Tomahawk Steak: 3 Tips for a Delicious Meal
A step-by-step guide on cooking a tomahawk steak using various methods like reverse searing, grilling, oven roasting, and sous vide. Learn how to prepare this impressive cut for your next gathering and enjoy a flavorful, tender steak that will wow your guests.
Equipment
- 1 tomahawk steak (2-3.5 lbs)
- Salt (to taste)
- Pepper (to taste)
- Optional: Garlic and herb marinade, spice rub, or butter for basting
Instructions
- Choose the Right Steak: Select a high-quality USDA Prime or Choice tomahawk steak, ideally 2 inches thick.Prepare Your Grill: Set up the grill for indirect cooking (for reverse sear) or preheat for direct grilling.Season the Steak: Season generously with salt and pepper, or use your preferred marinade or spice rub.Reverse Sear Method:Preheat the grill for indirect cooking.Cook the steak on the cooler side until it reaches 110°F for rare or 120°F for medium-rare.Rest for 10-15 minutes, then sear on the hot side of the grill for 2-3 minutes on each side.Check the internal temperature for medium-rare (130°F).Grilling Directly:Preheat the grill to 450°F-500°F.Grill the steak over direct heat, flipping halfway through, until it reaches 130°F for medium-rare.Oven Roasting:Preheat the oven to 225°F.Roast the steak until it reaches 110°F, then sear in a hot skillet for 2-3 minutes per side.Sous Vide Method:Set the sous vide machine to 130°F for medium-rare.Seal the steak in a vacuum bag and cook for 2-4 hours.After sous vide cooking, sear in a hot skillet for 1-2 minutes per side.Rest the Steak: Let the steak rest for 10-15 minutes to redistribute the juices.Slice and Serve: Slice against the grain and serve with your favorite sides.
Notes
- Resting the steak after cooking is essential for a juicy and tender result.
- Always use a meat thermometer for accuracy.
- If using a marinade or rub, adjust seasoning as desired.