The Tomahawk is a delicious cut of meat, coveted for its extended bone, tender, succulent meat, and big, bold flavor.
Although one of the best ways to prepare this steak is over an open flame, searing it stove=top style and reverse searing also yield an excellent cut of meat.
Whether you choose to grill, sear or, reverser sear, Tomahawk steak, you will end up with a tender, juicy steak.
- What Is Tomahawk Steak?
- Steak Cooking Temperatures
- How To Cook a Tomahawk Steak
- How To Reverse Sear a Tomahawk Steak
- How To Cook Tomahawk Steak Using the Stove and Oven
- How To Cook Tomahawk Steak on the Grill
- How To Cook Tomahawk Steak Is the Oven
- How Long Should You Let Tomahawk Steak Rest?
- How To Carve Tomahawk Steak
- How Many Servings Are in a Tomahawk Steak?
- Final Thoughts
What Is Tomahawk Steak?
Believe it or not, this highly coveted cut of beef is simply a larger ribeye steak.
The only difference is that it features an 8-12-inch bone that extends beyond the meat.
The bone is Frenched which translates to a bone that is cleaned of the fat and meat in layman’s terms.
This is the same method that’s used on the popular rack of lamb. Tomahawk steak resembles the handle of an ax.
One reason why the bone is Frenched is to envoke an awe factor in patrons who get the pleasure of indulging in this magnificent steak.
In addition to this, the bone also keeps the steak moist as it cooks.
Steak Cooking Temperatures
Temperature is crucial when it comes to cooking steaks.
Before you cook it, you must decide whether you want a blue rare, rare, medium-rare, medium medium-rare, medium-well, or a well-done steak.
A blue rare steak has an internal temperature of 115°F. The interior of blue rare steaks is approximately 75% red, and it is cool to the touch.
Rare steaks have an internal temperature of 120°F. The steaks interior features a cool red center and a pinkish-colored line of demarcation that extends between the red center to the seared surface.
Medium-rare steaks boast an internal temperature of 125°F. The center of the meat is a warm red color, but it has a pinkish color closer to the meat’s brown surface.
Medium steaks feature an internal temperature of 130°F and have a pink center with a brown exterior. Medium-well steaks have an internal temperature of 150°F.
The meat’s center is grey with tiny shards of pink in the center.
Lastly, well-done steaks have an internal temperature of 160°F, and the center of the meat is grey with no slivers of pink.
How To Cook a Tomahawk Steak
Tomahawk steak is very tender, with a texture that melts in your mouth.
With rich marbling and a thickness of at least two inches, this steak requires a special technique to prepare it.
Although other methods are listed below, reverse searing is the ideal cooking method for Tomahawk steak.
Furthermore, medium-rare is the perfect temperature for a Tomahawk steak if your want flavorful deliciousness.
How To Reverse Sear a Tomahawk Steak
Essentially, reverse searing involves cooking the steak at a low temperature until it reaches the desired temperature.
Once the desired temperature is achieved, the steak is seared over high heat in a skillet to allow it to develop a rich brown crust.
Before you reverse sear your steak, you need to dry brine it or salt the steak in advance.
Season your tomahawk steak generously with salt and allow it to sit uncovered in the fridge for 12-24 hours.
Place your steak onto a cookie sheet so it can catch the steak’s juice and keep them from contaminating the rest of your foods stored in the refrigerator.
The purpose of dry brining the tomahawk steak is to pull the steak’s juices to the surface of the meat.
The salt will then diffuse into the juices, and the meat will soak up the juices. All in all, the end will yield a tender, juicy steak that melts in your mouth.
Once the steak’s brining process is complete, remove the Tomahawk steak from the fridge and allow it to sit on your countertop at room temperature for a minimum of 30-45 minutes.
Season the steak with an olive-oil-based rub featuring spices such as paprika, garlic, cayenne, or your preferred seasonings.
Smear the entire steak, including its bone, with the rub, then place it onto a wire rack set over a cookie set and allow it to sit for an additional 15 minutes while you heat your oven to 200˚F.
Place your steak into the oven and cook it for 30-40 minutes until it reaches your desired temperature. If you are using a grill, heat it to medium-high heat.
Remove your steak from the oven and transfer it to the preheated grill.
Cook the tomahawk steak for 2-3 minutes per side, then allow it to rest for 5 minutes.
How To Cook Tomahawk Steak Using the Stove and Oven
For those wondering how to prepare a Tomahawk steak on the stove, the process is relatively similar.
This technique is actually the opposite of the reverse sear.
If you are using a frozen Tomahawk steak, ensure it is completely thawed, then allow it to sit out at room temperature 30 minutes to an hour before cooking it.
Place a large cast-iron skillet over medium-high heat and let it heat for 4-5 minutes until it is scorching hot. The hotter the skillet, the better.
Season your Tomahawk steak with your preferred choice of seasonings, then place your steaks into the hot skillet.
Do not overcrowd your skillet; it will cause the steaks to steam rather than sear.
Check out our in-depth guide if you want to know how to sear a steak the correct way.
Sear the Tomahawk steaks for 3 minutes per side, then transfer them to the oven and bake at 425°F.
Depending on the temperature you desire, you should bake it for 10-12 minutes for a medium-rare tomahawk steak until it has a temperature of 130°F.
Allow your Tomahawk steaks to rest. The final temperature you will end up with is 130°F.
How To Cook Tomahawk Steak on the Grill
Allow your Tomahawk steaks to sit at room temperature for 30 minutes to an hour. Season your steaks with your preferred BBQ rub.
Next, heat one-half of your grill to medium-high heat by turning on half of the grills burners. Leave the remaining burners off.
Cook the steaks on the hottest portion of the grill for 1-2 minutes per side, then move them to the cooler side of the grill and cook them until they achieve your desired temperature.
If you want a medium-rare Tomahawk, cook it for 18-20 minutes, flipping the steak over mid-cook until it registers a temperature of 130°F.
Remember, the Tomahawk steak will continue to cook as it rests.
How To Cook Tomahawk Steak Is the Oven
Allow your Tomahawk steaks to come to room temperature for 30-minutes to an hour in advance. Switch your oven to the broil function and heat it for 10 minutes.
Season your steaks with your preferred blend of seasonings and place the steals into a broiling pan.
Arrange your Tomahawk steaks in the oven so they are 4-6 inches away from the heating element, and broil them until they reach your desired temperature.
For a Tomahawk steak that’s at least 2-inches in thickness, cook it for 18-20 minutes to achieve the perfect medium-rare temperature until it has a temperature of 130°F.
Let the Tomahawk steak rest for 5 minutes so it can rise 5 degrees, and you are ready to dig into a moist, delicious steak.
How Long Should You Let Tomahawk Steak Rest?
Resting any protein is an essential step. During the cooking process, the meat’s juices are driven to the center of the meat.
If you cut into your Tomahawk steak as soon as you pull it off the fire, you can say bye-bye to those highly coveted juices.
All of your hard work to prepare this gorgeous cut of beef will have been for nothing.
Allowing the steak to rest gives the meat time to reabsorb those juices and saturate it, giving you a moist cut of steak.
How To Carve Tomahawk Steak
Due to the beautifully extended bone’s ability to guarantee a wow factor, it simply must be included in the finished presentation.
Therefore you must know how to carve your Tomahawk steak correctly. Luckily carving a Tomahawk steak is as easy as cutting and slicing a brisket.
Carve the steak away from the bone, then cut the steak into slices against the grain to yield the most tender cut.
Next, arrange your slices of Tomahawk steak and the bone onto a serving platter so it looks like it is still attached to the bone, present it to your guest, and get ready to receive compliments on your cooking skills.
How Many Servings Are in a Tomahawk Steak?
As you can see, the tomahawk steak is a relatively large cut of beef which means it can serve more than one person.
The average Tomahawk weighs about 30-40 pounds. One Tomahawk steak should serve at least 3-4 people.
The tomahawk steak is on every steak lover’s bucket list.
This steak is truly a delicacy that everyone should try at least once in their lifetime, as it is one of the most delicious steaks that you will ever consume.
Now that you know how to cook tomahawk steak like a pro, you can use one of the cooking methods mentioned above anytime you are in the mood for a hefty chunk of steak.
I have been smoking and grilling meat from an early age and enjoy sharing my knowledge and expertise through the hundreds of articles I have written about BBQ. I hope to make everyone’s BBQ journey that little bit easier.