Grilling a tomahawk steak isn’t just cooking meat. It’s about creating an impressive and delicious dining experience. For a detailed recipe, check out this tomahawk steak recipe.
Whether it’s for a special occasion or a restaurant-quality meal at home, learning to grill a tomahawk steak elevates your grilling skills. This guide will walk you through everything you need to know, from selecting the perfect cut to mastering the cooking techniques that ensure a perfectly grilled tomahawk steak every time.
Understanding the Tomahawk Steak
What is a Tomahawk Steak?
When it comes to impressive cuts of beef, the tomahawk steak stands out with its long bone and thick cut. This bone-in ribeye gets its name from the resemblance of the steak to a tomahawk axe. Unlike other steaks, the tomahawk is specially cut with about five to twelve inches of bone left intact, giving it a striking appearance. The extra bone length not only adds to its visual appeal but also enhances the flavor as it cooks. Proper grilling transforms a tomahawk steak into a stunning and delicious centerpiece.
Where Does the Tomahawk Steak Come From?
The tomahawk steak comes from the rib section of the cow, specifically from the area between the sixth and twelfth ribs. For a full guide on cooking tomahawk steak, visit this tomahawk steak cooking guide.
This part of the cow is known for its rich marbling, which contributes to the steak’s tenderness and flavor. The tomahawk steak shares its origin with other famous cuts like the ribeye, Porterhouse, and T-bone steaks. However, what sets it apart is the presentation and the cooking techniques needed to bring out its full potential. Grilling a tomahawk steak enhances its natural flavors, creating a memorable meal.
What Makes a Tomahawk Steak Different from a Ribeye?
At first glance, the tomahawk steak may seem like just a ribeye with an extended bone, but there are key differences that make it unique. The tomahawk bone insulates the steak, retaining moisture and flavor. Additionally, the thickness of the tomahawk steak—often around two inches—requires special grilling techniques to cook it evenly without overcooking the exterior. Mastering grilling details ensures a crispy outside and juicy inside.
Preparing Your Tomahawk Steak for the Grill
Selecting the Perfect Tomahawk Steak
Choosing the right tomahawk steak is key to successful grilling. Look for USDA Prime beef, which offers the highest level of marbling and flavor. Fat melts during cooking, adding flavor. If possible, opt for grass-fed beef, which tends to have a more robust flavor compared to grain-fed beef. When you’re learning how to grill a tomahawk steak, starting with a high-quality cut is essential to achieving the best results.
Trimming and Seasoning Your Tomahawk Steak
Proper preparation is key to grilling a tomahawk steak. Start by trimming any excess fat from the steak, leaving just enough to enhance flavor without causing flare-ups on the grill. Season with salt, pepper, and garlic to bring out natural flavors. If you prefer, you can also use a steak rub or marinade, though the bold flavor of the tomahawk steak often shines through with minimal seasoning. Ensuring even coverage of seasoning across the steak will help create a flavorful crust when grilling.
Should You Marinate a Tomahawk Steak?
Marinating a tomahawk steak is optional and depends on your flavor preferences. While some grill enthusiasts prefer to let the natural taste of the meat stand on its own, others might enjoy the added depth that a marinade provides. If using a marinade, try vinegar to boost flavor. Soak the steak in a marinade for a few hours or overnight. However, be mindful not to overpower the steak’s natural flavor; subtle enhancements are often more effective when learning how to grill a tomahawk steak.
Bringing Your Steak to Room Temperature
Before grilling, allow your tomahawk steak to come to room temperature. This step is critical because it ensures even cooking. A cold steak will cook unevenly, with the exterior cooking much faster than the interior. Remove the steak from the refrigerator at least an hour before you plan to grill it. This step is key to getting a perfect medium-rare steak.
Choosing the Right Grill and Tools
Charcoal vs. Gas Grill: Which is Better for Grilling a Tomahawk Steak?
When it comes to how to grill a tomahawk steak, charcoal and gas grills offer different flavors and cooking times. A Weber charcoal grill adds smoky flavor to the steak. The high, consistent heat of a charcoal grill is ideal for achieving a perfect sear. On the other hand, a gas grill offers more control over temperature, which can be crucial when cooking thick cuts like a tomahawk steak. Both work well; choose based on preference and setup.
Essential Grilling Tools for Cooking a Tomahawk Steak
Grilling a tomahawk steak requires more than just a grill; having the right tools is essential to the process. A good meat thermometer makes sure your steak is cooked right. A chimney starter will help you get your charcoal grill up to temperature quickly, while grill tongs allow you to maneuver the steak without piercing it and losing valuable juices. Additionally, consider using a cast iron skillet for searing the steak on the grill, as it provides even heat distribution and helps create a perfect crust.
Mastering the Grilling Techniques for a Tomahawk Steak
The Best Way to Cook a Tomahawk Steak: Reverse Sear Method
The reverse sear method is widely regarded as the best way to cook a tomahawk steak, especially given its thickness. For a detailed step-by-step on this method, refer to this reverse sear tomahawk steak guide.
This technique involves cooking the steak over low, indirect heat until it reaches an internal temperature of about 115-120°F, then finishing it over high heat to create a flavorful crust. The reverse sear method cooks the steak evenly, leaving a juicy interior and a perfect sear. Knowing how to grill a tomahawk steak using the reverse sear method will elevate your grilling skills and result in a steak that’s tender and full of flavor.
Direct vs. Indirect Grilling for a Tomahawk Steak
Understanding direct and indirect grilling is crucial. For more grilling techniques, check out this how to cook tomahawk steak guide.
Direct grilling involves cooking the steak directly over the heat source, which is ideal for searing. Indirect grilling, on the other hand, involves cooking the steak away from the heat source, which is better for thicker cuts that need to cook through without burning. Start with indirect grilling, then finish with direct heat for a perfect crust.
For more details on using indirect heat, check out this guide on how to grill a tomahawk steak using indirect heat.
Using Wood Chips for Added Flavor
If you’re using a charcoal grill, wood chips enhance your steak’s flavor. Woods like cherry, oak, or hickory pair well with beef, imparting a subtle smokiness that complements the steak’s natural richness. Soak wood chips for 30 minutes, then add them to the charcoal before grilling. This simple addition can make a big difference when you’re learning how to grill a tomahawk steak, giving your meat an extra layer of depth and complexity.
Cooking Your Tomahawk Steak to Perfection
How Long Do You Grill a Tomahawk Steak?
The grilling time for a tomahawk steak depends on its thickness and your desired level of doneness. A general rule of thumb is to grill the steak for about 15 minutes per side over indirect heat, followed by a few minutes per side over direct heat. This approach ensures that the steak is cooked evenly throughout. For a medium-rare steak, aim for an internal temperature of 130-135°F before removing it from the grill. Understanding how to grill a tomahawk steak involves paying close attention to both time and temperature to achieve the perfect result.
What Temperature Do You Cook a Tomahawk Steak on the Grill?
Grill temperature is another critical factor in how to grill a tomahawk steak. Start by preheating your grill to 225-250°F for the indirect cooking phase. This low temperature allows the steak to cook slowly and evenly. For the searing phase, increase the grill’s heat to 500-600°F to create a crust without overcooking the interior. Using a meat thermometer to monitor the steak’s internal temperature throughout the process will help you achieve the perfect doneness every time.
Searing the Steak for the Perfect Crust
Searing is a crucial step in how to grill a tomahawk steak, as it locks in juices and creates a flavorful crust. After the steak has cooked through using indirect heat, move it directly over the flames for a few minutes on each side. This high-heat searing triggers the Maillard reaction, a chemical process that gives the steak its rich, brown exterior and deep flavor. Use tongs to press the steak down gently on the grill, ensuring even contact with the heat source for an optimal sear.
How Do You Know When a Tomahawk Steak is Done?
Determining when a tomahawk steak is done requires more than just time; it’s about temperature. For a medium-rare steak, aim for an internal temperature of 130-135°F. Use an instant-read thermometer to check the temperature at the thickest part of the steak, avoiding the bone. Remember, the steak will continue to cook slightly after being removed from the grill, so it’s best to pull it off the heat a few degrees below your target temperature. Knowing how to grill a tomahawk steak to your desired doneness is a key skill that ensures a perfect result every time.
Resting and Carving the Tomahawk Steak
Why Resting is Crucial
Resting your tomahawk steak after grilling is an essential step that should not be overlooked. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you cut into the steak too soon, the juices will run out, leaving the meat dry. Let the steak rest for at least 10 minutes under a loose tent of aluminum foil. This simple step is crucial when learning how to grill a tomahawk steak, ensuring that each bite is juicy and satisfying.
How to Properly Carve a Tomahawk Steak
Carving a tomahawk steak can be a bit daunting due to its size, but with the right technique, it’s straightforward. Start by slicing along the bone to remove the meat from the bone. Once the meat is free, slice it into thick, even pieces against the grain. This ensures that each slice is tender and easy to chew. For a stunning presentation, place the bone on the platter alongside the sliced meat. Knowing how to grill a tomahawk steak is only part of the process; carving it properly will make the most of your effort.
Flavor Enhancements and Serving Suggestions
Basting with Butter and Herbs
Basting your tomahawk steak with butter and herbs during the final minutes of cooking or while it’s resting adds a rich, aromatic flavor. Melted butter infused with garlic, rosemary, and thyme complements the steak’s natural flavors, adding a gourmet touch. Simply spoon the melted butter over the steak or brush it on with a basting brush. This step, while optional, can elevate your steak from delicious to unforgettable. Mastering how to grill a tomahawk steak includes these little details that make a big difference in the final dish.
Pairing Your Tomahawk Steak with Sides
The right side dishes can complement your tomahawk steak and enhance the overall dining experience. Classic sides like grilled vegetables, mashed potatoes, or a Caesar salad are always a hit. For a richer meal, pair the steak with truffle fries or creamy risotto. Additionally, a refreshing non-alcoholic beverage like sparkling water with a slice of lemon or iced tea can complement the rich flavors of a grilled tomahawk steak. Pairing your steak with the right sides and drinks creates a restaurant-quality meal.
For a sweet finish to your meal, try this orange creamsicle ice cream.
Common Questions About Grilling Tomahawk Steaks
What is the Best Way to Cook a Tomahawk Steak?
The best way to cook a tomahawk steak is the reverse sear method, which involves slow cooking over indirect heat followed by a high-heat sear. This method ensures that the steak is evenly cooked and has a perfect crust. The reverse sear method is especially effective for thick cuts like the tomahawk steak, allowing you to achieve a tender, juicy interior with a crispy exterior.
How Long Do You Grill a Tomahawk Steak?
The grilling time for a tomahawk steak varies depending on its thickness and the desired doneness. Typically, you’ll want to grill the steak for about 15 minutes per side over indirect heat, followed by a few minutes per side over direct heat to sear. The key is to monitor the steak’s internal temperature to ensure it reaches the desired level of doneness.
Should You Marinate a Tomahawk Steak?
Marinating a tomahawk steak is optional and depends on your flavor preferences. While the steak’s natural flavors are often best highlighted with simple seasoning, a marinade can add extra depth and complexity. If you choose to marinate, be sure to select ingredients that complement the steak’s robust flavor, such as apple cider vinegar.
What Temperature Do You Cook a Tomahawk Steak on the Grill?
For the best results, cook your tomahawk steak on a grill preheated to 225-250°F for the indirect cooking phase, followed by 500-600°F for searing. This temperature range allows the steak to cook slowly and evenly, with a final sear that creates a delicious crust.
How Do You Reverse Sear a Tomahawk Steak?
To reverse sear a tomahawk steak, start by cooking it over low, indirect heat until it reaches an internal temperature of about 115-120°F. Then, move the steak to direct heat for a few minutes on each side to create a crust. This method ensures even cooking and a perfect finish.
Can You Cook a Tomahawk Steak in the Oven?
Yes, you can cook a tomahawk steak in the oven, though grilling is generally preferred for the added flavor. To cook in the oven, start by searing the steak in a hot cast-iron skillet, then transfer it to an oven preheated to 375°F. Cook until the steak reaches the desired internal temperature.
How Do You Know When a Tomahawk Steak is Done?
A tomahawk steak is done when it reaches the desired internal temperature, typically 130-135°F for medium-rare. Use an instant-read thermometer to check the temperature at the thickest part of the steak. Remember to account for carryover cooking, as the steak will continue to cook slightly after being removed from the grill.
What Makes a Tomahawk Steak Different from a Ribeye?
The primary difference between a tomahawk steak and a ribeye is the bone. The tomahawk steak has a long bone left intact, which not only adds visual appeal but also affects the cooking process. The bone helps insulate the meat, keeping it tender and juicy during cooking.
Tips and Tricks for the Perfect Tomahawk Steak
Avoiding Common Grilling Mistakes
Avoiding common mistakes ensures the best results when grilling a tomahawk steak. One common mistake is overcooking the steak due to its thickness. Use a meat thermometer to monitor the internal temperature and avoid overcooking. Additionally, be sure to let the steak rest after grilling to allow the juices to redistribute, resulting in a more flavorful and tender steak.
Enhancing Flavor with Marinades and Brines
While the natural flavor of a tomahawk steak is often best enjoyed with simple seasoning, experimenting with marinades and brines can add new dimensions to your dish. A simple brine can help the steak retain moisture during cooking, while a marinade can introduce complementary flavors. When learning how to grill a tomahawk steak, don’t be afraid to try different flavor profiles to find your perfect combination.
Conclusion
Grilling a tomahawk steak is more than just a cooking process; it’s an art form. Master these techniques to create a delicious, impressive steak. Remember, the key to a perfectly grilled tomahawk steak lies in attention to detail, from seasoning to resting. With practice and patience, you’ll be able to grill a tomahawk steak that rivals any steakhouse offering.
PEOPLE ALSO ASK
How long does it take to grill a tomahawk steak?
The time it takes to grill a tomahawk steak depends on the thickness of the steak and the desired level of doneness. Typically, you’ll need to grill the steak over indirect heat for about 15-20 minutes per side. After that, finish it with a high-heat sear for 3-5 minutes per side to achieve a perfect crust. For a medium-rare steak, aim for an internal temperature of 130-135°F. The total time can range from 35 to 50 minutes, depending on these factors.
How to cook a tomahawk steak on a Weber gas grill?
To cook a tomahawk steak on a Weber gas grill, start by preheating your grill to about 225-250°F for indirect heat. Place the steak on the cooler side of the grill, away from the direct flames. Grill the steak with the lid closed until it reaches an internal temperature of about 115-120°F. Then, increase the grill’s heat to high (around 500-600°F) and sear the steak over direct heat for 3-5 minutes per side. This will give you a perfectly seared exterior and a juicy, medium-rare interior.
How do you cook a Gordon Ramsay tomahawk steak on the grill?
To cook a Gordon Ramsay-style tomahawk steak on the grill, start by seasoning the steak generously with salt, pepper, and a touch of olive oil. Preheat your grill to medium-high heat. Sear the steak over direct heat for 3-4 minutes on each side to develop a rich, brown crust. After searing, move the steak to indirect heat and continue grilling with the lid closed until it reaches your desired doneness (130-135°F for medium-rare). Let the steak rest for at least 10 minutes before serving to allow the juices to redistribute.
How to grill a cowboy steak on a gas grill?
Grilling a cowboy steak on a gas grill follows a similar process to grilling a tomahawk steak. Preheat your gas grill to about 225-250°F for indirect cooking. Place the cowboy steak on the cooler side of the grill and cook it slowly until the internal temperature reaches about 115-120°F. Then, increase the heat to high (500-600°F) and sear the steak over direct heat for 2-3 minutes on each side. Aim for an internal temperature of 130-135°F for medium-rare. Remember to let the steak rest for 10 minutes before slicing and serving.
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