Cooking a tomahawk steak in a frying pan can be a daunting task, especially for those who are new to cooking. However, with the right techniques and tools, it can be a rewarding experience that yields a deliciously cooked steak. In this article, we will provide a step-by-step guide on how to cook a tomahawk steak in a frying pan.
Understanding Tomahawk Steaks
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. Tomahawk steaks are known for their rich flavor and tender texture, making them a popular choice among steak enthusiasts.
Choosing the Right Tomahawk Steak
When choosing a tomahawk steak, there are several factors to consider. Here are a few things to look for:
- Quality of the meat: Look for a steak that is made from high-quality meat. This can be determined by the marbling of the meat, which refers to the amount of fat that is dispersed throughout the meat. A steak with a good amount of marbling will be more tender and flavorful.
- Size of the steak: Tomahawk steaks can vary in size, but a good size to look for is around 1.5-2 pounds. This size will provide enough meat for 2-3 people.
- Thickness of the steak: The thickness of the steak will also impact the cooking time. A thicker steak will take longer to cook, while a thinner steak will cook more quickly.
Preparing the Steak
Before cooking the steak, it’s essential to prepare it properly. Here are a few steps to follow:
Bringing the Steak to Room Temperature
It’s essential to bring the steak to room temperature before cooking it. This can be done by leaving the steak out for about 30 minutes to an hour before cooking. Bringing the steak to room temperature will help it cook more evenly.
Seasoning the Steak
Seasoning the steak is also crucial for bringing out its natural flavors. Here are a few seasonings that pair well with tomahawk steaks:
- Salt and pepper: These are the most basic seasonings, but they are also the most essential. Use a generous amount of salt and pepper to season the steak.
- Garlic powder: Garlic powder adds a rich, savory flavor to the steak.
- Paprika: Paprika adds a smoky, slightly sweet flavor to the steak.
Oil and Butter
In addition to seasonings, it’s also essential to use oil and butter when cooking the steak. Here’s why:
- Oil: Oil helps to prevent the steak from sticking to the pan. Use a neutral-tasting oil, such as canola or vegetable oil.
- Butter: Butter adds a rich, creamy flavor to the steak. Use a generous amount of butter to cook the steak.
Cooking the Steak
Now that we’ve prepared the steak, it’s time to cook it. Here’s a step-by-step guide on how to cook a tomahawk steak in a frying pan:
Heating the Pan
The first step in cooking the steak is to heat the pan. Use a large skillet or frying pan that is made from a heat-conductive material, such as cast iron or stainless steel. Heat the pan over high heat until it reaches a temperature of around 400-500°F (200-260°C).
Adding Oil and Butter
Once the pan is hot, add a generous amount of oil and butter. Use a neutral-tasting oil, such as canola or vegetable oil, and a generous amount of butter. The butter will melt and foam, which will help to create a crispy crust on the steak.
Adding the Steak
Once the oil and butter are hot, add the steak to the pan. Place the steak in the pan and let it cook for around 3-4 minutes on the first side, or until a crispy crust forms. Use a pair of tongs or a spatula to flip the steak over and cook for an additional 3-4 minutes on the second side.
Finishing the Steak
Once the steak is cooked to your desired level of doneness, remove it from the pan and let it rest for around 5-10 minutes. This will help the juices to redistribute and the steak to retain its tenderness.
Resting the Steak
Resting the steak is an essential step in the cooking process. Here’s why:
- Redistributes the juices: Resting the steak allows the juices to redistribute, which helps to keep the steak tender and flavorful.
- Retains tenderness: Resting the steak also helps to retain its tenderness. When the steak is cooked, the proteins in the meat contract and tighten up. Resting the steak allows these proteins to relax, which helps to retain the steak’s tenderness.
Serving the Steak
Once the steak has rested, it’s time to serve it. Here are a few ways to serve a tomahawk steak:
- Slice the steak: Slice the steak against the grain, using a sharp knife. This will help to create a tender and flavorful slice of steak.
- Serve with sides: Serve the steak with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
- Add a sauce: Add a sauce to the steak, such as a Béarnaise or peppercorn sauce. This will help to add an extra layer of flavor to the steak.
Conclusion
Cooking a tomahawk steak in a frying pan can be a rewarding experience that yields a deliciously cooked steak. By following the steps outlined in this article, you can create a tender and flavorful steak that is sure to impress. Remember to choose a high-quality steak, prepare it properly, and cook it to the right temperature. With a little practice and patience, you’ll be cooking like a pro in no time.
| Steak Temperature | Level of Doneness |
|---|---|
| 120-130°F (49-54°C) | Rare |
| 130-135°F (54-57°C) | Medium-rare |
| 140-145°F (60-63°C) | Medium |
| 150-155°F (66-68°C) | Medium-well |
| 160-170°F (71-77°C) | Well-done |
Note: The internal temperature of the steak will continue to rise after it is removed from the heat, so it’s essential to remove it from the heat when it reaches an internal temperature that is 5-10°F (3-6°C) lower than your desired level of doneness.
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 handle and a generous portion of tender and flavorful meat. The Tomahawk Steak is special because of its rich flavor profile and tender texture, making it a favorite among steak enthusiasts.
The Tomahawk Steak is also known for its impressive presentation, making it a great choice for special occasions or dinner parties. The long bone handle adds a touch of drama to the dish, and the generous portion of meat ensures that everyone gets a satisfying serving. Whether you’re a seasoned chef or a beginner cook, the Tomahawk Steak is a great choice for anyone looking to impress their guests.
What are the Benefits of Cooking a Tomahawk Steak in a Frying Pan?
Cooking a Tomahawk Steak in a frying pan offers several benefits, including even heat distribution and a crispy crust on the outside. The pan allows for a nice sear on the steak, which locks in the juices and flavors. Additionally, cooking in a pan allows for easy basting and sauce application, which can add extra flavor to the dish.
Another benefit of cooking a Tomahawk Steak in a frying pan is the ease of use. Unlike grilling or oven roasting, pan-frying requires minimal equipment and can be done in a relatively short amount of time. This makes it a great option for busy home cooks who want to prepare a delicious steak without a lot of fuss.
What Type of Pan is Best for Cooking a Tomahawk Steak?
The best type of pan for cooking a Tomahawk Steak is a cast-iron or stainless steel pan. These pans retain heat well and can achieve a nice sear on the steak. Avoid using non-stick pans, as they can’t handle high heat and may not provide the same level of browning.
When choosing a pan, make sure it’s large enough to hold the steak comfortably. A pan that’s too small can cause the steak to steam instead of sear, resulting in a less flavorful dish. Also, consider a pan with a heavy bottom, as it will distribute heat more evenly and prevent hotspots.
How Do I Season a Tomahawk Steak for Pan-Frying?
To season a Tomahawk Steak for pan-frying, start by patting the steak dry with paper towels to remove excess moisture. Then, sprinkle both sides of the steak with a generous amount of salt and pepper. You can also add other seasonings, such as garlic powder, paprika, or thyme, depending on your personal preferences.
Let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat. This will help bring out the natural flavors of the steak and create a more complex flavor profile. Avoid over-seasoning, as this can overpower the natural flavors of the steak.
What is the Best Oil to Use for Pan-Frying a Tomahawk Steak?
The best oil to use for pan-frying a Tomahawk Steak is a neutral-tasting oil with a high smoke point, such as canola or avocado oil. These oils can handle high heat without breaking down or smoking, which can add a bitter flavor to the steak.
Avoid using olive oil, as it has a low smoke point and can become bitter when heated. You can also use other oils, such as grapeseed or peanut oil, but make sure they have a high smoke point to prevent burning or smoking.
How Do I Achieve a Perfect Sear on a Tomahawk Steak?
To achieve a perfect sear on a Tomahawk Steak, make sure the pan is hot before adding the steak. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready. Add a small amount of oil to the pan and swirl it around to coat the bottom.
Place the steak in the pan and sear for 2-3 minutes on each side, depending on the thickness of the steak. You can also use a thermometer to check the internal temperature of the steak. For a perfect sear, the internal temperature should be around 130°F – 135°F for medium-rare.
How Do I Finish Cooking a Tomahawk Steak After Searing?
After searing the Tomahawk Steak, finish cooking it in the pan by reducing the heat to medium-low and adding a small amount of liquid, such as stock or wine. This will help cook the steak to the desired level of doneness and add extra flavor to the dish.
Use a thermometer to check the internal temperature of the steak, and cook to your desired level of doneness. For medium-rare, the internal temperature should be around 130°F – 135°F, while medium should be around 140°F – 145°F. Let the steak rest for a few minutes before slicing and serving.