How to Cook a 40 oz Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Selecting Your Tomahawk Steak
4. Preparing Your Tomahawk Steak
5. Cooking Methods for Tomahawk Steak
6. Monitoring Doneness
7. Serving Your Tomahawk Steak
8. Conclusion

Introduction

Imagine the anticipation of presenting a beautifully cooked, 40 oz tomahawk steak at your dinner table. The long, frenched bone protruding elegantly from a thick cut of meat creates an impressive centerpiece that is sure to turn heads and tantalize taste buds. The tomahawk steak isn't just a meal; it’s a culinary experience that encapsulates the joy of cooking and sharing fine food with loved ones.

Tomahawk steaks, often referred to as "the ultimate steak," are essentially ribeye steaks with the rib bone left long and intact. This unique cut is not only visually striking, but the bone also enhances the flavor and tenderness of the meat during cooking. Whether you're hosting a special occasion or simply treating yourself, knowing how to cook a tomahawk steak perfectly can elevate your culinary skills to new heights.

In this blog post, you’ll learn everything you need to know about cooking a 40 oz tomahawk steak—from selecting the right cut to mastering various cooking techniques. We’ll explore the nuances of seasoning, the importance of resting, and the best methods for achieving that perfect sear. By the end of this post, you will be well-equipped to impress your guests and indulge in a steakhouse-quality meal right at home.

Let’s embark on this mouthwatering journey together!

Understanding the Tomahawk Steak

What is a Tomahawk Steak?

The tomahawk steak is a bone-in ribeye that has been frenched to leave a long bone, typically around 5 to 7 inches in length. This cut is renowned for its marbling, which contributes to its rich flavor and tenderness. The name "tomahawk" evokes the image of a traditional Native American axe, perfectly describing the steak’s appearance. This impressive cut can weigh anywhere from 2 to 4 pounds, making it ideal for sharing or a grand feast.

Why Choose Tomahawk?

The tomahawk steak combines the juiciness of a ribeye with the robust flavor that comes from cooking with the bone. The bone not only enhances the flavor but also helps retain moisture during cooking, resulting in a steak that is tender and full of flavor. Additionally, the presentation of a tomahawk steak is unmatched; it is sure to wow your guests and create a memorable dining experience.

Selecting Your Tomahawk Steak

When purchasing a tomahawk steak, quality matters. You want to look for a steak that has a good amount of marbling, as this intramuscular fat will render during cooking and keep the meat juicy. Here are some tips for selecting the perfect tomahawk steak:

Where to Buy

• Local Butchers: Establishing a relationship with your local butcher can lead to exceptional meat quality. They can help you select the best tomahawk and may offer tips on preparation.
• Specialty Meat Markets: These shops often carry premium cuts, including tomahawk steaks. Look for places that emphasize quality sourcing.
• Online Retailers: If local options are limited, consider ordering from reputable online providers, such as Land and Sea Delivery, which offers fresh, local, and premium seafood and meats delivered directly to your door. You can browse their collection here.

What to Look For

1. Marbling: Look for a steak with a good distribution of white fat throughout the meat, which indicates tenderness and flavor.
2. Color: A bright red color typically indicates freshness. Avoid steaks with brown spots or discoloration.
3. Thickness: A tomahawk steak is usually around 2 inches thick, which is ideal for cooking methods that require a sear followed by slower cooking.

Preparing Your Tomahawk Steak

Bringing to Room Temperature

Before cooking, it’s crucial to let your steak come to room temperature. Remove it from the refrigerator about 30-60 minutes before cooking. This step ensures even cooking and helps achieve that perfect sear.

Seasoning

While some purists advocate for just salt and pepper, this cut can be enhanced with additional flavors. Here’s a simple yet effective approach:

• Basic Seasoning: Generously season both sides of the steak with kosher salt and freshly cracked black pepper. If desired, add garlic powder or your favorite steak rub for extra flavor.
• Resting Time: After seasoning, let the steak sit for at least 30 minutes. This allows the salt to penetrate the meat, enhancing its flavor.

Cooking Methods for Tomahawk Steak

There are several methods to cook a tomahawk steak, each with its unique advantages. Below, we explore the most popular techniques: grilling, oven roasting, sous vide, and reverse searing.

1. Grilling

Grilling is perhaps the most popular method for cooking a tomahawk steak. The high heat of the grill creates a nice char on the outside while retaining the juiciness inside.

Steps for Grilling

1. Preheat the Grill: Heat your grill to high temperatures (around 450°F to 500°F).
2. Sear: Place the tomahawk steak over direct heat and sear for 2-3 minutes on each side until a crust forms.
3. Move to Indirect Heat: Once seared, move the steak to a cooler part of the grill to finish cooking indirectly. Close the lid and cook until the internal temperature reaches your desired doneness (about 130°F for medium-rare).
4. Rest: Remove the steak from the grill and let it rest for at least 10-15 minutes before slicing.

2. Oven Roasting

If you prefer cooking indoors, the oven is a reliable option. This method allows for precise temperature control.

Steps for Oven Roasting

1. Preheat: Set your oven to 250°F.
2. Prepare the Steak: Place the steak on a wire rack over a baking sheet to allow air circulation.
3. Cook: Roast in the oven until the internal temperature reaches about 120°F for medium-rare (approximately 60-90 minutes).
4. Sear: After roasting, heat a skillet over high heat and sear the steak on each side for 1-2 minutes until browned.
5. Rest: Allow the steak to rest before slicing.

3. Sous Vide

This method involves cooking the steak in a water bath at a precise temperature, ensuring even cooking throughout.

Steps for Sous Vide

1. Preheat Water Bath: Set your sous vide machine to your desired doneness temperature (e.g., 129°F for medium-rare).
2. Prepare the Steak: Season the steak and place it in a vacuum-sealed bag.
3. Cook: Submerge the bag in the water bath and cook for 1.5 to 3 hours, depending on the thickness.
4. Sear: After sous vide cooking, sear the steak on a hot grill or skillet for a nice crust.
5. Rest: Let the steak rest before serving.

4. Reverse Sear

The reverse sear method is a combination of slow cooking followed by high-heat searing. This technique is particularly effective for thick cuts like the tomahawk.

Steps for Reverse Searing

1. Preheat Oven: Set your oven to 225°F.
2. Cook Slowly: Place the steak on a wire rack over a baking sheet and cook until the internal temperature reaches about 120°F (1-2 hours).
3. Sear: Finish by searing the steak on a hot grill or skillet for 1-2 minutes per side.
4. Rest: Allow the steak to rest for about 10-15 minutes before slicing.

Monitoring Doneness

Using a meat thermometer is essential to achieve the perfect doneness. Here’s a handy reference for internal temperatures:

• Rare: 115°F to 120°F
• Medium-Rare: 125°F to 130°F
• Medium: 135°F to 140°F
• Medium-Well: 145°F to 150°F
• Well Done: 160°F and above

Importance of Resting

Resting is a vital step that many overlook. After cooking, allow the steak to rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.

Serving Your Tomahawk Steak

When it’s time to serve, slice the steak against the grain for maximum tenderness. The tomahawk can be served as-is or accompanied by various sauces, such as chimichurri or garlic herb butter. Pair it with sides like roasted vegetables, garlic mashed potatoes, or a fresh salad to complete the meal.

Conclusion

Cooking a 40 oz tomahawk steak is an experience that combines culinary skill with a touch of artistry. From selecting the perfect cut to mastering various cooking techniques, this guide has provided you with the essential knowledge to impress your family and friends. Whether you choose to grill, oven-roast, sous vide, or reverse sear, the result will be a mouthwatering steak that is sure to delight.

As you embark on your culinary journey, remember that the key to a perfect tomahawk steak lies in quality ingredients and attention to detail. For the freshest seafood and premium meats, consider exploring the offerings from Land and Sea Delivery. Check out their home delivery service here and browse their collection here.

Now that you have the expertise, it’s time to fire up the grill or heat the oven and create a culinary masterpiece!

FAQ

How long should I cook a tomahawk steak?

Cooking times will vary based on your chosen method and desired doneness. Generally, aim for 1-2 hours for slow cooking methods like sous vide or oven roasting, and about 30-60 minutes for grilling.

What is the best way to season a tomahawk steak?

A simple seasoning of kosher salt and black pepper is often recommended, but you can also use a steak rub or add garlic and herbs for extra flavor.

Should I cook my steak from cold?

It’s best to let your steak come to room temperature for about 30-60 minutes before cooking. This helps ensure even cooking.

Can I cook a tomahawk steak in a cast iron skillet?

Yes! A cast iron skillet is excellent for searing the steak. Just be sure to use a large enough pan to accommodate the steak and consider finishing it in the oven.

How do I know when my tomahawk steak is done?

Using a meat thermometer is the most reliable way to check for doneness. Refer to the temperature guide provided in this post for ideal internal temperatures.

With these insights, you're now ready to tackle the tomahawk steak and create an unforgettable meal! Happy cooking!