Cook the Perfect Tomahawk Steak: Restaurant-Quality at Home

Cook the perfect tomahawk steak: From Nervous Griller to Champion in One Guide

Ever hesitate to buy a tomahawk steak because you don't know how to cook a tomahawk steak and you're worried about drying it out? You're not alone! But fear not, steak lovers, this guide will turn you into a tomahawk-cooking champion. 

Here's what you'll learn:

• Master the two-zone fire method: Unlock juicy results and a stunning sear for your tomahawk steak.
• Prep like a pro: Learn how to prepare your steak for perfect cooking.
• Nail doneness every time: Say goodbye to guessing games! This guide will help you achieve the perfect level of doneness.
• Bonus recipe:  Create delicious cheesy potato wedges to complete your steakhouse-worthy feast.

Get ready to conquer the king of steaks!  This guide will equip you with the knowledge and techniques to grill restaurant-quality tomahawk steaks at home.

So fire up your grill and let's get cooking!

What is a Tomahawk Steak?

Ever wonder where that impressive steak with the long, protruding bone comes from? That, my friend, is a tomahawk steak.  Butchered specifically to resemble the axe of a Native American tomahawk, this visually striking cut is a true feast for the eyes – and the stomach! 

At its core, a tomahawk steak is essentially a bone-in ribeye.  While a standard ribeye is cut with the rib bone removed, a tomahawk steak keeps the bone still attached. This impressive rib bone, typically trimmed and frenched (cleaned of meat and fat) for a dramatic presentation, adds a certain “wow” factor to the steak.  

Some butchers might also refer to a tomahawk steak as a cowboy steak.  The terms are often used interchangeably, though some argue a cowboy steak may have a slightly shorter bone than a tomahawk.  Regardless of the name, both cuts offer the delicious flavor and tenderness of a ribeye with the added benefit of presentation and cooking advantages from the bone.

From Zero to Hero: Overcoming Dry Steak and Unlocking Flavor

Have you ever battled the dreaded dry steak?  We've all been there! That moment of disappointment when you cut into your masterpiece and it's more jerky than tender and juicy. But fear not, grill masters, because today we're turning that frown upside down and becoming tomahawk-cooking heroes!

The Science Behind Dry Steaks

Here's the deal: juicy steaks aren't magic, they're just science (with a bit of practice).  The key culprit behind dryness is uneven cooking.

Uneven Cooking and Dryness

When you throw your steak in a cast iron pan or onto a scorching hot grill, the outside gets all charred and crusty super fast, while the inside struggles to keep up.

The result? A dry, unevenly cooked steak.  

The Solution: The Reverse Sear Method

But there's a way cooler (literally) method to avoid this disaster: the reverse sear!  Think of the reverse sear as slow and steady wins the race.

Here's how to cook the perfect tomahawk steak using this method:

• Low heat and Slow Cooking:  Instead of blasting it with high heat right away, we start low and slow. Picture this: your grill has two zones – one side with hot coals for searing later, and the other side with just a few coals for gentle cooking. We'll put the steak on the cooler side, letting it cook slowly and evenly throughout. This ensures the inside reaches that perfect juicy doneness without drying out.
• Searing for Flavor:  Now, don't worry, this low and slow approach won't leave you with a pale, boring steak. After the inside is cooked to perfection, we'll move the tomahawk to the hot side for a quick sear. This gives us that beautiful, crispy crust everyone loves without sacrificing the juicy goodness inside. It's like a magic trick, but way tastier!

So, ditch the fear of dry steaks and get ready to unlock a whole new level of flavor with the reverse sear method. We'll be diving deeper into this technique and all the other secrets to juicy tomahawk success throughout this post

The Two-Zone Fire: The best way to cook for Even Cooking

Ever feel like your grill is a bit of a one-trick pony? You crank up the heat, throw on your food, and hope for the best. But what if there was a secret weapon hiding in plain sight, waiting to unlock perfectly cooked steaks (and everything else!)?  Well,  ditch the cast iron skillet and lighter fluid you can move along, because today we're introducing the two-zone fire – your secret weapon for even cooking and juicy tomahawk success!

 Creating Your Two-Zone Battlefield

Imagine your trusty grill transformed into a cooking battlefield, but way cooler. The two-zone fire method divides your grill into two distinct zones, each with a different purpose. 

• The Sear Station: On one side, you'll pile up the coals, creating a zone of intense heat perfect for searing. This is your "sear station" for food.  Think of it like getting a nice tan for your steak!
• The Slow and Steady Zone:  On the other side, you'll keep things mellow with just a few coals, creating a zone of indirect heat. This is your "slow and steady" zone, ideal for gently cooking food through without burning the outside. 

Conquering Dry Steaks with Indirect Heat

Here's how this translates to cooking a tomahawk steak perfectly. Remember that dry, unevenly cooked steak we talked about earlier? The two-zone fire is its kryptonite! 

1.  Preheat Your Grill:  First things first, you'll need to preheat your grill for the two-zone method. This ensures the coals are nice and hot for both zones.
2. Indirect Heat for Gentle Cooking:  We'll place our seasoned tomahawk steak on the grill grates. Making sure it is on the indirect heat side first. This allows the inside to cook slowly and evenly, reaching that perfect level of juicy doneness. No more dry centers or overcooked outsides! 

 The Power of the Sear

Once the inside of the steak reaches an internal temperature that is 10 to 15 degrees below our desired internal temperature, we'll move the tomahawk to the high-heat zone for a quick sear. This gives us that beautiful caramelized crust that everyone loves, locking in all those amazing flavors. It's like a one-two punch for the best Tomahawk steak – gentle cooking followed by a quick sear for maximum flavor and juiciness.  

So, ditch the guesswork and uneven cooking! The two-zone fire, especially on a charcoal grill, is your secret weapon for mastering the art of how to cook a tomahawk steak. It's a simple technique that unlocks a world of possibilities, not just for tomahawks, but for all your grilling adventures.  

Prepping the Tomahawk: Room Temperature, Moisture Control, and Seasoning

Getting your tomahawk steak prepped prior to cooking is like putting on your grilling armor – it sets you up for juicy, flavorful success!

Here, we'll tackle three key elements to prevent that dry, unevenly cooked steak from before: temperature, moisture control, and seasoning.

The Science of Temperature: Why Room Temperature Matters

Ever wonder why restaurants take their steaks out of the fridge before they cook them? It's all about even cooking. A cold steak on the grill will cook unevenly, leaving you with a cold center and a potentially burnt outside.

The solution? Removing the steak from the refrigerator approximately one hour before cooking. This allows the internal temperature of the steak to rise and come to room temperature, ensuring the whole steak cooks evenly throughout.

Moisture Control: The Enemy of a Good Sear

Water is the enemy of a good sear. Imagine trying to get a crispy crust on a wet pan – it's just not happening. That's why we pat our seasoned tomahawk dry with a paper towel before the cooking process.

Removing Excess Moisture: This removes any surface moisture, allowing for that beautiful, caramelized crust that seals in all the juicy goodness.

Flavor Makeover: Seasoning Your Tomahawk

Seasoning your steak is like giving it a flavor makeover!

Here's what we'll use:

• Mayonnaise Base: We'll be using mayonnaise as a base for our seasoning – trust us, it gives you an incredible crispy crust thanks to a scientific reaction called the Maillard reaction (don't worry, it's not a test!).
• Salt and Pepper: On top of the mayo, we'll shower our tomahawk with a generous amount of salt and pepper.
• Extra Flavor Kick (Optional): Feeling adventurous? Add a sprinkle of garlic powder for an extra flavor kick.
• Letting the Flavors Meld: Let the steak sit for 20 minutes after seasoning, allowing those flavors to really meld together and penetrate the meat.

By now, your grill should be smoking hot and your two-zone fire ready to go. But before we throw our seasoned tomahawk on the battlefield, there's one more secret weapon: the instant-read thermometer! This little gadget is your key to perfect doneness. We'll talk all about using a meat thermometer and those magic internal temperatures for juicy steaks in the next part.

Reverse Sear method to cook a tomahawk

The unevenly cooked steak – a beautifully browned outside hiding a cold, red center – is a common enemy for grillers. But fear not, because today we're introducing the Reverse Sear Method, your weapon for cooking a juicy and  tender steak every single time!

Slow and Steady Wins the Race: The Power of Indirect Heat

Think of the reverse sear as the "slow and steady wins the race" approach to steak. Instead of blasting your tomahawk with high heat right away, we'll use a two-zone fire for a more controlled cook.

Remember those two zones on your grill:

• The High-Heat Searing Zone: This zone is perfect to sear the steak on the outside. 
• The Low-and-Slow Indirect Heat Zone: This zone allows for gentle cooking, ideal for cooking the steak to perfection on the inside.

Here's where the magic happens:

Place the Steak on the Indirect Heat Side:  We'll place our seasoned tomahawk on the indirect heat side first. This gentle heat allows the inside of the  piece of meat to cook slowly and evenly, reaching that perfect temperature of juicy goodness throughout. It's like a slow cooker for your steak, but way cooler. No more cold centers or dry outsides!

Mastering Doneness with a Meat Thermometer

But how do we know when to take our tomahawk off the indirect heat? That's where our trusty meat thermometer comes in! Different levels of doneness have different internal temperatures.

For a juicy, medium-rare steak, make sure the internal temperature reaches around 130°F (54°C). Remember, the steak will continue to cook a little bit even after you take it off the grill, so take it off a few degrees before your desired final temperature.

With the reverse sear method, you'll be a master of cooking tomahawk steaks with even doneness and juicy perfection every single time. 

Check the Temperature for Perfect Doneness: An Internal Temperature Guide

Ever wonder what the difference is between rare, medium rare, and medium steaks? It all boils down to temp. Here's the secret: the level of doneness depends on the internal temperature the steak reaches. With a handy guide and your trusty meat thermometer, you'll be a tomahawk steak doneness pro in no time!

The Magic Numbers for Juicy Steak Success

Think of the inside of your steak like a giant thermometer. As you cook it, the internal temperature slowly rises. The level of doneness depends on how hot the center of the steak reaches.

Here's where those magic numbers come in:

• Rare (120°F / 49°C): This one is for steak lovers who like their meat nice and pink in the center.
• Medium Rare (130°F / 54°C): This is the sweet spot for many steak lovers. The center is still nice and pink, but with a slightly firmer texture on the outside. (Remember, this is what we were aiming for with the reverse sear in the last section!)
• Medium (140°F / 60°C): If you prefer your steak with a warmer center and a more browned outside, then medium is the way to go.

Finding Your Perfect Steak: These are just guidelines! The best way to find your perfect level of doneness is to experiment a little. Use your meat thermometer to measure and try cooking your tomahawk steak to different doneness temperatures to see what you like best.

Taking Temperature into Account with the Reverse Sear

Remember, with the reverse sear method, the steak will continue to cook a few degrees even after you take it off the grill. So, take it off a few degrees before your desired final temperature for a delicious steak every time. For example, if you want a medium-rare steak (130°F), take it off the heat at around 125°F.

Now that you've unlocked the secrets of doneness, you're well on your way to cooking tomahawk steaks like a pro! 

let the steaks rest: Why Patience Leads to Juicy Perfection

You've conquered uneven cooking with the reverse sear, mastered the magic of doneness with your meat thermometer, and now it's time for the final step to juicy steak nirvana: resting. Yes, you read that right, resting your steak is a science, and mastering it will take your tomahawk steak recipe to the next level!

 Why Resting Matters: Trapping Those Juicy Goodness

Here's the deal: when you cook a steak, all those yummy juices are bubbling and boiling inside. But if you cut into it right away, those juices will just run out onto your plate, leaving you with a dry and sad steak. Think of it like a shaken-up soda can – if you open it right away, all the fizz explodes out. But if you let it sit for a bit, the bubbles settle back into the liquid.

Resting your steak is like letting the soda settle. It gives those precious juices a chance to redistribute throughout the meat, creating a juicy, flavorful masterpiece. Imagine each bite bursting with flavor, not a dry, flavorless experience.  

How to Rest Your Steak Like a Pro

Here's how to let it rest:

1. Transfer the Steak: Once you take your tomahawk off the grill (perfectly cooked to your desired doneness, of course!), transfer it to a cutting board.
2. Tenting with Foil: Tent it with foil. This helps the steak stay warm while the juices redistribute.
3. Patience is Key: Now, the hardest part – resist the urge to cut in! Let your tomahawk rest for at least 10 minutes, but 15-20 minutes is even better. The longer you rest, the juicier your steak will be. Trust the science, grill masters! Patience is key to unlocking the full potential of your perfectly cooked tomahawk steak.

By the time you cut into that beauty, all those juices will be locked in, ready to explode with flavor in every single bite. 

Cheesy Wedge All-Stars: The Perfect Steak Side Dish 

Conquered the tomahawk but craving the perfect side dish? Fear not, because today we're turning you into cheesy wedge wizards, crafting the ideal companion to your perfectly cooked tomahawk steak. 

Forget soggy fries or boring baked potatoes – these crispy, cheesy wedges are about to become your new grilling BFF. Not only are they easy to make, but they're also crazy delicious, adding a fun and flavorful element to your steak feast. 

Here's the beauty: these wedges can be made in two ways, depending on your preferences.  If you're the proud owner of an air fryer, you can whip up a healthier version with minimal oil. But fear not, traditional oven-baked wedges are just as amazing! 

For the air fryer method, simply cut your potatoes into wedges (think thick fries). We want them to be nice and chunky for maximum crispiness. Toss them with a little olive oil and your favorite seasonings – salt, pepper, garlic powder, paprika – the possibilities are endless! Then, pop them in your air fryer and let them work their magic, following your air fryer's instructions for perfect golden brown crispiness. 

For the oven method, preheat your oven to 425°F (220°C). Cut your potatoes into wedges, toss them with olive oil and seasonings, and spread them out on a baking sheet. Bake for about 20-25 minutes, flipping them halfway through, until they're golden brown and crispy on the outside and fluffy on the inside. 

Now, let's talk cheese sauce! This creamy, cheesy goodness is the perfect dipping companion for your wedges.  In a saucepan, melt some butter and whisk in flour to create a roux (don't worry, it's just a fancy way of saying a thickener).

Slowly whisk in milk until you have a smooth sauce. Then, add shredded cheese (cheddar, mozzarella, or a mix!) and your favorite seasonings until melted and gooey.  

Once your wedges are golden brown and crispy, it's time to assemble your masterpiece! Plate your perfectly cooked tomahawk steak, surrounded by those delicious cheesy wedges, and get ready for a flavor explosion.

Dip those wedges in that creamy cheese sauce, take a bite of your juicy steak, and prepare to be amazed! 

With this winning combination of a perfectly cooked tomahawk steak and these cheesy wedge all-stars, your next grilling adventure is guaranteed to be a success. 

Plating Perfection: Slicing, Seasoning, and Building Your Dream Dish

You've mastered the reverse sear for juicy perfection, rested your steak to lock in the flavor, and now it's time for the grand finale: plating perfection!  This isn't just about putting your food on a plate – it's about creating a masterpiece that looks as good as it tastes. After all, you put all that effort into cooking a tomahawk steak, so let's show it off!

First things first, slicing.  Remember all those juicy fibers running through your steak? Slicing against the grain is key to a truly delicious experience. Think of the grain like tiny little straws. If you cut with the grain, you'll be cutting right through those straws, making the steak chewy. But by slicing against the grain, you're shortening those fibers, creating a tender and melt-in-your-mouth bite. 

Here's how to do it:  Let your rested steak sit on a cutting board for a few minutes. Then, using a sharp knife, slice the steak into thin pieces at an angle against the grain. Imagine cutting diagonally across the grain, not straight down. This will give you those perfect, tender slices you see in restaurants. 

Now, for the presentation!  A beautiful plate is like a blank canvas for your culinary masterpiece.  A simple white plate with a clean design works great. Arrange your sliced steak on the plate, creating a fan-like design or layering them for a more rustic look. 

Don't forget the finishing touches!  A sprinkle of fresh herbs like parsley or rosemary adds a pop of color and freshness.

For a touch of extra flavor, a sprinkle of sea salt or some cracked black pepper is always a winner.  And of course, don't forget the cheesy wedge all-stars we created earlier! 

With your perfectly cooked and sliced tomahawk steak, surrounded by those delicious wedges, and a sprinkle of finishing touches, you've created a restaurant-worthy dish right at home!  Cooking a tomahawk steak doesn't have to be intimidating – with a little know-how and these easy tips, you can impress your friends and family with your grilling skills.

The best Tomahawk steak recipe conclusion

Congratulations, grill masters! You've officially braved the battlefield and emerged victorious with the knowledge to cook a juicy, flavorful tomahawk steak every single time.  Let's recap the key takeaways from this tomahawk steak bootcamp:

• Taming the Temperature: We learned that temperature control is the enemy of unevenly cooked steak. By using the reverse sear method with a two-zone fire and a trusty meat thermometer, you can achieve perfectly cooked steaks with a beautiful sear.
• The Power of Rest: Patience is a virtue, especially when it comes to steak!  Letting your cooked steak rest allows the internal juices to redistribute, resulting in a more flavorful and juicy eating experience.
• Doneness Demystified:  We explored the magic of internal temperatures and how they determine the level of doneness in your steak. Now you can confidently cook your tomahawk to your desired level,  whether it's a blushing rare or a satisfyingly warm medium. 

But your tomahawk steak journey doesn't end here!  Grill on, and continue to experiment with different flavors and techniques.  

Up next, we'll be exploring a delicious bonus recipe to complete your tomahawk feast. Stay tuned, and in the meantime, fire up your grill and put your newfound tomahawk steak knowledge to the test!

Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.