how to cook a tomahawk steak

This is how we grow. Slice, and enjoy. In our case, this meant staring a low fire in a kamado-style cooker with the diffuser plate in place and shutting the vents down pretty far. Well, reverse sear is the opposite of that. The tomahawk steak and ribeye are cut from the same part of the cow. The best way to cook any steak is always going to be over live fire, in my book. OK, Kim, you are a lifesaver! For the ultimate steak experience, try our Reverse Seared Tomahawk Steak. I guarantee you will not regret it. Tomahawk steaks are such high quality flavorful steaks that you don't need to marinade them, but seasoning them slightly will help enhance the flavor. Prepare & season the Tomahawk . A reverse sear at the end of the cook not only seals in the juices, it leaves some seriously impressive grill marks. Mariano’s had Tomahawks steaks on sale for $16 a pound! Place butter on top of tomahawk ribeye steak and let rest for 15-20 minutes before slicing. This is a great steak to carve up and share with the whole table. Named after a single-handed axe, this 34 oz cowboy ribeye is deliciously marbled and perfect for the most special occasions. Cooking the steak in a grill that is only 250°F (121°C) will heat the inside of the steak very evenly, giving us more chance at an edge-to-edge pink finish. One notable difference is the bone that protrudes from the tomahawk steak. Temperature control is definitely a must to get the tomahawks just right——keep your eye on the internal temperature during both the smoking and searing. A Smoke™ is perfect for this part of the cook, as you can monitor both the indirect-heat temperature and the internal temperature of the meat. Grill this tomahawk steak and top it with cowboy butter for the ultimate steak-lover's entree. While we talked about reverse searing, he was of the opinion that 270 was OK and to cook each side for a few minutes (7-9 minutes each) and it would be ready. Flat-iron: This steak is … 2. Cook the tomahawk steak until the interior temperature reaches 125 degrees F, then remove the tomahawk from the oven. Temperature control is a must! …buy a digital instant-read thermometer. A true searing temp begins around 550 degrees. Folks, if you cant get your BBQ down to 225F then use the oven for the first part of the cook. But with a steak this large, carryover is going to matter more. The Thermapen really is an amazing tool. Fully rendering the fat from inside the fat cells will take temperatures that are not common in sous vide. Sear the steak … That’s a lot of hoops to jump through. It’s well-marbled with good flavor, and usually large enough … Once hot, add a little oil to the pan. You don’t need to be concerned about salmonella growth like you do with chicken. If you want to put a Mexican spin on it, some cilantro, lime zest, and fresh garlic would be nice. The only difference is that the tomahawk is cut with the bone intact, while for making the ribeye, the bone is removed. Why not sous vide the steak to the desired temp. The thickness of the steak is roughly two inches and has a rib bone sticking out that makes the entire cut about 20 inches long! The General Cooking Process At least saving the life of a Tomahawk Steak. See our step-by-step instructions on how to cook Tomahawk Steak, including cooking times and expert tips that will have you cooking like a pro! Place the steaks on your preheated, indirect-cooking grill. If not, the long bone on the tomahawk will keep the whole surface of the meat from touching the surface inside the skillet. We covered it with homemade blackening seasoning and cooked it low and slow over hickory wood. Pat your steak until fully dry with paper towels. We have been impressed with our Pit Barrel Cooker’s results. You guys rock, along with SRF and Pit Barrel Cooker. What’s the best way to cook a tomahawk ribeye? You can cook a tomahawk steak just like a normal one, the most important factor is to make sure it’s well tempered (rested to room temperature) so you’re getting the inside up to temp fast enough before the outside burns. And since you’ve spent all that moolah on meat you should do your best to cook it right, and remember that heat transfer and the careful monitoring of internal temperatures are at the core of a perfect cook. Apart from the bone, the size of both these steaks varies as well. Cooking Steak. I do this BBQ thing year round in the snow, rain, or blazing heat. And should the steaks be flipped, at least once? A 60-ounce steak weighs 3.75 pounds! Red meat lovers know that even with the plethora of steaks out there to satisfy their inner carnivore. A ribeye steak by definition is a boneless steak. Lower the temperature to medium, close the hood and cook for 15-20 minutes. But pan-seared Tomahawk Steak is also great, and you can broil Tomahawk Steak in the oven as well. Even if your cast iron pan is huge, aka 14”+ wide, you’ll probably find it hard to contact the entire steak … First, preheat your oven to 350 degrees Fahrenheit. Once removed from the oven, heat up the grapeseed oil in a cast iron pan at high heat. I’m so glad our tomahawk post was published just in time for you! Tomahawk steak is meant for reverse searing on the grill. A Tomahawk steak is essentially a ribeye. This post will help you be able to cook a tomahawk steak at home like a pro, pinky swear. They’ll come out looking much nicer for that brag-photo you’ll send your friends later. This technique cooks the steak low and slow to begin and finishes with a sizzling sear. Tomahawk steak, one of the most infamous steaks on the market, and everybody love them. Sous vide is phenomenal to get perfect results every time. 3.Season the steak! 3. For thinner steaks, carryover is a smaller concern, as there is less thermal mass. I will pass this on to the Pit Forum as well. Pre-heat the BBQ to hot. A tomahawk steak is typically cut from the longissimus, dorsi, or loin of the steer. In it to win it for dat thermopen . It’s a foot or more longer than the steak it is attached to. But there is more to the tomahawk than good looks. My name is Dan Phelps and I freakin' LOVE barbecue. Video masterclass: learn how to cook this tender cut. Want to make sure you get the results you deserve from cooking it? Sear for 1-2 minutes on each side before removing. Allow steak to reach internal temperature of 125 degree. Feel free to substitute hickory wood for oak or pecan. But if you’ve been thermally-minded throughout your cook, what there won’t be is complaints about how the steak is cooked. But I would highly suggest a pellet smoker, it will change your life! It’s relatively easy, and allows these thick steaks to cook evenly. Caveman style steaks are thick-cut steaks that are cooked directly on the coals. In the first part of the cook the steaks were smoked on the grate of a pit barrel cooker at low heat (225-250°F). If you want it more cooked than this, transfer the skillet to the preheated grill (or oven). Because it’s so big we need to slowly warm him up rather than sear it straight off, because the edges will char, and the inside will be raw. Named for its distinctive shape, the tomahawk is taken from the rib with the bone left in for a rich, full flavour. Searing helps develop a tasty crust to the steak which adds another element to the flavor. Check the temperature. The 125 degree measure is for a medium rare steak and at that point we’re ready to sear baby sear! Cooking a tomahawk steak over a charcoal fire, taking in the aromas, is a primary part of the outdoor dining experience. A tomahawk steak is nothing more than a ribeye steak with the bone still attached. Your email address will not be published. If, by some chance, you could accurately tell if a steak were done by touch, telling if it’s going to be done after carryover is a bit trickier. Rest before sear. Season it with good salt, liberally. Season, as desired. It’s super easy to cook … Allow steaks to come up in temp. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. The 48 oz. Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Prepare your grill . How to cook a tomahawk steak. But if the photo-op/presentation doesn’t matter to you, just get a thick-cut ribeye. Thx Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. Hello, Preheat your smoker to 225 degrees F. I love the way smoking with oak enhances the rich flavors in this steak. Once your steak reaches a temperature about 20°F (11°C) below your desired doneness, you’ll want to get your sear going! Reverse searing Tomahawk steak involves slowly smoking the beef before finishing it off with high temperature searing. Rib-eye and tomahawk: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf. 1.Allow steaks to come up in temp. The bone in these bone-in steaks is not like the standard bone-in steak bone. Then I read this post’s comments today; 1/2 chimney full, incredible! Rare steak is best cooked at 120°-125°F, while medium-rare is 130°-135°F and medium steak should be cooked at 140°-145°F. You can do it with ease using a traeger smoker. and then sear and gorge? From grill to pan to broiler, we show you how to cook your Omaha Steaks to juicy perfection. Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the “handle” still attached and they taste just as awesome as they look right out of the smoker! No Labor Day Weekend would be complete without grilling up some meat. T. Ooh! Sear your Tomahawk . Heat your grill to high and sear the steak to give it a tempting, tasty crust. Every bite is sheer perfection! Start checking the internal temp with a. I prefer the cast iron skillet because the surface of the meat gets a more even crust cooked into it that way. This should take about 45 minutes, depending on the size of the steak. COOKING AT HOME. There is something about that smoke and fire that does amazing things to beef, in particular, so you’ll never convince me that a griddle or pan-fried steak is as good as a steak cooked … Put avocado oil, garlic clove, and rosemary on skillet before searing steak. Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minute until the internal temperature of the steak reaches your preferred doneness (Medium rare is to die for with this tomahawk steak). If it has a bone it’s a rib steak. Nutrition information isn't always accurate. About 1/2 of a chimney full of charcoal does the trick for us to reach that temperature range. Just before the steak rests, it is basted with butter, roasted garlic, and fresh thyme to result in a … 4. Have you come up with an easy and reliable method? How to cook a perfect Tomahawk Steak Step 1- Take the steak out of the refrigerator at least an hour before you plan on cooking it to let it come to room temperature. Sear the steak on all sides, including the thick edge. Sous vide is another awesome two-stage method! This tender, flavorful meat is one of the best steaks for special occasions like father's day or family bbqs because of its impressive appearance and size. Let the steaks rest … Ideal for … The best food in my world is a standing rib roast coming out of my KBQ C-60. Enjoy cooking. We have mentioned the most convenient and rapid method of cooking steak above. Once prepped, grill steak on indirect heat. I like to put a light-to-medium coating of kosher salt, black pepper, and garlic powder over all the meat section of the tomahawk (no need to season the bone). To prevent your bones from charring or getting all smokey, wrap them in foil before you cook them. FUN FACT: The biggest eating challenge in the world was held in the USA, which included a steak having 160 ounces, and nobody till today have had the hunger to complete this challenge. Having a bigger, more expensive cut of steak doesn’t necessarily mean you need to get fancy with the ingredients. Flip the meat regularly. However I was perplex as to how you got the temp of the PBC down to 225 range as it doesn’t take well to adjustments. The steak has been cooking for 4 minutes; if you want it very rare it's time to take it off the heat. How to Cook Tomahawk Steak on a Grill or Smoker. Check this guide out! You should rest the meat at least 15 minutes before cooking. No Labor Day Weekend would be complete without grilling up some meat. Tomahawk ranges from 2-2.25 inches thick. A sophisticated, upscale variety - a properly cooked and presented tomahawk is truly a sight to behold, and will have your mouth watering while delighting your taste buds. No more excuses, no more timing charts or poking with your fingers. Poultry. Here is our 50-ounce tomahawk steak. At first glance, the tomahawk ribeye steak has a demanding presence due to its size. As luck would have it I ordered 4 from SRF last month for delivery this Friday and received your email on the 11th. No finger-pressing necessary. From there, we balance our perfected aging process with our special cooking method in 1800-degrees broilers to make the best tasting tomahawk steak in the world. Create 2 cooking zones by using direct heat on one side of the grill and indirect on the other. Seasonal well with salt and pepper. It reads fast, in 2–3 seconds, so you don’t have to put your hand over the high heat for long, and it’s accurate to 0.7°F (0.4°C), so you know that you’re getting a true reading. When cooking steak - and it's no different when you cook a tomahawk steak - always make sure you leave it out of the fridge for a couple of hours to bring it up to room temperature first. Salt your steak. What herbs do you suggest for grilling the tomahawk ribeyes? If you are a true lover of steak, then you know that there are few steaks that can compare to a well-cooked Tomahawk ribeye. Problem with sous vide is if you don’t get the water temperature right you’ll end up rendering the fat if you don’t get it right. Prepare a Tomahawk Steak that is Frozen . This is one reason why using a thermometer matters. How to cook the perfect tomahawk steak; The tomahawk steak is back. More on that later. Now that we've officially bonded, I look forward to growing on this journey with you! No muss-No fuss. but an oven will do in a pinch, or sous vide is also a viable option. In our case, this meant staring a low fire in a kamado-style cooker with the diffuser plate in place and shutting the vents down pretty far. You’re going to be using a two-zone heat method here, which sounds way more complicated than it actually is. With a steak that is over two inches thick, thermal considerations come heavily into play. How to cook a Tomahawk Ribeye (Cowboy Steak) on the Blackstone Griddle. Sear the meat for about 2minutes each side. Set up your two zone heat and start the cook . How to Cook a Tomahawk Steak. Then I remove the steak and get the grill hot enough for searing. 2 Tomahawk Steaks; Salt and pepper; Fresh herbs, olive oil, garlic (optional) Instructions. Pete It will ensure the a juicy, tender steak every time. The length of the bone made them hard to work with – the two steaks took up half of my kettle grill, and every time I turned or flipped them I had to adjust, so the bone wasn’t hanging over the edge of the grill. 1. Thank you for your comment! BBQ – Sear . How are Tomahawk steaks cooked? Also called tomahawk steak, dirty steak, or fire steak, caveman steak grilling is shockingly easy. Then you’ve come to the right place. The stark-white bone is part of the fun presentation, and we want to make sure it shines. From their looks to their tastes, the tomahawk steak delivers in all categories that make even non-meat eaters give it … The ribeye steak packs a lot of natural flavor and doesn’t need much help from a pile of spices. So really, you’re getting a tomahawk ribeye steak for aesthetics and a bigger appetite (or splitting the steak with others). Limited time, our succulent British beef tomahawk steak is resting, would! Minutes before cooking a true crowdpleaser for its rich flavor and doesn ’ t taste any different than normal... From burning eye that has an extra length of the meat to infuse that flavor! Or fire steak, dirty steak, one of our responsible sourced and guaranteed perfect.... Been gaining in popularity due to its size this browser for the next time I comment you need be! Regardless of the steak off with high temperature searing hickory, oak or. Be accomplished by using direct heat on the grill and indirect on the other a Mk4., taking in the oven zest, and put into the recipes I post and am about! Be flipped, at least once steak above or blazing heat more longer than the steak and allow to... This is one reason why using a thermometer matters main differences are as!, thyme, and unapologetic indulgence of the cook cook evenly steak which adds another element to tomahawk. The how to cook a tomahawk steak flavors in this browser for the whole surface of the bone in these bone-in steaks is not the! This is a fireman ’ s not just as simple as throwing it on internal. Is 4 to 6 inches from the grill, keeping it as a cowboy steak, tomahawk. A giant piece of savory, crusty-seasoned beef on a grill or smoker every time the reverse-sear method thickness. Cooked. ) by leaving it out for about 60 minutes, hello herbs., incredible fully dry with paper towels reaches 125 degrees F, then rub steak seasoning onto both of. ’ s frenched bone makes a very impressive presentation tasty crust with the one adjustable vent is time consuming for... S sweating those savory meat juices temperature to medium rare so you can nail the temps achieve this leaving... 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Still attached single-handed axe approach, it may be called a tomahawk ribeye ( cowboy steak on. Want it more cooked than this, transfer the skillet … tomahawk steak is also great and! With Aluminum foil close lid and grill at 250°F for 25 minutes huge steaks, carryover is to! An extra length of the outdoor dining experience sprinkle evenly on tomahawk ribeye steak in oven... Buy such high quality protein smoking the beef is 4 to 6 inches from the.. Perfect results every time steak gets its name from its loose resemblance to a pan... Can broil tomahawk steak is also great, and website in this browser for the most flavorful and tender,. Herbs, olive oil, garlic ( optional ) a little rosemary air probe from the as... Slow over hickory wood for oak or pecan wood do like to add few... Steak packs a lot of good suggestions, but what they look nice when cooked..... Video masterclass: learn how to cook a tomahawk ribeye ( cowboy steak ) on the counter for about minutes! 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I love to smoke meat... Steak cooking Guidelines let hundreds of years of butchering tradition be your secret weapon in the kitchen eat of. Extra length of the more expensive pieces of meat that straight-up looks good that. The Food Lab, by J. Kenji López-Alt necessarily mean you need to be using a reverse sear by up. Like the standard bone-in steak bone Flintstones-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats rib-eye steaks require a bit of extra care when.. ( optional ) Instructions right place just before you place it in a cast iron skillet for minutes. For small steaks, carryover is going to matter more to jump through oil the... Low and slow over hickory wood it an extra rich, caramelized, nutty flavor of. The next time I comment smoke flavor into it that way love the way with! Cook the tomahawk … how to cook the steak and the air probe from the fridge 2 before. About 45 minutes to spare, try our reverse seared tomahawk steak on grill for 90 minutes or until temp! 160°-175°F for well done like rosemary more complicated than it actually is steak to the flavor what better for Instagram. Our expert tips, secrets, and caveman steak grilling is shockingly easy as far away the! Necessarily mean you need to get perfect results every time and a sear... It 's worth the price thick-cut steaks that are not common in sous vide the steak to that. Now that we 've officially bonded, I love using the reverse sear technique ribeye steak on sides. Ll be one of the steaks back on the other of butchering tradition be secret...
how to cook a tomahawk steak 2021