Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Choosing the Perfect Tomahawk Steak
4. Preparing Your Tomahawk Steak
5. Setting Up Your Gas Grill for Reverse Searing
6. Cooking the Tomahawk Steak
7. Serving Suggestions
8. Conclusion
9. FAQ

Introduction

Imagine the scene: you gather with friends and family for a special occasion, and at the center of the table sits a magnificent tomahawk steak, its long bone and perfectly marbled meat drawing gasps of admiration. This impressive cut, resembling a prehistoric weapon, is not just a feast for the eyes; it's a culinary delight that promises a melt-in-your-mouth experience. But how do you achieve that perfect balance of tenderness and flavor when cooking this behemoth on a gas grill?

This blog post will guide you through the art of cooking tomahawk steak on a gas grill, focusing on the reverse sear technique—a method revered by grill enthusiasts for producing exceptionally juicy and flavorful results. By the end, you will understand how to select, prepare, and cook a tomahawk steak that will impress even the most discerning steak lovers.

We'll explore the history of the tomahawk steak, discuss how to choose the perfect cut, and provide step-by-step instructions on the reverse sear method. Additionally, we'll share tips on seasoning, cooking times, and pairing suggestions that elevate your dining experience.

The goal here is to empower you with the knowledge and confidence to cook a tomahawk steak that will leave a lasting impression. Whether you're a seasoned grill master or a novice attempting this impressive cut for the first time, you’ll find all the information you need right here.

What is a Tomahawk Steak?

A tomahawk steak is essentially a bone-in ribeye steak, distinguished by its long, frenched bone that resembles a tomahawk axe. This cut is renowned for its exceptional marbling, which contributes to its rich flavor and tenderness. Typically, tomahawk steaks are thick—around 2 inches or more—making them perfect for grilling, especially when using techniques like reverse searing.

Historically, the tomahawk steak hails from the rib section of the cattle and is often associated with celebratory meals due to its size and presentation. Its dramatic appearance can turn any gathering into a special occasion, making it a favorite among chefs and home cooks alike.

Choosing the Perfect Tomahawk Steak

When selecting a tomahawk steak, several factors can ensure you pick the best cut:

1. Marbling: Look for a steak with abundant white flecks of fat interspersed throughout the meat. This marbling is crucial for flavor and tenderness.
2. Color: A fresh tomahawk steak should have a bright red color. Avoid cuts that appear dull or have brown spots, as these may indicate age or improper storage.
3. Thickness: Aim for a steak that is at least 2 inches thick. Thicker cuts are more forgiving when it comes to cooking times and will be less likely to dry out.
4. Grade: If possible, opt for USDA Choice or Prime grade beef, which will have superior marbling and flavor.

You can purchase tomahawk steaks from local butchers or specialty meat shops. For those who prefer convenience, consider Land and Sea Delivery, where you can find fresh, premium-quality tomahawk steaks delivered right to your door. Explore the Land and Sea Delivery Shop for the best cuts available.

Preparing Your Tomahawk Steak

Once you have selected your tomahawk steak, it’s time to prepare it for the grill. Proper preparation is essential for achieving the best flavor and texture.

1. Thawing: If your steak is frozen, ensure it is completely thawed before cooking. Ideally, place it in the refrigerator for 24 hours before cooking.
2. Bringing to Room Temperature: About one hour prior to grilling, remove the steak from the refrigerator. Allowing it to come to room temperature ensures even cooking.
3. Dry Brining: For enhanced flavor and juiciness, season your steak liberally with kosher salt. This dry brining method draws moisture back into the steak, keeping it tender.
4. Choosing Seasonings: While salt is essential, you can experiment with other seasonings. A simple mix of black pepper, garlic powder, or your favorite steak rub can enhance the flavor without overpowering the natural taste of the meat.
5. Equipment Needed: Gather your equipment:
   • Gas grill
   • Meat thermometer
   • Cast iron skillet (optional for searing)
   • Aluminum foil
   • Cutting board

Setting Up Your Gas Grill for Reverse Searing

The reverse sear method is a two-step process that involves cooking the steak at a low temperature before searing it at high heat. Here’s how to set up your gas grill:

1. Preheat Your Grill: Light one burner on one side of your gas grill and set it to low. This is your indirect heat zone. Close the lid and allow the grill to preheat to around 225°F.
2. Create a Two-Zone Setup: If your grill has multiple burners, you can turn on a second burner to high heat for the searing phase. This creates a two-zone cooking environment—one side for low, indirect heat and the other for high, direct heat.
3. Use a Meat Thermometer: A reliable leave-in thermometer will ensure you monitor the internal temperature accurately. Avoid relying solely on the grill’s built-in thermometer, as it may not reflect the true temperature of the cooking surface.

Cooking the Tomahawk Steak

Step 1: Cooking at Low Temperature

1. Season the Steak: Generously season both sides of the tomahawk steak with kosher salt and any additional seasonings you prefer.
2. Insert the Thermometer: Place the meat thermometer in the thickest part of the steak, ensuring it does not touch the bone.
3. Place on the Grill: Transfer the steak to the indirect heat side of the grill. Close the lid and cook until the internal temperature reaches around 110°F to 120°F. This may take approximately 45 minutes to 1 hour, depending on the thickness of the steak and your grill's efficiency.

Step 2: Searing the Steak

1. Preheat for Searing: While the steak is cooking, turn all burners to high heat. Allow the grill to heat up for about 10 minutes until it reaches a temperature of around 450°F.
2. Sear the Steak: Once the desired internal temperature is reached, carefully remove the steak from the indirect heat zone and place it directly over the high-heat section of the grill. Sear each side for about 1 to 2 minutes, flipping every 30 seconds to achieve an evenly charred crust.
3. Optional Cast Iron Searing: If you prefer, you can sear the steak in a preheated cast iron skillet on the grill. This method can produce a beautifully even crust.
4. Monitor the Temperature: Keep an eye on the internal temperature. For a perfect medium-rare steak, aim for an internal temperature of 125°F.

Step 3: Resting the Steak

Once the steak reaches your preferred doneness, remove it from the grill and let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful steak.

Serving Suggestions

When it comes to serving your perfectly grilled tomahawk steak, presentation is key. Here are some ideas to elevate your dining experience:

1. Slicing the Steak: Use a sharp knife to slice the steak against the grain. This will ensure tender bites.
2. Add Toppings: For an extra touch, consider topping the steak with a compound butter made from garlic and herbs, or simply melt some butter over the top while it rests.
3. Pair with Sides: Tomahawk steak pairs beautifully with a variety of sides. Consider serving it with grilled vegetables, such as asparagus or bell peppers, or classic sides like mashed potatoes or a fresh salad.
4. Wine Pairing: A robust red wine, such as Cabernet Sauvignon or Malbec, complements the rich flavors of the steak.
5. Leftovers: If you happen to have any leftovers (which is rare with a tomahawk!), they can be used in sandwiches, salads, or stir-fries for a delicious next-day meal.

Conclusion

Cooking a tomahawk steak on a gas grill may seem intimidating, but with the right preparation and techniques, anyone can achieve restaurant-quality results at home. By employing the reverse sear method, you’ll create a steak that is juicy, tender, and bursting with flavor.

Remember to choose a high-quality cut, let it come to room temperature, and season it well. With the right cooking setup and temperature monitoring, you'll be able to impress your guests and create memorable dining experiences.

For those looking to make this culinary masterpiece even easier, consider ordering your tomahawk steak from Land and Sea Delivery, ensuring that you start with the freshest and highest quality ingredients right at your doorstep.

FAQ

What is the best way to cook a tomahawk steak?

The best way to cook a tomahawk steak is by using the reverse sear method, which involves cooking it at a low temperature until it reaches the desired internal temperature, followed by a high-heat sear for a crispy crust.

How long does it take to cook a tomahawk steak?

Cooking time can vary based on thickness, but typically it takes about 45 minutes to 1 hour to cook the steak to the initial temperature, followed by a few minutes for searing.

What temperature should I aim for when cooking a tomahawk steak?

For a medium-rare tomahawk steak, aim for an internal temperature of about 125°F. Adjust accordingly for your preferred doneness.

Can I cook a tomahawk steak in the oven?

While you can cook a tomahawk steak in the oven, grilling provides a unique smoky flavor and char that is hard to replicate indoors.

How should I store leftover tomahawk steak?

Store any leftover steak in an airtight container in the refrigerator. It will last for up to 2 days and can be used in various dishes like salads or sandwiches.

Where can I buy a tomahawk steak?

You can purchase tomahawk steaks at local butcher shops, specialty meat markets, or online from reputable suppliers like Land and Sea Delivery.