The Best Tomahawk Steak
Discover The Best Tomahawk Steak cooking techniques to achieve tender, juicy perfection with expert tips for grilling and preparation mastery.
Servings: 4
Calories: 850kcal
Ingredients
- 1 tomahawk steak approximately 2-3 lbs – Choose a well-marbled cut for optimal tenderness and flavor. Look for a vibrant red color with creamy white fat.
- 2 tablespoons of kosher salt – Essential for bringing out the steak’s natural juices.
- 1 tablespoon of freshly cracked black pepper – Adds a bold aromatic crust.
- 1 tablespoon of garlic powder – For an extra layer of savory depth.
Optional Enhancers:
- 1 teaspoon of smoked paprika – Imparts a subtle smokiness without needing a smoker.
- Fresh rosemary and thyme sprigs – Ideal for basting during cooking to infuse a hint of herbaceous aroma.
- 4 tablespoons of unsalted butter – Used for basting to create a rich luxurious flavor.
Instructions
Preparation: Setting the Stage
- Take the steak out of the refrigerator at least 30-60 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
- Pat the steak dry with paper towels, then generously season all sides with kosher salt, black pepper, and garlic powder. Let it rest for 15 minutes to let the seasoning penetrate.
Preheat and Prep the Heat Source
- For Grilling a Tomahawk Steak: Preheat your grill to two zones—one for direct heat (high) and one for indirect heat (medium-low).
- For a Cast-Iron Skillet: Heat the skillet over medium-high heat until smoking hot. Add a drizzle of high-smoke-point oil like avocado or canola.
Sear to Lock in Flavor
- Sear the steak on direct heat (or in the hot skillet) for 2-3 minutes per side until a deep golden-brown crust forms.
- Don’t forget to sear the edges by holding the steak upright with tongs. This ensures a crust all around.
Cook to Perfection
- Move the steak to the cooler side of the grill or reduce the skillet heat. Cook indirectly until the internal temperature reaches your desired doneness:
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Use a meat thermometer for accuracy, inserting it into the thickest part of the ribeye.
Butter-Basting for Added Flavor
- In the final few minutes of cooking, add butter, rosemary, and thyme to the skillet or baste the steak on the grill. Spoon the melted butter over the steak repeatedly to infuse rich, herbaceous flavors.
Rest and Slice
- Remove the steak from the heat at 5°F below your target temperature (it will continue to cook as it rests). Let it rest for 10-15 minutes on a cutting board to retain its juices.
- Slice the steak against the grain into thick, juicy pieces for maximum tenderness.
Notes
Nutrition Information (Per Serving)
- Fat: 65g
- Saturated Fat: 30g
- Cholesterol: 175mg
- Protein: 60g
- Carbohydrates: 2g
- Fiber: 0g
- Sodium: 350mg