How to Cook Tomahawk Steak

When you need an impressive dinner For special occasions, learn how to cook Tomahawk Steak Then everything is ready! This beautiful dish is a magnificent centerpiece, seasoned and cooked to perfection, then topped with a luxurious garlic herb butter. But cooking a tomahawk steak is actually no more difficult than cooking a steak. sirloin steak or flank steak. Let me show you!

What is tomahawk steak?

Tomahawk steak is a thick bone-in steak rib eye steak Known for its tomahawk-like long bone (one of the ribs of beef). This impressive cut has a rich, flavorful flavor due to its marbling and is often cooked at high temperatures.

Ingredients you need

This section explains how to choose the best ingredients for cooking tomahawk steak, the role of each ingredient in the recipe, and substitution options.For measurements see Recipe card below.

• Tomahawk Steak – Look for thick cuts with good marbling (preferably 1.5 to 2 inches thick) for best flavor. Ask your butcher to make it French style, which means the ribs are clean, similar to lamb chops. Allowing it to come to room temperature before cooking will help cook more evenly.
• sea ​​salt and black pepper – Kosher salt can also be used instead of sea salt.
• avocado oil – You can also use olive oil or any high temperature cooking oil you like.
• compound cream – Although optional, I highly recommend it for serving.i made mine compound cream Rosemary and thyme pair well with the Tomahawk Steak recipe, but you can use any combination of herbs you like.

How to Cook Tomahawk Steak

This section shows how to cook a tomahawk steak in the oven, with step-by-step photos and details on the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

You can cook tomahawk steak on the grill or in the oven, both methods are similar (below).You can also use reverse sear method, if you have the time.

1. Prepare and season. Preheat your grill or cast iron skillet Heat on stove over medium-high heat. (If using a grill, turn off half the burners on one side of the grill.) Pat steak dry with paper towels. Season all sides with salt and pepper.
2. Fry over high heat. Place the steak on the skillet (it’s okay if the bones are hanging out) or place on the grill over direct heat. Brown, turning halfway through, until a brown crust forms on both sides.

3. Finish over medium heat. For the oven method, transfer steak to Baking pan Large enough to hold steaks and bones. For the grilling method, move to the other side of the grill without the burners for indirect heat. Cook steak to your desired doneness in the oven or grill. (See information about time and temperature below.)
4. Rest and serve. Remove from the oven or grill and transfer to a cutting board or plate. Cover loosely with aluminum foil and let rest before slicing. Serve with compound butter if you wish.

Tomahawk Steak Temperature Chart

For perfect medium-rare tomahawk steak, cook over medium to high heat for 2-4 minutes per side, then over medium heat for 25-30 minutes, or until internal temperature reaches 125-130 degrees Fahrenheit.

Here’s a timeline for reaching your desired doneness:

notes: These are the temperatures when the steak is removed from the heat. The temperature will rise another 5-10 degrees during rest.

A quick tip on the best tomahawk steak

• Pat dry before seasoning. This helps create a better sear and makes it juicier on the inside.
• Adjust salt by weight. The amount of salt to use is one teaspoon per pound of meat, not bones. This has always been the recipe I use for steak, which I learned from Julia Child. You can’t cut off the bones to weigh the meat, but you can subtract 3/4 to 1 pound from the total weight to get the meat weight. For a 2-pound tomahawk steak (bone-in weight), 1 teaspoon of salt is enough.
• Don’t overcook. The best way to ensure perfect doneness is to use probe thermometer Once you move the steak to the oven or grill over indirect heat. Just insert the thickest part of the steak (away from the bone), set your desired internal temperature (see picture above), and it’ll beep when it’s ready.a regular meat thermometer It will work too, you just have to keep an eye out for it.
• Rest is important. This will ensure it stays juicy.
• Slice against the grain. Make a horizontal cut along the side where the bone meets the meat. Continue to cut the meat away from the bone, cutting along the bone. After separating the meat from the bones, it is now ready to be sliced ​​against the grain and eaten.

Storage instructions

• Shop: Wrap leftovers tightly in plastic wrap or place in an airtight container. Keeps in the refrigerator for up to 3-4 days.
• Reheat: Wrap steak in foil, place directly on oven grate, and reheat at 300 or 350 degrees Fahrenheit. (Don’t place in a roasting pan, as this makes it easier to overcook.) You can place a pan on a rack below to catch the drippings.
• freeze: Wrap the cooked tomahawk steak tightly in plastic wrap and then in aluminum foil. Place in an airtight container or zip-top bag and store in the refrigerator for up to 3 months. You can also freeze raw steak for up to 12 months.

What to Serve with Tomahawk Steak

Now that you know the best way to cook tomahawk steak, use some of these pairings to complete your special meal:

More Steak Recipes for Special Occasions

If you’ve mastered cooking tomahawk steak and want to continue wowing your guests, try one of these other easy steak recipes:

How to Cook Tomahawk Steak

Learn how to cook tomahawk steak to perfection with this easy recipe! Includes oven or grill options, and garlic herb compound butter on top.

Prepare: 5 Every minute

chef: 30 Every minute

Inactive time:: 45 Every minute

All: 1 Hour 20 Every minute

Serving size: 2 (Adjust according to recipe proportion)

raw material

Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

Tomahawk steak in the oven:

1. Pat steak dry with paper towels. Season all sides with salt and pepper.Let steak come to room temperature 45 minutes.

2. Preheat oven to 350 degrees F (177 degrees C).

3. heat up a chunk cast iron skillet Use medium-high heat. Add avocado oil and heat until shimmering.

4. Add tomahawk steak and fry 2-4 minutes Cook on each side until a brown crust forms on both sides.

5. Transfer steak to Baking pan Large enough to hold steaks and bones.Bake in the oven 25-30 minutes, or until the internal temperature reaches 125-130 degrees F (52-54 degrees C) (medium-rare). If you want it cooked more, cook longer – 135-140°F (57-60°C) for medium-rare, 145-150°F (63-66°C) for medium-well, or 155 -160 degrees Fahrenheit (68-68 degrees Celsius). 71 degrees Celsius) means well done.Cooking time will vary depending on the weight and thickness of the steak, so use meat thermometer or probe thermometer for best results.

6. Remove from oven, tent loosely with aluminum foil and let rest 10-15 minutes Before slicing. (The internal temperature will rise an additional 5-10 degrees.)

7. Serve with compound butter, if desired.

Grilled Tomahawk Steak:

1. Pat steak dry with paper towels. Season all sides with salt and pepper.Let steak come to room temperature 45 minutes.

2. Preheat grill to high (450-500 degrees F). Turn off half the burners.

3. Place the tomahawk steak on the grill over direct heat and cook until done 2-4 minutes On each side, cook, covered, until dark grill marks form.

4. Move the steak to the other side of the grill where the burners are not turned on (indirect heat).Cover and cook over indirect heat 25-30 minutes, until the internal temperature reaches 125-130 degrees Fahrenheit (52-54 degrees Celsius). If you want it cooked more, cook longer – 135-140°F (57-60°C) for medium-rare, 145-150°F (63-66°C) for medium-well, or 155 -160 degrees Fahrenheit (68-68 degrees Celsius). 71 degrees Celsius) means well done. Cooking time will vary based on the weight and thickness of the steak, so use a meat thermometer or probe thermometer for best results.

5. Serve with compound butter, if desired.

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Recipe Notes

Serving size: ~8oz steak (meat only, no bone weight)

Nutritional information does not include optional compound butter.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 1004

fat 71 grams

protein 91.3 grams

total carbohydrates 0.2g

net carbs 0.1g

fiber 0.1g

sugar 0 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

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