The tomahawk steak. Just the name evokes images of a luxurious, meaty feast. This impressive cut, with its long, bone-in ribeye, is a showstopper at any gathering. But achieving that perfect sear and tender, juicy interior requires a little know-how. This guide will walk you through every step, ensuring your tomahawk steak is cooked to perfection.
Preparing Your Tomahawk Steak for Grilling or Pan-Searing
Before you even think about firing up the grill or heating your pan, proper preparation is key to a succulent steak.
1. Pat it Dry:
This seemingly simple step is crucial. A dry surface allows for a superior sear, creating that beautiful crust we all crave. Use paper towels to thoroughly pat the steak dry.
2. Seasoning is Key:
Don't underestimate the power of seasoning! A generous coating of kosher salt and freshly ground black pepper is a classic choice. For extra flavor, consider adding garlic powder, onion powder, or your favorite steak seasoning blend. Season at least 30 minutes before cooking, or even better, several hours in advance to allow the salt to penetrate the meat.
3. Let it Come to Room Temperature:
Taking your steak out of the refrigerator about 30-60 minutes before cooking allows for even cooking. A cold steak will cook unevenly, resulting in a tough exterior and a cold center.
Cooking Your Tomahawk Steak to Perfection
Now for the main event! There are several methods to cook a tomahawk steak, but grilling and pan-searing are popular choices.
Grilling the Tomahawk:
- Preheat your grill: Get your grill screaming hot, aiming for around 500°F (260°C). High heat is essential for that perfect sear.
- Sear the steak: Place the tomahawk steak directly over the hottest part of the grill. Sear for 2-3 minutes per side, until a beautiful crust forms.
- Indirect heat: Move the steak to a cooler part of the grill (or turn off one side of the burners). Continue cooking, turning occasionally, until the steak reaches your desired internal temperature. Use a meat thermometer for accuracy.
- Resting is Essential: Once cooked, remove the steak from the grill and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Pan-Searing the Tomahawk:
- Heat your pan: Use a heavy-bottomed cast iron skillet or stainless steel pan. Heat it over high heat until it's incredibly hot—a drop of water should evaporate instantly. Add a high smoke point oil, such as canola or grapeseed oil.
- Sear the steak: Place the tomahawk steak in the hot pan and sear for 2-3 minutes per side, until a deep brown crust develops.
- Reduce the heat: Once seared, reduce the heat to medium-high and continue cooking, turning occasionally, until the steak reaches your desired internal temperature. Use a meat thermometer to ensure accuracy.
- Rest: Remove the steak from the pan and let it rest for at least 10-15 minutes before slicing.
Temperature Guide for Tomahawk Steak:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+)
Serving Your Masterpiece
Once rested, slice your tomahawk steak against the grain and serve immediately. Pair it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy the fruits of your labor!
Remember to always prioritize food safety and handle your meat responsibly. Enjoy your perfectly cooked tomahawk steak!
