Tomahawk Steak: How to Choose, Cook, and Serve the Perfect Cut

Tomahawk steak is a striking cut of beef that’s as impressive in appearance as it is in flavor. With its long bone resembling a tomahawk axe, this cut offers both visual appeal and a delicious eating experience. But what exactly makes a Tomahawk steak special, and how can you cook it to perfection?

When preparing a Tomahawk steak, it’s essential to select the right cut, season it properly, and cook it using a method that enhances its natural flavors. Whether you’re grilling, pan-searing, or using the reverse sear method, this guide will help you get the most out of this exceptional cut of beef. For more on perfect grilling techniques, check out Serious Eats – How to Grill Thick Steaks. Additionally, understanding the correct level of doneness is crucial for any steak lover, and you can find a comprehensive guide at The Spruce Eats – Steak Doneness Guide.

For those interested in pairing this with a pasta dish, consider the Garlic Parmesan Chicken Pasta Recipe for a delightful meal combination.

What Is a Tomahawk Steak?

The Tomahawk steak is essentially a ribeye steak with the rib bone left intact, often around 6-8 inches long. This bone, often Frenched (cleaned of meat and fat), gives the steak its signature tomahawk appearance, making it a showstopper at any meal.

• Definition and Cut:
  • The Tomahawk is cut from the rib section of the cow, specifically the rib primal, and includes the long rib bone. This cut is known for its rich marbling, which adds flavor and tenderness.
• History and Popularity:
  • Originally a specialty cut in high-end steakhouses, the Tomahawk steak has gained popularity among home cooks and grilling enthusiasts due to its impressive size and flavor.

How to Choose the Perfect Tomahawk Steak

Selecting the right Tomahawk steak is crucial for achieving the best results.

• What to Look for When Buying:
  • Look for steaks with significant marbling, as the fat content contributes to both flavor and tenderness. A thickness of at least 2 inches is ideal.
• Where to Buy:
  • Tomahawk steaks can be found at specialty butcher shops, some grocery stores, and online from reputable meat suppliers.

For more insights on seasoning and spices, take a look at What Is Fajita Seasoning Made Of? A Comprehensive Guide, which explores the creation of a perfect spice blend that can also enhance your steak.

Preparing a Tomahawk Steak for Cooking

Proper preparation is key to ensuring your Tomahawk steak cooks evenly and remains juicy.

• Bringing to Room Temperature:
  • Allow the steak to sit at room temperature for 30-40 minutes before cooking. This ensures more even cooking throughout.
• Seasoning the Steak:
  • A simple seasoning of salt and pepper is often all that’s needed to enhance the steak’s natural flavors. However, you can add garlic or herbs if desired.
• Essential Tools:
  • Ensure you have a meat thermometer, long tongs, and a sharp knife on hand. These tools are essential for cooking and serving the steak properly.

Different Methods for Cooking Tomahawk Steak

There are several ways to cook a Tomahawk steak, each offering a unique flavor and texture.

• Grilling:
  • Grilling is the most popular method, offering a great combination of seared exterior and juicy interior.
• Pan-Seared and Oven-Finished:
  • This method is perfect for those without a grill, ensuring a beautifully seared crust with a juicy interior.
• Reverse Sear Method:
  • The reverse sear involves slow-cooking the steak and then finishing it with a high-heat sear, ideal for a perfect crust without overcooking the inside.

Step-by-Step Guide to Cooking Tomahawk Steak

Grilling the Tomahawk Steak

1. Preheat Your Grill:
   • Heat your grill to 500°F for searing. Set up a two-zone cooking area with one side on high heat and the other on lower, indirect heat.
2. Season and Sear:
   • Season the steak generously with salt and pepper. Sear each side on the hot part of the grill for about 3 minutes until a char forms.
3. Cook Indirectly:
   • Move the steak to the cooler side of the grill and cook with the lid closed until the internal temperature reaches 130°F for medium-rare.
4. Rest and Slice:
   • Let the steak rest under foil for 10-15 minutes before slicing against the grain.

Pan-Searing and Oven-Finishing

1. Preheat Oven:
   • Preheat your oven to 375°F.
2. Sear the Steak:
   • Heat a cast-iron skillet over high heat. Sear the steak on both sides until a deep brown crust forms, about 3 minutes per side.
3. Finish in the Oven:
   • Transfer the skillet to the oven and cook until the steak reaches your desired doneness.
4. Rest and Serve:
   • Rest the steak before slicing and serving.

Reverse Searing

1. Slow Cook:
   • Cook the steak in the oven at 275°F or on a grill over low heat until it reaches an internal temperature of 120°F.
2. Sear Over High Heat:
   • Quickly sear the steak on a hot grill or skillet to develop a crust.
3. Rest and Serve:
   • Let the steak rest before slicing and serving.

Serving Suggestions and Pairings

Presentation is key when serving a Tomahawk steak.

• How to Slice and Serve:
  • Slice the steak against the grain into thick, juicy slices. Arrange the slices alongside the bone for a dramatic presentation.
• Recommended Side Dishes:
  • Pair your steak with classic sides like roasted vegetables, mashed potatoes, or a fresh salad. For more ideas, explore Bon Appétit – Perfect Steak Sides.
• Wine Pairings:
  • A full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs wonderfully with the rich flavors of the Tomahawk steak.

FAQs About Tomahawk Steak

What makes a Tomahawk steak different from a regular ribeye?

• The primary difference is the bone, which adds to the steak’s flavor and presentation.

How do you know when a Tomahawk steak is done?

• Use a meat thermometer to check the internal temperature. For medium-rare, the steak should reach 130°F before resting.

Can you cook a Tomahawk steak in the oven only?

• Yes, you can slow-cook the steak in the oven and finish with a high-heat sear on the stovetop or in the oven.

How long should a Tomahawk steak rest after cooking?

• Rest the steak for 10-15 minutes to allow the juices to redistribute, ensuring a juicy, flavorful bite.

What’s the best way to store leftovers?

• Store leftover steak in an airtight container in the refrigerator. Reheat gently in the oven to preserve the texture.