Cooking a massive tomahawk steak can be intimidating, especially when it comes to achieving a perfect medium-rare. However, with the right techniques and tools, you can create a mouth-watering, restaurant-quality dish in the comfort of your own home. In this article, we will walk you through the process of cooking a 3-pound tomahawk steak in the oven, covering everything from preparation to plating.
Understanding Tomahawk Steaks
Before we dive into the cooking process, it’s essential to understand what makes a tomahawk steak unique. A tomahawk steak is a type of ribeye steak that is cut from the rib section of the cow. It is characterized by its distinctive “tomahawk” shape, with a long, curved bone that resembles a hatchet. This bone is actually a rib bone that has been left intact, which adds to the steak’s flavor and tenderness.
Tomahawk steaks are known for their rich, beefy flavor and tender texture. They are typically cut to be around 2-3 inches thick, which makes them perfect for cooking in the oven. When cooked correctly, a tomahawk steak can be a truly show-stopping dish that is sure to impress your friends and family.
Choosing the Right Tomahawk Steak
When selecting a tomahawk steak, there are a few things to keep in mind. First, look for a steak that is at least 2-3 inches thick. This will ensure that the steak is cooked evenly and that it stays juicy and tender. Next, choose a steak with a good balance of marbling, which is the white flecks of fat that are dispersed throughout the meat. Marbling adds flavor and tenderness to the steak, so look for a steak with a moderate amount of marbling.
Finally, consider the grade of the steak. Tomahawk steaks can range from USDA Choice to USDA Prime, with Prime being the highest grade. While Prime steaks are certainly delicious, they can be quite expensive. If you’re on a budget, a USDA Choice steak can still be a great option.
Preparing the Tomahawk Steak
Before cooking the tomahawk steak, it’s essential to prepare it properly. Here are a few steps to follow:
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
Rub the steak with a mixture of salt, pepper, and any other seasonings you like. Some popular seasonings for tomahawk steaks include garlic powder, paprika, and thyme. Be sure to season the steak liberally, making sure to coat all surfaces evenly.
Drizzling with Oil
Drizzle the steak with a high-quality oil, such as olive or avocado oil. This will help the steak brown more evenly and add flavor to the dish.
Cooking the Tomahawk Steak in the Oven
Now that the steak is prepared, it’s time to cook it. Here’s a step-by-step guide to cooking a 3-pound tomahawk steak in the oven:
Preheating the Oven
Preheat your oven to 400°F (200°C). If you have a convection oven, use the convection setting to help the steak cook more evenly.
Sealing the Steak
Place the steak on a rimmed baking sheet or a broiler pan, leaving a small amount of space around the steak to allow for even cooking. Place the steak in the oven and sear for 10-15 minutes, or until a nice crust forms on the outside. This step is called “sealing” the steak, and it helps to lock in the juices and flavors.
Finishing the Steak
After sealing the steak, reduce the oven temperature to 300°F (150°C) and continue cooking to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be around 130-135°F (54-57°C).
Here is a general guideline for cooking times:
| Level of Doneness | Internal Temperature | Cooking Time |
| — | — | — |
| Rare | 120-125°F (49-52°C) | 20-25 minutes |
| Medium-Rare | 130-135°F (54-57°C) | 25-30 minutes |
| Medium | 140-145°F (60-63°C) | 30-35 minutes |
| Medium-Well | 150-155°F (66-68°C) | 35-40 minutes |
| Well-Done | 160-170°F (71-77°C) | 40-45 minutes |
Letting the Steak Rest
Once the steak is cooked to your desired level of doneness, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and the steak to retain its tenderness.
Slicing and Serving the Tomahawk Steak
After the steak has rested, slice it thinly against the grain. Use a sharp knife to slice the steak, and be sure to slice it in a smooth, even motion.
Serve the steak immediately, garnished with fresh herbs or a sprinkle of sea salt. Some popular sides for tomahawk steaks include roasted vegetables, mashed potatoes, and sautéed spinach.
Popular Sauces for Tomahawk Steaks
If you want to add an extra layer of flavor to your tomahawk steak, consider serving it with a sauce. Here are a few popular options:
- Béarnaise sauce: a rich, creamy sauce made with butter, eggs, and herbs
- Peppercorn sauce: a creamy sauce made with black peppercorns and heavy cream
- Chimichurri sauce: a bright, herby sauce made with parsley, oregano, and red pepper flakes
Conclusion
Cooking a 3-pound tomahawk steak in the oven can seem intimidating, but with the right techniques and tools, it can be a truly rewarding experience. By following the steps outlined in this article, you can create a mouth-watering, restaurant-quality dish that is sure to impress your friends and family. So next time you’re in the mood for a special occasion meal, consider cooking a tomahawk steak in the oven. Your taste buds will thank you!
What is a Tomahawk Steak and Why is it Special?
A Tomahawk Steak is a type of ribeye steak that is known for its unique appearance and rich flavor. It is called a Tomahawk Steak because the bone is left intact and is “frenched” to create a handle-like appearance, resembling a tomahawk axe. This type of steak is special because of its tenderness and rich flavor, which is due to the marbling of fat throughout the meat.
The Tomahawk Steak is also special because of its presentation. The bone is left intact, which makes it a visually appealing dish. It is perfect for special occasions or for those who want to impress their guests with a unique and delicious meal. Additionally, the Tomahawk Steak is a great option for those who want to try a new type of steak, as it offers a unique flavor and texture experience.
How Long Does it Take to Cook a 3-Pound Tomahawk Steak in the Oven?
The cooking time for a 3-pound Tomahawk Steak in the oven will depend on the desired level of doneness. For medium-rare, it will take around 20-25 minutes per pound, while medium will take around 25-30 minutes per pound. It’s essential to use a meat thermometer to ensure the steak reaches a safe internal temperature.
It’s also important to note that the steak should be cooked to an internal temperature of at least 135°F (57°C) for medium-rare and 145°F (63°C) for medium. It’s also recommended to let the steak rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute, making the steak even more tender and flavorful.
What is the Best Way to Season a Tomahawk Steak?
The best way to season a Tomahawk Steak is to use a combination of salt, pepper, and other seasonings that complement the natural flavor of the steak. It’s essential to season the steak liberally, making sure to coat all surfaces evenly. Some popular seasonings for Tomahawk Steak include garlic powder, paprika, and thyme.
It’s also recommended to let the steak sit at room temperature for 30 minutes to 1 hour before cooking. This will allow the seasonings to penetrate the meat, and the steak will cook more evenly. Additionally, it’s essential to pat the steak dry with paper towels before cooking to remove excess moisture and promote even browning.
Can I Cook a Tomahawk Steak in the Oven Without a Cast-Iron Skillet?
Yes, you can cook a Tomahawk Steak in the oven without a cast-iron skillet. However, a cast-iron skillet is recommended because it retains heat well and can achieve a nice crust on the steak. If you don’t have a cast-iron skillet, you can use a broiler pan or a large oven-safe skillet.
It’s essential to preheat the oven to the correct temperature and to use a thermometer to ensure the steak reaches a safe internal temperature. Additionally, make sure to not overcrowd the skillet or pan, as this can affect the cooking time and the quality of the steak.
How Do I Achieve a Nice Crust on a Tomahawk Steak?
To achieve a nice crust on a Tomahawk Steak, it’s essential to cook the steak at a high temperature and to use a small amount of oil. You can also add aromatics such as garlic and thyme to the skillet to add flavor to the crust. Additionally, make sure to not overcrowd the skillet, as this can affect the cooking time and the quality of the crust.
It’s also recommended to sear the steak in a hot skillet before finishing it in the oven. This will create a nice crust on the steak and add flavor. Make sure to not press down on the steak while it’s cooking, as this can squeeze out the juices and affect the quality of the crust.
Can I Cook a Tomahawk Steak to Well-Done?
Yes, you can cook a Tomahawk Steak to well-done. However, it’s essential to note that cooking the steak to well-done can make it dry and tough. Tomahawk Steaks are best cooked to medium-rare or medium, as this allows the natural juices and flavors to shine through.
If you prefer your steak well-done, make sure to cook it to an internal temperature of at least 160°F (71°C). It’s also recommended to use a meat thermometer to ensure the steak reaches a safe internal temperature. Additionally, make sure to let the steak rest for 10-15 minutes before slicing and serving.
How Do I Slice a Tomahawk Steak?
To slice a Tomahawk Steak, it’s essential to use a sharp knife and to slice against the grain. Slice the steak in thin slices, about 1/4 inch thick. Make sure to slice the steak when it’s still warm, as this will make it easier to slice and will help the juices to redistribute.
It’s also recommended to slice the steak on a cutting board, as this will make it easier to slice and will prevent the steak from tearing. Additionally, make sure to slice the steak in a gentle sawing motion, as this will help to prevent the steak from tearing and will create a clean cut.