How To Cook A Tomahawk Steak Gordon Ramsay’s 6 Genius Hacks

Ever wondered how to transform a tomahawk steak into a showstopping centerpiece worthy of a five-star restaurant? With Gordon Ramsay’s six genius hacks, you’ll master the art of cooking this impressive cut to perfection. Whether it’s the rich marbling, the smoky sear, or the juicy tenderness that makes your mouth water, this recipe will guide you step-by-step to achieve steakhouse-quality results at home.

Perfect for special occasions or a weekend indulgence, this tomahawk steak recipe combines bold flavors, expert techniques, and an elegant finishing touch. Let’s dive in and unlock the secrets to making a tomahawk steak that’s as unforgettable as it is delicious!

how to cook a tomahawk steak gordon ramsay 6 Genius Hacks

Cooking a tomahawk steak can feel intimidating, but with these six genius hacks inspired by Gordon Ramsay, you’ll be serving up a steak that’s tender, flavorful, and downright impressive. Whether you’re a seasoned chef or a kitchen novice, these tips will help you master this showstopping cut of beef.

Hack 1: Choose the Right Cut

The foundation of a perfect tomahawk steak starts with selecting the best cut. Look for:

• Marbling: Opt for a steak with rich, even marbling throughout. This ensures juiciness and flavor.
• Thickness: A tomahawk steak should be at least 2 inches thick for optimal cooking results.
• Quality: Choose USDA Prime or Choice beef for the best flavor and tenderness.

Pro Tip: Visit a trusted butcher or high-quality meat supplier to guarantee freshness and quality. Don’t hesitate to ask questions—they’re there to help!

This first step sets the stage for success, so take your time to pick the perfect steak. Ready to dive into the next hack? Let’s get seasoning!

Hack 2: Season Generously

When it comes to seasoning a tomahawk steak, don’t hold back! This impressive cut of beef deserves bold flavors to enhance its natural richness. Here’s how to do it like a pro:

Step-by-Step Seasoning Tips:

1. Start with the basics: Generously coat both sides of the steak with sea salt and freshly cracked black pepper. These classic seasonings create a flavorful crust during searing.
2. Don’t forget the edges: The thickness of a tomahawk steak means the edges deserve attention too. Roll the steak gently to coat every surface with seasoning.
3. Add aromatics for depth: For an extra flavor boost, consider adding garlic powder, smoked paprika, or even a touch of ground rosemary to your seasoning mix.
4. Oil lightly: Before cooking, brush the steak with a thin layer of olive oil. This helps the seasoning stick and aids in creating that beautiful golden crust.

Pro Tip:

Season your steak at least 30 minutes before cooking. This allows the salt to penetrate the meat, enhancing its tenderness and flavor. If you have time, refrigerate the steak uncovered overnight for a dry-brining effect.

By taking these extra steps, you’ll lay the foundation for a steak that’s bursting with flavor in every bite. Ready to create that perfect sear? Let’s move to the next hack!

Hack 3: Master the Sear

A perfect tomahawk steak is all about achieving that irresistible golden-brown crust, and it all starts with mastering the sear. Here’s how to make it happen:

Step-by-Step Searing Tips:

1. Preheat your pan or grill: Use a cast iron skillet or grill grates for the best results. Heat it over high heat until it’s smoking hot—this is crucial for creating a proper sear.
2. Use the right oil: Opt for a high smoke point oil, like avocado oil or vegetable oil, to prevent burning. Avoid butter at this stage as it can scorch under high heat.
3. Sear each side: Place the steak in the pan or on the grill and let it cook undisturbed for 2-3 minutes per side. Resist the urge to move it around; this allows a flavorful crust to form.
4. Don’t forget the edges: Hold the steak upright with tongs to sear the edges and caramelize the fat cap.

Pro Tips for Success:

• Pat the steak dry with paper towels before searing to eliminate excess moisture. This step ensures better browning.
• For an extra layer of flavor, toss smashed garlic cloves and fresh thyme or rosemary into the pan during the last minute of searing.

Once you’ve nailed the sear, you’re halfway to steak perfection! Next, we’ll learn how to cook the steak through using indirect heat. Let’s keep the momentum going!

Hack 4: Use Indirect Heat

Once your tomahawk steak is perfectly seared, it’s time to finish cooking it gently using indirect heat. This method ensures even cooking while locking in all the juices for a tender, mouthwatering steak.

How to Cook with Indirect Heat:

1. Transfer to a cooler zone: If you’re grilling, move the steak to the cooler side of the grill. For stovetop cooking, transfer it from the searing pan to a preheated oven at 375°F (190°C).
2. Monitor the temperature: Use a meat thermometer to track the internal temperature. Aim for:
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
3. Avoid overcooking: Check the steak frequently to ensure it doesn’t exceed your desired doneness. Remember, the steak will continue to cook slightly while resting.

Pro Tips for Best Results:

• Invest in a thermometer: This is the most reliable way to achieve perfect doneness.
• Create a flavorful environment: If using an oven, place the steak on a wire rack over a baking sheet to ensure air circulation. Add a sprig of rosemary or thyme to the sheet for a subtle infusion of flavor.

Cooking with indirect heat gives you control and guarantees a steak that’s cooked evenly from edge to center. Up next, we’ll uncover the secret to locking in all those delicious juices—resting the steak!

Hack 5: Rest the Steak

Resting your tomahawk steak is the key to achieving maximum juiciness and flavor. Skipping this step can result in a steak that leaks its flavorful juices the moment you cut into it. Here’s how to rest it properly for the best results:

Resting Tips for Perfection:

1. Timing is everything: Allow the steak to rest for at least 10–15 minutes after cooking. This gives the juices time to redistribute evenly throughout the meat.
2. Keep it warm: Tent the steak loosely with aluminum foil to retain heat while it rests. Avoid wrapping it tightly, as this can cause the crust to lose its crispness.
3. Plan ahead: Use the resting time to prepare side dishes, sauces, or garnishes, ensuring your meal is ready to serve when the steak is at its peak.

Why Resting Matters:

• Juice retention: Cutting into a hot steak releases the juices too quickly, leaving it dry. Resting ensures every bite is moist and flavorful.
• Improved texture: This step allows the steak’s fibers to relax, making it more tender and enjoyable.

Resting might require a little patience, but it’s a simple step that makes a huge difference. While your steak takes its well-deserved rest, get ready for the final flourish—a finishing touch that elevates it to steakhouse status!

Hack 6: Add a Finishing Touch

The final touch can take your tomahawk steak from delicious to unforgettable. This step enhances flavor, elevates presentation, and lets you add your personal flair. Here’s how to finish like a pro:

Finishing Techniques:

1. Baste with herb butter: Melt a generous knob of butter in a skillet and add crushed garlic, fresh thyme, and rosemary. Spoon this aromatic mixture over the steak just before serving for an extra layer of richness.
2. Sprinkle with flaky salt: A light sprinkle of sea salt flakes adds a pop of texture and enhances the steak’s natural flavors.
3. Serve with a sauce: Pair your steak with a bold chimichurri, peppercorn sauce, or garlic aioli for an added flavor boost.
4. Garnish beautifully: Top with freshly chopped parsley or microgreens for a vibrant, restaurant-quality presentation.

Pro Tips for a Memorable Finish:

• Slice against the grain: Before serving, slice the steak against the grain for maximum tenderness. This simple technique ensures every bite melts in your mouth.
• Serve immediately: Once the finishing touches are complete, serve the steak hot to preserve its texture and flavor.

These small but impactful details bring your tomahawk steak to life, making it a dish that’s not only delicious but also visually stunning. You’re now ready to impress your guests with a steakhouse-worthy masterpiece!

See more : The Ultimate Tomahawk Steak Recipe: 3 Ways to Cook It to Perfection

Conclusion

Congratulations—you’ve now mastered Gordon Ramsay’s six genius hacks for cooking a perfect tomahawk steak! By choosing the right cut, seasoning generously, nailing the sear, using indirect heat, resting the steak, and adding a flavorful finishing touch, you’re guaranteed to create a mouthwatering meal that will impress anyone at your table.

Whether you’re preparing a special dinner for friends or treating yourself to an indulgent meal, these tips will help you cook a tomahawk steak like a seasoned pro. So fire up the grill or heat your pan, and enjoy the delicious results of your hard work! Happy cooking!

Frequently Asked Questions

1. How do I choose the right tomahawk steak?

When selecting a tomahawk steak, look for a thick cut with good marbling. The marbling (fat interspersed with muscle) is essential for flavor and juiciness. Opt for USDA Prime or Choice beef for the best quality. The steak should be at least 2 inches thick to ensure a perfect cook.

2. Can I cook a tomahawk steak in a pan instead of on a grill?

Absolutely! A cast iron skillet works wonders for creating a beautiful sear on your tomahawk steak. Simply follow the same steps: sear on high heat, then transfer to the oven or use indirect heat on the stovetop.

3. What’s the best way to check if my steak is done?

Using a meat thermometer is the best way to check doneness. For a medium-rare steak, aim for an internal temperature of 130–135°F (54–57°C). Remember, the steak will continue to cook slightly while resting, so take it off the heat a few degrees before reaching your target temperature.

4. How long should I rest the steak after cooking?

Let your steak rest for at least 10-15 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak when you slice into it.

5. Can I use a different type of oil for searing?

Yes! While olive oil is great for seasoning, use oils with a higher smoke point, like avocado oil or vegetable oil, for searing. These oils can handle the high heat required to achieve a perfect crust without burning.

6. What should I serve with my tomahawk steak?

Tomahawk steak pairs beautifully with side dishes like garlic mashed potatoes, roasted vegetables, or a fresh salad. A bold sauce, like chimichurri or a classic peppercorn sauce, complements the steak perfectly.