How Long to Cook a Tomahawk Steak?
A perfectly cooked tomahawk steak depends heavily on its thickness and desired doneness. Generally, a tomahawk steak should be cooked for approximately 4-6 minutes per side over high heat, followed by lower heat for an additional 5-20 minutes, depending on the thickness and your target internal temperature.
Understanding the Tomahawk: A Primal Cut
The tomahawk steak is a showstopper. This ribeye, bone-in cut, gets its name from its resemblance to a Native American tomahawk axe. The extended rib bone is frenched – cleaned of meat and membrane – making it a truly impressive cut of beef. Its hefty size and substantial marbling translate to a richly flavored, tender, and juicy steak when cooked correctly. It’s a cut that’s as much about presentation as it is about flavor.
Why Choose a Tomahawk Steak? The Benefits
- Flavor: The bone imparts a deeper, more complex flavor to the meat.
- Presentation: It’s a conversation starter and a visually stunning centerpiece.
- Juiciness: The high fat content and bone-in nature help retain moisture.
- Experience: Cooking and enjoying a tomahawk is an event in itself.
The Reverse Sear Method: The Gold Standard
The reverse sear method is widely considered the best way to cook a tomahawk steak. It involves slow cooking the steak at a low temperature until it’s almost at your desired doneness, followed by a quick sear at high heat to develop a beautiful crust. This ensures even cooking and maximum flavor.
Step-by-Step: Cooking Your Tomahawk Steak
- Prep: Remove the steak from the refrigerator at least one hour before cooking. Pat it dry with paper towels and season generously with salt and pepper (or your favorite steak seasoning).
- Slow Cook: Preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet. Cook until the internal temperature reaches:
- Rare: 115°F (46°C)
- Medium-Rare: 125°F (52°C)
- Medium: 135°F (57°C)
- Medium-Well: 145°F (63°C)
- Well Done: 155°F (68°C)
Use a reliable meat thermometer to ensure accuracy.
- Sear: Heat a cast-iron skillet or grill over high heat until it’s screaming hot. Add a high-smoke-point oil (such as avocado, canola, or grapeseed oil).
- Sear All Sides: Sear the steak for 1-2 minutes per side, including the edges, until a dark, crusty sear develops. Use tongs to carefully sear the edges, rotating the steak.
- Rest: Remove the steak from the skillet or grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Alternative Cooking Methods
While the reverse sear is favored, other methods can also produce delicious tomahawk steaks:
- Grilling: A classic choice. Start by searing over direct heat, then move to indirect heat to finish cooking.
- Sous Vide: For ultimate precision. Cook in a water bath, then sear for a perfect crust.
- Pan-Searing (followed by oven finish): Similar to reverse sear but starts on the stovetop.
Common Mistakes to Avoid
- Not Seasoning Enough: Don’t be afraid to use a generous amount of salt and pepper.
- Not Allowing the Steak to Rest: This is crucial for juice retention.
- Overcooking: Use a meat thermometer and err on the side of undercooking, as the steak will continue to cook slightly while resting.
- Not Using a Hot Enough Pan/Grill for the Sear: A good sear is essential for flavor and texture.
- Cutting Against the Grain: Slice the steak against the grain for maximum tenderness.
Internal Temperature Guide
| Doneness | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) |
|---|---|---|
| Rare | 125-130 | 52-54 |
| Medium-Rare | 130-140 | 54-60 |
| Medium | 140-150 | 60-66 |
| Medium-Well | 150-160 | 66-71 |
| Well Done | 160+ | 71+ |
Slicing and Serving Your Tomahawk
After resting, use a sharp knife to slice the steak against the grain. This will shorten the muscle fibers and make it easier to chew. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Frequently Asked Questions (FAQs)
How do I know if my tomahawk steak is done without a thermometer?
While a thermometer is the most reliable way, you can use the touch test. Press the steak with your finger. If it feels very soft, it’s rare. As the steak cooks, it will become firmer. Medium-rare will feel slightly soft, medium will feel springy, and well-done will feel firm. However, this method takes practice, so using a thermometer is always recommended for beginners.
What’s the best oil for searing a tomahawk steak?
Choose an oil with a high smoke point to avoid burning and off-flavors. Good options include avocado oil, canola oil, grapeseed oil, and refined coconut oil. Avoid olive oil, which has a lower smoke point.
Can I cook a tomahawk steak from frozen?
While it’s not ideal, you can cook a tomahawk steak from frozen. However, it will require a significantly longer cooking time and may not result in the same level of tenderness as cooking from thawed. Thawing in the refrigerator for 24-48 hours is always preferable.
How long should I let a tomahawk steak rest?
Allowing the steak to rest is crucial for juice retention. Rest for at least 10 minutes, or even longer (up to 20 minutes) for larger steaks. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
What’s the ideal thickness for a tomahawk steak?
Tomahawk steaks are typically 1.5 to 2 inches thick. This thickness allows for even cooking and a good sear.
Should I use butter when searing my tomahawk steak?
While butter adds flavor, it has a lower smoke point than many oils. You can add butter to the pan during the last minute of searing to baste the steak, but avoid using it as the primary searing oil.
How do I ensure even cooking of a very thick tomahawk steak?
For very thick tomahawk steaks, the reverse sear method is especially important. The low-temperature oven cook ensures even cooking throughout the steak before searing.
What’s the best way to store leftover tomahawk steak?
Store leftover tomahawk steak in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat leftover tomahawk steak?
The best way to reheat tomahawk steak is in a low oven (250°F or 120°C). This will help prevent it from drying out. You can also reheat it in a skillet over medium-low heat, adding a little butter or oil to keep it moist.
Can I use a smoker to cook a tomahawk steak?
Yes, smoking a tomahawk steak can add a delicious smoky flavor. Smoke the steak at a low temperature (around 225°F or 107°C) until it reaches your desired internal temperature, then sear it over high heat.
What are some good side dishes to serve with tomahawk steak?
Classic side dishes include mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), creamed spinach, and mac and cheese. A simple salad can also provide a refreshing counterpoint to the rich steak.
How much does a tomahawk steak typically cost?
The cost of a tomahawk steak can vary depending on the cut of beef, the quality of the butcher, and your location. Expect to pay a premium compared to other cuts of beef.