like chimichurri or compound butter also enhance the flavor.

How should I store leftovers?

Slice any leftover steak from the bone and store it in an airtight container in the refrigerator for 2-3 days. For longer storage, you can freeze it for up to 3 months.