Discover the perfect tomahawk steak recipe for your next barbecue. Learn expert grilling techniques, ideal internal temps, and seasoning tips to impress your guests.
Table of Contents
Tasty Tomahawk Steak Recipe: Grill Like a Pro
As the sun sets and the grill’s embers glow, excitement grows. Tonight, you’re starting a culinary journey, ready to grill the perfect tomahawk steak. This thick, juicy cut is more than just a meal. It’s a milestone for any serious griller. Get ready to become a grill master and enjoy a high-end steakhouse flavor in your backyard.
Key Takeaways
- Tomahawk steak is a thick, marbled cut that provides exceptional flavor and tenderness.
- Reverse searing is the key to achieving a perfectly cooked tomahawk steak every time.
- Seasoning the steak with a simple blend of kosher salt, black pepper, and garlic powder allows the natural beefy flavor to shine.
- Resting the steak after grilling is crucial to preserving its juicy texture and presentation.
- Compound garlic butter adds a rich, indulgent finish to this impressive steak.
What is a Tomahawk Steak?
Tomahawk steak is a unique cut of beef. It’s a thick, bone-in ribeye steak with a long, French-trimmed rib bone. This bone extends from the meat, giving it the distinctive “tomahawk” shape.
This steak weighs between 1 1/2 and 3 pounds and is nearly 2 inches thick. It’s cut from the central part of the rib, between the 6th and 12th ribs of the cow. The bone can be 5 to 8 inches long.
Tomahawk steaks are considered a premium cut of beef. They are prized for their exceptional marbling and rich, beefy flavor. The bone-in design helps keep the meat moist and tender during cooking.
Because of their limited availability, tomahawk steaks are often more expensive than a traditional tomahawk steak ribeye. But their impressive size and striking presentation make them a favorite for special occasions and meat-lover gatherings.
Tomahawk Steak Dimensions
- Weight: 1 1/2 to 3 pounds
- Thickness: Nearly 2 inches
- Bone Length: 5 to 8 inches
- Rib Section: 6th to 12th
| Characteristic | Tomahawk Steak |
|---|---|
| Cut | Bone-in Ribeye |
| Weight | 1 1/2 to 3 pounds |
| Thickness | Nearly 2 inches |
| Bone Length | 5 to 8 inches |
| Rib Section | 6th to 12th |
| Feeding Capacity | Feeds 2 or more people |
Selecting the Perfect Tomahawk Steak
Choosing the right tomahawk steak is key for a great meal. Look for color, fat marbling, and USDA grading to ensure a delicious experience.
A great tomahawk steak should have a bright, vivid red color. It should also have white fat marbling evenly spread. Steaks with brown spots or discoloration are not fresh or of high quality.
The USDA grading is also important. Opt for Prime or Choice grade beef. The spinalis muscle fat adds tenderness and a rich taste to the steak.
| Tomahawk Steak Characteristics | Ideal Specifications |
|---|---|
| Color | Bright, vivid red |
| Fat Marbling | Evenly distributed, white fat throughout |
| USDA Grading | Prime or Choice |
| Spinalis Muscle | Prominent, arching across the top of the ribeye |
By choosing a tomahawk steak that meets these standards, you’ll grill a succulent, flavorful steak. It will impress your guests and satisfy your steak cravings.
Preparing the Tomahawk Steak for Grilling
To grill your tomahawk steak perfectly, start with the right prep. Remove the steak from the refrigerator 2 hours prior to cooking. This lets it warm up to room temperature, ensuring even cooking.
After it warms up, dry the tomahawk steak with paper towels. Then, coat it with olive oil. This helps the seasoning stick and prevents sticking to the grill.
Season the tomahawk steak next. Use a lot of steak seasoning and freshly cracked black pepper. This dry brining keeps the steak juicy and tender.
Let the tomahawk steak sit for 30 minutes to 1 hour. This lets the salt and pepper flavor the meat. This simple step greatly improves the taste and texture of your grilled tomahawk steak.
Grilling Techniques for a Perfectly Cooked Tomahawk Steak
Grilling a tomahawk steak to perfection is all about mastering the two-zone cooking method. This method ensures the inside is cooked just right while the outside gets a delicious sear. Here’s how to grill a tomahawk steak like a pro:
- Preheat your grill to a medium-low temperature, around 275°F. Set up a two-zone grill with one side for indirect, low-heat cooking and the other for direct, high-heat searing.
- Place the seasoned tomahawk steak on the indirect, low-heat side of the grill. Cook the steak until it reaches an internal temperature of 120°F for medium-rare. This usually takes 45 minutes to 1 hour.
- Once the steak reaches the desired internal temperature, move it to the direct, high-heat side of the grill (around 500°F). Sear the steak for 3-4 minutes per side, rotating it to create a beautiful crust.
- Use a meat thermometer to check the internal temperature. Aim for a final temperature of 125-130°F for a perfectly cooked medium-rare tomahawk steak.
This reverse sear method ensures the tomahawk steak is cooked evenly from the inside out. It locks in the juices, making the steak tender and flavorful. With a little practice, you’ll be grilling tomahawk steaks like a pro in no time.
Remember, the key to a perfectly grilled tomahawk steak is mastering the two-zone cooking technique and using a meat thermometer. By following these steps, you’ll be able to achieve a restaurant-quality result right in your own backyard.
Tomahawk Steak Recipe
Indulge in the ultimate meat lover’s delight with this mouthwatering tomahawk steak recipe. This thick, bone-in ribeye steak is not only a visual showstopper but also delivers an unparalleled flavor and tenderness that will leave you craving more.
To start, dry brine the room temperature tomahawk steak with a generous coating of kosher salt. Allow the salt to penetrate the meat for at least 2 hours before grilling. This crucial step helps to season the steak from the inside out and enhances its natural flavors.
Preheat your grill for two-zone cooking, with one side on high direct heat and the other on low indirect heat. Place the seasoned tomahawk steak on the indirect side of the grill and let it cook until it reaches an internal temperature of 120°F for a perfect medium-rare doneness.
Once the steak reaches your desired temperature, it’s time to sear it on the direct high heat side of the grill. Sear the steak for 3-4 minutes per side, creating a delectable crust and locking in all those juicy flavors.
Finally, let the tomahawk steak rest for 10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a succulent and flavorful dining experience.
Pair your perfectly cooked tomahawk steak with your favorite sides and enjoy this grilled tomahawk steak recipe that will impress your guests and satisfy your inner carnivore.
Enjoy this delectable tomahawk steak recipe and impress your guests with your grilling prowess. The combination of dry-brining, two-zone grilling, and a perfect sear will yield a tomahawk steak that is sure to delight your taste buds.
Resting and Serving the Tomahawk Steak
After grilling the tomahawk steak to perfection, it’s key to let it rest before serving. This step lets the juices spread out evenly, making the meat tender and juicy. It’s best to rest the steak for 10-15 minutes.
To enhance the flavor, place homemade garlic compound butter on top of the rested steak. As the butter melts, it adds a garlic aroma and creamy texture. This touch makes your steak even more delicious.
Resting the Tomahawk Steak
After grilling, move the steak to a cutting board and let it rest for 10-15 minutes. This is crucial for how to rest tomahawk steak. It ensures the steak is tender and juicy. Remember, the resting time for tomahawk steak is a must.
Serving the Tomahawk Steak
When the steak has rested, it’s ready to be serve tomahawk steak. Cut the steak against the grain to show off its marbling and tenderness. Place the slices on a platter and add the garlic compound butter on top.
Pair the steak with your favorite sides like roasted potatoes or a fresh salad. The combination of the meat and garlic butter is a treat for your taste buds.
Compound Garlic Butter Recipe
Elevate your grilled tomahawk steak with a delectable garlic compound butter. This simple recipe turns ordinary butter into a savory, flavorful topping. It will elevate your steak experience to new heights.
To make the garlic compound butter, start with softened salted butter. In a mixing bowl, combine the butter with minced fresh garlic, chopped parsley, a squeeze of fresh lemon juice, and a pinch of crushed red pepper flakes. Stir everything together until well incorporated.
Once the garlic compound butter is mixed, transfer it onto a sheet of plastic wrap and roll it into a log shape. Refrigerate the butter until it has firmed up, about 30 minutes to an hour. When ready to serve, simply slice off pads of the flavorful butter and place them atop your freshly grilled tomahawk steak. Let the heat melt the butter and infuse the meat with its rich, garlicky goodness.
| Ingredient | Amount |
|---|---|
| Salted Butter, softened | 250g/8 oz |
| Minced Fresh Garlic | 2 cloves |
| Chopped Fresh Parsley | 2 tbsp |
| Freshly Squeezed Lemon Juice | 1 tbsp |
| Crushed Red Pepper Flakes | 1/4 tsp |
The compound garlic butter is a simple yet impactful addition to your tomahawk steak. It elevates the overall flavor and creates a restaurant-quality dining experience at home. Enjoy this flavorful topping with your perfectly grilled steak for a truly delicious meal.
Grilling Tips for the Perfect Tomahawk Steak
Want to grill a top-notch tomahawk steak? Start by letting the steak warm up to room temperature. This ensures it cooks evenly and gets that perfect sear. Then, sprinkle it with salt and pepper. This lets the flavors sink deep into the meat.
For grilling, use a two-zone setup. First, cook the steak over low heat, about 225°F, until it hits your desired internal temperature. For a rare steak, aim for 125°F, medium-rare at 135°F, or medium at 145°F. After reaching the target, sear it quickly over high heat to get a delicious crust.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 125°F |
| Medium-Rare | 135°F |
| Medium | 145°F |
After cooking on the grill, allow the steak to sit for 10-15 minutes before cutting it. This lets the juices spread, making it tender and full of flavor. Follow these tips, and you’ll grill a tomahawk steak that will impress everyone.
Conclusion
Grilling a tomahawk steak is a true culinary experience. By following the steps outlined, you can achieve a perfectly cooked, tender, and flavorful tomahawk steak. This will impress your guests. Pair it with homemade garlic compound butter for an extra special touch.
With practice, you’ll grill tomahawk steaks like a pro. Pay attention to the steak’s thickness, cooking temperatures, and resting time. Mastering these techniques will help you consistently deliver mouthwatering tomahawk steak dishes.
Whether you’re a seasoned griller or new to cooking tomahawk steaks, this recipe and guide will help you. Embrace the process, experiment with different seasoning blends, and enjoy the satisfaction of serving a perfectly cooked tomahawk steak. It will showcase your skills as a master of the grill.
Frequently Asked Questions
How do I select the perfect tomahawk steak?
Choose a tomahawk steak with a bright red color and white fat marbling. Avoid brown spots for freshness.
What is the best way to grill a tomahawk steak?
Use a two-zone grill method. Cook the steak on the low side until it’s 120°F, about 45 minutes. Then, sear it on the high side for 3-4 minutes each side.
What is the perfect tomahawk steak recipe?
Start by dry brining the steak with kosher salt for 2 hours. Grill it on a two-zone setup. Cook until it’s 120°F, then sear for 3-4 minutes each side.
How do I rest and serve the tomahawk steak?
Let the steak rest for 15 minutes after grilling. This makes it tender and juicy. Top it with garlic compound butter for extra flavor.
How do I make a delicious garlic compound butter?
Start with room temperature butter. Mix in minced garlic, parsley, lemon juice, and red pepper flakes. Roll it into a log, chill, and slice for the steak.