Grill Like a Pro: How to Cook a Tomahawk Steak [Step-by-Step Guide with Stats and Tips]
Short answer: How to cook a tomahawk on the grill involves seasoning it generously before grilling on high heat for 3-5 minutes per side, then moving it to indirect heat until the internal temperature reaches 130°F (medium-rare) or desired doneness. Let rest for at least 5 minutes before slicing and serving.
Step-by-Step Instructions: How to Cook a Tomahawk on the Grill like a Pro
Cooking tomahawk steak on the grill can be intimidating for some, but with a little guidance and patience, it’s actually quite simple. With its marbled fat and long bone, the tomahawk steak is one of the most impressive cuts of meat you can put on your grill. Here’s a step-by-step guide to help you impress your guests with a perfectly grilled tomahawk steak that’s sure to leave everyone satisfied.
1. Choosing the Right Cut of Meat
When selecting a tomahawk steak, make sure that you choose one with good marbling—the fine threads of fat streaking throughout the meat—which will add flavor and juiciness to your finished product.
2. Preparation
Remove your steak from the refrigerator 30 minutes prior to cooking it; you don’t want it too cold when you begin grilling. Pat dry any excess moisture from the surface of the meat using paper towels or a clean cloth. Season both sides liberally with salt, pepper, and any other herbs or spices that tickle your fancy – garlic powder or smoked paprika work great here!
3. Preheat Grill
Preheat your grill to high heat (around 450°F) since this cut requires fast-fire grilling for great results.
4. Sear That Steak
Place your seasoned Tomahawk directly onto the hot grill, searing each side for about two minutes or so until slightly charred.
5. Adjust Heat & Cook Time
Turn down heat by setting burners at medium temperature so that they cook through slowly without burning outside layer excessively; ideal internal temp around 120°F-140°F (Medium Rare-Medium).
6. Use an Internal Thermometer or Finger Test: Instead of cutting into it and letting those savory juices run all over every time you are checking for doneness status just use an internal thermometer (insert in thickest part), which will give accurate temperature reading without having to open up the meat. Another option is the finger test: Press the middle of your tomahawk steak with a finger. If it’s firm, and doesn’t give much, then it’s done.
7. Distance from Heat Source & Controlling Unnecessary Flames
If your Tomahawk starts flaring up with excessive flames during cooking process simply move it to an indirect heat source or adjust flame level accordingly so you can maintain that perfect medium-rare or medium level of doneness without burning meats exterior layer.
8. Resting Time
Once your steak’s internal temperature has reached 120°F-140°F (depending on desired rareness), remove it from grill so that it can rest for at least 5 minutes before slicing/trimming – this helps to ensure juiciness stays intact once cut into pieces.
9. Slicing
When cutting into that tender, juicy masterpiece you’ve created start from the bone-side and slice against grain using sharp chef knife; thick slices work great here.
10. Serve & Enjoy
Now that you’ve successfully cooked your tomahawk steak perfectly, all that’s left is to sit down and enjoy. Pair with some wine or cocktails alongside any other grilled vegetables or potatoes on side – Bon appétit!
In conclusion, mastering how to cook a tomahawk steak like a pro requires patience, attention to detail, appreciation for true flavors and fun experimentation in seasoning but most important raise temperatures high enough to sear in outer layers while also maintaining a slow-cooking atmosphere throughout internal areas—and the results are mouth-wateringly perfect every time!
Common FAQs about Cooking Tomahawk Steak on the Grill
As the temperature begins to rise and summer approaches, it’s time to sharpen your grilling skills and take on some new culinary challenges. One of the most popular cuts for grilling enthusiasts is the tomahawk steak. Partly because of its impressive size and partly because of its succulent flavor, this cut is a favorite among foodies all over the world. However, cooking this type of steak can seem like a daunting task for many people.
We have compiled a list of some common FAQs about cooking tomahawk steak on the grill to help make your next BBQ an unforgettable experience.
1. What Is Tomahawk Steak?
Tomahawk steak is basically a bone-in ribeye that gets its unique name from its appearance that resembles a tomahawk axe with a long handle attached to the cut. The bone adds extra flavor and richness to the meat, which makes it one of the tastiest steaks you will ever taste.
2. How Long Should I Marinate The Steak?
Tomahawk steaks are flavorful enough already that they don’t always need marination but if you want to add extra flavors or tenderize them you can marinate them for up to 24 hours before grilling in advance.
3. What Temperature Should I Cook The Steak To?
The best way to cook tomahawk steak on the grill is by using an instant-read thermometer as cooking times may vary depending on thickness and preferred level of done-ness. For rare cooks aim for an internal temperature between 120°F – 130°F while medium-rare calls for around 130°F -140°F.
4. How Do You Grill A Tomahawk Steak?
Start by patting down your steak on both sides with salt and fresh black pepper, except when marinating ahead of time where seasoning should be done after removing from marinade mix allowing surface dry then sprinkle generously with kosher salt freshly-ground black pepper just before grilling. Preheat your grill to high heat, then cook on both sides for around 3-4 minutes if you like a medium-rare finish yielding beautiful grill marks. Finally, move the steak to indirect heat and continue grilling until it reaches an internal temperature of your choosing.
5. How Do You Rest The Steak?
Allow your tomahawk steak to rest for at least 5-10 minutes after taking it off the grill to allow its juices to redistribute through the fibers keeping them juicy and tender while retaining all that wonderful smoky flavor. When carving, use a sharp knife and cut against the grain.
In conclusion, cooking tomahawk steak on the grill is easy with these tips! Follow these FAQs and you’re sure to impress your guests with a perfect medium-rare tomahawk on every occasion!
Top 5 Facts You Need to Know Before Cooking a Tomahawk on the Grill
Steaks are not created equal, and there’s no doubting that. Steak enthusiasts live for the hearty, bold and tender cuts of meat that bring so much flavor to the table (or grill). Enter the Tomahawk steak: a bone-in ribeye that boasts marbled fat and an impressive size. With its distinct appearance, the Tomahawk has been a trendy cut of meat for some time now. Whether you’re a seasoned BBQ enthusiast or an amateur cook looking to up your game this summer, there are a few things you need to know before cooking a Tomahawk on the grill.
1) Know your temperature
First things first – before throwing your Tomahawk on the grill, make sure you have an accurate temperature gauge. Cooking temperatures and length play an essential role in achieving a perfectly cooked steak with evenly distributed juices that will melt in your mouth. While some may prefer their steaks slightly undercooked or brimming with juices, others go for well-done meats with no hint of pink at all. The degree of cooking depends on personal preference but it’s a good rule of thumb to get it right between medium-rare or medium.
2) Bring the Tomahawk to room temperature
Before grilling any steak, not just a tomahawk; it’s always best to let it rest at room temperature for about 30 minutes before cooking. However, due to its thickness and size, this step is crucial when cooking such an enormous cut like the tomahawk steak! For one thing- if you skip this step for any reason; when placed directly from the fridge onto the grill surface-The cold quotient will inevitably hinder even heat distribution within leaving certain parts nicely done while others still saggy just as they where outta freezer.
3) Seasoning matters!
While seasoning is often subjective and varies depending on taste preferences- salt & pepper is everyone’s classic go-to mix! The rub combination is critical in enhancing the flavors of your Tomahawk, and using high-quality seasonings can turn out to be a game-changer. Try jazzing things up by including additional spices such as garlic powder, cumin or coriander. Once fully seasoned don’t forget to give it a good rub down!
4) Get the right grill marks
Appearance enhances the overall appearance of your dish! Chefs use various grilling patterns: diamonds, horizontal lines; it all depends on personal preference. Grilling marks add an extra oomph factor that makes steaks more appealing while providing additional flavor and texture variations when taken with each bite.
5) Let It Rest
It is essential to let your steak “rest” before slicing into it once again! This allows the juices inside time to redistribute themselves throughout- creating juices that have been locked into one area due to heat migration during cooking. The waiting period will be super exciting as after resting properly for around 10 minutes you’ll be sinking into a flavorful morsel filled with alluring aromas that can leave you wanting more meat, even if do not typically crave red meats so much.
In conclusion, preparing a Tomahawk on the grill may seem complicated at first glance but sticking to these five golden rules can help streamline everything from seasoning choices, timing temperatures ensuring proper rest periods just need efficient planning and maximum attention to details that you can master in no time. Whether you’re approaching this dish as an absolute novice or are already well-versed in grilling techniques – following these tips will guarantee making perfect steak every time!
Prepping Your Tomahawk Steak for Perfect Grilling Results
Grilling season is here, and it’s time to pull out the big guns – the Tomahawk Steak. This cut of meat is nothing short of epic, with its long bone that gives it a tomahawk-like appearance. But before you throw this bad boy on the grill, there are a few things you need to know about prepping your Tomahawk steak for perfect grilling results.
First off, let’s talk about seasoning. A Tomahawk Steak is a big piece of meat, and you don’t want to be stingy with your seasonings. Rub the steak generously with salt, pepper and any other spices that tickles your fancy. Remember, this cut of meat is huge so use enough seasoning for every bite to be flavorful.
Once seasoned, allow the steak to come to room temperature, leaving it uncovered at least 30 minutes before grilling. This allows for even cooking throughout the steak making it tender and juicy when eaten.
Now let’s address how we’ll cook this hefty piece of meat as simply throwing it directly on a grill would probably give uneven results resulting in either under- or overcooked steaks. The best way to cook this beast is through a two-zone method where one side of your grill would have direct heat while the other has indirect heat which will enhance and balance out flavors evenly throughout the thickest part of the steak.
Pro tip: Before tossing your steak on the grill make sure it’s dried completely using paper towels as moisture prevents proper browning affecting both flavor and texture.
And finally- achieving precise temperature control! Temperature plays an important role when preparing any type of meal but especially a Tomahawk steak as its thick profile makes it more difficult to gauge what temperature level would work best for optimal taste likewise also reducing chances of drying by having various temperature readings in different parts of your beef giving you full control over its tenderness
Grill your Tomahawk Steak with patience, following these few tips we highlighted for your outdoor summer cook-out and you’ll be rewarded with a perfectly cooked steak that will have your guests wowed!
Tips and Tricks for Achieving the Ideal Cooked Temperature for your Tomahawk Steak
There is nothing quite like the succulent, juicy taste of a tomahawk steak cooked to perfection. Whether you are a seasoned professional or just starting out in the world of cooking, there are some simple tips and tricks that will help you achieve the ideal cooked temperature for your tomahawk steak.
The first step to achieving perfectly cooked tomahawk steak is to select the right cut. The tomahawk steak comes from the rib section of the cow and is distinguished by its long bone, which gives it a distinctive shape. Look for a cut that has plenty of marbling and fat, as this will help keep the meat moist and tender during cooking.
Before you begin cooking your tomahawk steak, bring it to room temperature by letting it rest on the counter for about an hour. This will help ensure that the steak cooks evenly throughout.
Next, season your tomahawk steak generously with salt and pepper. You can also add additional herbs and spices of your choice depending on your preference.
When it comes to cooking your tomahawk steak, there are two main methods – grilling or sous-vide. If you choose to grill your tomahawk steak, preheat your grill to high heat (about 450-500°F). Sear both sides of the steak for 2-3 minutes per side before moving it to indirect heat to finish cooking. This will give you a medium-rare finish with a nice charred crust.
For those using sous-vide method – Vac Pack/Seal Tomahawk Steak with some butter,, garlic & thyme sprigs at 129F° (54°C) for around 2 hours.. then take out of Sous Vide bag drying off any moisture from surface & sear over regular pan/grill or broiler till its Charred enough externally & Medium Rare Inside
If you prefer a more well-done finish on your steak, adjust grilling time as per preference or Sous Vide Time by a few minutes. In either method, be sure to use a meat thermometer to measure the internal temperature of the steak. For medium-rare, aim for an internal temperature of 135°F. For medium, aim for 145°F and for well-done, aim for an internal temperature of 160°F.
Once your tomahawk steak has reached the desired temperature, remove it from the heat source and let it rest for at least 5-10 minutes before cutting into it. This helps to lock in the juices and ensure a tender, juicy result.
In conclusion¬- whether you are grilling out in your backyard or cooking sous-vide in kitchen – achieving perfect cooked Tomahawk Steak just got simpler with these Tips & Tricks. With these instructions at hand one can cook Tomahawk Steak confidently irrespective of being amateur or pro chef!
A Mouth-Watering Recipe for Grilled Garlic Butter Herb Tomahawk Steaks
There’s nothing quite like a sizzling, perfectly grilled steak. And when it comes to making a statement at your next dinner party or get-together, there’s no better choice than some beautifully marbled, bone-in tomahawk steaks.
But why settle for just any old steak recipe when you can take things up a notch with some savory garlic butter and fragrant herbs?
Here’s our mouth-watering recipe for grilled garlic butter herb tomahawk steaks that are sure to impress even the most discerning carnivore.
Ingredients:
2 large tomahawk steaks
1/2 cup unsalted butter
3 cloves of garlic, minced
1 tbsp. fresh thyme leaves, chopped
1 tbsp. fresh rosemary leaves, chopped
Salt and black pepper
Instructions:
1. Preheat your grill on high heat (around 450-500°F).
2. Allow your tomahawk steaks to sit at room temperature for an hour before grilling – this will help them cook more evenly.
3. While waiting for the grill to preheat, make your garlic butter herb topping: Melt the butter in a small pan over low heat and then stir in the chopped garlic, thyme and rosemary. Cook until fragrant, about 2-3 minutes to infuse flavors into the butter.
4. Season both sides of each steak generously with salt and black pepper.
5. Once the grill is hot enough, place the steaks on it; use tongs so as not to puncture or tear the meat.
Cook each side of steak for 7-8 minutes maintaining heat between medium-rare doneness(130°F) until they reach desired internal temperature.
6.Once they’re nearing completion baste them properly using garlic butter mixture during last few minutes by brushing it on top of each steak frequently while on flames.
7.Remove from heat once cooked throughout, the internal temperature should read 145°F. Serve immediately.
Pro-Tips:
1. Be sure to let your tomahawk steaks rest for at least five to ten minutes before cutting into them – this will help the juices redistribute and make for a more succulent result.
2. If you don’t have fresh herbs on hand, you can substitute with dried versions; just use about half as much, since dried herbs are more potent in flavor.
3. For an even more indulgent dish, add some crumbled blue cheese or sautéed mushrooms as a topping alongside the garlic butter herb sauce.
Whether you’re grilling up these tomahawk steaks for a party of two or twelve, this mouth-watering recipe is guaranteed to impress. With its succulent texture, savory garlic butter herb pairing and irresistible visual appearance of meat-on-the-bone- it’s everything that constitutes a perfect steak experience . So fire up that grill and get ready to savor every morsel of these delicious cuts!
Table with useful data:
| Ingredients | Steps |
|---|---|
| 1 Tomahawk steak | 1. Preheat grill to high |
| Kosher salt | 2. Coat steak generously with kosher salt on both sides |
| Black pepper | 3. Sprinkle black pepper on both sides of the steak |
| Garlic powder | 4. Add garlic powder to taste |
| Paprika | 5. Sprinkle paprika on both sides of the steak |
| Oil | 6. Brush the grill grates with oil to prevent sticking |
| Wood chips or chunks (optional) | 7. Add wood chips or chunks to the grill for a smoky flavor |
| Grill tongs or spatula | 8. Place steak on the grill and cook for 6-8 minutes per side |
| Meat thermometer | 9. Check the internal temperature of the steak with a meat thermometer, it should reach 130-135°F for medium-rare |
| Resting time | 10. Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving |
Information from an Expert
As a grilling expert, there’s no better way to cook a tomahawk steak than on the grill. First, make sure your charcoal is hot enough for searing. Next, season the steak generously with salt and pepper before grilling for approximately 15-20 minutes per side. Remember to keep the lid closed for optimum heat retention and to achieve that perfect medium-rare doneness. Once you’ve reached your desired temperature, remove the steak from the grill and let it rest for at least 10 minutes before slicing against the grain to serve. Trust me, follow these steps and you’ll have one impressively delicious tomahawk on your plate!
Historical fact:
Native American tribes, such as the Sioux and the Cherokee, would cook a tomahawk steak on an open flame by placing it directly on burning coals or hot rocks. It was often seasoned with salt and pepper and served with wild berries or roasted vegetables on the side.
