How to Cook a Tomahawk Steak. perfectly done tomahawk steak

How to Cook a Tomahawk Steak without Ruining It

Welcome, fellow carnivores, to the Mount Everest of meat — the tomahawk steak. This beast of a steak can intimidate even the most seasoned grill masters. If you’ve found yourself here, chances are you’ve either fumbled a fancy dinner by turning this delectable cut into shoe leather, or your ego is too big to let you admit that you’re terrified of ruining such an expensive hunk of deliciousness.

Fear no more, my friend! This article will transform you from a nail-biting novice to a confident connoisseur in the art of the perfect tomahawk steak mastery. It’s time to tickle your taste buds and put those steak-ruining days behind you. Fire up that charcoal grill, and let’s get cracking and learn how to cook a tomahawk steak!

What is the Process of Cooking a Tomahawk Steak?

Cooking a tomahawk steak is a culinary endeavor that involves selecting the right cut of meat, preparing it adequately, and using the right heat management techniques to ensure a tender, juicy, and flavorful result. It is a process that necessitates precision, patience, and a deep understanding of the meat’s unique characteristics.

The main steps include bringing the steak to room temperature, seasoning it appropriately, searing to create a beautiful crust, managing the heat for consistent cooking, resting the meat post-cooking, and finally, carving and serving. By following this carefully curated cooking process above, even an amateur cook can achieve a restaurant-quality, succulent tomahawk steak right at home. It’s a gastronomic journey that promises to turn each meal into a celebration.


Reasons You Need to Know How to Cook a Tomahawk Steak

Let’s face it, tackling a tomahawk steak can be daunting, but knowing how to cook it properly is a game-changer. Not only can it save you from culinary embarrassment when hosting friends or family, but it can also elevate your home dining experience to a whole new level.

Here are a few reasons why knowing how to cook a tomahawk steak is an essential skill:

  • Impress Your Guests: A perfectly cooked tomahawk steak is sure to wow your guests with its impressive presentation and exquisite taste.

  • Save Money: Learning to cook this cut at home can save you a considerable amount compared to dining out at a high-end steakhouse.

  • Broaden Your Culinary Skills: Mastering the tomahawk steak will enhance your grilling and cooking abilities, expanding your culinary repertoire.

  • Savor the Quality: By selecting and cooking your own tomahawk steak, you ensure the quality of the meat and can tailor it to your preferred level of doneness.

Now, while there are numerous ways to cook a steak, the process of cooking a tomahawk steak requires some specific techniques due to its unique size and bone structure. Our method breaks down the steps in a way that is easy to follow, ensuring you’ll achieve a perfectly cooked, mouthwatering tomahawk steak every time. So strap on that apron and let’s delve into the details of transforming you into a true tomahawk steak maestro.


Step-by-Step Instructions to Cook a Tomahawk Steak to Perfection

Welcome to the ultimate guide to preparing a tomahawk ribeye steak, that would make even the most discerning steak connoisseur swoon. We’ve honed in on a unique process that will help you harness your inner chef and master this mighty cut of beef.

Here are the steps in the journey to a perfectly cooked tomahawk steak:

  1. “The Pre-Game Warm-Up”: Bring the steak to room temperature

  2. “The Flavor Forecast”: Season the steak

  3. “Sear-iously Delicious”: Sear the steak

  4. “The Slow Dance”: Cook the steak to desired doneness

  5. “The Patience Test”: Rest the steak

  6. “The Final Cut”: Carve and serve

Let’s dive headfirst into these steps, exploring each one in detail to ensure that you’re well-equipped to embark on this flavorful adventure.

“The Pre-Game Warm-Up”: Bring the steak to room temperature

This crucial first step is often overlooked, but it’s key to achieving an evenly cooked cook tomahawk steak. Take your tomahawk steak out of the refrigerator and let the steak rest on a baking sheet at room temperature for about 1-2 hours before you start cooking. This allows the meat to cook more evenly as the heat penetrates the steak uniformly.

“The Flavor Forecast”: Season the steak

Next, it’s time to season your steak. Dry the steak thoroughly using paper towels, then liberally season it on all sides with coarse kosher salt and freshly ground black pepper. The salt and pepper not only season the steak but also helps to create that crave-worthy crust when you sear it. If you’re feeling adventurous, you can also add in other seasonings like garlic powder or smoked paprika.

Seasoned Steak
Credits to Our Zesty Life’s Instagram: ourzestylife

“Sear-iously Delicious”: Sear the steak

Searing helps to create a caramelized crust on the steak, locking in the juices and adding a beautiful depth of flavor. Heat a grill or a heavy-based pan over high heat. Place the steak on the hot surface and sear each side for about 2-3 minutes until you’ve achieved a golden-brown crust. Remember, this isn’t the cooking phase – it’s all about creating that nice brown crust.

“The Slow Dance”: Cook the steak to desired doneness

After searing, the real cooking begins. If you’re grilling, move the steak from the hot grill grate over to a cooler part of the grill. For stovetop cooking, turn the heat down to medium. Use a meat thermometer to monitor the steak reaches internal temperature. For rare, aim for 120-125°F; medium-rare, 130-135°F; medium, 140-145°F; and well-done, 160°F and above. Remember, the steak will continue to cook a bit while resting, so aim for a few degrees lower than your desired final temperature.

perfectly done tomahawk steak
Credits to Louisiana’s Instagram: louisianagrills

“The Patience Test”: Rest the steak

This is perhaps the most critical step in the whole process. Once your steak has reached the desired internal temperature, remove it from the heat and let it rest, loosely covered with foil, for about 10-15 minutes. Resting allows the juices to redistribute throughout the entire steak within, resulting in moist and flavorful meat. So, resist the temptation to cut into it immediately!

“The Final Cut”: Carve and serve

Now for the grand finale. After your steak has properly rested, it’s time to carve. Use a sharp knife to slice the meat perpendicular to the rib bone first. Remember to cut against the grain for maximum tenderness. Once you’ve beautifully arranged the slices on a plate, it’s time to serve and bask in the admiration of your guests for a job well done.

Each of these steps contributes to the final, mouthwatering result: a perfectly cooked, tender, and flavorful tomahawk steak. Now that you’re familiar with the steps, it’s time to roll up your sleeves and put this knowledge into action. Happy grilling!

sliced tomahawk steak
Credits to Louisiana’s Instagram: louisianagrills


Key Considerations For Successfully Cooking a Tomahawk Steak

When it comes to successfully cooking a tomahawk steak, there are a few key considerations to keep in mind that may not explicitly fit into the steps outlined above but can significantly influence your results.

Firstly, the quality of your tomahawk ribeye steak matters. Always try to source the best quality meat you can afford. Look for a tomahawk bone in ribeye steak that is well-marbled, which means it has thin, white lines of fat running throughout the meat. This marbling melts during cooking, adding juiciness and flavor to the steak.

Secondly, don’t underestimate the power of your cooking tools. A reliable meat thermometer is invaluable in achieving the desired level of doneness. Guesswork can lead to an overcooked or undercooked steak, so investing in a good thermometer can save you from potential steak-cooking mishaps.

Finally, while seasoning the perfect tomahawk steak, simplicity is often the key. A high-quality tomahawk steak has a rich, beefy flavor that doesn’t require an array of spices to shine. Stick with kosher salt and pepper as your main seasonings. Of course, feel free to experiment with your favorite herbs and spices, but remember that the star of the show is the steak itself.

Keeping these cooking tips and considerations in mind will further ensure your success in cooking a tomahawk steak to perfection, delighting your tastebuds and impressing your dinner guests.


Taking it to the Next Level: How to Elevate Your Tomahawk Steak

Now that you’ve mastered the basic technique of cooking a tomahawk steak, it’s time to take your culinary skills up a notch and truly customize this dish to your personal preferences and tastes.

One way to elevate your tomahawk steak is by experimenting with different flavors and marinades. While a good tomahawk doesn’t need much more than salt and pepper, you can certainly add your own flair with additional herbs and spices. Consider creating a dry rub with elements like smoked paprika, garlic powder, onion powder, and cayenne pepper. Alternatively, try a marinade with components like soy sauce, garlic, ginger, and brown sugar for an Asian-inspired twist.

Another method of taking it to the next level is by mastering the art of compound butter. Compound butter is simply butter that has been mixed with other ingredients, such as herbs, spices, or even cheese. Try topping your cooked steak with a pat of homemade blue cheese and chive or garlic and herb compound butter. As it melts over the hot steak, it imparts an extra layer of mouthwatering flavor.

By exploring these advanced techniques and ideas, you can continually enhance your culinary skills and create a tomahawk steak experience that is uniquely your own.


Alternatives to Cooking a Tomahawk Steak on a Grill or Stovetop

While grilling or cooking on a stovetop are the most common ways to prepare a tomahawk steak, there are several alternative methods of cooking a perfect tomahawk steak, that you can use, each offering its own unique benefits and outcomes.

One alternative is the reverse sear method, especially beneficial for thicker cuts like the tomahawk. Instead of searing the steak first over direct heat and then finishing it off at a lower temperature, the process is reversed. The steak is slowly cooked at a low temperature in a preheat oven until it’s almost at the desired level of doneness. Then it’s quickly reverse seared over direct heat on a hot grill or pan for a deliciously caramelized crust. This method promotes even cooking and is great for achieving a medium-rare or medium steak without any overcooked edges.

Another alternative is the sous-vide method, which is a little more technical but yields consistently perfect results. Sous-vide means ‘under vacuum’ in French, and it involves sealing the steak in a plastic bag and cooking it in a water bath at a precise temperature. After it’s done, the steak is quickly seared on a hot grill or pan. This cooking method allows for a very precise level of doneness and helps to keep the steak juicy and tender.

Sous-vide a tomahawk steak
Credits to The Trent

Finally, there’s also the option of smoking the steak on a barbecue smoker. This imparts a deep, smoky flavor to the steak, adding another layer of complexity to its taste profile. This method does require more time and a bit of know-how, but it’s an interesting variation, especially for barbecue enthusiasts.

how to cook a tomahawk steak
Credits to Omaha Steaks

Each of these methods offers a different approach to cooking a tomahawk steak and can be a great alternative depending on your equipment, desired temperature, time constraints, and flavor preferences.


Wrapping Up and My Experience With Cooking Tomahawk Steaks

So there you have it, folks – the A to Z, soup-to-nuts guide on how to perfectly cook up a tomahawk steak without breaking a sweat or the bank! Who knew taming this meaty beast could be as simple as following a few key steps? From the “Pre-Game Warm-Up” to the grand finale of “The Final Cut”, you’re now equipped to handle this gargantuan cut of meat like a seasoned pro.

Why should you trust me? Well, let’s just say I’ve cooked more tomahawk steaks than a cowboy at a Texas rodeo. I’ve burned them, I’ve undercooked them, I’ve even dropped one on the floor in a catastrophic grilling mishap (let’s observe a moment of silence for that fallen soldier). But through all the trials and tribulations, I’ve learned these tricks of the trade and emerged victorious.

As they say, we learn from our mistakes, and boy, have I made a steak-load of them so you don’t have to! So fear not, my fellow carnivores, for I’ve wrestled with the tomahawk and lived to tell the tale. Now it’s your turn to conquer this culinary challenge and take your place in the Meat Lover’s Hall of Fame! Happy grilling and remember: the steaks are high, but so is the reward.

J.L. Surjan



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