How to Barbecue Tomahawk Steak: A Comprehensive Guide

Table of Contents

1. Introduction
2. Why Choose Tomahawk Steak?
3. What You Need to Barbecue Tomahawk Steak
4. How to Prepare Tomahawk Steak for Grilling
5. Cooking the Tomahawk Steak
6. Serving the Tomahawk Steak
7. Leftovers & Reheating Instructions
8. FAQs for Grilling Tomahawk Steaks
9. Conclusion

Introduction

When it comes to grilling, few cuts of meat command as much respect and admiration as the tomahawk steak. This impressive cut, often referred to as the "bone-in ribeye," is celebrated not only for its size but also for its rich marbling and flavor. Imagine hosting a barbecue where your guests are awed by the sheer presence of a tomahawk steak sizzling on the grill, with its long rib bone protruding like a hand-crafted weapon. This is the kind of culinary experience that transforms an ordinary gathering into a memorable feast.

Historically, the tomahawk steak has roots in the traditional butchery of ribeye cuts, but its dramatic presentation and the flavor profile make it a showstopper on any grill. Whether you're preparing for a festive occasion or simply want to elevate your weekend barbecue, understanding how to properly barbecue a tomahawk steak is essential.

By the end of this post, you will have a clear understanding of the steps to grill the perfect tomahawk steak, including preparation, cooking techniques, and serving suggestions. We will explore everything from the best grilling methods to pairing ideas that will impress even the most discerning steak lovers.

Let’s embark on this culinary journey and discover how to barbecue tomahawk steak like a pro!

Why Choose Tomahawk Steak?

The Appeal of Tomahawk Steak

The tomahawk steak is not only visually stunning but also packed with flavor, thanks to its generous marbling. The fat interspersed within the meat melts during cooking, imparting moisture and richness that results in a tender, juicy steak. This cut is perfect for sharing, making it an ideal centerpiece for gatherings and celebrations.

A Culinary Tradition

The tomahawk steak is a testament to the art of butchery. Its name is derived from the shape of the long bone resembling a Native American tomahawk. Traditionally, this cut was reserved for special occasions, and today it continues to carry that sense of occasion, often featured in upscale steakhouses and gourmet meat markets.

Versatility in Cooking

While grilling is the most popular method for cooking tomahawk steak, it can also be prepared using various techniques, including sous-vide, smoking, and even pan-searing. However, barbecuing allows for that coveted smoky flavor and perfect crust, making it a favorite among grilling enthusiasts.

What You Need to Barbecue Tomahawk Steak

Essential Ingredients

Before diving into the cooking process, gather the following ingredients:

• Tomahawk Steak: Look for a steak that is at least 2 inches thick with a long bone. The quality of the beef will significantly impact the final result.
• Kosher Salt: Essential for seasoning and enhancing the steak's natural flavors.
• Freshly Ground Black Pepper: For a touch of spice.
• Optional Marinade or Rub: If you prefer additional flavors, consider a simple marinade or a dry rub with garlic, herbs, and spices.
• Butter: For basting and added richness during the resting phase.

Equipment You Will Need

To successfully barbecue a tomahawk steak, having the right tools is crucial:

• Grill: A charcoal or gas grill will work, but charcoal provides that authentic smoky flavor.
• Meat Thermometer: An instant-read thermometer or a probe thermometer will help ensure you achieve the perfect doneness.
• Tongs: For flipping the steak without piercing it and losing precious juices.
• Cutting Board: For resting and slicing your steak after cooking.
• Aluminum Foil: Useful for tenting the steak while it rests.

The Importance of Preparation

Preparation is key to achieving the best results. It's advisable to take the tomahawk steak out of the refrigerator about one hour before grilling to allow it to come to room temperature. This step helps the steak cook more evenly.

How to Prepare Tomahawk Steak for Grilling

Seasoning the Steak

1. Dry Brining: A day before grilling, consider dry brining your steak. Generously season both sides with kosher salt and let it rest uncovered in the refrigerator overnight. This enhances flavor and helps retain moisture.
2. Final Seasoning: Just before grilling, season the steak with freshly ground black pepper. If you're using a marinade or rub, apply it at this stage.

Setting Up Your Grill

1. Charcoal Grill Setup: If using a charcoal grill, light the briquettes and allow them to burn until covered with gray ash. Arrange them on one side of the grill for direct heat and leave the other side empty for indirect heat.
2. Gas Grill Setup: Preheat your gas grill on high for about 10-15 minutes. Once hot, turn off one or two burners to create an indirect cooking area.
3. Temperature Control: Aim for a grill temperature between 225°F to 250°F for the initial cooking phase.

Cooking the Tomahawk Steak

The Reverse Sear Method

One of the best techniques for cooking a tomahawk steak is the reverse sear method. This technique ensures that the steak is cooked evenly throughout while achieving a perfect crust. Here’s how to do it:

1. Indirect Cooking: Place the steak on the cooler side of the grill (indirect heat) and close the lid. Monitor the internal temperature with your meat thermometer. For medium-rare, aim for about 115°F to 120°F, which typically takes around 45 minutes to 1 hour, depending on the thickness of the steak.
2. Searing: Once the steak reaches the desired internal temperature, move it to the direct heat side of the grill. Sear each side for about 1-2 minutes to create a beautiful crust. Flip the steak every minute or so for even searing.
3. Basting: Optionally, during the searing phase, you can baste the steak with melted butter for added flavor and richness.
4. Resting: After searing, remove the steak from the grill and tent it with aluminum foil. Allow it to rest for at least 10 minutes. This resting period lets the juices redistribute throughout the meat, ensuring a juicy steak.

Achieving the Perfect Doneness

Using your meat thermometer is crucial for achieving the perfect doneness. Here are the internal temperature guidelines based on your preference:

• Rare: 120°F - 125°F
• Medium-Rare: 130°F - 135°F
• Medium: 140°F - 145°F
• Medium-Well: 150°F - 155°F
• Well Done: 160°F and above

Serving the Tomahawk Steak

Presentation

The tomahawk steak is a visual masterpiece. When serving, place it on a large cutting board or platter. For presentation, consider slicing the meat off the bone and arranging it beautifully for your guests. Don’t forget to serve the bone as well; many enjoy gnawing on it as a flavorful treat!

Accompaniments

The tomahawk steak pairs wonderfully with various side dishes and sauces. Here are some ideas to elevate your meal:

• Classic Sides: Garlic mashed potatoes, grilled asparagus, or sautéed Brussels sprouts.
• Sauces: A rich red wine reduction, chimichurri, or a compound butter can enhance the flavors of the steak.
• Salads: A fresh arugula salad with lemon vinaigrette complements the richness of the steak.
• Wine Pairing: A full-bodied red wine, such as Cabernet Sauvignon or Malbec, will elevate your dining experience.

Leftovers & Reheating Instructions

While it's hard to imagine having leftovers from such a magnificent cut, they do happen. Here’s how to store and reheat your tomahawk steak properly:

Storing Leftovers

1. Cutting: If you have leftover steak, slice it into 1/2-inch thick pieces for easier storage.
2. Airtight Container: Store the slices in an airtight container in the refrigerator. Use within 2 to 3 days for the best quality.

Reheating

1. Low and Slow: To reheat, preheat your oven to 250°F. Place the slices on a baking sheet and cover with aluminum foil. Heat until warmed through, about 20-30 minutes.
2. Stovetop Method: Alternatively, you can reheat in a skillet over low heat, adding a splash of beef broth or a bit of butter to keep the steak moist.

FAQs for Grilling Tomahawk Steaks

How do I choose a good tomahawk steak?

Look for steaks with good marbling and a thick cut (at least 2 inches). The bone should be long and well-trimmed, contributing to the steak's aesthetic appeal.

Can I cook tomahawk steak in the oven?

Yes, you can use the oven to cook a tomahawk steak. Start by searing it in a hot skillet and then transfer it to a preheated oven to finish cooking.

What if I don’t have a grill?

If you don’t have a grill, you can use a cast-iron skillet or oven broiler to cook the steak. The key is to achieve a good sear and maintain the desired internal temperature.

How can I tell if my steak is done without a thermometer?

While a thermometer is the most reliable method, you can use the touch test. A rare steak will feel soft, medium will have some resistance, and well-done will feel firm.

Conclusion

Grilling a tomahawk steak is an exciting culinary challenge that can lead to impressive results, making it a fantastic choice for special occasions or simply to elevate your home dining experience. By following the steps outlined in this guide, you’ll be well-equipped to barbecue a tomahawk steak that will leave your guests raving.

From understanding the seasoning process to mastering the reverse sear technique, you now have the knowledge to tackle this magnificent cut of meat confidently. Remember, the key is patience and attention to detail, ensuring that each bite is a celebration of flavor and tenderness.

If you're ready to embark on your tomahawk steak journey, consider sourcing your steak from a trusted provider like Land and Sea Delivery, where you can find fresh, local, and premium cuts delivered right to your door. For more culinary inspiration, check out the Land and Sea Delivery Shop for a selection of meats that will make your grilling adventures even more extraordinary.

So, gather your friends, fire up the grill, and enjoy the experience of barbecuing a tomahawk steak that will undoubtedly impress and satisfy!