Want to know all the secrets to cooking the perfect tomahawk steak? You’ll be surprised how easy it is! Learn how to make the best steak of your life in your own home.
We know that grilling a high-quality piece of meat can be intimidating. What if you screwed up? Well, making steak at home is super easy. All you really need is some salt and a meat thermometer to get that perfect steak. Don’t worry because we’re here to take you through how to make the perfect tomahawk steak and you’ll feel like a pro! Seriously though, with this cooking method, you’ll feel like you’re dining in a five-star restaurant. And it’s so easy!
What’s the Best Way to Cook Tomahawk Steak?
You have several options when it comes to cooking a tomahawk steak, both of which will result in a great steak, so it’s really up to you and your own personal cooking preferences. You can do this entirely on the outside grill and remove the steaks from direct heat until they come up to temperature. You can also cook them without the grill at all and sear them in a cast iron or heavy skillet over high heat before moving them to the oven to finish cooking until they come up to temperature.
What is Tomahawk Steak? Where can I buy one?
Tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib part, with the large ribs still attached. Its appearance resembles a tomahawk axe. Bone-in ribeyes insulate the meat while cooking, making your meat more moist and tender. Tomahawk steaks can be found at many butchers and are becoming more common in high-end grocery stores. If you can special order one, be sure to ask at the meat counter. They can also be purchased online.
How do I know when my steak is done?
In this recipe, you are instructed to cook it to 130 degrees so that after the rest time it will reach 135 degrees F and is considered medium rare. If you prefer a better-done steak, simply remove the meat 5°F lower than your desired doneness temperature. Use a meat thermometer for best results.
Do I need to let the steak rest?
Yes, you definitely don’t want to skip this step. The steak continues to cook during the few minutes it rests. This constant cooking is great because it doesn’t dry out the steak like leaving it in the oven for longer. Cutting into the steak releases the internal heat of the steak, interrupting the final short cooking time. Trust us, let it sit for a few minutes and your tomahawk steak will be perfect.
Storage and Reheating Instructions:
Steak is best eaten fresh. You can store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in a skillet on the stove over medium heat until heated through, but it will be better than cooked the first time.
If you liked this recipe, you might be interested in these other delicious steak recipes:
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Want to know all the secrets to cooking the perfect tomahawk steak? You’ll be surprised how easy it is! Learn how to make the best steak of your life in your own home.
raw material
- 2 tomahawk starks
- kosher salt
- black pepper
compound butter
- 8 tablespoon salted butter Room temperature
- 2 teaspoon minced garlic
- 2 teaspoon coriander chop up
- 1 teaspoon rosemary chop up
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Worcestershire sauce
instruct
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Heat an outdoor grill to its highest setting. Preheat oven to 375 degrees.
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Season steak generously with salt and pepper. Use about 1 teaspoon of salt and pepper per pound of steak. Get top, bottom and all sides. Use a lot of salt as this is a thick steak.
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Sear the steak for 3 to 4 minutes per side, letting the flame lick the sides. You’ll know a steak is ready to flip when it easily releases from the grill.
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Transfer steaks to a baking sheet. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This takes about 30 minutes, but using a meat thermometer is 100% accurate.
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Rest for 5-10 minutes. Spoon 1-2 tablespoons of compound butter over steak. Slice and serve.
compound butter
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In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce. Mix until well combined.
notes
Don’t have a grill? no problem! Instead of grilling steaks, you can cook them indoors on the stovetop before putting them in the oven. Use a large, heavy skillet, preferably cast iron.
If you prefer to leave the steak on the grill to finish cooking, You need to arrange for it to cook over indirect heat. Keep the lid of the grill closed and adjust the flame to maintain indirect heat and the temperature in the grill is 375 degrees Fahrenheit.
Serve: 1Steak | Calories: 1006kcal | protein: 93G | fat: 67G | Saturated fat: 27G | cholesterol: 254mg | sodium: 244mg | Potassium: 1401mg | calcium: 27mg | iron: 9.1mg
