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Best Seasoning For Tomahawk Steak

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Season The Tomahawk Steak

The Best Savory Beef Seasoning on a Tomahawk Steak #shorts

Once the tomahawk is at room temperature, its time to season it.

We recommend using a good quality salt and pepper mix, as well as some olive oil.

Make sure to get the seasoning all over the steak, and then let it sit for a few minutes so that the flavors can really sink in.

Dont be scared to season it up well and ensure that the whole steak is coated it will make a big difference in the end!

Prepping The Tomahawk Ribeye

Getting the tomahawk ribeye steak ready for the grill is just like prepping any other steak. I prefer mine with a simple salt and pepper-based rub. The main ingredients I use are equal parts kosher salt and ground black pepper, then a little less of garlic powder . Sprinkle the blend of spices over all sides of the meat portion of the tomahawk ribeye steak. Feel free to let it sit for a little while at room temperature to let your seasoning sink in a little. It is okay for beef to sit out a little while, not so much for poultry or pork.

Where To Get Tomahawk Steaks Online

If youre lucky like me, your local grocer or butcher will carry tomahawk ribeye steaks on a regular basis. If thats not the case for you, dont worry!

In this day and age, technology can help you out. The internet is an amazing place, and there are options out there to get tomahawk ribeyes delivered directly to your doorstep.

My personal favorite place to get tomahawk steaks online is from Snake River Farms. Snake River Farms is a family owned and operated business whose aim is to produce and provide the highest quality farm to market beef in the USA.

Their American Wagyu beef is some of the highest quality, most decadent beef youll find just about anywhere. I can personally attest to the quality of their food!

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When Should You Season Steak

The best time to season steak is to salt it between 1 and 24 hours before you cook. Use 1 teaspoon of kosher salt per pound, distributed evenly on both sides, and put the steak in the refrigerator, uncovered. Seasoning early allows the salt to work its way into the steak, and refrigerating removes moisture from the surface of the meat, so it will cook faster.

If you are using a spice rub, add it just before cooking. Coating the steak with a small amount of olive oil before applying the spice rub may help the rub stick a bit better.

You may have heard that you should take your steak out of the refrigerator before cooking and allow it to warm closer to room temperature. Experimentation has shown this doesn’t really work. The steak doesn’t actually get much warmer. There’s no harm in taking it out, but if you forgot, don’t worry about it.

Butter Marinated Tomahawk Ribeye Recipe

How to Cook the Perfect Tomahawk Steak

20 minutes

What is a Tomahawk Steak?

We are glad that you askedbecause it sounds something in the caveman carnivore days, doesnt it? Well, itlooks just like its name a piece of ribeye with a frenched bone that lookspretty primal. A long-frenched bone is called a tomahawk ribeye whereas ashort-frenched bone is called a cowboy ribeye. After following the directionsbelow, you will be ready for some juicy steak marinated in a buttery blend thatincludes Dickey’sJalapeño Rosemary Steak Seasoning, our special blend of steak seasoning. Weknow you can recreate this classic steak splurge and save a fraction of thecost at the same time with Barbecue at Homes delicious Butter MarinatedTomahawk Rib Eye Steak Recipe.

Step aside cowboy steak becausethis tomahawk steak will be a big hit on special occasions. Is somebody takingnotes for a romantic dinner at home for 2 or a wedding anniversary meal? Ifnot, you need to start! This recipe is perfect for two, with the 30-45 oztomahawk steak that is 2 thicker when compared to a regular ribeye steak whichis about 1.5 thick. That means 50% more steak! Also, with its tomahawkbone-handle you have a wonderful display of the finest beef cut that is fun toshow off and even more fun to eat!

How To Cook a Tomahawk Steak

Rare 125°

Medium-Well 150°

Well done 160°

How Long to Let Steak Rest

Wait a good 5-8 mins beforecutting or serving. The meat is still cooking as it is at rest. Remember thatthe temperature raises 5 degrees when resting.

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How To Cook Tomahawk Steak In The Oven

If you want to cook a Tomahawk steak and capture excellent flavor and tenderness, then selecting an oven method is a perfect choice. Just as in the grilling method, be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 3040 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.

Set your oven to broil and preheat for 10 minutes.

Once you have seasoned your steaks to taste, follow the directions for Tomahawk steak cooking times and steps to prepare it to perfection:

Reverse Sear Method For Tomahawk

  • Preheat the oven or grill on low heat, about 225 degrees.
  • Season the steaks with more salt, if desired, and pepper.
  • Roast or grill for about one hour for medium-rare.
  • Preheat a cast-iron skillet with one tablespoon of butter over medium-high heat.
  • Sear on each side for 2-3 minutes, spooning the butter over the top.
  • Rest on a plate loosely tented with foil for 5-10 minutes before serving.

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What Do You Use To Marinate A Steak

This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic. These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!

  • Soy sauce: Adds a bit of salty and tons of flavor.
  • Lemon juice: Adds acidity to tenderize and flavor.
  • Olive oil: Help seal in juiciness.
  • Worcestershire sauce: One of the best umami flavors for beef.
  • Minced garlic: Use fresh for the best tasting.
  • Italian seasoning: A go-to combination of outstanding herbs.
  • Pepper and Salt: To taste, but do not leave it out.
  • Red pepper: Adds a bit of spice.
  • Steaks: I used rib eye, New York is also great
  • Butter: Butter is truly the best thing to cook steak in! Hands down!
  • Chopped Parsley: Adds a pop of color.

Is Seasoning Just Salting Do Pepper Herbs And Spices Count Too

Tomahawk Ribeye Steak – Reverse Seared Tomahawk – Wagyu

Salt is a seasoning, so even if you only salt your steak, technically, youre seasoning it. And, yes, usually when we talk about seasoning a steak, were talking about salt.

Then theres good old ground black pepper. If youre at a fancy restaurant, theyll bring around the grinder and sprinkle some on anything you want.

Of course, plenty of folks like to get in there with their favorites from the spice rack too. And maybe even some brown sugar. Me, I leave the brown sugar for ribs, but I suppose it could bring something interesting to a lower-grade steak.

And then, there are commercially prepared or homemade steak rubs, which are blends of several spices.

As far as rubs go, unless the blend is salt-based, theres not much point in adding some ahead of time because it wont do the same job. Instead, apply and rub it in shortly before grilling to build flavor in your crust.

At the end of the day, though, its your steak you do you! Add whatever seasonings you enjoy, and dont let anyone tell you different.

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Sous Vide Tomahawk Steak

With this technique you will cook a seasoned, vacuum sealed Tomahawk steak in sous vide water bath until it is perfectly and evenly cooked on the inside and then you will finish it by searing it in a pan, griddle or over a hot grill grate until the desired doneness is reached.

You can set the temperature the steak needs to reach in the water bath depending on how done you want it to be, we generally go for 120 F and then complete the cooking process during the browning .

The best part about cooking a protein sous vide is that once the preset internal temperature is reached you have the luxury of time about when to take the steak out of the water bath it will not overcook and will stay at that preset temperature until you need it.

Most restaurants these days use this exact technique for thick cuts or even delicate proteins such as rack of lamb or salmon. Serving a perfectly cooked bone-in ribeye on demand becomes much easier once it has already been uniformly cooked throughout and only needs to be finished.

Prepare & Season The Tomahawk

Likely, your Tomahawk will come vacuum sealed, and possibly frozen. If it is frozen, throw it in the fridge 2-3 days before your cook to allow it to slowly thaw. Remove the meat from packaging, and pat it dry using paper towel. Season generously with salt and pepper, or for an even better result, use Hardcore Carnivore Black. Seasoning should only be done right before youre ready to put the meat on the grill.

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How To Cook A Tomahawk Steak

Heres the 411 on how to cook a tomahawk steak using a reverse sear. Its relatively easy and allows these thick steaks to cook evenly.

  • Allow steaks to come up in temp. Remove the steak from the fridge 1-2 hours before you plan to cook it to allow it to come to room temperature.
  • Preheat your smoker. Preheat your smoker to 225 degrees F. I used oak for this recipe because I love the way smoking with oak enhances the rich flavors in this steak. Feel free to use your favorite hardwood.
  • Season. Season liberally on all sides with Beef Rub or salt and pepper. Press or pat the seasoning into the meat.
  • Get smoking! Place the meat directly on the grill grates and close the lid. Using an instant-read meat thermometer, smoke until the internal temp of the steak is within 10 degrees of your desired doneness .
  • Prep for the sear. Preheat a 12-inch cast iron skillet over high heat . Drop butter into the skillet and allow it to melt and bubble. .
  • Sear. Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minutes until the internal temperature of the steak reaches your preferred doneness.
  • Rest, slice, and enjoy! Let the steaks rest for 10-15 minutes. Then slice, serve, and enjoy!
  • What Is A Reverse Sear

    Grilled Tomahawk Steak with Chimichurri

    If you’ve noticed the buzz around the reverse sear method, you may be wondering what exactly is a reverse sear? And what makes it so special? You may be a die-hard fan of pan-seared steaks or grilled steaks, but I can promise you that the reverse sear will not be a disappointment.

    Even if you’re leery of cooking a steak in the oven, do give this a try the next time you get your hands on an excellent thick-cut steak portion.

    The perfect reverse sear starts with low-and-slow cooking, then ends with a high heat sear. The resulting superbly tender steak or roast will have an amazing seared crust that is so delicious and juicy!

    The reverse sear is ideal for your thick-cut steaks like tomahawk and cowboy cut ribeye steaks, but it also my favorite way to wrap up a smoked beef roast or prime rib roast too!

    Plus, with the availability of a sous-vide function on many new pressure cookers, the reverse sear is the only way to cook your sous vide steak.

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    Kinders Organic Buttery Steakhouse Seasoning

    Kinders motto is Obsessed with Quality, and their products clearly reflect this sentiment.

    This steak seasoning is not only organic but absolutely mouth-wateringly delicious. It can be used on anything from beef to chicken to pork, but its especially flavorful when spread on a nice juicy steak.

    Featuring a prominent buttery taste, this seasoning is a classic blend of salt, pepper, and other spices that will elevate your plain beef to another level.

    You can apply this rub generously to your steak and receive a whole lot of flavor in return without excess saltiness. If you love a little butter on your steak, this ones the choice for you.

    Pros:

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    Let It Breathe At Room Temp

    From there, let your steak rest at room temperature for a minimum of about 45 minutes. If time is on your side, you can also place your seasoned beef into the fridge for a couple of hours before letting it rest at room temperature.

    During this time, the beef will absorb the seasoning and flavor will begin to sink in. Also, the seasoning will absorb some of the moisture inside of the steak which will help create a beautiful crust when we sear later in the process.

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    What Is A Tomahawk Steak Where Do I Purchase One

    The tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender. Tomahawk steaks can be found in many butcher shops and are becoming more common in higher-end grocery stores. Be sure to ask at the meat counter if you can special order one. They can also be purchased online.

    Can I Use This Seasoning On Other Proteins And Side Dishes

    Best TOMAHAWK Steak RECIPE I ever made! | GugaFoods

    Absolutely. This would be really great on chicken, fish, and pork as well. Once you make it once and get that taste, youll agree.

    Just make certain that you give the seasoning time to marinate into the meats that youre adding it to. We recommend seasoning your steak and letting it rest to come to room temperature for about 40 minutes before you prepare it.

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    What Is Tomahawk Steak

    The tomahawk steak resembles you guessed it a tomahawk ax from Native American tribes. Its protruding bone makes it the star of any dinner plate its on, and its this bone that makes people know that its a tomahawk steak immediately.

    Tomahawk steak is known for its beefy, slightly buttery flavor. Its thick and juicy, making it one of those cuts that works perfectly on its own without the need for tons of spices, marinades, or sauces.

    How To Grill Steak With A Cast Iron Skillet

    A cast iron skillet gets scorching hot and stays that way, hitting steak with the same sort of powerful heat that a grill does.

  • Preheat the skillet. Stick it in a 400-degree F oven for 20 minutes or heat it over a high flame for about 10 minutes. Test that the pan is ready by adding a drop of water to it. The water should evaporate immediately.
  • Place the steak in a dry pan. Youve already brushed the steak in oil which will suffice. And any oil you added to the scorching pan would only smoke and burn. If the steak has a fat cap, sear that side first.
  • Resist the urge to move the steak around in the pan as it cooks. The steak will brown better if it stays in place. Let the steak sear for a few minutes to develop a nice crust.
  • Flip the steak when you can easily move it around in the skillet. Gently nudge the steak with a spatula to test this out if it sticks to the bottom, its not ready.
  • Flip and sear on the second side. Cook the steak on the second side until its developed golden-brown color. If the steak youre cooking is thick, make sure to pick it up using tongs and sear the edges all the way around.
  • Add a pat of butter. After you flip the steak, add a big pat of butter on top. It will melt and baste the steak, helping to caramelize the crust.
  • Finish the steak in the oven. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches the desired numbers.
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    Sear The Tomahawk Steak

    Remove the steak from the oven and finish the steak with one of these two methods:

  • Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Sear both sides until caramelized and browned, and the internal temperature of the steak reaches 125ºF for rare, 135ºF for medium-rare, and 145ºF for medium.
  • Leave the steak on the wire rack and baking sheet then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500ºF .Return the steak to the center of the middle rack once your oven is preheated. Cook at high heat until the internal temperature of the steak reaches 125ºF for rare, 135ºF for medium-rare, and 145ºF for medium.
  • Once the steak is cooked to your desired level of doneness, leave the steak on the baking sheet or place it onto a cutting board. Cover with a square of aluminum foil that is loosely ‘tented’ over the steak.
  • The steak should be allowed to rest for 15 – 20 minutes to keep the juices from running onto your plate rather than staying in the steak! Once rested slice your tomahawk steak against the grain to serve and enjoy!!
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