Tomahawk Steak Cooking Instructions

The Tomahawk is a delectable cut of meat that is prized for its long bone, soft, juicy flesh, and huge, powerful taste.

While searing this steak over an open flame is one of the greatest methods to cook it, stovetop searing and reverse searing also produce an outstanding piece of meat.

You’ll get a soft, juicy steak whether you grill, sear, or reverser sear Tomahawk steak.

What Is Tomahawk Steak?

This highly sought-after cut of beef is just a bigger ribeye steak.

The main difference is that the bone is 8-12 inches long and reaches beyond the flesh.

In layman’s words, the bone is Frenched, which means it has been cleansed of fat and flesh.

This is the same technique used to prepare the famous rack of lamb. Tomahawk steak is shaped like an ax handle.

One motive for Frenching the bone is to create awe in guests who have the pleasure of eating in this wonderful steak.

Also, the bone keeps the meat moist while it cooks.

Steak Cooking Temperatures

When it comes to grilling steaks, temperature is everything.

Before you cook it, you must determine whether you want it blue rare, rare, medium-rare, medium-well, or well-done.

The interior temperature of a blue rare steak is 115 degrees Fahrenheit. Blue rare steaks have an interior that is roughly 75% crimson and cold to the touch.

Internal temperature of rare steaks is 120F. The inside of the steak has a cool red core and a pinkish-colored demarcation line that runs from the red center to the charred surface.

The internal temperature of medium-rare steaks is 125 degrees Fahrenheit. The middle of the meat has a warm red hue, while it is pinkish on the brown exterior.

Medium steaks have an internal temperature of 130 degrees Fahrenheit and a pink core with a brown outside. The internal temperature of medium-well steaks is 150°F.

The middle of the flesh is grayish with small pink fragments.

Finally, well-done steaks have an internal temperature of 160F and a grey core with no slivers of pink.

How To Cook a Tomahawk Steak

Tomahawk steak is very tender and melts in your tongue.

This steak needs a unique method to cook because to its rich marbling and thickness of at least two inches.

Despite the fact that other ways are described below, reverse searing is the best way to prepare Tomahawk steak.

Additionally, if you want flavorful goodness from your Tomahawk steak, cook it medium-rare.

How To Reverse Sear a Tomahawk Steak

Reverse searing is the process of cooking the steak at a low temperature until it achieves the required temperature.

After the correct temperature is reached, the steak is seared in a pan over high heat to generate a deep brown crust.

Before you reverse sear your steak, it must first be dry brined or salted.

Season your tomahawk steak well with salt and let it aside in the fridge for 12-24 hours.

Put the steak on a cookie sheet to collect the juices and protect them from infecting the rest of your items in the fridge.

The goal of dry brining the tomahawk steak is to draw the fluids of the meat to the surface.

The salt will then spread into the fluids, which the meat will absorb. Overall, the result will be a soft, juicy steak that melts in your mouth.

After the steak has finished brining, take it from the fridge and place it on your countertop at room temperature for at least 30-45 minutes.

Season the steak with an olive-oil-based rub including spices like paprika, garlic, cayenne pepper, or your favorite seasonings.

Spread the rub over the whole steak, including the bone, and lay it on a wire rack placed over a cookie sheet for 15 minutes while you heat the oven to 200F.

Put the steak in the oven for 30-40 minutes, or until it reaches the temperature you prefer. If using a grill, preheat it to medium-high heat.

Transfer the steak from the oven to the hot grill.

Let the tomahawk steak to rest for 5 minutes after cooking it for 2-3 minutes each side.

How To Cook Tomahawk Steak Using the Stove and Oven

If you’re wondering how to cook a Tomahawk steak on the stove, the method is identical.

This method is the inverse of the reverse sear.

If you’re using a frozen Tomahawk steak, make sure it’s thoroughly thawed before letting it lie at room temperature for 30 minutes to an hour before cooking.

Heat a big cast-iron skillet over medium-high heat for 4-5 minutes, or until it is blistering hot. The higher the temperature of the skillet, the better.

Season the Tomahawk steaks with your desired spices, then set them on the heated skillet.

Overcrowding the pan will cause the steaks to steam rather than brown.

If you want to learn how to properly sear a steak, see our in-depth tutorial.

Sear the Tomahawk steaks for 3 minutes each side before transferring to a 425F oven.

Depending on the degree you want, bake it for 10-12 minutes for a medium-rare tomahawk steak until it reaches 130F.

Let your Tomahawk steaks to rest for a few minutes. The ultimate temperature will be 130 degrees Fahrenheit.

How To Cook Tomahawk Steak on the Grill

Let 30 minutes to an hour for the Tomahawk steaks to come to room temperature. Season the steaks with your favorite Barbecue rub.

Heat one-half of your grill to medium-high heat by activating half of the grill’s burners. Turn off the remaining burners.

Grill the steaks for 1-2 minutes each side on the hottest part of the grill, then transfer them to the cooler side of the grill and continue to cook until they reach your desired temperature.

Cook the Tomahawk for 18-20 minutes, turning it over halfway through, until it reaches a temperature of 130F.

Keep in mind that the Tomahawk steak will continue to cook while resting.

How To Cook Tomahawk Steak Is the Oven

Let 30 minutes to an hour for the Tomahawk steaks to come to room temperature. Turn your oven to broil and heat it for 10 minutes.

Season your steaks with your favourite seasoning combination and lay them in a broiling pan.

Broil the Tomahawk steaks in the oven, 4-6 inches away from the heating source, until they reach your desired temperature.

Cook a Tomahawk steak that is at least 2-inches thick for 18-20 minutes to get the optimal medium-rare temperature, or until it reaches 130F.

Let the Tomahawk steak to rest for 5 minutes to allow it to raise 5 degrees before cutting into a juicy, excellent steak.

How Long Should You Let Tomahawk Steak Rest?

Resting any protein is necessary. The meat fluids are forced to the core of the meat throughout the cooking process.

You may say goodbye to those prized fluids if you bite into your Tomahawk steak as soon as it comes off the grill.

All of your efforts to cook this magnificent piece of meat would have been in vain.

Letting the steak to rest allows the fluids to reabsorb and saturate the flesh, resulting in a moist cut of steak.

How To Carve Tomahawk Steak

Since the nicely stretched bones may ensure a wow impact, they must be included in the final presentation.

As a result, you must understand how to properly cut your Tomahawk steak. Carving a Tomahawk steak is fortunately as simple as cutting and slicing a brisket.

Carve the steak away from the bone, then slice it against the grain for the most tender cut.

Finally, place your Tomahawk steak slices and bone onto a serving plate so that it seems to be still linked to the bone, deliver it to your visitor, and prepare to get congratulations on your culinary talents.

How Many Servings Are in a Tomahawk Steak?

The tomahawk steak, as you can see, is a pretty huge piece of meat that may feed more than one person.

The typical Tomahawk weighs between 30 and 40 pounds. One Tomahawk steak should feed at least three to four people.

Final Thoughts

Every steak lover’s bucket list includes a tomahawk steak.

This steak is a delicacy that everyone should experience at least once in their lives since it is one of the most exquisite steaks you will ever eat.

Now that you know how to cook tomahawk steak like an expert, you can utilize one of the ways listed above whenever you want a large cut of steak.