Cooking a tomahawk steak can seem intimidating, but with the right steps, you’ll have a delicious, restaurant-quality meal in no time. This guide will walk you through everything you need to know to cook a tomahawk steak to perfection. From selecting the right cut to mastering the cooking technique, we’ll cover all the essential details.

What Is a Tomahawk Steak?

A tomahawk steak is a cut of beef ribeye that includes at least five inches of rib bone. This cut, which resembles a tomahawk axe, is known for its rich flavor and tenderness. The bone is left on to enhance the steak’s presentation and flavor. The impressive appearance makes it a great choice for special occasions or when you want to impress your guests.

The tomahawk steak is essentially a ribeye with the bone left in for a dramatic presentation. The bone also helps to insulate the meat during cooking, which can result in a more evenly cooked steak. This cut is highly marbled, meaning it has streaks of fat that run through the meat, contributing to its juiciness and flavor. The marbling melts as the steak cooks, basting the meat from within.

Choosing the Right Tomahawk Steak

When selecting a tomahawk steak, consider the following:

• Marbling: Look for steaks with good marbling. The white streaks of fat throughout the meat will melt during cooking, adding flavor and tenderness. Better marbling generally indicates a higher quality steak, so don’t skimp on this aspect.
• Thickness: A thicker steak (about 2 inches) will cook more evenly and stay juicy. Thicker cuts are less likely to dry out and will give you more control over the cooking process.
• Freshness: Choose a steak with a bright red color and avoid any with brown spots. Freshness is crucial for both flavor and food safety.

When buying a tomahawk steak, it’s also worth asking your butcher for recommendations. They can provide insights into the best cuts available and might even offer tips on how to cook it. Be sure to check the sell-by date and opt for the freshest steak possible to ensure the best flavor and texture.

Preparing Your Tomahawk Steak

Seasoning

Generously season your tomahawk steak with salt and pepper. You can also add other spices like garlic powder, onion powder, or smoked paprika for extra flavor. Let the steak sit at room temperature for 30-45 minutes after seasoning. This helps the steak cook evenly.

While salt and pepper are the classic seasonings, you can get creative with your spice blend. Consider adding herbs like thyme or rosemary, or a touch of cayenne pepper for heat. Allowing the steak to sit at room temperature not only helps with even cooking but also lets the seasonings penetrate the meat more deeply.

Equipment

Ensure you have the right equipment:

• Cast-iron skillet: Ideal for searing. It retains heat well and can go from stovetop to oven seamlessly.
• Meat thermometer: To check the internal temperature. This tool is essential for ensuring your steak is cooked to the desired doneness.
• Tongs: For turning the steak. Avoid piercing the meat to keep the juices inside.
• Oven: Preheat to 375°F. Having a preheated oven ensures that the steak cooks evenly once it’s transferred from the skillet.

Additional equipment that can be helpful includes a basting brush for applying butter or oil and a cutting board with a groove to catch any juices when the steak is resting. Make sure all your tools are within reach before you start cooking to streamline the process.

Cooking a Tomahawk Steak

Step 1: Searing the Steak

1. Heat a cast-iron skillet over high heat until it’s smoking hot.
2. Add a tablespoon of oil with a high smoke point, like canola or avocado oil.
3. Place the steak in the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.

Searing the steak locks in the juices and creates a flavorful crust. Make sure the skillet is hot enough before adding the steak to avoid sticking and to achieve a good sear. Don’t move the steak around in the pan; let it sear undisturbed to develop the best crust.

Step 2: Finishing in the Oven

1. Transfer the skillet to the preheated oven.
2. Cook for about 20-25 minutes, or until the steak reaches your desired internal temperature:Rare: 120-125°FMedium-rare: 130-135°FMedium: 140-145°FMedium-well: 150-155°F
3. Use a meat thermometer to check the temperature.

Cooking times can vary based on the thickness of your steak and your oven, so it’s crucial to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone. This ensures that you get an accurate reading for doneness.

Step 3: Resting the Steak

Resting is crucial to allow the juices to redistribute throughout the meat. Remove the steak from the oven and let it rest on a cutting board for 10-15 minutes. Cover it loosely with aluminum foil.

During the resting period, the internal temperature of the steak will continue to rise slightly, which is why it’s important to remove it from the oven a few degrees below your target temperature. Resting also makes the steak easier to carve and results in a juicier bite.

Serving Your Tomahawk Steak

After resting, slice the steak against the grain for maximum tenderness. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Consider garnishing the steak with fresh herbs or a sprinkle of sea salt before serving. The presentation is part of the experience, and a well-garnished steak can make a great impression. Pair your meal with a robust red wine like Cabernet Sauvignon or a rich stout for a complete dining experience.

Tips and Tricks

Using a Grill

You can also cook your tomahawk steak on a grill:

1. Preheat your grill to high heat.
2. Sear the steak over direct heat for 2-3 minutes per side.
3. Move the steak to indirect heat, cover, and cook until it reaches your desired temperature.

Grilling adds a smoky flavor that complements the rich, beefy taste of the tomahawk steak. Make sure to let the grill heat up fully before searing to prevent sticking and achieve those beautiful grill marks. Keep an eye on the temperature to avoid overcooking.

Adding Butter

For extra richness, add a pat of butter on top of the steak during the last 5 minutes of cooking. You can also make a compound butter by mixing softened butter with herbs and garlic.

Compound butter can be customized to your taste preferences. Try combinations like blue cheese and chives, or roasted garlic and thyme. The butter will melt over the steak, adding a luxurious finish and enhancing the overall flavor.

Experiment with Marinades

While a simple salt and pepper seasoning is classic, you can experiment with marinades to add different flavors. Try a mixture of soy sauce, garlic, and rosemary for a savory twist.

Marinating the steak for a few hours or even overnight can infuse it with additional flavors. Be sure to pat the steak dry before searing to get a good crust. Marinades can include acidic components like vinegar or citrus juice to tenderize the meat further.

Common Mistakes to Avoid

Overcooking

Tomahawk steaks are best enjoyed medium-rare to medium. Overcooking can make the steak tough and dry. Use a meat thermometer to ensure accuracy.

Cooking past medium can significantly diminish the quality of the steak, making it less juicy and flavorful. Always err on the side of undercooking, as you can always return it to the heat if necessary. Remember that the steak will continue to cook slightly during the resting period.

Not Letting the Steak Rest

Skipping the resting step can cause the juices to run out when you cut into the steak, leaving it dry. Always let your steak rest before slicing.

Resting allows the fibers of the meat to relax and reabsorb the juices, resulting in a more flavorful bite. Cutting into the steak too soon can lead to a disappointing, dry meal. Patience is key to achieving the perfect steak.

Using the Wrong Pan

A cast-iron skillet is ideal because it retains heat well and provides a good sear. Avoid non-stick pans, as they don’t handle high heat as effectively.

Non-stick pans can release harmful fumes at high temperatures and are not designed for the intense searing required for a tomahawk steak. Cast iron or stainless steel pans are your best options for achieving a restaurant-quality sear. Invest in a good-quality skillet for the best results.

Final Thoughts

Cooking a tomahawk steak is a rewarding experience that can impress your guests and satisfy your taste buds. By following these steps and tips, you’ll be well on your way to mastering this impressive cut of meat. Enjoy your cooking!

The key to a perfect tomahawk steak lies in the details—from selecting the right cut to allowing it to rest properly. With practice and patience, you can create a meal that rivals any high-end steakhouse. Happy cooking!