Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. Why Choose Charcoal for Grilling
4. Preparing Your Tomahawk Steak
5. Setting Up Your Charcoal Grill
6. The Reverse Sear Method
7. Cooking Times and Internal Temperatures
8. Suggested Accompaniments
9. Storing and Reheating Leftovers
10. Conclusion
11. FAQ

Introduction

Imagine the sizzling sound of a beautifully marbled steak hitting the grill, the rich aroma wafting through the air as it cooks to perfection. For meat lovers, there’s no greater thrill than mastering the art of grilling a tomahawk steak. This impressive cut, resembling a Native American tomahawk axe with its long bone and thick marbling, is not just a feast for the eyes but also a culinary delight that promises an unforgettable dining experience.

Tomahawk steak, a primal cut from the rib section of the cow, is celebrated for its tender texture and robust flavor. While this steak may seem intimidating, especially for novice grillers, understanding the right techniques can elevate your grilling game and impress your guests. In this comprehensive guide, we will delve into the process of grilling a tomahawk steak on charcoal, exploring everything from preparation to cooking techniques, and even the ideal accompaniments to make your meal truly special.

By the end of this post, you will be equipped with the knowledge and confidence to grill a tomahawk steak that is not only perfectly cooked but also bursting with flavor. We’ll cover essential topics such as the reverse sear method, seasoning techniques, and tips for achieving that coveted crust on the outside while keeping the inside juicy and tender. Additionally, we will highlight the importance of sourcing high-quality meats, which you can conveniently find through Land and Sea Delivery's premium beef collection. Ready to get grilling? Let’s dive in!

What is a Tomahawk Steak?

A tomahawk steak is essentially a bone-in ribeye, distinguished by its long rib bone that is left intact, creating a dramatic presentation. Typically weighing between 2 to 3 pounds, this steak is cut to a thickness of about 2 inches, making it one of the most visually striking cuts of beef available. The tomahawk steak derives its name from its resemblance to a Native American axe, with the bone serving as the “handle.”

The flavor profile of a tomahawk steak is enhanced by its marbling—intramuscular fat that melts during cooking, imparting a rich, buttery taste to the meat. This cut hails from the rib primal section of the cow, where the muscles are less used, resulting in tender meat that is perfect for grilling.

Why Choose Charcoal for Grilling

When it comes to grilling, the type of fuel you use can significantly influence the flavor and cooking process. Charcoal is a favorite among grilling enthusiasts for several reasons:

1. Flavor Enhancement: Charcoal imparts a unique smoky flavor that is hard to replicate with gas grills. The burning charcoal creates a rich aroma that enhances the taste of the meat, making it an ideal choice for a flavorful cut like tomahawk steak.

2. High Heat: Charcoal can reach higher temperatures than most gas grills, allowing for better searing. The high heat is essential for developing a crusty exterior while locking in the juices inside the steak.

3. Temperature Control: With charcoal, you have more control over the heat levels. By adjusting the amount of charcoal and the ventilation, you can create zones of direct and indirect heat, which is crucial for the reverse sear method.

Preparing Your Tomahawk Steak

Choosing the Right Cut

Before diving into the grilling process, sourcing a high-quality tomahawk steak is paramount. At Land and Sea Delivery, you can explore a premium beef collection that includes tomahawk steaks sourced from local farms, ensuring you receive the freshest and most flavorful meat available. Here are some tips for selecting the perfect tomahawk steak:

• Look for Marbling: Choose a steak with abundant marbling for maximum flavor and tenderness.
• Check for Color: A rich red color indicates freshness. Avoid steaks that appear dull or have excessive browning.
• Consider Thickness: Aim for a steak that is at least 2 inches thick. Thicker cuts provide a better cooking experience and are less likely to dry out during grilling.

Seasoning the Steak

The beauty of tomahawk steak lies in its natural flavor, so seasoning should enhance rather than overpower it. Here’s a simple and effective seasoning method:

1. Dry Brine: Generously season the steak with kosher salt and freshly cracked black pepper at least 1 hour before grilling, or overnight if possible. This dry brining technique allows the salt to penetrate the meat, enhancing its flavor and tenderness.
2. Optional Marinade: If you wish to add additional flavor, consider a simple marinade made of olive oil, garlic, and herbs. However, keep it light to let the beef’s inherent flavor shine.

Setting Up Your Charcoal Grill

To achieve the best results when grilling a tomahawk steak, it’s essential to set up your charcoal grill correctly. Here’s how to do it:

1. Prepare the Charcoal: Use high-quality charcoal briquettes or lump charcoal. Fill a chimney starter with charcoal and ignite it. Let the charcoal burn until it is covered with gray ash, which indicates it is ready for grilling.
2. Two-Zone Setup: Once the charcoal is ready, pour it into one half of the grill to create a two-zone fire. This setup allows one side to be hot for direct grilling and the other side to maintain a cooler temperature for indirect cooking.
3. Temperature Management: Aim for a grill temperature of 400°F to 500°F for searing. Use a grill thermometer to monitor the temperature, ensuring you can adjust the vents to maintain consistent heat.

The Reverse Sear Method

The reverse sear method is the preferred technique for grilling thick cuts like tomahawk steak. This process allows for even cooking while developing a perfect crust. Here’s how to execute it:

1. Indirect Cooking: Place the seasoned tomahawk steak on the side of the grill without direct heat. Close the lid and cook for about 20-30 minutes, flipping the steak halfway through. Use a meat thermometer to monitor the internal temperature; aim for 115°F for medium-rare.
2. Searing: Once the steak reaches the desired temperature, move it to the hot side of the grill. Sear each side for about 2-3 minutes, flipping it every minute to achieve an even crust. Look for a deep brown color and a crispy exterior.
3. Resting: After searing, remove the steak from the grill and let it rest for at least 10-15 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

Cooking Times and Internal Temperatures

Understanding the correct internal temperatures is crucial for achieving your desired level of doneness. Here’s a quick reference guide:

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

For the best results, always rely on a meat thermometer for accuracy, especially with such a thick cut.

Suggested Accompaniments

To complement your grilled tomahawk steak, consider serving it with a variety of sides that enhance the meal. Here are some delicious options:

• Grilled Vegetables: Seasonal vegetables like asparagus, zucchini, and bell peppers add color and flavor to your plate.
• Baked Potatoes: Classic baked potatoes topped with sour cream and chives offer a comforting side.
• Corn on the Cob: Grilled corn brushed with butter and sprinkled with salt is a summertime favorite.
• Steakhouse Salad: A simple side salad with mixed greens, cherry tomatoes, and a vinaigrette balances the richness of the steak.

Storing and Reheating Leftovers

If you find yourself with leftover tomahawk steak, don’t worry—there are ways to store and enjoy it later:

1. Storage: Allow the steak to cool completely, then wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 3 months.
2. Reheating: To reheat, allow the steak to come to room temperature. Then, sear it quickly in a hot skillet for 1-2 minutes on each side until warmed through. This method helps maintain the steak's moisture and flavor.

Conclusion

Grilling a tomahawk steak on charcoal may seem daunting at first, but with the right techniques and a little practice, you can create a mouthwatering masterpiece that will impress any meat lover. From selecting the perfect cut to mastering the reverse sear method, each step contributes to a delicious and memorable meal.

As you embark on your grilling journey, remember that sourcing high-quality ingredients is essential. With Land and Sea Delivery’s premium beef collection, you can ensure that you’re serving only the best to your family and friends. So fire up your grill and get ready to enjoy the incredible flavors and textures that a perfectly grilled tomahawk steak can offer. Happy grilling!

FAQ

1. Can I use a gas grill instead of charcoal? Yes, you can use a gas grill. The process will be similar; just ensure you create zones for indirect and direct heat.

2. How long should I let the steak rest after cooking? Let the steak rest for at least 10-15 minutes to allow the juices to redistribute for optimal flavor and tenderness.

3. What’s the best way to season a tomahawk steak? A simple mix of kosher salt and freshly cracked black pepper is often sufficient. You can also dry brine the steak up to 24 hours in advance for enhanced flavor.

4. How do I know when the tomahawk steak is done? Use a meat thermometer to check the internal temperature. Aim for 130°F for medium-rare and adjust according to your preference.

5. What should I serve with a tomahawk steak? Grilled vegetables, baked potatoes, corn on the cob, and a fresh salad are excellent accompaniments.

For more information on premium meats and home delivery, check out Land and Sea Delivery's Home Delivery service and explore their Shop for a variety of products, including their Beef collection.