Want to wow your guests with a grilled tomahawk steak? With its long bone, this impressive cut is a feast for the eyes and taste buds. We’ll share the secrets to a perfect crust and juicy inside. Learn to grill a tomahawk steak like a pro and take your BBQ to the next level.
Table of Contents
Understanding the Tomahawk Steak: What Sets It Apart
The tomahawk steak, also known as a bone-in ribeye or frenched rib steak, is a thick and impressive cut of beef. It has gained immense popularity among meat enthusiasts and grilling aficionados. This steak comes from the rib primal and has a long, French-style rib bone. This bone can measure 12 inches or more, looking like a tomahawk axe.
Anatomy of a Tomahawk Cut
The tomahawk steak is a thick-cut, bone-in ribeye steak with a long rib bone. This bone adds to its unique visual appeal. It also provides a distinctive handle for cooking and serving.
This extended bone enhances the overall flavor of the meat. It does this by allowing the bone marrow to infuse the steak during cooking.
Nutritional Profile and Benefits
A typical tomahawk steak is packed with nutrients. It contains about 1006 calories, 93 grams of protein, and 67 grams of fat. It also provides a rich source of various minerals.
This makes it a nutritionally dense choice for those seeking a satisfying and flavorful dining experience. The marbling in the meat delivers exceptional tenderness and keeps it irresistibly juicy. This contributes to the overall enjoyment of the tomahawk steak.
Why Choose a Tomahawk Over Other Cuts
The tomahawk steak offers a unique grilling and dining experience. Its impressive presentation, with the long bone protruding from the meat, makes it a centerpiece for special occasions and gatherings. The bone-in design enhances the overall flavor profile.
The bone marrow infuses the steak with its rich, savory notes. For those seeking a truly memorable and indulgent grilling experience, the tomahawk steak is a top choice.
Essential Equipment and Ingredients for Perfect Grilling
To make your tomahawk steak grilling better, start with the right tools and ingredients. You need a few key items to get that delicious wood smoke flavor and the perfect steak temperature.
First, you need a good grill, whether it’s gas or charcoal. It gives you the heat and control to sear the outside and cook the inside just right. Also, a reliable meat thermometer, like the Meater, is key for checking your steak’s internal temperature.
Next, a heavy-duty cast iron skillet is great for getting that perfect sear on your steak. Tongs are essential for handling the big tomahawk cut. And, a spray bottle helps control any flare-ups while grilling.
For the ingredients, the main star is the tomahawk steak. Use classic seasonings like kosher salt, black pepper, and garlic powder to enhance its flavor. Adding butter can make it even richer. Herbs like rosemary, thyme, and parsley can also be used to make a tasty compound butter.
With the right tools and ingredients, you’re ready to grill a tomahawk steak that will wow your guests. It’s a great way to enjoy a top-notch dining experience.
| Essential Equipment | Key Ingredients |
|---|---|
|
|
Preparing Your Tomahawk Steak Before Grilling
Before grilling your juicy tomahawk steak, prepare the meat right. The right steps will make your steak taste amazing and cook perfectly.
Room Temperature Guidelines
Let your tomahawk steak sit at room temperature for 30 to 60 minutes before grilling. This makes it cook evenly, as it won’t be too cold in the middle. Also, pat the steak dry with paper towels for a better sear.
Seasoning Techniques and Timing
Season your tomahawk steak with kosher salt, black pepper, and garlic powder. For a flavorful crust, mix brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Apply the seasoning or rub at least an hour before grilling to let the flavors soak in.
Creating the Perfect Steak Rub
To make a tasty steak rub, mix these ingredients in a small bowl:
- 2 tablespoons brown sugar
- 2 teaspoons Montreal steak seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Rub this mixture all over the tomahawk steak, including the sides, at least an hour before grilling. For extra flavor, slather the steak with beef tallow before seasoning.
“The key to a perfectly grilled tomahawk steak lies in the preparation. Take the time to bring the meat to room temperature and season it properly for the best possible result.”
How to Grill a Tomahawk Steak
Grilling a tomahawk steak is an art that needs careful temperature control, timing, and technique. To get the perfect sear and juicy inside, follow these steps. They’ll help you grill a tomahawk steak like a pro.
First, heat your grill to 500-600 degrees Fahrenheit for direct heat grilling. This high heat is key for searing the thick tomahawk steak. This technique forms a flavorful crust on the steak’s exterior.
Preheat your grill and lay the tomahawk steak on the hot grates. Cook each side for 4-5 minutes to achieve a proper sear. Rotate it to get those nice grill marks. Keep an eye on it and use a spray bottle to handle any flare-ups.
After a good sear, transfer the steak to a cooler area of the grill to finish cooking. This “reverse sear” method lets the inside cook to your liking without overcooking the outside.
Measure the steak’s internal temperature with a meat thermometer to reach your ideal doneness. Remove it when it’s 10-15 degrees below your target. For medium-rare, aim for 130-135°F. The temperature will rise by 5-6 degrees during the resting time.
Once done, remove the steak from the grill and set it aside. Allow it to rest for 10-15 minutes on a cutting board before serving. This makes the juices spread evenly, ensuring a juicy bite in every slice.
A grilled tomahawk steak is impressive with its size, flavor, and presentation. Mastering searing, indirect cooking, and resting will give you a restaurant-quality steak from your backyard grill.
| Statistic | Value |
|---|---|
| Tomahawk Steak Thickness | 2-1/2 inches |
| Tomahawk Steak Weight | 45 oz each |
| Salting Time | 9 hours before cooking |
| Time in Fridge | 7 hours before cooking |
| Initial Cooking Temperature | 225°F |
| Target Serving Temperature | 130-135°F |
| Searing Time per Side | 4 minutes |
| Temperature Increase During Resting | 5-6°F |
| Servings per 2 Steaks | 5-6 people |
| Final Internal Temperatures | 133°F and 135°F |
By following these techniques, you’ll get the perfect sear, tenderness, and flavor every time. Whether it’s a backyard barbecue or impressing dinner guests, a grilled tomahawk steak will be the highlight.
Temperature Control and Cooking Times
Getting the perfect doneness for your tomahawk steak is all about temperature control. To make sure your bone-in ribeye steak grilling goes well, you need to learn how to use a meat thermometer right.
Internal Temperature Guide
For a rare tomahawk steak, aim for an internal temperature of 125°F (52°C). For medium-rare, the target is 135°F (57°C). Medium doneness is reached at 145°F (63°C). If you like your steak more well-done, aim for 150°F (66°C) for medium-well and 160°F (71°C) for well-done.
Using a Meat Thermometer Effectively
Get a good meat thermometer, like a Bluetooth-enabled model like Meater. It lets you check the internal temperature of your tomahawk steak in real-time. Put the thermometer into the thickest part of the steak, avoiding bone and fat. This ensures you obtain the most precise temperature reading.
Adjusting for Different Doneness Levels
Remember, the bone-in ribeye steak grilling doesn’t end when the steak is off the grill. The internal temperature will keep rising because of carryover cooking. So, remember this when deciding your desired doneness level.
By following these temperature guidelines and using the right tools, you’ll get the perfect tomahawk steak every time. Whether you prefer it rare, medium-rare, or well-done, you’ll succeed.
Creating the Perfect Crust and Sear
To get the ultimate steak experience, start with a delicious crust on your tomahawk steak. Make sure your grill grates are very hot before putting the steak on. Place the steak at the 10 or 2 o’clock position for those perfect grill marks.
Sear the steak for 3-4 minutes on each side, flipping it just once. Use high heat for the first sear, then move it to a cooler part of the grill to finish cooking. This “reverse sear” method helps get a great crust without overcooking the inside.
| Doneness | Internal Temperature |
|---|---|
| Rare | 120-125°F |
| Medium-Rare | 130-135°F |
| Medium | 135-140°F |
| Medium-Well | 140-145°F |
| Well-Done | 150°F |
To elevate your tomahawk steak grilling, baste it with a compound butter in the last minutes. This butter mix of butter, herbs, and garlic boosts flavor and crust appeal. By using these tomahawk steak grilling techniques and the reverse sear method, you’ll wow your guests with an unforgettable tomahawk steak.
Resting and Serving Your Tomahawk Steak
After grilling, your tomahawk steak needs a break. This step lets the juices spread evenly, making each bite juicy and flavorful. Here’s how to serve your steak with style.
Proper Resting Times
Let your steak rest for 10 to 15 minutes. This is key for the juices to settle back in. It makes the steak tender and juicy.
Slicing Techniques
When slicing, be sure to cut against the grain for the best texture. This means cutting across the meat’s fibers. Slice it thick for the best flavor and texture.
Presentation Tips
For a stunning presentation, serve the steak whole on a large platter. Add fresh herbs or compound butter for extra flair. Slice it at the table for a dramatic touch.
Pair your steak with classic sides like mashed potatoes, spinach, or a wedge salad. This combo makes for a memorable meal that everyone will love.
Compound Butter and Sauce Pairings
Elevate your grilled tomahawk steak with tasty compound butters and sauces. Making a simple compound butter adds a special touch to your wood smoke for tomahawk steak experience.
Begin by softening high-quality butter, like creamy Kerrygold, with 82% butterfat. Mix in fresh herbs like parsley, thyme, or rosemary, and minced garlic. Add a squeeze of lemon juice or a dash of Worcestershire sauce for extra flavor. Shape the butter into a log, wrap it in parchment, and chill or freeze for later.
A simple finishing sauce is also a great choice. Mix melted butter, chopped parsley, and kosher salt. This sauce complements the tomahawk steak seasoning tips nicely.
“Enhance your grilled tomahawk steak with compound butter or a flavorful sauce. The creamy, flavorful additions really make the meal shine.”
Feel free to try different herb and spice mixes in your compound butter. Add fresh chives, dill, or smoky paprika for a unique flavor. The options for wood smoke for tomahawk steak pairings are endless.
Keep compound butter in the freezer for quick steak finishes later. With just a few ingredients, you can turn your grilled tomahawk steak into a culinary masterpiece.
Conclusion
Grilling a perfect tomahawk steak is a rewarding experience. It combines skill with impressive presentation. By choosing a quality cut, seasoning it right, controlling the temperature, and letting it rest, you can make a restaurant-quality steak at home.
To master grilling a tomahawk steak, you need to know about its anatomy and benefits. You also need the right equipment and ingredients. And, you must follow each step of the grilling process carefully. With practice, you’ll get better at making delicious tomahawk steaks that wow your guests.
Remember, the fun is in the journey of perfecting tomahawk steak grilling. Each time you grill, you learn and create a special dining experience. Enjoy the process, have fun, and relish the tasty results of your hard work. Bon appétit!
FAQ
What is a tomahawk steak?
A tomahawk steak is a ribeye cut with a thick portion of meat and a bone still attached. It has the long rib bone still attached, looking like a tomahawk axe. This cut is known for its rich, marbled flavor and impressive look.
How do I season a tomahawk steak?
To season a tomahawk steak, start with a simple rub of kosher salt, black pepper, and garlic powder. For more flavor, mix brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Rub this mix on the steak about an hour before grilling.
What internal temperature should I aim for when grilling a tomahawk steak?
For a rare tomahawk steak, aim for 125°F (52°C). For medium-rare, go for 135°F (57°C). And for medium, aim for 145°F (63°C). Remember, the steak will cook a bit more after you take it off the grill.
What’s the best way to achieve a perfectly seared crust on a tomahawk steak?
To get a perfect crust, make sure your grill grates are hot before searing. Sear the steak for 3-4 minutes on each side. Use high heat for the first sear, then lower the heat to finish cooking.
Brush with butter, herbs, and garlic in the last minutes for extra flavor and crust.
How much resting time does a tomahawk steak need before serving?
Let the tomahawk steak rest for 10 minutes on a cutting board or wire rack. Resting allows the juices to redistribute evenly, ensuring a succulent steak.
What are some creative ways to serve a tomahawk steak?
For a show-stopping presentation, serve the whole steak on a large platter. Decorate with fresh herbs or compound butter. Slice the steak at the table for a dramatic touch.
How can I enhance the flavor of a tomahawk steak?
To boost the flavor, make a compound butter by mixing softened butter with herbs like parsley, thyme, or rosemary, and garlic. For a finishing sauce, mix melted butter, chopped parsley, and kosher salt.