Are you ready to take your steak game to the next level? Look no further than the Tomahawk steak, an impressive cut that will leave your guests in awe. In this article, we’ll explore three easy methods to cook this magnificent steak: on the grill, in the oven, or using sous vide. Get ready to elevate your steak cooking skills to new heights!
Key Takeaways
Tomahawk Steak vs Ribeye
The Tomahawk steak is a bone-in ribeye carved from the beef rib primal cut. It’s a showstopper with its long protruding bone resembling a tomahawk handle. This cut, averaging about two and a half inches thick, is well-marbled, tender, and boasts a rich beefy flavor. It’s a true delight for any beef lover.
Ways to Cook a Tomahawk Ribeye
There are several ways to cook a Tomahawk steak, and they all involve two essential steps: cooking the meat evenly and creating a delicious outer sear. Let’s explore three methods:
Oven (Classic Method and Reverse Sear Method)
The classic method involves searing the Tomahawk steak in a cast iron skillet or on the grill and then transferring it to the oven to finish cooking. On the other hand, the reverse sear method flips the order. The steak is cooked in the oven until the internal temperature reaches 100-110°F, and then it’s seared over high heat on the grill or in a skillet until it reaches the desired doneness.
Grill (Indirect Heat Method)
To cook your Tomahawk steak entirely on the grill, you’ll need to use the indirect heat technique. This method is perfect for grilling thicker foods and tougher cuts of meat. The steak cooks near the heat source and not directly over it, which allows the fat marbling to render slowly and the collagen near the bone to flavor the meat. Finish it off with a high heat sear for a mouthwatering crust.
Sous Vide (Pan or Grill Sear Finish)
With the sous vide technique, you’ll cook the seasoned, vacuum-sealed Tomahawk steak in a water bath until it’s perfectly cooked on the inside. Then, finish it off by searing it in a pan, griddle, or over a hot grill grate. This method ensures even cooking and allows you precise control over the steak’s doneness.
Tomahawk Ribeye Steak Temperatures and Doneness
When cooking your Tomahawk steak, keep these temperature guidelines in mind:
- Rare: pull the steak at 125°F and let it rest.
- Medium-rare (recommended): pull the steak at 135°F and let it rest.
- Medium: pull the steak at 145°F and let it rest.
- Medium-well: pull the steak at 150-155°F and let it rest.
- Well done: pull the steak at 160°F and let it rest (though we advise against cooking it this much).
How Many Servings Can You Expect?
On average, a bone-in ribeye weighing around forty ounces can comfortably serve three beef-loving diners or four more reserved eaters. To fully appreciate the rich flavor of this magnificent cut, try serving it by cutting against the grain and seasoning it simply with fresh ground black pepper and sea or kosher salt.
Compound Butter Ideas for Steak
Enhance the flavor of your Tomahawk steak with these tantalizing compound butter ideas:
- Garlic Herb Butter for Steak
- Best Sauce for Steak Recipes
- Teres Major Steak
- Rosemary Butter
- Bourbon Sauce Butter
- Preserved Lemons & Herbs Butter
for the finest Tomahawk steaks to bring your culinary masterpiece to life. Get ready to impress!
