Master the art of cooking a mouthwatering tomahawk steak right in the comfort of your own kitchen! You won’t believe how simple it is to create a steak that rivals those served at five-star restaurants. We’re here to guide you through the process, making you feel like a culinary pro. Trust us, it’s easier than you think!
We understand that grilling a premium cut of meat can be daunting. What if you make a mistake? But fear not, cooking a steak at home is a breeze. All you need is some salt and a meat thermometer to achieve steak perfection. We’ll show you exactly how to make the perfect Tomahawk steak with ease!
When it comes to cooking tomahawk steaks, you have a couple of options. Both methods result in a delicious steak, so it ultimately comes down to your personal cooking preferences. You can opt to cook the steak entirely on a grill outdoors, searing it first and then moving it off the direct heat to finish cooking until it reaches the desired temperature. Alternatively, you can skip the grill altogether and sear the steak in a cast iron or heavy skillet over high heat before transferring it to the oven to finish cooking.
A tomahawk steak is essentially a bone-in ribeye steak, with the large rib bone still attached. Its unique appearance resembles that of a tomahawk axe, hence the name. The bone-in ribeye helps insulate the meat as it cooks, resulting in a more moist and tender steak. You can find tomahawk steaks at many butcher shops and they are becoming increasingly available at high-end grocery stores. Don’t hesitate to ask the meat counter if you can special order one. They can also be conveniently purchased online.
In this recipe, we recommend cooking the steak to 130 degrees Fahrenheit, so that after resting, it reaches a medium-rare temperature of 135 degrees Fahrenheit. If you prefer a more well-done steak, simply remove the meat from the heat at a temperature 5 degrees lower than your desired level of doneness. For accurate results, use a meat thermometer.
Absolutely! Skipping this crucial step would be a mistake. The steak continues to cook during those precious few minutes of resting. Allowing the steak to rest is beneficial because it keeps the meat juicy, unlike leaving it in the oven for longer which would result in dryness. Cutting into the steak prematurely interrupts the final stage of cooking by releasing the heat inside. Trust us on this one, let the steak rest for a few minutes and your tomahawk steak will turn out picture-perfect.
Steak always tastes best when consumed fresh. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm the steak in a skillet on the stove over medium heat until it’s heated through. Keep in mind that reheated steak will be more well-done compared to when it was first cooked.
