Best Way To Cook A Tomahawk Steak

How To Cook The Perfect Tomahawk Steak

Want to know all of the secrets to cooking a perfect tomahawk steak? Youll be surprised at how easy it is! Learn how to make the best steak of your life, right in your own home.

Want to know all of the secrets to cooking a perfect tomahawk steak? Youll be surprised at how easy it is! Learn how to make the best steak of your life, right in your own home.

We know it can be intimidating to grill a high quality piece of meat. What if you mess it up? Well, cooking a steak at home is super easy. All you really need is some salt and a meat thermometer to get the perfect steak. Dont you fret though, because were here to walk you through how to make the perfect Tomahawk steak, and you are going to feel like a pro! Seriously though, with this cooking method youll feel like you are eating in a 5 star restaurant. And its so incredibly easy!

How Long Should You Let Steak Rest

Resting steak is an important step because the heat of cooking pulls the juices in the meat toward the surface.

If you immediately slice into it after cooking, all of those flavorful, amazing juices will end up on the plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in throughout the meat, keeping it moist and flavorful when serving.

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.

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Should All Steaks Be Cooked This Way

NO! I love this method of cooking, but its best served for cuts of meat that are at least 1.5 inches thick. While this post features a massive tomahawk steak, reverse searing is ideal for a king cut ribeye, or the equally impressive king cut T-Bone. What might be the most effective use of this method, though, is for the perfect filet mignon. Thats a notoriously difficult cut of meat to cook perfectly just based on its shape and thickness.

If Im cooking a standard cut steak, or any piece of meat thats cut to less than an inch and a half thick, I dont use the reverse-sear method. For the thicker cuts of steak, though, and even the king cut pork chopthe reverse-sear method is highly encouraged.

OK, enough talk. Whatdoya say we get to this tomahawk?

How To Grill Tomahawk Steak

Its actually not that complicated to grill this cut of beef you just need to know the technique :

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How To Cook Tomahawk Steak On The Grill

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
• Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
• To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
• To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
• For the perfect medium-rare Tomahawk Steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time . The final temperature will read 135°F.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

Best Smoked Tomahawk Steak

I am all about smoked beef recipes lately. My family and I just can’t get enough of them! After trying everything from smoked beef ribs to prime rib, I knew I had to make an out-of-this-world smoked steak recipe.

This easy tomahawk steak cut is exactly that. Smoking tomahawk steak, seasoned with homemade steak seasoning and fresh thyme, makes the beef so tender and oh-so flavorful. After smoking, the steak is reverse-seared for ultimate flavor.

Give it a try and let me know what you think in the comments below. I know you’re going to love smoked tomahawk steak as much as I do!

I love the reverse sear method on a steak and my reverse sear ribeye steak is out of this world! If you are looking for a quick, easy and delicious recipe, this is the way to go.

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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.

What Is Reverse Searing

Reverse searing involves cooking meat slowly, gradually bringing the temperature up, before then searing it over extremely high heat.

Its a great method of cooking as it gives you greater control of the internal temperature of your meat. The importance of this cant be overstated, and Ive written about it in great detail when talking about smoking meat.

Not only does it give you control, but it helps produce a tender portion of steak with a beautiful brown crust.

The method ensures accuracy in comparison to conventional methods of simply searing steak, which usually results in a pink center and brown crust. The problem with this is while it can produce beautiful results sometimes, other times you can be left with something either too rare or too tough.

And when cooking something expensive like tomahawk we want to be confident that the results will be flawless.

The good news is that reverse searing can be done either in the oven or in the grill. Cooking it at a slow heat also helps to dry out the surface of the meat, which creates perfect conditions for searing it.

And when you do sear it, the crust it produces is part of the Maillard Reaction, which is a process that helps elevate the flavor of food, particularly when food is browned on its surface.

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How To Cook Steak On Grill

This one definitely needs a meat thermometer but also produces the best flavor in my opinion, espcially if doing charcoal. Move your coals to one side, or if using gas, only light up one side of the grill. Leave your steak as far away as possible from the coals or the burner on the other side of the grill and close it. Flip once in awhile to make sure youre getting even heat.

How To Grill A Tomahawk Steak Overview

A tomahawk ribeye is a giant cut of steak still on the rib bone, typically 2.5 to 3.5 pounds in weight. Its a sight to behold, and youll want to make sure you do it justice on the grill.

First things first, youll want to get your beef seasoned. Ive always been a fan of keeping things simple when it comes to seasoning quality pieces of meat all you really want to do is bring out the delicious flavor within your tomahawk ribeye.

I like to use a seasoning mixture of kosher salt, black pepper, and garlic powder, but you can feel free to use your favorite steak seasoning as a substitute.

A tomahawk steak is a HUGE piece of meat, so you want to make sure to be liberal when it comes to applying your seasoning. Make sure you coat the entire thing, including sides and even the fatty parts.

From there, let your steak rest at room temperature for about 45 minutes. 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.

While the steak rests, go ahead and get your grill fired up. If you are using a gas grill, you might only need 5-10 minutes to get heated up. If youre working on a charcoal grill, you may need a little more time to get your fire right. Either way, this is a great time to get your grill heated up in preparation to sear your steak.

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How To Cook A Tomahawk Steak In The Oven

Perhaps you dont have access to a grill.

A reverse sear tomahawk steak can also be done in your oven.

Set your oven to 225 degrees F or the lowest it can go.

Place your steak on a cooling rack on top of a baking sheet and insert a meat thermometer.

Cook the tomahawk steak until the interior temperature reaches 125 degrees F, then remove the tomahawk from the oven.

Once removed from the oven, heat up the grapeseed oil in a cast iron pan at high heat.

Sear the steak for about a minute on each side, until the exterior has a nice char.

Make sure to rest your steak for at least 10 minutes prior to serving.

How To Cook Tomahawk Steak In The Oven

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
• Set oven for broil and preheat 10 minutes.
• Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
• Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 4 to 6 inches from the heat. Broil to desired doneness, according to the times listed below.
• For the perfect medium-rare steak, broil in the oven for 19-21 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

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How Do I Know When The Steaks Are Done

In this recipe, you are instructed to cook until 130 degrees, so that after resting time it will reach 135 degrees Fahrenheit to be considered medium-rare. If you prefer a more well done steak, simply remove the meat at 5 degrees Fahrenheit lower than your desired doneness temperature. Use a meat thermometer for best results.

How To Cook The Tomahawk:

The most common way to cook a tomahawk ribeye is as nature intended sizzling on top of an open flame! Whether you use gas or charcoal, this method produces a smokey, rich flavour that pairs nicely with the meat. Because the tomahawk is usually a thicker cut 5 cms or thicker grilling allows you to have a dark and crusty bark on the exterior, while the inside is nice and medium to medium rare.

If you want the steak to be more well done than medium, well then God help you.

Grilling the Tomahawk:

2 or more Tasman Tomahawk SteaksSaltButter

Method:

Cooking the Tomahawk in a cast iron pan:

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How To Cook Tomahawk Steak

How to cook steak depends very much upon the cut you choose. Tomahawk Steak is prized for its long bone, tenderness and flavor and is always a delicious steak choice. The best way to cook this long-bone ribeye steak is on the grill. But pan-seared Tomahawk Steak is also great, and you can broil Tomahawk Steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy Tomahawk Steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!

Tomahawk Steak And Roast Tomatoes With Rosemary:

Eating meat with roasted vegetables is always a smart way to maintain health and good taste at the same time. Keeping this in mind, the following recipe meets your requirement of having a healthy yet delicious dish.

Serves: 2

• ½ cup rosemary sprigs
• 2 small red chilies
• 1½ cup extra-virgin olive oil

Procedure

• First of all, thoroughly season the tomahawk steak with sea salt as well as black pepper.
• Then, grill it by flipping repeatedly over moderate to high heat. It will take around 40 minutes for thorough cooking. Subsequently, put the steak on a tray and let it rest for around 15 minutes.
• In the meantime, place tomatoes in single layer in a heatproof pan to prepare roast tomatoes with rosemary. Subsequently, keep this pan on the grill. Alternatively, you can roast it in an oven at 200 degrees. Then, drain it and keep it warm.
• Next, take a separate pan and heat olive oil over moderate heat. Afterward, put garlic and chard leaves in it and heat until wilted. Keep stirring it repeatedly. It will take maximum 4 minutes.
• Finally, slice the steaks and serve them with roasted tomatoes.

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