Grilling a Tomahawk Steak to Perfection: A Comprehensive Guide

Grilling a tomahawk steak can be an intimidating task, especially for those who are new to grilling or have never cooked a steak of this size before. However, with the right techniques and a bit of practice, you can achieve a perfectly cooked tomahawk steak that will impress your family and friends. In this article, we will take you through the steps of how to cook a tomahawk on the grill, from preparation to serving.

Understanding the Tomahawk Steak

Before we dive into the cooking process, it’s essential to understand what a tomahawk steak is. A tomahawk steak is a type of ribeye steak that is cut from the rib section of the cow. It is characterized by its long bone and tender, flavorful meat. The tomahawk steak is often referred to as a “show-stopping” steak due to its impressive size and presentation.

Choosing the Right Tomahawk Steak

When selecting a tomahawk steak, look for one that is at least 1.5-2 pounds in weight and has a good balance of marbling (fat distribution) throughout the meat. The marbling will help to keep the steak juicy and flavorful during the cooking process. You can choose either a bone-in or boneless tomahawk steak, depending on your preference.

Preparing the Tomahawk Steak for Grilling

Before grilling the tomahawk steak, it’s essential to prepare it properly. Here are the steps to follow:

Bringing the Steak to Room Temperature

Remove the tomahawk steak from the refrigerator and let it sit at room temperature for at least 30 minutes to 1 hour before grilling. This will help the steak to cook more evenly.

Seasoning the Steak

Season the tomahawk steak with your desired seasonings, such as salt, pepper, garlic powder, and paprika. You can also add a bit of oil to the steak to help it brown during the grilling process.

Oil and Preheat the Grill

Preheat your grill to medium-high heat (around 400-450°F). While the grill is heating up, brush the grates with a bit of oil to prevent the steak from sticking.

Grilling the Tomahawk Steak

Now it’s time to grill the tomahawk steak. Here are the steps to follow:

Searing the Steak

Place the tomahawk steak on the grill and sear it for 3-4 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the steak.

Finishing the Steak

After searing the steak, move it to a cooler part of the grill (around 300-350°F) to finish cooking it 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, while medium should be around 140-145°F.

Letting the Steak Rest

Once the steak is cooked to your desired level of doneness, remove it from the grill and let it rest for 10-15 minutes. This will allow the juices to redistribute, making the steak even more tender and flavorful.

Serving the Tomahawk Steak

Now it’s time to serve the tomahawk steak. Here are a few ideas for serving:

Slicing the Steak

Slice the tomahawk steak against the grain, using a sharp knife. You can slice it into thin strips or thicker slices, depending on your preference.

Serving with Sides

Serve the tomahawk steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a salad.

Tips and Variations

Here are a few tips and variations to keep in mind when grilling a tomahawk steak:

Using a Cast Iron Skillet

If you don’t have a grill, you can also cook a tomahawk steak in a cast iron skillet on the stovetop or in the oven. Simply heat the skillet over high heat, add a bit of oil, and sear the steak for 2-3 minutes per side. Then, finish cooking the steak in the oven.

Adding a Glaze

You can also add a glaze to the tomahawk steak during the last few minutes of cooking. Simply brush the steak with a bit of BBQ sauce, teriyaki sauce, or a mixture of butter and herbs.

Common Mistakes to Avoid

Here are a few common mistakes to avoid when grilling a tomahawk steak:

Overcooking the Steak

One of the most common mistakes is overcooking the steak. Make sure to use a meat thermometer to check the internal temperature of the steak, and remove it from the grill when it reaches your desired level of doneness.

Not Letting the Steak Rest

Another common mistake is not letting the steak rest long enough. This can cause the juices to run out of the steak, making it dry and tough.

Conclusion

Grilling a tomahawk steak can be a bit intimidating, but with the right techniques and a bit of practice, you can achieve a perfectly cooked steak that will impress your family and friends. Remember to choose the right tomahawk steak, prepare it properly, and grill it to the right temperature. Don’t forget to let the steak rest and serve it with your favorite sides. With these tips and variations, you’ll be well on your way to becoming a tomahawk steak grilling master.

By following these guidelines and tips, you’ll be able to achieve a perfectly cooked tomahawk steak that will impress your family and friends. Happy grilling!

What is a Tomahawk Steak and Why is it Special?

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 special because of its rich flavor and tender texture, which is due to the marbling of fat throughout the meat.

The Tomahawk Steak is also known for its impressive presentation, making it a popular choice for special occasions and dinner parties. The long bone adds a dramatic touch to the dish, and the generous size of the steak makes it a show-stopping centerpiece for any meal. Whether you’re a steak connoisseur or just looking to try something new, the Tomahawk Steak is definitely worth considering.

How Do I Choose the Right Tomahawk Steak for Grilling?

When choosing a Tomahawk Steak for grilling, look for a cut that is at least 1.5-2 pounds in weight and has a good balance of marbling throughout the meat. The marbling should be evenly distributed, with a mix of white and pink flecks throughout the steak. Avoid steaks with large chunks of fat, as these can make the steak difficult to cook evenly.

It’s also important to consider the origin and quality of the steak. Look for steaks that are labeled as “grass-fed” or “dry-aged,” as these tend to have more complex and nuanced flavors. Additionally, consider the thickness of the steak, as thicker steaks tend to be more forgiving when it comes to cooking times and temperatures.

What is the Best Way to Season a Tomahawk Steak for Grilling?

The best way to season a Tomahawk Steak for grilling is to use a combination of salt, pepper, and other aromatics such as garlic and herbs. Start by sprinkling both sides of the steak with kosher salt and freshly ground black pepper. Then, rub the steak with a mixture of minced garlic, chopped fresh herbs (such as thyme or rosemary), and a drizzle of olive oil.

Allow the steak to sit at room temperature for at least 30 minutes before grilling to allow the seasonings to penetrate the meat. You can also add other seasonings such as paprika or chili powder to give the steak a smoky or spicy flavor. Just be sure to use a light hand when applying seasonings, as you want to enhance the natural flavor of the steak without overpowering it.

How Do I Grill a Tomahawk Steak to the Perfect Temperature?

To grill a Tomahawk Steak to the perfect temperature, preheat your grill to high heat (around 500°F). Place the steak on the grill and sear for 3-4 minutes per side, or until a nice crust forms. Then, reduce the heat to medium-low (around 300°F) and continue cooking the steak 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, while medium should be around 140-145°F. Avoid pressing down on the steak with your spatula, as this can squeeze out juices and make the steak tough. Instead, let the steak cook undisturbed for 5-7 minutes per side, or until it reaches your desired level of doneness.

How Do I Let a Tomahawk Steak Rest After Grilling?

After grilling a Tomahawk Steak, it’s essential to let it rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, making the steak more tender and flavorful. To let the steak rest, remove it from the grill and place it on a wire rack or plate.

Cover the steak with foil or a lid to keep it warm, and let it sit undisturbed for 10-15 minutes. During this time, the juices will redistribute, and the steak will retain its tenderness and flavor. Avoid slicing the steak too soon, as this can cause the juices to run out and the steak to become tough.

What are Some Common Mistakes to Avoid When Grilling a Tomahawk Steak?

One of the most common mistakes to avoid when grilling a Tomahawk Steak is overcooking it. Tomahawk Steaks are best cooked to medium-rare or medium, as overcooking can make the steak tough and dry. Another mistake is pressing down on the steak with your spatula, as this can squeeze out juices and make the steak tough.

Additionally, avoid grilling the steak at too low a temperature, as this can prevent the formation of a nice crust on the outside. Finally, don’t overcrowd the grill, as this can lower the temperature and prevent the steak from cooking evenly. By avoiding these common mistakes, you can ensure a perfectly grilled Tomahawk Steak every time.

How Do I Slice a Tomahawk Steak After Grilling?

To slice a Tomahawk Steak after grilling, use a sharp knife and slice against the grain. Start by slicing the steak in half, then slice each half into thin strips. Be sure to slice the steak when it’s still warm, as this will make it easier to slice and more tender to eat.

When slicing the steak, use a gentle sawing motion to avoid applying too much pressure, which can cause the steak to tear. You can also use a meat slicer or a sharp carving knife to get even, thin slices. Finally, serve the steak immediately, garnished with fresh herbs or a drizzle of sauce, if desired.