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How to cook tomahawk steak perfectly

 How to cook tomahawk steak perfectly
Photo: youtube/ HowToBasic
Food

How to cook tomahawk steak perfectly

by John May 3, 2025

The tomahawk steak is a great piece of beef with a perfect balance of taste, tenderness, and presentation. . Shaped like a bone-in ribeye with a striking long bone, this steak is ideal for special occasions or impressing friends at a weekend barbecue. This article explains how to cook tomahawk steak to perfection, from selecting the ideal cut to preparation and serving.

What is a tomahawk steak?

A tomahawk steak is essentially a thickly cut ribeye steak with the long bone attached, resembling a tomahawk axe. Apart from looks, cooking the bone enhances the taste. Usually around 5 cm thick, this cut weighs between 900 g and 1.2 kg and is perfect for sharing. This thickness of tomahawk steak calls for a different cooking technique to ensure uniform cooking and to create a lovely exterior crust. 

Choosing the right tomahawk steak

Look for a tomahawk steak with these qualities:

  • Marbling: Higher flavour and suppleness follow from higher marbling (intramuscular fat).
  • Bone length: Though they have little effect on taste, longer bones improve presentation.
  • Thickness: At least 5 cm thick, a steak will cook more evenly.
  • Freshness: Select a steak with a vivid red colour and low extra moisture.

Best cooking methods for a tomahawk steak

Making a Tomahawk steak usually calls for:

  • Reverse searing is ideal for even cooking and has a lovely crust.
  • For a smoky, burnt taste, grilling is best.
  • Cooking indoors benefits most from oven roasting, great. 
  • Best for exact temperature control (sous vide). 

Step-by-step guide to cooking tomahawk steak

1. Preparing the steak

  • Take the steak out of the refrigerator at least an hour ahead of cooking so that it becomes room temperature.
  • Dry it with paper towels to get an even sear.
  • Season liberally with sea salt and cracked black pepper. For added flavour, add rosemary, smoked paprika, or garlic powder if desired.
  • Preheat your oven or grill to 120–130°C for a reverse-searing technique.

2. Seasoning the steak

Since a tomahawk steak has a rich, natural flavour, minimal seasoning is best:

  • Heavily coat with sea salt and cracked black pepper.
  • Optional additions: garlic powder, smoked paprika, rosemary.
  • Brush with olive oil lightly to assist in creating an ideal crust upon searing.

3. Cooking the steak

Reverse sear method (recommended)

  • Slow cook: A medium-rare steak should be slow-cooked under 50 °C until the internal temperature reaches 50 °C, near to 40 to 50 minutes by being placed on a wire rack over a baking sheet.
  • Rest: The cast-iron fried pan or grill should rest the steak for roughly 10 minutes with the heat turned to medium-high.
  • Sear: Sear on each side in a heated skillet using butter, garlic, and rosemary until a black crust develops in one to two minutes.

Butter can be an effective base for imparting moisture and richness to red meat.

Grill method

  1. The grill should be preheated to a medium-high setting.
  2. Allow the steak to sear on one side for 2 to 3 minutes, then flip it over onto the other side. Then, move the steak to the cooler side of the grill.
  3. Close the grill lid and allow to cook until the desired doneness is reached: medium-rare should read 50°C on a meat thermometer.
  4. Rest the meat for 10 minutes, then chop.
  5. To accentuate the taste, grill using a butter, garlic, and herb combo.

Oven roasting method

  1. Set the oven temperature to 180°C.
  2. In a heated pan, sear the meat for two minutes on each side.
  3. Transfer to a baking tray and roast until internal temperature reaches 50°C.
  4. Rest for 10 minutes, then serve.

Sous vide method

  1. Sear the steak, then vacuum seal it.
  2. Cook in a water bath kept at 52°C for 2 to 3 hours.
  3. Sear one side on a heated pan for 1-2 minutes.
  4. Calm down, then serve.

Resting and serving

  • Let the steak sit at least 10 minutes after cooking so that liquids may disperse.
  • Most tender results come from slicing against the grain.
  • Present alongside roasted veggies, mashed potatoes, or chimichurri sauce to accentuate the taste.
  • Pair with a robust red wine like Cabernet Sauvignon or Shiraz.

Internal temperature guide

  • Rare: 45-48°C
  • Medium-Rare: 50-54°C
  • Medium: 55-59°C
  • Medium-Well: 60-65°C
  • Well Done: 70°C+

Tips for the best tomahawk steak

  • Use a meat thermometer for precise cooking.
  • Let it rest such that it stays juiced.
  • Cast-iron pans offer the best searing results.
  • Enhance flavours by basting with butter, fresh herbs, and garlic.
  • Try truffle butter, coffee rubs, or smoked sea salt for a distinctive twist. 

Common mistakes to avoid

  • Skipping the resting period: Ignoring the rest time produces tough, dry meat.
  • Overcooking: Prevent overcooking with a thermometer.
  • Not drying before searing: Moisture prevents crust formation.
  • Cooking straight from the fridge: Cooking straight from the refrigerator produces erratic outcomes.

Conclusion

Cooking a tomahawk steak may seem challenging, but with proper technique, achieving a tender and juicy result is straightforward. Whether grilled, oven-roasted, reverse-seared, or sous vide, the keys to perfection are time, good seasoning, and precise temperature control. Give it a go, and impress your family and friends with a mouth-watering tomahawk steak!

Read also: How to make tea perfectly

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