The Best Way to Grill Tomahawk Steak

Table of Contents

1. Introduction
2. What is a Tomahawk Steak?
3. The Best Way to Grill Tomahawk Steak
4. Conclusion
5. FAQ

Introduction

Imagine a steak so impressive that it becomes the centerpiece of your dining experience, a cut that not only tantalizes the palate but also commands attention with its dramatic presentation. Enter the tomahawk steak—a ribeye with an impressive long bone, often likened to a caveman's weapon of choice. This striking cut is not just a feast for the eyes; it also offers a depth of flavor and tenderness that elevates any meal into a culinary celebration.

The tomahawk steak has become increasingly popular among grilling enthusiasts and food lovers alike. With its rich marbling and robust flavor profile, this steak is perfect for special occasions or a barbecue that aims to impress. However, many home cooks may find themselves intimidated by its size and preparation requirements. Fear not! In this comprehensive guide, we’ll explore the best way to grill tomahawk steak, ensuring that you achieve a perfectly cooked, mouthwatering result every time.

By the end of this post, you'll understand not just how to grill a tomahawk steak, but also the nuances of selecting, seasoning, and serving this delightful cut. We’ll delve into techniques like the reverse sear method, discuss ideal cooking temperatures, and even offer insight into delicious side dishes that complement your steak. Whether you're a seasoned chef or a grilling novice, this guide will empower you to create an unforgettable dining experience.

What is a Tomahawk Steak?

The tomahawk steak is essentially a bone-in ribeye steak, characterized by its long, frenched bone. This cut is renowned for its impressive appearance and substantial size, typically weighing between 2 to 3 pounds and measuring around 2 inches thick. The name “tomahawk” comes from the steak’s resemblance to a Native American axe, and its visual appeal is only matched by its delectable flavor.

The Origin of the Tomahawk Steak

Tomahawk steaks are cut from the rib section of the cow, specifically from the primal rib area. This area is known for producing tender cuts of beef with ample marbling, which contributes to the steak's rich flavor and juicy texture. The tomahawk is essentially a ribeye with the rib bone left intact, creating a unique presentation that’s perfect for grilling.

Why Choose Tomahawk Steak?

The tomahawk steak is a fantastic choice for those looking to impress at their next gathering or special occasion. Not only does it offer an unparalleled beefy flavor, but the thickness of the cut allows for a variety of cooking methods. The marbling within the steak ensures that it remains juicy and tender, even when cooked to higher temperatures.

The Best Way to Grill Tomahawk Steak

Ingredients You’ll Need

Before you fire up the grill, gather the following ingredients:

• Tomahawk Steak: Look for a well-marbled, high-quality cut from your butcher or specialty meat shop.
• Kosher Salt: This will be used for seasoning and enhancing the natural flavors of the steak.
• Black Pepper: Freshly cracked for a bit of spice.
• Olive Oil or Mustard: For binding the seasoning to the meat.
• Butter: For basting and adding richness after cooking.
• Fresh Garlic and Herbs (optional): For additional flavor in your compound butter.

Equipment You Will Need

• Grill: A charcoal or gas grill is suitable for cooking tomahawk steak.
• Meat Thermometer: An instant-read thermometer will ensure you reach the perfect internal temperature.
• Tongs: For flipping and handling the steak.
• Cutting Board: For resting and slicing the steak after grilling.
• Aluminum Foil: To tent the steak while it rests.

Step 1: Preparing the Steak

1. Bring to Room Temperature: Remove the tomahawk steak from the refrigerator at least 1 hour before grilling. Allowing the steak to come to room temperature ensures even cooking.
2. Season Generously: Pat the steak dry with paper towels and coat it with a thin layer of olive oil or mustard. Season generously with kosher salt and freshly cracked black pepper on both sides. This dry brining process helps to enhance the flavor and tenderness of the meat.
3. Optional Dry Brining: For even better results, consider dry brining your steak. Season the steak with salt and place it uncovered in the refrigerator for up to 48 hours before grilling. This method draws moisture into the meat, resulting in a more flavorful and juicy steak.

Step 2: Setting Up Your Grill

For optimal results, we recommend using the reverse sear method, which involves cooking the steak slowly at a low temperature before finishing with a high-heat sear.

1. Preheat Your Grill: For charcoal grills, light the charcoal and let it burn until covered in ash. For gas grills, preheat all burners on high for about 15 minutes.
2. Set Up Two-Zone Cooking: If using a charcoal grill, push the coals to one side to create a hot zone and a cooler zone. For gas grills, turn on one side of the burners to high and leave the other side off. This setup allows for indirect cooking (low and slow) and direct cooking (high heat for searing).
3. Target Temperature: Aim for around 225°F (107°C) for the indirect side of the grill.

Step 3: Cooking the Tomahawk Steak

1. Indirect Cooking: Place the steak on the cooler side of the grill, bone side down. Close the lid and cook until the internal temperature reaches about 110°F (43°C). This will take approximately 45 minutes to 1 hour, depending on the thickness of the steak and your specific grill.
2. Searing the Steak: Once the steak reaches the desired internal temperature, move it to the hot side of the grill. Sear each side for about 1 to 2 minutes, or until a beautiful crust forms. The goal is to achieve grill marks and enhance the flavor through caramelization.
3. Basting (Optional): During the last minute of searing, you can baste the steak with melted butter infused with garlic and herbs for added richness.
4. Check Internal Temperature: Use the meat thermometer to check the internal temperature. For medium-rare, you should aim for 120°F to 125°F (49°C to 52°C). Keep in mind that the temperature will rise a few degrees while the steak rests.

Step 4: Resting and Serving

1. Rest the Steak: Once cooked to your desired doneness, remove the steak from the grill and tent it loosely with aluminum foil. Allow it to rest for at least 10-15 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring each slice is juicy and tender.
2. Slicing the Steak: To serve, carefully slice the meat off the bone and then cut it into individual portions. Alternatively, you can present the entire steak for guests to carve at the table.
3. Serving Suggestions: Pair your tomahawk steak with delicious sides such as grilled vegetables, baked potatoes, or a fresh salad. A rich red wine or a craft beer also complements the robust flavors of the steak beautifully.

Conclusion

Grilling a tomahawk steak is not just about the cooking process; it’s an experience that brings together friends and family around the grill. By following the steps outlined in this guide, you can confidently prepare a perfectly grilled tomahawk steak that will impress anyone fortunate enough to share the meal with you. With its rich flavor, impressive presentation, and tender texture, the tomahawk steak is truly a culinary delight that celebrates the art of grilling.

If you’re ready to elevate your grilling game, consider purchasing a high-quality tomahawk steak from Land and Sea Delivery. Our commitment to providing fresh, local, and premium meats ensures that you’ll be serving only the best to your loved ones. Check out our Home Delivery Service and browse our Shop for a selection of top-quality beef, including our specialty Beef Collection.

FAQ

1. What is the best way to season a tomahawk steak?
The simplest and most effective way to season a tomahawk steak is with kosher salt and freshly cracked black pepper. You can also add garlic, fresh herbs, or a favorite steak rub for additional flavor.

2. How do I know when my tomahawk steak is done?
Using a meat thermometer is the best way to check the doneness of your steak. Aim for 120°F to 125°F for medium-rare, 130°F to 140°F for medium, and above 145°F for well done.

3. Can I cook a tomahawk steak in the oven?
While it’s possible to cook a tomahawk steak in the oven, grilling is recommended for the best flavor and texture. The direct heat from the grill adds a unique char and smoky flavor that can’t be replicated in the oven.

4. How long should I rest my steak after grilling?
It’s recommended to rest your steak for at least 10-15 minutes after grilling. This allows the juices to redistribute, resulting in a more tender and juicy steak.

5. What are some good side dishes to serve with tomahawk steak?
Complement your tomahawk steak with sides like grilled vegetables, baked potatoes, garlic mashed potatoes, or a fresh salad. A robust red wine or craft beer pairs wonderfully with this rich cut of beef.