Cooking a tomahawk steak on the stove can be a daunting task, especially for those who are new to cooking steak. 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 on the stove, including the necessary tools, preparation, and cooking techniques.
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, curved 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 selecting a tomahawk steak, it’s crucial to choose a high-quality cut of meat. Look for a steak that is at least 1.5 inches thick and has a good balance of marbling (fat distribution). The marbling will help to keep the steak juicy and flavorful during the cooking process.
Factors to Consider When Choosing a Tomahawk Steak
- Thickness: A thicker steak will be easier to cook evenly and will retain its juiciness better.
- Marbling: A good balance of marbling will help to keep the steak juicy and flavorful.
- Color: Look for a steak with a rich, red color. This indicates that the steak is fresh and of high quality.
- Certifications: Look for certifications such as USDA Prime or Wagyu, which indicate that the steak meets certain standards of quality.
Preparing the Tomahawk Steak
Before cooking the tomahawk steak, it’s essential to prepare it properly. This includes bringing the steak to room temperature, seasoning it, and patting it dry.
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 to cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
Sprinkle both sides of the steak with salt, pepper, and any other seasonings you like. Be sure to season the steak liberally, as this will help to bring out the natural flavors of the meat.
PAT Drying the Steak
Use paper towels to pat the steak dry on both sides. This will help to remove excess moisture from the steak and promote even browning.
Cooking the Tomahawk Steak
Now that the steak is prepared, it’s time to cook it. Cooking a tomahawk steak on the stove requires a combination of high heat and precise timing.
Heating the Skillet
Heat a skillet or cast-iron pan over high heat until it reaches a temperature of at least 400°F (200°C). 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.
Adding Oil to the Pan
Add a small amount of oil to the pan and let it heat up for a few seconds. You can use any type of oil you like, but avocado oil or grapeseed oil work well for high-heat cooking.
Searing the Steak
Place the steak in the pan and sear it for 2-3 minutes on each side. You want to get a nice crust on the steak, so don’t move it around too much. Use tongs or a spatula to flip the steak.
Finishing the Steak
After searing the steak, reduce the heat to medium-low (around 300°F or 150°C) and continue 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°F (54°C).
Internal Temperatures for Different Levels of Doneness
| Level of Doneness | Internal Temperature |
| —————– | ——————– |
| Rare | 120°F – 125°F (49°C – 52°C) |
| Medium-Rare | 130°F – 135°F (54°C – 57°C) |
| Medium | 140°F – 145°F (60°C – 63°C) |
| Medium-Well | 150°F – 155°F (66°C – 68°C) |
| Well-Done | 160°F – 170°F (71°C – 77°C) |
Resting the Steak
Once the steak is cooked to your desired level of doneness, remove it from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
Why Resting the Steak is Important
Resting the steak is crucial because it allows the juices to redistribute and the steak to retain its tenderness. When you cut into a steak that hasn’t been rested, the juices will flow out, making the steak seem dry and overcooked.
Serving the Tomahawk Steak
Now that the steak is cooked and rested, it’s time to serve it. Slice the steak against the grain and serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Popular Sides to Serve with Tomahawk Steak
- Mashed Potatoes: A classic side dish that pairs well with the rich flavor of the tomahawk steak.
- Roasted Vegetables: Roasted vegetables such as asparagus, Brussels sprouts, or broccoli add a nice contrast in texture and flavor to the dish.
- Salad: A simple green salad or a more composed salad with ingredients like cherry tomatoes and avocado can provide a refreshing contrast to the richness of the steak.
Cooking a tomahawk steak on the stove requires skill, patience, and attention to detail. By following the steps outlined in this article, you can achieve a perfectly cooked tomahawk steak that will impress your family and friends. Remember to choose a high-quality steak, prepare it properly, and cook it with precision to bring out the natural flavors of the meat.
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 steak itself is often served with a flavorful crust that is achieved through a combination of seasoning and cooking techniques.
What are the Benefits of Cooking a Tomahawk Steak on the Stove?
Cooking a Tomahawk Steak on the stove offers several benefits, including the ability to achieve a crispy crust on the steak. This is because the high heat of the stovetop allows for a nice sear on the steak, which is often difficult to achieve in the oven. Additionally, cooking on the stovetop allows for more control over the cooking process, making it easier to achieve a perfectly cooked steak.
Another benefit of cooking a Tomahawk Steak on the stove is the speed at which it can be cooked. While oven cooking can take up to 30 minutes, stovetop cooking can be done in as little as 10-15 minutes, depending on the thickness of the steak and the desired level of doneness.
What Type of Pan is Best for Cooking a Tomahawk Steak on the Stove?
When it comes to cooking a Tomahawk Steak on the stove, the type of pan used is crucial. A cast-iron or stainless steel pan is ideal, as these materials retain heat well and can achieve a nice sear on the steak. Avoid using non-stick pans, as they can be damaged by the high heat required for cooking a Tomahawk Steak.
In addition to the material, the size of the pan is also important. A pan that is too small can cause the steak to steam instead of sear, resulting in a less flavorful dish. Look for a pan that is large enough to hold the steak comfortably, with some room for air to circulate around it.
How Do I Season a Tomahawk Steak for Stovetop Cooking?
Seasoning a Tomahawk Steak is an important step in the cooking process, as it adds flavor and helps to create a flavorful crust. To season a Tomahawk Steak, start by sprinkling both sides of the steak with salt and pepper. Then, add any additional seasonings you like, such as garlic powder, paprika, or thyme.
When seasoning a Tomahawk Steak, be sure to let it sit at room temperature for at least 30 minutes before cooking. This allows the seasonings to penetrate the meat and helps to create a more even flavor. You can also let the steak sit in the refrigerator overnight, allowing the seasonings to penetrate the meat even further.
What is the Best Way to Sear a Tomahawk Steak on the Stove?
Searing a Tomahawk Steak on the stove is a crucial step in the cooking process, as it creates a flavorful crust on the steak. To sear a Tomahawk Steak, heat a pan over high heat until it is almost smoking. Then, add a small amount of oil to the pan and swirl it around to coat the bottom.
Once the oil is hot, add the Tomahawk Steak to the pan and sear for 2-3 minutes on each side, depending on the thickness of the steak. You want to get a nice crust on the steak, but be careful not to overcook it. Use tongs or a spatula to flip the steak, and avoid pressing down on the steak with your spatula, as this can squeeze out juices and make the steak tough.
How Do I Finish Cooking a Tomahawk Steak on the Stove?
After searing a Tomahawk Steak on the stove, it’s time to finish cooking it. To do this, reduce the heat to medium-low and continue cooking the steak to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak, and cook it to at least 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Once the steak is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute and the steak to retain its tenderness. During this time, you can also add any additional flavorings to the pan, such as butter or herbs, and spoon them over the steak before serving.
What are Some Common Mistakes to Avoid When Cooking a Tomahawk Steak on the Stove?
When cooking a Tomahawk Steak on the stove, there are several common mistakes to avoid. One of the most common mistakes is overcooking the steak, which can make it tough and dry. To avoid this, use a meat thermometer to check the internal temperature of the steak, and cook it to your desired level of doneness.
Another common mistake is not letting the steak rest long enough before serving. This can cause the juices to run out of the steak, making it dry and less flavorful. To avoid this, let the steak rest for at least 5-10 minutes before slicing and serving. Additionally, avoid pressing down on the steak with your spatula while it’s cooking, as this can squeeze out juices and make the steak tough.