Are you ready to take your grilling skills to the next level? Look no further than the majestic tomahawk steak. This bone-in ribeye is not only a sight to behold but a true culinary masterpiece. With its perfect marbling and juicy tenderness, each bite is sheer perfection. Don’t be intimidated by its large size; I’ll guide you through the process step by step.
What Makes a Tomahawk Steak Special?
- Tomahawk steak, also known as a tomahawk chop, is a bone-in ribeye that’s perfectly marbled for grilling and savoring.
- The bone is left attached to the meat, resembling a long handle and adding an extra touch of flavor. It’s called “Frenched,” similar to a rack of lamb but on a larger scale.
- These steaks are typically a whopping 2 inches thick, determined by the size of the rib bone.
- Though they may dent your wallet, their exceptional taste and eating experience make them worth every penny.
Different Ways to Cook a Tomahawk Steak
Cooking a tomahawk steak is a breeze when you know how to handle its magnificence. Here are a few methods to try:
- Reverse Sear on the Grill: The method I’ll be teaching you in this post. Start by cooking the steak at a low temperature, then finish with a high-heat sear. Perfect for pellet grills, charcoal grills, or even a cast iron pan.
- Traditional Sear and Slow Cook: Begin with a sear on the grill, then cook the steak slowly over low heat. Suitable for any type of grill.
- Indirect Heat on a Charcoal Grill: A fantastic technique if you don’t have a pellet grill. Creates mouthwatering results.
- Cast Iron Pan and Oven: Achieve a perfect crust by searing the steak in a cast iron pan, then finish it in the oven.
- Sous Vide: For those who enjoy the precision and control of sous vide cooking.
Mastering the Reverse Sear Method
The reverse sear method is ideal for bringing out the best in a thick cut of beef like the tomahawk steak.
- Start by cooking the steak on low heat until it reaches the desired internal temperature. Remove it from the grill and cover it with foil to rest.
- Meanwhile, crank up the heat on your grill to around 450°F (232°C).
- Once the grill is hot enough, sear the steak directly on the grill grates or use a sizzling hot cast iron pan.
- Allow the steak to rest for a few minutes before slicing into it, allowing all those delicious juices to redistribute.
Cooking Time and Temperature
When it comes to cooking a tomahawk steak, precision is key. Follow these guidelines for the perfect doneness:
- Use a meat thermometer to monitor the internal temperature and aim for medium-rare or medium-well, depending on your preferences.
- For the reverse sear method, set your grill to 225°F (107°C) and cook the steak for approximately 45 minutes. Aim for an internal temperature of 115-120°F (46-49°C).
- After removing the steak from the grill, tent it with foil and allow it to rest while you prepare for the searing process.
- Once the grill reaches a scorching 450°F (232°C), sear the steak for a few minutes on each side until you achieve a beautiful crust.
Where to Find a Tomahawk Steak
Now that you’re ready to embark on your tomahawk steak journey, you might be wondering where to find these delightful cuts of beef. Here are a few options:
- Costco: A great option that offers regular tomahawk steaks and occasionally even Wagyu varieties.
- Local Butcher: Call ahead to your favorite butcher and request a trimmed tomahawk steak if they don’t already have some prepared.
- Online Retailers: If convenience is your preference, you can order tomahawk steaks online from reputable suppliers like Snake River Farms or Omaha Steaks.
Preparation and Storage Tips
To ensure your tomahawk steak reaches its full potential, keep these tips in mind:
- Pre-Grilling: Store the steak in the refrigerator until you’re ready to cook. Be sure to remove it from the fridge at least an hour before grilling and allow it to come to room temperature. Cold meat straight from the fridge can negatively impact the grilling process.
- Post-Grilling: If you’re lucky enough to have any leftovers, store them in an airtight container in the refrigerator. Although it’s unlikely you’ll have any steak left after the feast, it can last for up to two days.
Don’t Let Leftovers Go to Waste
Though it’s highly unlikely, if you do find yourself with some leftover tomahawk steak, here are a few ideas to make the most of it:
- Hearty Salad: Chop up the remaining steak and toss it into a salad loaded with fresh veggies and flavorful dressings.
- Elevated Sandwich: Create a mouthwatering sandwich by piling the steak high with your favorite veggies and a sprinkle of cheese, resembling a gourmet cheesesteak.
- Crostini Delight: Cut the steak into small pieces and top them on crostini with garlic, balsamic vinegar, or aioli, creating a delightful appetizer.
Perfect Pairings for Your Steak
Complete your tomahawk steak experience with these delicious side dishes:
- Grilled Smashed Potatoes
- Skillet Asparagus in Brown Butter and Shallots
- Grilled Spicy Cauliflower Steaks
- Charred Skillet Corn with Bacon
- Grilled Potatoes with Garlic and Chipotle Spice
Now that you’re armed with the knowledge and technique to grill a magnificent tomahawk steak, it’s time to fire up that grill and impress your friends and family with your culinary prowess. Follow these steps, trust your instincts, and get ready to indulge in a truly extraordinary dining experience.
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Now, go ahead and confidently unleash your grilling prowess!
