When it comes to cooking a tomahawk steak, the temperature is crucial in achieving the perfect doneness. A tomahawk steak is a type of ribeye steak that is cut from the rib section, known for its rich flavor and tender texture. However, cooking it to the right temperature can be a challenge, especially for those who are new to cooking steaks. In this article, we will explore the ideal temperature for cooking a tomahawk steak, as well as provide some tips and techniques for achieving the perfect doneness.
Understanding the Different Levels of Doneness
Before we dive into the ideal temperature for cooking a tomahawk steak, it’s essential to understand the different levels of doneness. The level of doneness refers to the internal temperature of the steak, which affects its texture and flavor. Here are the most common levels of doneness:
Rare
A rare steak is cooked to an internal temperature of 120°F – 130°F (49°C – 54°C). At this temperature, the steak will be red and juicy, with a warm red color throughout.
Medium Rare
A medium rare steak is cooked to an internal temperature of 130°F – 135°F (54°C – 57°C). At this temperature, the steak will be pink in the center, with a hint of red.
Medium
A medium steak is cooked to an internal temperature of 140°F – 145°F (60°C – 63°C). At this temperature, the steak will be slightly pink in the center, with a hint of brown.
Medium Well
A medium well steak is cooked to an internal temperature of 150°F – 155°F (66°C – 68°C). At this temperature, the steak will be slightly brown in the center, with a hint of pink.
Well Done
A well-done steak is cooked to an internal temperature of 160°F – 170°F (71°C – 77°C). At this temperature, the steak will be fully brown and dry, with no pink color remaining.
The Ideal Temperature for Cooking a Tomahawk Steak
So, what is the ideal temperature for cooking a tomahawk steak? The answer depends on the level of doneness you prefer. Here are some general guidelines for cooking a tomahawk steak to different levels of doneness:
Cooking a Rare Tomahawk Steak
To cook a rare tomahawk steak, you should aim for an internal temperature of 120°F – 130°F (49°C – 54°C). To achieve this, you can cook the steak in a hot skillet or oven at 400°F (200°C) for 8-12 minutes per side, depending on the thickness of the steak.
Cooking a Medium Rare Tomahawk Steak
To cook a medium rare tomahawk steak, you should aim for an internal temperature of 130°F – 135°F (54°C – 57°C). To achieve this, you can cook the steak in a hot skillet or oven at 400°F (200°C) for 10-14 minutes per side, depending on the thickness of the steak.
Cooking a Medium Tomahawk Steak
To cook a medium tomahawk steak, you should aim for an internal temperature of 140°F – 145°F (60°C – 63°C). To achieve this, you can cook the steak in a hot skillet or oven at 400°F (200°C) for 12-16 minutes per side, depending on the thickness of the steak.
Cooking a Medium Well Tomahawk Steak
To cook a medium well tomahawk steak, you should aim for an internal temperature of 150°F – 155°F (66°C – 68°C). To achieve this, you can cook the steak in a hot skillet or oven at 400°F (200°C) for 14-18 minutes per side, depending on the thickness of the steak.
Cooking a Well Done Tomahawk Steak
To cook a well-done tomahawk steak, you should aim for an internal temperature of 160°F – 170°F (71°C – 77°C). To achieve this, you can cook the steak in a hot skillet or oven at 400°F (200°C) for 16-20 minutes per side, depending on the thickness of the steak.
Tips and Techniques for Cooking a Tomahawk Steak
Here are some tips and techniques for cooking a tomahawk steak:
Using a Meat Thermometer
A meat thermometer is the most accurate way to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
Letting the Steak Rest
Letting the steak rest for 5-10 minutes after cooking allows the juices to redistribute, making the steak more tender and flavorful.
Using a Cast Iron Skillet
A cast iron skillet is ideal for cooking a tomahawk steak, as it retains heat well and can achieve a nice crust on the steak.
Not Pressing Down on the Steak
Pressing down on the steak with your spatula can squeeze out the juices and make the steak tough. Instead, let the steak cook undisturbed for a few minutes on each side.
Common Mistakes to Avoid When Cooking a Tomahawk Steak
Here are some common mistakes to avoid when cooking a tomahawk steak:
Overcooking the Steak
Overcooking the steak can make it tough and dry. Use a meat thermometer to ensure the steak is cooked to the right temperature.
Not Letting the Steak Rest
Not letting the steak rest can result in a steak that is tough and lacking in flavor. Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
Pressing Down on the Steak
Pressing down on the steak can squeeze out the juices and make the steak tough. Instead, let the steak cook undisturbed for a few minutes on each side.
Conclusion
Cooking a tomahawk steak to the right temperature is crucial in achieving the perfect doneness. By understanding the different levels of doneness and using a meat thermometer, you can ensure that your steak is cooked to perfection. Remember to let the steak rest, use a cast iron skillet, and avoid pressing down on the steak to achieve a tender and flavorful tomahawk steak.
| Level of Doneness | Internal Temperature | Cooking Time |
|---|---|---|
| Rare | 120°F – 130°F (49°C – 54°C) | 8-12 minutes per side |
| Medium Rare | 130°F – 135°F (54°C – 57°C) | 10-14 minutes per side |
| Medium | 140°F – 145°F (60°C – 63°C) | 12-16 minutes per side |
| Medium Well | 150°F – 155°F (66°C – 68°C) | 14-18 minutes per side |
| Well Done | 160°F – 170°F (71°C – 77°C) | 16-20 minutes per side |
By following these guidelines and tips, you can achieve a perfectly cooked tomahawk steak that is sure to impress your friends and family.
What is a Tomahawk Steak?
A Tomahawk Steak is a type of ribeye steak that is cut from the rib section of a cow. It is characterized by its unique shape, with a long bone that resembles a tomahawk axe. This cut of steak is known for its rich flavor and tender texture, making it a popular choice among steak enthusiasts.
The Tomahawk Steak is typically cut from the 6th to the 12th ribs of the cow, and it includes the entire rib bone. This bone is left intact, which helps to add flavor to the steak as it cooks. The Tomahawk Steak is often served in high-end restaurants and is prized for its rich, beefy flavor and tender texture.
What is the ideal internal temperature for a Tomahawk Steak?
The ideal internal temperature for a Tomahawk Steak depends on the level of doneness desired. For a rare steak, the internal temperature should be at least 120°F (49°C), while a medium-rare steak should be cooked to an internal temperature of 130°F (54°C). For a medium steak, the internal temperature should be at least 140°F (60°C), while a medium-well steak should be cooked to an internal temperature of 150°F (66°C).
It’s worth noting that the internal temperature of the steak will continue to rise after it is removed from the heat, a process known as “carryover cooking.” This means that the steak should be removed from the heat when it reaches an internal temperature that is 5-10°F (3-6°C) lower than the desired level of doneness. This will help to ensure that the steak is cooked to the perfect temperature.
How do I cook a Tomahawk Steak to the perfect temperature?
To cook a Tomahawk Steak to the perfect temperature, it’s best to use a combination of high heat and precise temperature control. One way to do this is to use a grill or grill pan to sear the steak, and then finish it in the oven. This will help to ensure that the steak is cooked evenly throughout.
To cook the steak, preheat the grill or grill pan to high heat, and season the steak with salt, pepper, and any other desired seasonings. Sear the steak for 2-3 minutes per side, or until a nice crust forms. Then, transfer the steak to the oven and cook to the desired internal temperature. Use a meat thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches the desired temperature.
Can I cook a Tomahawk Steak in a skillet on the stovetop?
Yes, it is possible to cook a Tomahawk Steak in a skillet on the stovetop. This method is often referred to as “pan-searing.” To cook the steak in a skillet, heat a small amount of oil in the pan over high heat, and then add the steak. Sear the steak for 2-3 minutes per side, or until a nice crust forms.
After searing the steak, reduce the heat to medium-low and continue to cook to the desired internal temperature. Use a meat thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches the desired temperature. Keep in mind that cooking the steak in a skillet can be a bit tricky, as it’s easy to overcook the steak. To avoid this, make sure to use a thermometer and check the internal temperature frequently.
How long does it take to cook a Tomahawk Steak?
The cooking time for a Tomahawk Steak will depend on the thickness of the steak and the level of doneness desired. As a general rule, a 1.5-2 inch thick Tomahawk Steak will take around 15-20 minutes to cook to medium-rare, while a 2-3 inch thick steak will take around 25-30 minutes to cook to medium-rare.
It’s also worth noting that the steak will continue to cook a bit after it is removed from the heat, due to carryover cooking. This means that the steak should be removed from the heat when it reaches an internal temperature that is 5-10°F (3-6°C) lower than the desired level of doneness. This will help to ensure that the steak is cooked to the perfect temperature.
Can I cook a Tomahawk Steak to well-done?
While it is technically possible to cook a Tomahawk Steak to well-done, it’s not necessarily the best way to cook this type of steak. Well-done steaks are cooked to an internal temperature of 160°F (71°C) or higher, which can make the steak tough and dry.
Tomahawk Steaks are best cooked to medium-rare or medium, as this allows the natural flavors and textures of the steak to shine through. Cooking the steak to well-done can also cause it to lose some of its natural juices, which can make the steak less flavorful and less tender.
How do I let a Tomahawk Steak rest after cooking?
After cooking a Tomahawk Steak, it’s essential to let it rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the steak, which can help to make the steak more tender and flavorful.
To let the steak rest, remove it from the heat and place it on a plate or cutting board. Tent the steak with foil to keep it warm, and let it rest for 5-10 minutes. During this time, the juices will redistribute throughout the steak, making it more tender and flavorful. After the steak has rested, slice it thinly against the grain and serve immediately.