How to Cook a Tomahawk Steak Grill: A Comprehensive Guide

Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Choosing the Perfect Tomahawk Steak
4. Preparing Your Tomahawk Steak for Grilling
5. Grilling Methods: The Reverse Sear Technique
6. Serving Suggestions
7. Storing Leftovers
8. Conclusion

Introduction

Imagine hosting a gathering where the centerpiece is not just any cut of meat, but a majestic tomahawk steak, its long bone resembling a grand weapon from a bygone era. This impressive cut, often weighing in at 2-3 pounds and boasting a thickness of about two inches, is sure to leave your guests in awe. But while the tomahawk steak is undoubtedly a feast for the eyes, cooking it to perfection can seem daunting to many home cooks.

So, what exactly is a tomahawk steak, and how can you elevate your grilling game to create a mouthwatering masterpiece? In this guide, we'll explore everything you need to know about cooking a tomahawk steak on the grill, from choosing the right cut to mastering the reverse sear technique. By the end of this post, you'll not only feel empowered to prepare this culinary delight but also understand the nuances that make it stand out from other steaks.

We’ll discuss the history and characteristics of the tomahawk steak, how to select the best one, and the essential steps to grill it perfectly. Additionally, we’ll touch on seasoning, cooking methods, and tips for serving and storing leftovers. Whether you're a seasoned grilling veteran or a curious novice, this guide promises to enhance your culinary repertoire and give you the confidence to impress at your next gathering.

What is a Tomahawk Steak?

A tomahawk steak is essentially a bone-in ribeye, but what sets it apart is the long rib bone that is left intact, giving it the signature "tomahawk" appearance. This cut is taken from the rib section of the cow and is renowned for its rich marbling and tenderness. The long bone not only enhances its dramatic presentation but also helps insulate the meat, allowing it to cook evenly.

The Anatomy of the Tomahawk

• Cut Location: The tomahawk steak is derived from the rib primal, which is known for its high fat content and tenderness.
• Thickness: Typically cut to about two inches, this steak requires a specific cooking methodology due to its size.
• Marbling: The presence of intramuscular fat, or marbling, is what gives the tomahawk its flavor and juiciness, making it a favorite among steak enthusiasts.

Historical Context

The tomahawk steak’s popularity has surged in recent years, particularly in high-end steakhouses and among home grillers looking to impress. The cut's dramatic appearance and exceptional flavor have made it a social media sensation, often featured in food photography and dining experiences across platforms like Instagram.

Choosing the Perfect Tomahawk Steak

When it comes to selecting a tomahawk steak, not all cuts are created equal. Here are some tips to ensure you choose the best one:

Look for Quality

1. Fat Marbling: Choose a steak with a good amount of white flecks of fat throughout the meat. This marbling is crucial for flavor and tenderness.
2. Color: A deep red color indicates freshness and quality. Avoid steaks that appear brown or dull.
3. Bone Size: While the bone is a defining characteristic, ensure it's not excessively long, which could make cooking and handling difficult.

Sourcing Tomahawk Steaks

Tomahawk steaks can be found at specialty butcher shops, high-end grocery stores, or even online. For those seeking quality cuts, consider Land and Sea Delivery, which offers premium, locally sourced meats delivered right to your door. You can explore their offerings through their Shop and enjoy the convenience of home delivery through their Home Delivery Service.

Preparing Your Tomahawk Steak for Grilling

Before you fire up the grill, proper preparation is essential to ensure your steak cooks evenly and retains moisture.

Bring to Room Temperature

Remove your tomahawk steak from the refrigerator and let it rest at room temperature for at least one hour before grilling. This step is crucial as it helps the steak cook more evenly, reducing the risk of a cold center.

Seasoning

The beauty of a tomahawk steak lies in its natural flavor, so keeping seasoning simple is often best. Here’s a basic seasoning method:

• Kosher Salt: Generously season both sides of your steak with kosher salt. This not only enhances flavor but also helps to create a crust during cooking.
• Optional Seasonings: If desired, add freshly cracked black pepper or garlic powder, but keep it minimal to allow the beef's natural flavors to shine through.

Resting and Dry Brining

You can season the steak and let it rest for an hour or, for even better flavor, dry brine it overnight. The salt will penetrate the meat, enhancing its juiciness and flavor.

Grilling Methods: The Reverse Sear Technique

One of the best methods to cook a tomahawk steak is the reverse sear technique, which ensures a perfectly cooked interior and a beautifully charred exterior. Here’s how to do it:

Setting Up Your Grill

1. Prepare for Indirect Cooking: Create two zones in your grill – one for direct heat and one for indirect heat. If using a charcoal grill, pile the coals on one side; for gas grills, only ignite one side.
2. Temperature Control: Preheat your grill to a low temperature, around 225-250°F. This allows the steak to cook slowly, ensuring even doneness.

Cooking the Steak

1. Indirect Cooking: Place the tomahawk steak on the side of the grill without direct heat. Close the lid and cook until the internal temperature reaches 115-120°F for medium-rare. This can take about 30-40 minutes, depending on the thickness of the steak. Tip: Use a meat thermometer to monitor the temperature accurately.
2. Searing: Once the steak reaches the desired temperature, remove it from the grill and increase the heat. If using charcoal, add more coals to stoke the fire. For gas grills, turn all burners to high.
3. Final Sear: Place the steak back on the grill directly over the heat. Sear for about 3-4 minutes on each side until a beautiful crust forms and the internal temperature reaches about 125-130°F for medium-rare.

Resting

Once seared, remove the steak from the grill and let it rest for at least 10 minutes. This resting period allows juices to redistribute, ensuring a juicy and flavorful steak.

Serving Suggestions

When it comes to serving your tomahawk steak, presentation is key.

• Slicing: Use a sharp knife to carve the meat off the bone, then slice against the grain to ensure tenderness.
• Accompaniments: Serve your steak with sides that complement its rich flavor. Consider grilled vegetables, baked potatoes, or a fresh salad.

Storing Leftovers

While it’s hard to imagine having leftovers from such a glorious cut, if you do find yourself with extra steak, here’s how to store and use it:

1. Storage: Wrap any leftover steak tightly in plastic wrap or foil and place it in an airtight container. Store it in the refrigerator for up to 2 days.
2. Reheating: To reheat, gently warm the steak in a low oven or on the grill over indirect heat to avoid drying it out.

Creative Leftover Ideas

If you have leftover tomahawk steak, consider using it in:

• Steak Sandwiches: Slice the steak thin and serve it in a sandwich with your favorite toppings.
• Salads: Add chunks of steak to a fresh salad for a protein-packed meal.
• Tacos: Shred the meat and use it as a filling for tacos, topped with salsa and guacamole.

Conclusion

Cooking a tomahawk steak on the grill is not just about the meal; it's about the experience. From selecting the right cut to mastering the grilling techniques, each step is an opportunity to create a memorable dining experience. Remember, the key to perfection lies in patience, preparation, and the right techniques.

By following the steps outlined in this guide, you’re well on your way to impressing your guests and indulging in a culinary delight that is as delicious as it is visually stunning.

So, fire up that grill and get ready to savor one of the best steaks you’ll ever have the pleasure of cooking. If you're inspired to try this at home, be sure to check out Land and Sea Delivery for fresh, premium tomahawk steaks delivered straight to your door.

FAQs

1. How long does it take to cook a tomahawk steak on the grill?
Cooking a tomahawk steak varies based on thickness and desired doneness, but generally, it takes about 30-40 minutes for indirect cooking and 6-8 minutes for searing.

2. Can I cook a tomahawk steak in the oven?
While it is possible, grilling is preferred for the smoky flavor and char. If you choose the oven, consider using a cast iron skillet for a sear after slow-roasting.

3. What’s the ideal internal temperature for a tomahawk steak?
For medium-rare, aim for an internal temperature of 125-130°F. Adjust according to your preference.

4. How should I season my tomahawk steak?
Simple seasoning with kosher salt is ideal, but you can add black pepper or garlic powder for extra flavor.

5. How do I know when my tomahawk steak is done?
Use a meat thermometer to check the internal temperature. It’s the most reliable method to ensure your steak is cooked to your liking.

By mastering the art of cooking a tomahawk steak, you can elevate your grilling game and create unforgettable meals. Enjoy the process and the delicious rewards that come from it!