How to Best Cook Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding Tomahawk Steak
3. Preparing for the Cook
4. Cooking Techniques
5. What to Serve with Tomahawk Steak
6. Leftovers and Reheating
7. Conclusion

Introduction

Imagine you’re hosting a gathering, and the centerpiece of your dining table is a beautifully cooked tomahawk steak, its dramatic shape and rich marbling catching the eyes of your guests. It’s not just a meal; it’s an experience, a conversation starter, and a way to show off your culinary skills. The tomahawk steak, known for its impressive size and tenderness, is a cut that can elevate any occasion—from a casual barbecue to a lavish dinner party.

Historically, the tomahawk steak is simply a bone-in ribeye steak, but its theatrical presentation and succulent flavor make it a favorite among meat lovers and chefs alike. The long bone, often left frenched for aesthetics, adds a rustic touch that can impress anyone who lays eyes on it. As more people discover the joy of cooking at home, learning how to best cook tomahawk steak has become an essential skill for meat enthusiasts.

In this blog post, we will explore everything you need to know about cooking tomahawk steak, including the best methods, tips for preparation, recommended side dishes, and ways to handle leftovers. By the end of this guide, you will confidently approach your next tomahawk steak cook with the expertise and flair of a seasoned chef.

Let’s delve into the world of tomahawk steak and learn how to make the most of this magnificent cut of meat.

Understanding Tomahawk Steak

What is a Tomahawk Steak?

A tomahawk steak is a large, bone-in ribeye cut, characterized by its long frenched bone, which resembles the handle of a tomahawk axe. This cut is typically around 2 inches thick and can weigh between 2 to 3 pounds. The tomahawk is prized for its rich marbling, tenderness, and robust beef flavor, making it a favorite for grilling and special occasions.

Why Choose Tomahawk Steak?

1. Flavor and Texture: The marbling of fat within the tomahawk steak ensures that it remains juicy and tender throughout the cooking process. This fat enhances the flavor, contributing to a rich, beefy experience.
2. Impressive Presentation: The dramatic presentation of a tomahawk steak makes it a showstopper at any gathering. Its size and unique shape command attention and can elevate the dining experience.
3. Versatility in Cooking: Whether you prefer grilling, baking, or using the reverse sear method, tomahawk steak is flexible in preparation methods. This versatility allows you to choose the method that best fits your cooking style.
4. Perfect for Sharing: Given its size, a tomahawk steak can easily serve multiple people, making it a great choice for gatherings and celebrations.

Preparing for the Cook

Selecting the Right Tomahawk Steak

When shopping for a tomahawk steak, consider the following:

• Quality: Look for a well-marbled steak that has a bright red color and a good amount of fat. Grass-fed or grain-finished options are both excellent; choose based on your preference for flavor and texture.
• Butcher Recommendations: If possible, purchase your tomahawk steak from a reputable butcher who can provide advice on the best cuts and preparation methods.
• Size Considerations: Ensure that the steak will fit your cooking equipment. If you plan to grill, make sure your grill has enough space to accommodate the steak’s length.

Necessary Tools and Ingredients

To cook the best tomahawk steak, you’ll need the following:

• Cooking Tools:
  • Meat thermometer: Essential for checking internal temperatures.
  • Sharp knife: For slicing the steak after cooking.
  • Grill or oven: Depending on your cooking method.
  • Baking sheet and wire rack: If using the oven for the reverse sear method.
• Ingredients:
  • Tomahawk steak
  • Kosher salt
  • Freshly ground black pepper
  • Optional: garlic, herbs (like rosemary and thyme), and butter for basting.

Cooking Techniques

The Best Methods to Cook Tomahawk Steak

While there are various methods to cook tomahawk steak, the reverse sear method is often recommended for its ability to yield perfectly cooked meat with a beautiful crust. Here’s a detailed breakdown of this method:

1. Reverse Sear Method

The reverse sear method involves cooking the steak at a low temperature before finishing it off with a high-heat sear. This results in a tender, juicy interior and a delicious crust.

Steps to Reverse Sear a Tomahawk Steak:

1. Preparation:
   • Remove the tomahawk steak from the refrigerator and let it sit at room temperature for about one hour. This helps it cook more evenly.
   • Preheat your oven to 250°F (120°C).
   • Season the steak generously with kosher salt on all sides, avoiding fine salt to prevent over-salting.
2. Oven Cooking:
   • Place the steak on a wire rack set over a baking sheet to allow air circulation.
   • Cook in the preheated oven until it reaches an internal temperature of about 120°F (49°C) for medium-rare, which typically takes about 1.5 hours. Use a meat thermometer to check.
3. Resting:
   • Once the desired temperature is reached, remove the steak from the oven and let it rest loosely tented with foil for around 10 minutes. This allows the juices to redistribute.
4. Searing:
   • Preheat your grill to high heat (about 450°F or 232°C).
   • Sear the steak on the grill for about 2-3 minutes on each side until a crust forms. If desired, baste with melted butter and herbs during the last minute of cooking.
5. Final Resting:
   • Allow the steak to rest for another 5-10 minutes after searing before slicing. This ensures maximum juiciness.

2. Traditional Sear and Finish on the Grill

If you prefer a more traditional method, you can sear the steak first and then finish cooking it on the grill:

1. Preparation:
   • Similar to the reverse sear method, let the steak come to room temperature and season it.
2. Searing:
   • Heat a cast-iron skillet or grill over high heat. Sear the steak for about 3-4 minutes on each side to develop a crust.
3. Grill Cooking:
   • Transfer the seared steak to a preheated grill set to medium heat. Cook until the internal temperature reaches your desired doneness.
4. Resting and Serving:
   • Let the steak rest before slicing and serving.

Cooking Temperatures and Doneness Levels

Achieving the perfect doneness is crucial for a tomahawk steak. Here are the recommended internal temperatures for various levels of doneness:

• Rare: 120°F (49°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-Well: 150°F (65°C)
• Well Done: 160°F (71°C) and above

Use a meat thermometer to accurately gauge the internal temperature. Remember, the steak will continue to cook slightly while resting.

What to Serve with Tomahawk Steak

A tomahawk steak pairs beautifully with a variety of sides that complement its rich flavor. Here are some delicious options to consider:

Classic Steakhouse Sides

• Mashed Potatoes: Creamy mashed potatoes with garlic or cheese make an excellent pairing.
• Grilled Asparagus: Lightly seasoned and grilled asparagus adds a fresh balance to the meal.
• Creamed Spinach: Rich and decadent, creamed spinach is a classic steakhouse side that complements the meat perfectly.
• Wedge Salad: Crisp iceberg lettuce with blue cheese dressing and crispy bacon adds a refreshing crunch.

Unique Pairings

• Charred Corn Salad: A summer favorite, charred corn salad with lime and cilantro adds a vibrant touch.
• Roasted Brussels Sprouts: Crispy roasted Brussels sprouts seasoned with balsamic vinegar and parmesan can elevate the dish.
• Truffle Mac and Cheese: For a luxurious twist, serve truffle-infused mac and cheese alongside your steak.

Leftovers and Reheating

Although it’s unlikely you’ll have leftovers after serving a tomahawk steak, if you do, here are some tips for storage and reheating:

• Storage: Allow the steak to cool, then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-5 days.
• Reheating: To reheat, place the steak in a preheated oven at 375°F (190°C) until warmed through. This method prevents drying out the meat.

Conclusion

Cooking a tomahawk steak is more than just preparing a meal; it’s an opportunity to create an unforgettable dining experience. By mastering the reverse sear method or the traditional sear and grill technique, you can achieve a perfectly cooked, flavorful steak that will impress your guests and elevate your culinary skills. Pair it with delicious sides and consider how to handle any leftovers creatively.

As you embark on your tomahawk steak adventure, remember that the quality of the meat matters. At Land and Sea Delivery, we pride ourselves on providing fresh, local, and premium seafood and meats delivered directly to your door. If you're ready to explore the world of tomahawk steaks, check out our Home Delivery Service or visit our Shop for the finest selections.

FAQs

Q: Can I cook a tomahawk steak without a grill? A: Yes! You can use the reverse sear method entirely in the oven. After slow-roasting, use a broiler to achieve a crispy crust.

Q: What’s the best way to season a tomahawk steak? A: Simple is often best. Use kosher salt and freshly ground black pepper, and consider adding garlic or herbs for extra flavor.

Q: How long should I rest the steak before slicing? A: Resting for at least 10 minutes is recommended to allow the juices to redistribute for maximum tenderness.

Q: Can I use a different cooking method for a tomahawk steak? A: Yes, other methods like sous vide or smoking are also great options for cooking tomahawk steak. Adjust cooking times based on the method used.

Q: What should I do if I want to cook more than one tomahawk steak at a time? A: Make sure your cooking equipment has enough space, and consider adjusting cooking times slightly for larger quantities. Use multiple thermometers to monitor doneness accurately.

With these tips and techniques, you’re now ready to tackle cooking tomahawk steak with confidence and flair. Enjoy the process, and happy cooking!