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#Cooking a tomahawk steak how to

Close the grill until the internal grill temperature gets to the 225-250 F range. Light a burner on one side of the gas grill or pour hot charcoals on one side of the grill, effectively creating dual heat zones.The recipe card below has separate instructions per type of grill. For your benefit the image sequence below illustrates the workflow with charcoal (due to the extra steps involved in prepping and adding hot charcoals).

You can use a gas grill or a charcoal grill for indirect grilling. (This is also the method we use to grill prefectly tender, juicy and flavorful chicken drumsticks.) The high heat sear at the end combines the surface sugars and amino acids into a number of flavors via the Maillard reaction. Indirect grilling allows the fat marbling to slowly render and the collagen of the connective tissues near the bone to liquify and flavor the meat. With this cooking method the steak cooks near the heat source and not directly over it. It is the perfect solution for grilling thicker foods that require longer cooking time and might burn if placed over direct heat or for tougher cuts of meat. In order to cook your Flintstone sized steak entirely on the grill you need to use the indirect heat technique. Tomahawk Steak on the Grill – Indirect Heat Method However, in a restaurant setting when diners generally do not have the patience to wait for their food, oven temperatures are often set much higher – Chris says that at the various restaurants he has worked at they regularly cook the steak in a 425-450 F oven. NOTE: The best results are achieved when the oven is set at a lower temperature, we like 300 F, some people go as low as 225 F. Next it is seared over a hot grill or in a suitably sized skillet (or a gridle) with cooking oil and/or butter until the temperature for the desired doneness is reached. To reverse sear Tomahawk steak first it is cooked it in the oven, until its internal temperature reaches 100-110 F. As the name implies, this method reverses the order of the steps. Here the Tomahawk is hard seared in a skillet (cast iron is great) or on the grill after which it’s transfered to the oven to finish cooking to the desired temperature, rested and served. You can follow one of two avenues to prepare the cut using the oven – the classic or the reverse sear techniques.Ĭlassic. Tomahawk Steak In Oven (Classic Method and Reverse Sear Method)

Because the meat is so flavorful simply seasoning it with salt and pepper is enough – reserve compound butter and sauce(s) for when you are enjoying the cooked steak, but try it with just a sprinkle of sea salt first to appreciate its wonderful flavor.

Once you remove it from the packaging pat it dry with a paper towel and allow it to reach room temperature (usually about an hour).

If the steak you bought was frozen thaw in the refrigerator slowly – for two to three days so it is thoroughly defrosted.

#Cooking a tomahawk steak how to

How to Prepare a Tomahawk Steak for Cooking All methods of cooking a Tomahawk steak include these two steps. The key to cooking this thick, large, bone-in ribeye is to allow the needed time for the meat to cook evenly on the inside, at a low temperature, and create an appetizing outer sear at a high temperature. There are a number of ways to perfectly cook a Tomahawk steak and they are all relatively easy and involve the same two essential steps – only their order and the means of executing them varies. A premium is charged for the steak’s spectacular look – beef bones fetch a higher price than they normally would. This richly flavored cut is prized among beef lovers, but the prices it commands are not in direct proportion to value.

The meat is well marbled, tender and buttery, with rich beefy flavor.

The typical weight of a Tomahawk ribeye is around forty ounces, bone included.

The long protruding bone looks like the handle of a tomahawk hence the name of the steak.

It is Frenched (trimmed of meat and fat) for a pleasing visual effect.

At least five inches of rib bone is left intact (often times up to eight inches).

The average thickness is about two and a half inches.

It is cut from the sixth to twelfth ribs and includes the eye of the ribeye, known as longissimus dorsi.

Tomahawk steak is a bone-in ribeye steak carved from the beef rib primal cut. Read on for review of the three main methods to cook the perfect steak and step-by-step pictures (2 mins) Tomahawk Steak vs Ribeye How to cook a Tomahawk steak on the grill, in the oven or sous vide.