Tomahawk steak a stunning cut of beef, what with its massive hunk of bone and striking long-bone ribeye. This steak is simply a ribeye with an elongated bone still attached giving it its unique look and flavor profile. The tomavhawk steak is a treat for any meat lover so we often associate it with special occasions and high-end steakhouses.
How to Prepare Tomahawk Steak:
To prepare a tomahawk steak, you’ll need to focus on the details to ensure it’s cooked to perfection. From grilling, to pan-searing, to finishing it in the oven — knowing how season and cook this cut can make dining feel like an experience. Next, we will walk you through every stage of the process to ensure your tomahawk steak is juicy and tasty. How to Prepare Tomahawk Steak
Choosing the Perfect Tomahawk Steak
Choosing the Best Tomahawk Steak You want a nice, fat steak with lots of marbled meat. The marbling is necessary because that brings flavor to the beef and makes it tender too. Note: A well-butchered tomahawk steak will have a large, frenched bone (the part of the rib bone that’s been stripped along with some surrounding meat) sticking out on one side.
Make sure the steak looks like a red color beef with fat that is white marbled through out. An also maintain a look-out for steaks with pale and dry patches. A tomahawk steak is usually 2+ inches thick — it can also weigh anywhere from 2# to about three pounds. If you are shopping at a butcher, feel free to ask them what they suggest based on how you plan to cook it and desired doneness.
Preparing and Seasoning Your Steak
You have to be prepared if you are going to cook a tomahawk steak. To use pat area steak dry with paperJ towe Imps. This is important for having the most perfect sear when cooking. Then, season the steak liberally with salt and black pepper. We want to put the seasoning on both sides of each.
Feel free to also add garlic powder, onion powder or. your favorite steak rub for extra flavor Allow the steak to sit at room temperature for 30 minutes prior to cooking. It helps the steak from overcooking. Marinating the steak, if you are using a marinade, for at least 4 hours or overnight will help absorb flavors.
Cooking Methods for Tomahawk Steak
Grilling is one of the most popular methods for cooking a tomahawk steak. Start by preheating your grill on high heat to get it around 500°F (260°C). Then sear the steak for 2-3 minutes on each aspect to create a sturdy char. When both sides are good and brown move to the cooler portion of the grill or lower heat level; continue cooking steak until desired doneness. Check the internal temperature with a meat thermometer; you are looking for between 130-135°F (54 -57°C) to enjoy medium-rare.
Pan-Seared Tomahawk Steak
Another great way to cook a tomahawk steak is through pan-searing. In a cast-iron skillet, cook on high heat with just enough oil. Once the pan is hot add in your steak and sear on each side for about 2 minutes. After searing, reduce heat and cook steak to desired level of doneness; check with a meat thermometer. If you want, to enhance the flavor even further, feel free to include butter with freshly crushed garlic and herbs in it.
How to Prepare Tomahawk Steak
If you make your steak in a skillet and would rather transfer it to the oven to finish, follow Step 1 of searing and then pop go into an preheated (about 275°) as mentioned above. Put the pot in a preheated 400°F (200°C) oven after searing it. Place steak in the oven, cooking until it reaches your desired internal temperature. This is a good way to grill the steak evenly and also for thick cuts.
Tips for Achieving the Perfect Doneness
When it comes to doneness, nailing a tomahawk steak is all about the finish — more precisely monitoring that internal temperature. Finally, use a good meat thermometer to test the temperature of your steak Here’s a quick guide:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C) and above
Keep in mind that the steak will go up a few more degrees once removed from heat, so be sure to remove it when it is already about 3-4 degrees away from your target temperature.
Letting Your Steak Rest
Rest is very important when cooking a tomahawk steak. Let the steak sit on a cutting board for 10 minutes after letting it finish cooking. This gives the juices time to spread around in the meat making your steak that much juicier and tender. Do NOT tent the steak with foil, as it will make the crust soft on top!! So then one day you just leave it uncovered in a warm spot.
Serving and Enjoying Your Tomahawk Steak
Once your steak rested, it’s ready to go. Cut the tomahawk steak against the grain for maximum tenderness. Serve with the sides and sauces of your choice. This Tomahawk steak dish is great with everyday Steakhouse sides: Mashed potatoes, grilled vegetables or a light salad. With so many good eats, enjoy this succulent piece of meat — turned perfection alongside the Pagans worship offering of flavor and softness.
Conclusion
Given that this is no small piece of meat, cooking a tomahawk steak can be an exciting culinary adventure and there’s nothing quite like breaking bread over shared plates! Choose your steak wisely, season it correctly and cook/fry/roast/grill the thing in an appropriate style — when you do that, this exemplary cut becomes truly fine dining.
Whether you grill or oven-roast this beef tenderloin, do not take your eye off of it from seasoning through cooking and resting. Follow these and you should be good to go in serving a really an insanely beautiful tomahawk steak, coupled with the delicious flavors! Take pleasure in your crafting and the tasty outcome!
