
How to cook tomahawk steak perfectly
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
- The grill should be preheated to a medium-high setting.
- 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.
- Close the grill lid and allow to cook until the desired doneness is reached: medium-rare should read 50°C on a meat thermometer.
- Rest the meat for 10 minutes, then chop.
- To accentuate the taste, grill using a butter, garlic, and herb combo.
Oven roasting method
- Set the oven temperature to 180°C.
- In a heated pan, sear the meat for two minutes on each side.
- Transfer to a baking tray and roast until internal temperature reaches 50°C.
- Rest for 10 minutes, then serve.
Sous vide method
- Sear the steak, then vacuum seal it.
- Cook in a water bath kept at 52°C for 2 to 3 hours.
- Sear one side on a heated pan for 1-2 minutes.
- 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!
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