How to Cook a Tomahawk Steak: 3 Quick and Delicious Methods

Every passionate home chef dreams of mastering the art of cooking a stunning tomahawk steak. I remember the first time I prepared this magnificent cut of beef. The sizzle, the aroma, and the anticipation of that perfect first bite were unforgettable. Cooking a tomahawk steak is more than just a meal; it’s an experience that turns an ordinary dinner into a culinary celebration.

These impressive bone-in ribeye steaks are more than just a piece of meat. They’re a statement of culinary craftsmanship. Weighing between 1 1/2 and 3 pounds, they have a distinctive long bone. This bone gives them their iconic tomahawk axe-like appearance. If you’re ready to elevate your cooking skills and impress your guests, this guide to cooking a tomahawk steak will be your ultimate companion.

Understanding the Tomahawk Steak

A tomahawk ribeye steak is a true culinary masterpiece. It turns a simple dinner into a memorable event. This steak is not just a meal; it’s a statement of top-notch taste and quality. The long bone adds a dramatic flair that grabs everyone’s attention.

To prepare tomahawk steaks, you need to know their special features. They come from the rib section, between the 6th and 12th ribs. The bone looks like a Native American tomahawk axe.

What Makes a Tomahawk Special

• Exceptional marbling for rich, buttery flavor
• Bone-in cut that enhances meat’s natural taste
• Visually stunning presentation
• Typically 2 inches thick for perfect cooking

Selecting the Perfect Cut

When picking a tomahawk steak, keep these tips in mind:

1. Look for bright red meat color
2. Check extensive marbling patterns
3. Verify USDA grade (Prime or Choice recommended)

Quality and Grading Considerations

Grade	Marbling	Price Range per Ounce
USDA Prime	Abundant	$3.50 – $5.50
USDA Choice	Moderate	$2.50 – $3.50
USDA Select	Minimal	$1.50 – $2.50

Choosing a high-quality tomahawk ribeye steak means a luxurious meal. It’s packed with flavor and tenderness. Knowing these details helps you pick the best for your next meal.

Essential Tools and Ingredients for Perfect Tomahawk

To make perfect tomahawk steaks, you need the right tools and ingredients. Having the best equipment and ingredients is key to a great dish.

• Heavy-duty cast-iron skillet
• Precise instant-read meat thermometer
• Long-handled tongs
• Sharp chef’s knife
• Aluminum foil for resting

Here are the ingredients you’ll need for your tomahawk steaks:

• 2-pound tomahawk steak (approximately 2 inches thick)
• Kosher salt
• Freshly ground black pepper
• High-heat cooking oil (canola or grapeseed)
• Unsalted butter
• Fresh garlic
• Fresh thyme sprigs

Use a high-quality meat thermometer like the Thermapen. It helps you get the steak to the perfect doneness every time.

Ingredient	Quantity	Purpose
Tomahawk Steak	2 pounds	Main protein
Kosher Salt	1 tablespoon	Seasoning
Black Pepper	1/2 teaspoon	Seasoning
Unsalted Butter	2 tablespoons	Flavor enhancement
Garlic	1 clove	Aromatic
Fresh Thyme	1 teaspoon	Herb garnish

A single tomahawk steak can serve 2-4 people. It’s great for small dinners or gatherings. With these tools and ingredients, you’re set to create a memorable meal.

Preparing Your Tomahawk Steak Before Cooking

Getting your tomahawk steak ready for cooking is key to a great meal. Proper preparation makes your dish stand out and impresses everyone.

When preparing tomahawk steaks, several key steps are important. The right seasoning and handling can greatly improve your dish.

Room Temperature Guidelines

Before cooking, take your tomahawk steak out of the fridge. Give it 45 to 60 minutes to sit at room temperature. This step helps it cook evenly and reach the perfect temperature.

Seasoning Techniques

Seasoning your tomahawk steak is an art. Here are some tips:

• Use coarse kosher salt generously
• Freshly ground black pepper works best
• Consider adding garlic powder for extra depth
• Pat the steak dry before seasoning

Proper Trimming Methods

When trimming your tomahawk steak, remember these tips:

• To improve flavor, leave a thin layer of fat on
• Remove any excessive hard fat
• Optional: Wrap the bone in moistened paper towel and aluminum foil for presentation

Seasoning Recommendation	Amount per Pound
Kosher Salt	1 teaspoon
Black Pepper	1/2 teaspoon
Garlic Powder	1/4 teaspoon

By following these steps, you’ll prepare your tomahawk steak perfectly. It will be full of flavor and culinary excellence.

How to Cook a Tomahawk Steak

Grilling a tomahawk steak needs precision and passion. This impressive cut requires careful preparation to reach its full potential. Whether you’re an experienced grill master or a home cook, learning how to cook a tomahawk steak will boost your cooking skills.

• Digital meat thermometer
• Heavy-duty grill or cast-iron skillet
• Tongs
• Aluminum foil

Grilling a tomahawk steak requires a strategic approach. First, preheat your grill to 400°F. Use a two-zone heating method to control the cooking process.

1. Put the meat on the grill’s colder side.
2. Cook for 15-20 minutes, flipping every 5 minutes
3. Check internal temperature regularly
4. Remove when temperature reaches 110°F

For perfect doneness, follow these internal temperature guidelines:

Doneness	Temperature
Rare	125°F
Medium Rare	135°F
Medium	145°F

Give your tomahawk steak ten to fifteen minutes to rest after cooking. This step allows juices to redistribute, making it tender and flavorful. Remember, patience is key when preparing this magnificent cut of beef.

The Reverse Sear Method

The reverse sear tomahawk steak technique turns a simple cooking method into a work of art. It makes sure your steak is perfectly cooked. The inside is tender, and the outside has a beautiful crust.

To make a reverse sear tomahawk steak, you need to be precise and patient. First, cook it slowly at low temperatures. Finally, give it a short sear over high heat to finish it off. Chefs say this is the best way to cook thick cuts like the tomahawk ribeye, which are about 2 inches thick.

Temperature Control Tips

Getting the temperature right is key for a tender tomahawk steak. Here are some tips:

• Start cooking at a low oven temperature of 225°F
• Use a leave-in thermometer for precise monitoring
• Aim for an initial internal temperature of 115°F for medium-rare
• Expect the cooking process to take approximately 45 minutes

Timing and Doneness Guide

To get the perfect doneness, pay close attention to timing and temperature. For a medium-rare finish, follow these steps:

1. Slow cook in oven until internal temperature reaches 115°F
2. Sear in a cast-iron skillet at 500-700°F
3. Flip steak every 30 seconds during searing
4. Cook for approximately 5 minutes total

Resting Recommendations

Resting is a crucial step in the reverse sear method. Let your tender tomahawk steak rest for 7-10 minutes after cooking. This allows the juices to spread evenly, making the steak juicy and full of flavor.

Creating the Perfect Garlic-Thyme Butter Sauce

Take your tomahawk steak to the next level with a garlic-thyme butter sauce. It turns a juicy steak into a dish fit for a restaurant. This sauce enhances the steak’s rich flavors.

To make this tasty sauce, you’ll need a few ingredients:

• Unsalted butter (4 tablespoons)
• Fresh garlic cloves
• Fresh thyme sprigs
• Salt and black pepper to taste

The key to a great garlic-thyme butter sauce is in the prep. Start by melting butter in a skillet over low heat. Roast garlic cloves until they’re soft and golden. This brings out their sweet flavor.

Add fresh thyme sprigs to the butter. This infuses it with aromatic herbs.

For a pro tip, mix softened butter with minced garlic and chopped thyme ahead of time. This makes a compound butter. It can be kept for subsequent use in the refrigerator or freezer.

When your steak is almost done, brush it with the garlic-thyme butter. This makes the steak even more flavorful and tender. The butter also creates a golden crust and deepens the meat’s taste.

Cooking time is important. Cook the butter and herbs for 2-3 minutes, stirring to mix the flavors. This creates a rich sauce that will wow steak lovers.

Professional Tips for Restaurant-Quality Results

Preparing a tender tomahawk steak needs precision and detail. Professional chefs know that a great steak comes from careful technique and understanding cooking principles.

Common Mistakes to Avoid

When cooking a juicy tomahawk steak, some mistakes can ruin your dish. Here are the top errors to avoid:

• Cooking cold meat directly from the refrigerator
• Overcrowding the cooking surface
• Using inappropriate seasoning techniques
• Neglecting proper resting time after cooking

Temperature Monitoring Techniques

Accurate temperature control is key for a perfect tender tomahawk steak. The U.S. Department of Agriculture suggests using a reliable meat thermometer for safety and doneness.

Here are some temperature guidelines:

1. Rare: 125°F internal temperature
2. Medium-rare: 135°F
3. Medium: 145°F
4. Medium-well: 150°F

Serving Suggestions

Make your juicy tomahawk steak look like it’s from a restaurant with these tips:

• Before slicing, let the steak rest for ten to fifteen minutes.
• Slice against the grain for maximum tenderness
• Drizzle with garlic-thyme butter sauce
• Garnish with fresh herbs for visual appeal

Pro tip: When searing, use oils with high smoke points like avocado oil (520°F) or clarified butter (450°F). This will give your steak a perfect golden-brown crust.

Side Dishes and Wine Pairings

Improving your tomahawk steak recipe is more than just cooking it right. The perfect sides and wine can turn your meal into a special event.

Classic steakhouse sides are key to enhancing the tomahawk steak’s flavor. Your dish should have a mix of flavors and textures that balance the meat.

Recommended Side Dishes

• Creamy Mashed Potatoes (66.7% of steakhouse recipes include potato sides)
• Roasted Seasonal Vegetables (26.7% of recipes feature grilled ingredients)
• Crisp Wedge Salad
• Sautéed Mushrooms (33.3% of recipes contain mushrooms)
• Grilled Sweet Red Peppers (33.3% of recipes use sweet red peppers)

Wine Pairing Recommendations

Wine Variety	Flavor Profile	Pairing Strength
Cabernet Sauvignon	Bold, Full-bodied	Excellent
Malbec	Rich, Smooth	Very Good
Syrah/Shiraz	Intense, Spicy	Good

Only 6.7% of tomahawk steak recipes mention wine pairings. This guide is special because it does. Choose full-bodied red wines that match the steak’s bold taste.

Remember, your tomahawk steak is for sharing. Pick sides and wines that make the meal memorable. Enjoy it with friends and family.

Conclusion

Learning to cook a tomahawk steak makes any meal special. It’s a journey from picking the right cut to mastering cooking. With time, you’ll make a tomahawk steak that rivals those in restaurants.

Each cooking method has its own benefits. Whether you’re reverse searing, grilling, or pan-searing, it’s all about control and seasoning. The tomahawk steak’s size and weight require careful handling.

As you get better at cooking tomahawk steaks, you’ll feel more confident. The bone adds to the steak’s look and keeps it juicy. By paying attention to temperature and resting time, you’ll make steaks that impress everyone.

See cooking a tomahawk steak as a fun challenge. With effort and the right skills, you’ll create unforgettable meals. Your family and friends will love it.

FAQ

What exactly is a tomahawk steak?

A tomahawk steak is a cut of beef with a long bone. It looks like a tomahawk axe. It’s cut from the cow’s rib area, is almost 2 inches thick, and weighs 1.5 to 3 pounds. The long bone makes it perfect for special meals.

How do I choose the best tomahawk steak?

Look for a bright red color and lots of marbling in a good tomahawk steak. It should be USDA Prime or Choice quality. The meat should look fresh and have a thick, clean bone.

Which cooking techniques work best for tomahawk steaks?

The tomahawk steak can be prepared in three different ways. You can grill it at 400°F for 15-20 minutes. Or, pan-sear it and then finish it in the oven. The reverse sear method cooks it slowly in the oven and then sears it quickly.

What internal temperature should I aim for?

The internal temperature depends on how rare you like it. For rare, aim for 125°F. Medium-rare is 135°F, and medium is 145°F.Use a meat thermometer, like the Thermapen, to make sure. Allow the steak to rest for five to ten minutes after cooking.

How should I season a tomahawk steak?

Use black pepper and kosher salt to season the meat. For every pound, use approximately 1 teaspoon of kosher salt. You can also add garlic powder for extra flavor. Pat the steak dry before seasoning for a better crust.

For what length of time should I allow the steak to reach room temperature?

Let the steak sit at room temperature for about 60 minutes before cooking. This helps it cook evenly. While it’s resting, prepare your cooking equipment and seasonings.

Which side dishes pair best with a tomahawk steak?

Classic sides for a tomahawk steak include mashed potatoes, creamed spinach, and wedge salad. For a lighter option, try roasted vegetables or a fresh green salad. A full-bodied red wine, like Cabernet Sauvignon, pairs well with the steak.

Why are tomahawk steaks so expensive?

Tomahawk steaks are expensive because they’re rare and impressive. They require a special cutting technique and use high-quality meat. Their visual appeal and special occasion status also add to the cost.

Can I prepare a tomahawk steak in advance?

While it’s best to cook a tomahawk steak fresh, you can prepare some things ahead. Make a compound butter with herbs and garlic in advance. Season the steak just before cooking for the best flavor and tenderness.