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How to Cook Tomahawk Steak

How to Cook Tomahawk Steak
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Master the art of cooking tomahawk steak, a visually stunning and flavorful thick-cut ribeye with a long bone handle. This recipe guides you through achieving a juicy, tender, and perfectly cooked steak with minimal ingredients, flexible cooking methods, and tips to impress your guests with steakhouse-quality flavor at home.

Ingredients

Scale

Main Ingredients

  • 1 Tomahawk Steak (2 to 3 inches thick, thick-cut ribeye with long rib bone)
  • Coarse kosher or sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • Olive oil or high smoke point oil (for searing)

Optional Ingredients

  • Fresh herbs such as rosemary or thyme (for aromatic infusion)
  • Butter (for pan-searing, adds richness)

Instructions

  1. Bring the Steak to Room Temperature: Take the tomahawk steak out of the refrigerator about 45 to 60 minutes before cooking. Allowing it to come to room temperature ensures more even cooking and better browning on the outside while maintaining a juicy center.
  2. Season Generously: Pat the steak dry with paper towels, then season all sides liberally with coarse kosher salt and freshly ground black pepper. This step helps to create that irresistible crust you want for maximum flavor.
  3. Preheat Your Cooking Surface: If grilling, preheat your grill to high heat, around 450-500°F. For stovetop and oven method, heat a heavy skillet (preferably cast iron) over high heat until smoking hot, then preheat your oven to 375°F. The searing temperature is key to unlocking that beautiful crust.
  4. Sear the Steak: Place the steak on the grill or in the hot skillet and sear each side for about 3 to 4 minutes until a deep brown crust forms. Don’t forget the edges since the thickness means these areas will also benefit from some caramelization.
  5. Cook to Desired Doneness: For grilling, move the steak to indirect heat and close the lid, cooking until the internal temperature reaches about 125°F for medium-rare, which usually takes 15-20 minutes. If using the skillet and oven method, transfer the skillet to the oven after searing and cook until the internal temperature reaches your target.
  6. Rest Before Slicing: Once cooked, transfer the steak to a cutting board and loosely tent with foil. Rest for 10 to 15 minutes to allow juices to redistribute, ensuring every bite is juicy and flavorful.

Notes

  • Use a Meat Thermometer: Checking internal temperature ensures perfect doneness without guesswork.
  • Don’t Skip the Resting: Resting is essential to keep the steak juicy rather than letting the juices run out when sliced.
  • Dry the Steak Thoroughly: Patting the steak dry helps achieve that delicious crust when searing.
  • Reverse Sear for Thick Cuts: For tomahawks thicker than 2 inches, consider the reverse sear for a more even cook.
  • Keep the Bone On: The bone not only adds drama but also helps distribute heat, making the meat juicier.

Nutrition

Keywords: tomahawk steak, ribeye steak, steak recipe, grilling steak, pan-seared steak, reverse sear steak, beef recipe, steakhouse steak

Find it online: https://linacorner.com/how-to-cook-tomahawk-steak/