The Ultimate Guide to Cooking a Perfect Tomahawk Steak

When it comes to a show-stopping piece of meat, nothing quite compares to the Tomahawk Steak. This magnificent cut of beef not only impresses with its size but also delivers robust flavor and an unforgettable dining experience. Whether you’re a seasoned grill master or just looking to cook your first steak, this guide will provide all the information you need to cook the perfect Tomahawk Steak.

What is a Tomahawk Steak?

The Tomahawk Steak is a bone-in ribeye cut, with an extended rib bone that gives it its characteristic tomahawk appearance. The large bone, usually around 6-8 inches, is left intact, which adds a dramatic flair when presented at the table. This steak is renowned for its tenderness, marbling, and rich flavor, making it a prized cut among steak lovers.

Why Choose a Tomahawk Steak?

Choosing a Tomahawk Steak is as much about the experience as it is about the flavor. The rib bone not only makes for an impressive presentation but also provides extra flavor during the cooking process. Additionally, the substantial size of this steak (typically 2-3 inches thick and weighing between 2-3 pounds) makes it ideal for sharing or for indulging in a truly lavish meal.

Sourcing the Perfect Tomahawk Steak

When sourcing a Tomahawk Steak, it’s essential to look for high-quality beef. Here’s what to consider:

Grass-fed vs. Grain-fed: Grass-fed beef tends to have a deeper, more complex flavor, while grain-fed beef is known for its tenderness and marbling. Both are excellent choices, depending on your flavor preferences.
Marbling: The fat marbling in a Tomahawk Steak is crucial for flavor and juiciness. Look for steaks with even, consistent marbling throughout the meat.
Butcher’s Cut: Ensure the steak is cut thick, preferably 2-3 inches. A thicker cut helps retain moisture and makes it easier to achieve the perfect sear and cook.

Pro Tip: If possible, visit a local butcher instead of a supermarket to get a custom cut. This also allows you to ask questions about the beef’s origin and quality.

Ingredients

For cooking a Tomahawk Steak, you only need a few ingredients. The simplicity of the preparation allows the flavor of the beef to truly shine.

1 Tomahawk Steak (2-3 pounds)
Sea salt
Freshly ground black pepper
2 tablespoons olive oil or melted butter
2-3 cloves garlic, minced
A few sprigs of fresh rosemary or thyme

Optional:

Compound butter (for added richness and flavor)

Step-by-Step Guide: Cooking a Tomahawk Steak

There are several ways to cook a Tomahawk Steak, but the reverse sear method is one of the most foolproof. This method ensures the steak is cooked evenly and delivers a perfect crust on the outside while maintaining juicy, tender meat on the inside.

1. Preparing the Steak

Before cooking, take your steak out of the refrigerator at least an hour ahead of time. This allows it to come to room temperature, ensuring even cooking.

Season Generously:

Pat the steak dry with a paper towel. This helps with the browning process when you sear it.
Season the steak generously with sea salt and freshly ground black pepper. Make sure to rub the seasoning all over the steak, including the sides.

Pro Tip: Salt draws out moisture, so it’s best to season your steak at least 30 minutes before cooking, giving the salt time to penetrate the meat and enhance the flavor.

2. Preheat the Grill or Oven

For the reverse sear method, you’ll need to cook the steak indirectly first, then finish it with a high-heat sear.

Grill Setup: If using a grill, set it up for two-zone cooking. One side should be at medium-high heat (for the sear), while the other should be at low heat (for indirect cooking).
Oven Setup: If you’re using the oven, preheat it to 250°F. You’ll also need a cast-iron skillet for searing at the end.

3. Slow Cook (Reverse Sear Method)

On the Grill: Place the steak on the cooler side of the grill, away from direct heat. Cover the grill and cook the steak until it reaches an internal temperature of 120-125°F for medium-rare (this could take 45 minutes to an hour, depending on thickness).
In the Oven: Place the steak on a wire rack set over a baking sheet, then into the oven. Cook until the internal temperature reaches 120-125°F.

Pro Tip: Always use a meat thermometer to check the internal temperature. This ensures perfect doneness without guesswork.

4. The Sear

Now it’s time to sear the steak and give it that beautiful crust.

On the Grill: Move the steak over to the hot side of the grill. Sear for 1-2 minutes per side, until the outside is deeply browned and crispy.
In a Cast-Iron Skillet: Heat the skillet over high heat and add a bit of olive oil or butter. Sear the steak for 1-2 minutes on each side, basting with melted butter and garlic during the process.

Pro Tip: For extra flavor, add garlic cloves and fresh herbs like rosemary or thyme to the skillet during the sear. The butter will infuse with these aromatics, making the steak even more flavorful.

Resting the Steak

Once seared to perfection, it’s crucial to let the Tomahawk Steak rest before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy steak.

Resting Time: Let the steak rest for at least 10 minutes, loosely tented with foil. Avoid cutting into the steak immediately, as the juices will spill out, leading to a drier result.

Pro Tip: If you’re worried about the steak cooling too much while resting, you can place it on a warm (not hot) plate, or gently tent it with foil to retain heat.

Slicing and Serving

When slicing a Tomahawk Steak, it’s important to cut against the grain to maximize tenderness.

Presentation: Start by cutting the meat away from the bone. Then, slice the steak into thick slices (about 1/2 inch thick) for serving. Arrange the slices back around the bone for a dramatic presentation.

Pro Tip: Serve the steak with a dollop of compound butter for added richness. You can make compound butter by mixing softened butter with garlic, fresh herbs, and a pinch of salt.

The Best Side Dishes for Tomahawk Steak

Tomahawk Steak is a rich, flavorful cut of beef, so it pairs best with sides that complement its bold flavors without overpowering it. Here are some classic side dish suggestions:

Creamed Spinach: The creaminess balances the rich, beefy flavors of the steak.
Garlic Mashed Potatoes: A classic steakhouse pairing, mashed potatoes are perfect for soaking up the juices.
Grilled Asparagus: The charred flavor of grilled asparagus adds a fresh contrast to the heavy steak.
Caesar Salad: A refreshing salad with a tangy dressing can help balance the richness of the steak.

Wine Pairings for Tomahawk Steak

When pairing wine with a Tomahawk Steak, you’ll want to choose something robust that can stand up to the intense flavors of the meat.

Cabernet Sauvignon: With its bold tannins and dark fruit flavors, Cabernet Sauvignon is a classic choice for steak. The tannins cut through the richness of the beef, while the fruit notes complement the caramelization from the sear.
Malbec: This Argentine wine is another excellent choice for steak, offering a balance of bold fruit flavors and a smoky finish that pairs beautifully with grilled beef.
Zinfandel: For those who prefer a fruitier wine, Zinfandel offers ripe berry flavors with a peppery spice that complements the Tomahawk’s rich flavor.

Health and Nutritional Insights

While a Tomahawk Steak is undoubtedly a decadent meal, it also offers several health benefits, particularly when sourced from high-quality, grass-fed beef.

Protein-Rich: Tomahawk Steak is an excellent source of high-quality protein, essential for muscle repair and overall body function.
Iron and Zinc: Beef is rich in heme iron, which is more easily absorbed by the body than plant-based iron. It’s also packed with zinc, crucial for immune health and metabolism.
Healthy Fats: Grass-fed beef contains higher levels of omega-3 fatty acids, which support heart health, as well as CLA (conjugated linoleic acid), known for its potential cancer-fighting properties.

FAQs

1. Can I cook a Tomahawk Steak in the oven without a grill?

Yes! The oven works perfectly for cooking a Tomahawk Steak using the reverse sear method. Simply slow-cook the steak at a low temperature in the oven until it reaches your desired internal temperature, then finish it with a hot sear in a cast-iron skillet.

2. How do I know when my Tomahawk Steak is done?

Using a meat thermometer is the best way to ensure your steak is cooked to perfection. For medium-rare, aim for an internal temperature of 120-125°F before searing, and then 130-135°F after resting.

3. How long should I let the steak rest after cooking?

Let your steak rest for at least 10 minutes after cooking. This allows the juices to redistribute throughout the meat, making the steak juicier and more flavorful.

4. What if I don’t have a cast-iron skillet for searing?

While a cast-iron skillet is ideal for searing due to its heat retention, you can use any heavy-bottomed pan that can get very hot without warping.

5. Can I use other seasonings besides salt and pepper?

Absolutely! While salt and pepper are classic, you can experiment with other seasonings such as smoked paprika, garlic powder, or a steak rub. Just be careful not to overpower the natural flavor of the beef.

Conclusion

Cooking a Tomahawk Steak is more than just preparing a meal – it’s about creating an experience. From the moment you lay eyes on this impressive cut of beef to the first juicy bite, a well-cooked Tomahawk Steak is sure to be a memorable culinary adventure. Whether you’re hosting a special dinner or simply indulging in a top-tier steak at home, this guide ensures you’ll achieve restaurant-quality results every time.