Tomahawk Steak – How to Cook Grilled & Roasted Steak in Oven?
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Craving for a wholesome meal with an extra tender Tomahawk steak and some healthy veggies. Look no further! Check this article to find out how to cook it to perfection.
- What is a Tomahawk Steak?
- TOMAHAWK RIBEYE VS RIBEYE?
- TOMAHAWK STEAK VS COWBOY STEAK
- The art of seasoning your tomahawk steak
- How to perfectly serve your Tomahawk steak
- Cook your tomahawk steak like a professional chef
What is a Tomahawk Steak?
Tomahawk steak is considered one of the most impressive steaks money can buy; it is the ribeye with the bone still attached. Usually, they are cuts from ribs 6-12 with at least five inches of rib bone left intact and a weight of at least 25 pounds. Tomahawk steak with its long bone hanging in no small piece of meat resembles a Native American tomahawk ax, and that is how it got its name.
Tomahawk steak is the perfect choice for every steak lover because of its tender and marbled texture. It is known for its thickness and richness with a high intramuscular fat level. The combination of fat and little-used muscles leaves it soft, tender, and with a texture that melts immediately in your mouth.
Tomahawk ribeye steak is usually compared to ribeye steak and cowboy steaks. All three cuts belong to the same section, but there are few noticeable differences.
TOMAHAWK RIBEYE VS RIBEYE?
There are a few distinct features that allow us to distinguish between these two prized steak cuts. The most obvious one is the long bone attached to the tomahawk ribeye steak that makes it instantly recognizable. The other difference is that a ribeye is a lot smaller and thinner than a tomahawk ribeye.
TOMAHAWK STEAK VS COWBOY STEAK
The main difference between a tomahawk ribeye steak and a cowboy steak is the length of the bone. A cowboy steak has a short frenched bone, whereas the tomahawk steak has a long frenched bone.
Mastering the art of cooking tomahawk steak can elevate your cooking skills. You just need to know a few basics, such as seasoning and cooking techniques.
The art of seasoning your tomahawk steak
One of the tomahawk steak’s particularities is that it does not to be marinated beforehand since it is tender and juicy.
Tomahawk steak is one of the meatiest steak cuts, so there is no need to overshadow its exquisite taste with seasoning. You will only need to use salt and pepper to boost the flavors and better showcase the meat. It is a large and thick big cut, so you don’t have to worry about overseasoning it. You need to season the steak with salt liberally; you need to pat it into the meat to ensure that it gets sucked inside, then you will have to sprinkle it with some freshly crushed black pepper and add some sting to it.
When working with a thick cut such as a tomahawk, make sure you season the edges perfectly. Make sure all sides are well covered and patted.
How to perfectly serve your Tomahawk steak
Cooking a tomahawk steak can be challenging since it is a massive meat cut.
Here are multiple cooking techniques that will allow you to highlight that rich flavor and buttery texture.
1. Roasted Tomahawk steak
- Heat your pan and make sure that it is scorching.
- Oil your tomahawk steak out of the pan to avoid getting a smoky taste, and then generously season it with salt and black pepper.
- Once seasoned on all sides, your tomahawk steak is ready to go into the pan.
- Cook it on each side for about 3 minutes until you get an even crust on all sides.
- When your desired doneness is reached, take your steak from the pan and finish it in the oven.
- For the perfect medium-rare steak, you need to broil it for about 20 minutes for a 2-inch steak at 360°F.
- Finally, get your tomahawk steak out of the oven and place it on a cold plate. Cover it in tinfoil and let it rest.
Resting your meat is a crucial step to keep it nice, juicy, and easy to cut because this will give time for the juices to sink back inside, and the steak stays flavorful and tender. So leave your meat for about 5 to 15 minutes after searing it to gain back your moisture.
2. Reverse Seared Tomahawk Steak
When working with a thick cut of meat, reverse searing is the ideal technique to ensure an even cooking process.
Reverse searing your tomahawk steak actually changes the order of conventional cooking techniques.
- First, the process involves baking your steak in the oven to ensure that the insides are perfectly cooked. Then searing it in the pan to get that great crust on the outside.
- Once the Tomahawk steak is well seasoned, place a baking sheet on the oven rack. Put your steak in the oven for about 45 minutes at 225°F until the insides are perfectly cooked.
- Oil your pan and sear your tomahawk steak for about 2 to 3 minutes on each side. Aim for a golden-brown crust on each side of the steak.
- When using the reversed searing technique, you can serve your Tomahawk steak immediately. This technique allows it to cook slowly in the oven without losing any juice or moisture, so there is no need to wait before serving your steak.
3. Grilled Tomahawk steak
Grilling can allow you to highlight your tomahawk steak and make a statement with your meal.
- Once your steak is at room temperature, season it with salt and pepper.
- Meanwhile, make sure that your grill is at a high temperature to reduce the steak’s exposure to direct fire.
Put your steak on the grill while continuously flipping it for about 3 minutes on each side until it reaches the desired level of doneness. When cooked, rest your steak for 5 minutes before serving, covering it lightly with foil.
Cook your tomahawk steak like a professional chef
Here are our top 5 recipes that will allow you to impress your family with professional quality tomahawk dishes and give them a restaurant worth steak:
1. Sous-vide Tomahawk ribeye steak recipe
- 1 pound of Tomahawk ribeye steak
- Freshly ground black pepper
- Garlic powder
- 1 tablespoon of butter
You will need :
Start by setting your sous vide circulator to 133°F; once the steak is seasoned with salt, pepper, and garlic powder, place it in a food-safe bag and seal it shut.
Add the sealed bag to the water bath and cook for about 90 minutes, depending on the steak’s thickness.
When the beef is cooked, remove it from the sealed bag and sear it on a hot pan for a minute on each side. Once it is perfectly seared, let it rest for 5 minutes to suck in its juices, and serve
2. Tomahawk Ribeye steak with spice paste recipe
This steak recipe will take it to a whole new level of goodness.
You will need 2 pounds of tomahawk steak and an excellent dry rub.
First, rub your seasoning all over your tomahawk steak.
Place on a preheated grill. Grill it on each side for about 4 minutes while you keep on flipping it using tongs.
3. Red wine tomahawk steak recipe
This recipe is the perfect combination of savory, sweet, acid, and fat. It balances the tastes of the smoked tomahawk steak and the sweetness of the red wine reduction.
- Season your steak with salt and pepper.
- Cook your steak in the oven for about 45 minutes. Remove from the oven and put a tablespoon of butter over your steak. Tent loosely with foil and let rest.
- In a pan, bring the wine to a boil. Add beef stock and return to a boil until it reaches the desired consistency.
- Sear your steak for 1 to 2 minutes.
- Plate the steaks and drizzle the red wine reduction over the top.
- Cowboy tomahawk steak recipe
As easy as it sounds, this is one of the most delicious classics that brings out the best flavors of our steak; to create this masterpiece, you will need ;
- 1 Tomahawk Steak
- 1cup butter softened
- 1clove garlic, minced
- 1/2 shallot, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Start by seasoning both sides of your steak with salt, pepper, garlic, and red pepper flakes, and let it rest at room temperature for about two hours.
- Make your cowboy butter by mixing butter, garlic, shallot, parsley, mustard until you get a combined paste, and then season it with salt, pepper, and lemon juice.
- Grill the steak at 250°F for 25 minutes. Then move it over to direct heat and grill each side for 2 minutes.
- When the tomahawk steak achieves the desired level of doneness, take it off the grill, let rest for 10 minutes, and top with a slice of Cowboy Butter.
4. Barbecues Tomahawk steak with chimichurri sauce recipe
If you are looking for that exotic, unique taste, this tomahawk steak recipe is what you are searching for. With its special rub and sauce, you will be able to elevate your meat to the next level.
- 1 tomahawk steak about 36 ounces
For the rub:
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
For the chimichurri sauce:
- 4 garlic cloves
- 1 cup fresh cilantro (with stems on)
- 1 cup fresh Italian parsley (stems removed)
- 1/2 cup fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon tabasco
- 1/4 cup rice vinegar
- 3/4 cup olive oil
*Prepare the dry rub by mixing your different spices.
*Coat the Tomahawk steak in olive oil, and then generously sprinkle both sides with your dry rub.
*Place it on the grill for about 20 minutes on each side; when your desired doneness is reached, remove the steak from the grill and let it rest for 10 minutes.
*Process all sauce ingredients in a blender until they combine into a sauce. This sauce will boost the flavors of the tomahawk steak and give it an extra fresh taste
Tomahawk steak cooking times: To perfectly cook your Tomahawk steak, follow this cooking levels table
Tomahawk steak is one of the most enjoyed and fancy steak cuts, so you need to get to know it better. Understanding it allows you to nail the perfect cooking technique of one of the most impressive meat cuts you can ever have in your own home. You can make sure to offer to your audience a high-end meal that will make a long-lasting impression with its tenderness, juiciness, and, most importantly, deliciousness.