Perfectly Cooked Tomahawk Steak Every Time

Understanding the Tomahawk Steak

The tomahawk steak, a visually stunning cut of beef, is a ribeye steak left with a long portion of the rib bone attached. This bone not only adds to its dramatic presentation but also contributes to even cooking, as it acts as a heat conductor. The large size and thickness of the tomahawk necessitate a careful approach to cooking, aiming for a perfect balance of a beautifully seared exterior and a tender, juicy interior. Variations in size and thickness mean that precise cooking times are less important than monitoring internal temperature.

Factors Influencing Cooking Time

Several factors determine the optimal cooking time for a tomahawk steak:

  • Thickness: A thicker steak requires a longer cooking time to reach the desired internal temperature.
  • Desired Doneness: Rare, medium-rare, medium, medium-well, and well-done each require different internal temperatures and, consequently, cooking times.
  • Cooking Method: Grilling, oven roasting, reverse searing, or pan-searing each have distinct cooking times and temperature profiles.
  • Starting Temperature: A steak at room temperature will cook faster than one straight from the refrigerator. Allowing it to rest at room temperature for at least 30-60 minutes before cooking is recommended.
  • Meat Thermometer: The most reliable method for achieving the perfect doneness is to use a reliable instant-read meat thermometer. Internal temperature is far more critical than time.

Cooking Methods: A Detailed Exploration

Several methods can be used to cook a tomahawk steak, each offering a unique flavor profile and level of control:

1. Grilling: The Classic Approach

Grilling offers a smoky flavor and beautifully seared exterior. Two-zone grilling, where one side of the grill is hot and the other is cooler, is ideal for achieving both a good sear and even cooking.

  1. Preheat your grill to high heat on one side and low heat on the other.
  2. Season the steak generously with salt and pepper (or your preferred seasoning). Consider adding herbs like thyme or rosemary.
  3. Sear the steak over high heat for 2-3 minutes per side to develop a crust.
  4. Move the steak to the cooler side of the grill and cook until it reaches your desired internal temperature, using a meat thermometer to monitor progress.
  5. Allow the steak to rest for 10-20 minutes before slicing and serving.

Cooking Times (Approximate, based on 2-inch thickness):

  • Rare: 18-20 minutes total
  • Medium-Rare: 20-22 minutes total
  • Medium: 24-26 minutes total

2. Oven Roasting: Consistent and Controlled Cooking

Oven roasting provides a consistent cooking environment, ideal for achieving even doneness throughout the steak.

  1. Preheat oven to 275°F (135°C).
  2. Season the steak generously.
  3. Place the steak on a wire rack over a baking sheet to allow for even heat circulation.
  4. Roast the steak until it reaches an internal temperature 10-15°F (5-8°C) below your desired final temperature. This accounts for carryover cooking.
  5. Remove from oven and let rest for at least 10 minutes before serving.

Cooking Times (Approximate, based on 2-inch thickness):

  • Rare: 30-40 minutes
  • Medium-Rare: 40-50 minutes
  • Medium: 50-60 minutes

3. Reverse Searing: The Ultimate in Control

Reverse searing combines low-temperature cooking with a final sear to achieve a perfectly cooked steak with a delicious crust.

  1. Preheat oven to a low temperature (200-250°F/93-121°C).
  2. Season the steak generously.
  3. Place the steak in the oven and cook until it reaches a temperature 10-15°F (5-8°C) below your desired internal temperature.
  4. Remove from oven and let rest for 10 minutes.
  5. Sear the steak in a hot cast-iron skillet or on a very hot grill for 1-2 minutes per side to develop a flavorful crust.
  6. Let rest for an additional 5-10 minutes before slicing and serving.

Cooking Times (Approximate, based on 2-inch thickness): Reverse searing times are highly variable depending on oven temperature and steak size. A meat thermometer is crucial.

4. Pan-Searing: A Quick and Flavorful Method

Pan-searing works well for smaller tomahawks or when a quick cooking method is desired. It produces a good crust but may result in less even cooking than oven roasting or reverse searing.

  1. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil (e.g., canola or avocado oil).
  2. Season the steak generously.
  3. Sear the steak for 2-3 minutes per side to develop a crust.
  4. Reduce heat to medium and continue cooking, flipping occasionally, until the steak reaches your desired internal temperature.
  5. Let rest for 5-10 minutes before slicing and serving.

Cooking Times (Approximate, based on 2-inch thickness): Pan-searing times depend significantly on the steak's thickness and the heat of your pan. Regularly check the internal temperature with a meat thermometer.

Temperature Guide for Desired Doneness

Use a meat thermometer to ensure accuracy. Internal temperatures should be checked in the thickest part of the steak, avoiding the bone.

DonenessInternal Temperature (°F)Internal Temperature (°C)
Rare125-13052-54
Medium-Rare130-13554-57
Medium135-14057-60
Medium-Well140-14560-63
Well-Done145+63+

Resting the Steak: Crucial for Juiciness

Allowing the steak to rest after cooking is essential for retaining its juices. During the resting period, the muscle fibers relax, allowing the juices to redistribute evenly throughout the steak. Resting for 10-20 minutes, depending on the thickness of the steak, is recommended before slicing and serving.

Serving Suggestions

A perfectly cooked tomahawk steak deserves equally delicious accompaniments. Consider serving it with:

  • Roasted vegetables
  • Garlic mashed potatoes
  • Asparagus
  • A simple salad
  • Red wine reduction sauce
  • Bearnaise sauce

Troubleshooting Common Issues

Dry Steak: Overcooking is the most common cause of a dry steak. Use a meat thermometer to avoid overcooking, and always allow the steak to rest properly.

Uneven Cooking: Ensure even heat distribution during cooking, using a meat thermometer to monitor the internal temperature in multiple locations. For thick steaks, consider lower temperatures and longer cooking times.

Poor Sear: Ensure your pan or grill is sufficiently hot before searing the steak. Use a high-smoke-point oil.

By following these guidelines and using a meat thermometer, you can confidently cook a tomahawk steak to perfection, impressing your guests with a truly memorable dining experience.

Tag: #Cook #Steak

See also: