I remember the first time I had a tomahawk steak. It was a moment of pure joy. The meat was juicy and cooked just right. If you want to have that same experience at home, knowing the internal temperature is crucial.
This guide will teach you how to cook a tomahawk steak perfectly. We’ll cover how to get the right internal temperature for your taste. Whether you’re grilling, reverse searing, or using a cast-iron pan, we’ve got you covered.
Table of Contents
What is a Tomahawk Steak?
A tomahawk steak is a bone-in ribeye steak with a long rib bone. It’s usually 5-8 inches long. This cut, also called a “cowboy steak,” comes from the rib section of the cow.
The bone is frenched, making the steak look like a tomahawk axe. This makes it stand out visually.
Defining the Impressive Cut
Tomahawk steaks are known for their rich flavor and tender texture. They are a favorite among steak lovers. You’ll often find them on the menus of fancy steakhouses.
The long rib bone adds to the steak’s look and taste. It makes the steak more flavorful and tender.
Bone-In Ribeye with Extended Rib Bone
The tomahawk steak is a bone-in ribeye with a long rib bone. This bone gives the steak its unique “tomahawk” shape. It looks amazing when served.
The bone helps keep the steak moist and flavorful. This makes the tomahawk steak a special treat for anyone who loves steak.
“The tomahawk steak is a true showstopper, with its dramatic appearance and unparalleled flavor. It’s a must-try for any serious steak enthusiast.”
Choosing the Best Tomahawk Steak
When picking a tomahawk steak, go for top-notch beef. Opt for USDA Prime or Certified Angus Beef. These are known for their rich marbling and taste. Marbling, the fat in the meat, makes the steak tender and flavorful.
Tomahawk steaks are famous for their rich marbling. This adds to their flavor and juiciness. The steak comes with a 12-inch or longer rib bone. This sets it apart from other cuts like the cowboy steak. For the best taste, look for steaks that are bright red and full of marbling.
Identifying Proper Marbling and Aging
Dry-aged tomahawk steaks have an even richer flavor and tender texture. Try to buy your steak from a trusted local butcher or specialty meat shop. This way, you get the highest quality.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 120°F |
| Medium Rare | 129-134°F |
| Medium | 135-144°F |
| Medium Well | 145-155°F |
Choosing USDA Prime or Certified Angus Beef with plenty of marbling and aging ensures a top-notch dining experience. Your tomahawk steak will be unforgettable.
Preparing the Tomahawk Steak
Before enjoying a juicy tomahawk steak, you must prepare it right. Start by bringing the steak to room temperature. This ensures it cooks evenly and gets a great sear. Just take the steak out of the fridge 30-60 minutes before cooking.
Bringing the Steak to Room Temperature
After the steak warms up, season it. Wipe it dry with paper towels, then sprinkle kosher salt and black pepper. Use four teaspoons of kosher salt and one teaspoon of black pepper.
Seasoning and Oiling the Meat
Lightly coat the steak with oil like canola or grapeseed for a tasty crust. This helps the seasoning stick and promotes even browning.
“Bringing the steak to room temperature before cooking is a crucial step that many home cooks overlook. It’s the key to achieving a perfectly cooked, evenly seared tomahawk steak.”
You’re set to cook with the steak seasoned and at room temperature. Remember, the secret to a great tomahawk steak is in the prep. Take your time to season it well, and you’ll enjoy a fantastic meal.
How to Cook a Tomahawk Steak
Cooking a delicious tomahawk steak at home is simpler than you might think. With a few easy steps, you can make a steak as good as a restaurant’s. You can sear it on the stovetop, grill it, or even cook it sous vide. The key is to watch the internal temperature and remove it when it’s just right.
One way is to sear the steak on the stovetop and then bake it. This method gives a great crust on the outside and a perfect inside. For grilling, try the reverse sear. Cook it low and slow in the oven first, then sear it hot on the grill.
Cooking a tomahawk steak sous vide can make it incredibly tender and juicy. Season the steak, put it in a vacuum bag, and cook it in water until it’s just right. Then, sear it quickly to add that delicious crust.
Keeping an eye on the internal temperature is crucial for whichever method you choose. For a rare steak, aim for 120°F. For medium-rare, go for 125°F, and for medium, 130°F. Let the steak rest for 5-15 minutes before slicing. This lets the juices spread, making the steak more tender and flavorful.
| Doneness | Internal Temperature |
|---|---|
| Rare | 120°F |
| Medium-Rare | 125°F |
| Medium | 130°F |
With a bit of practice and focus, you can cook a tomahawk steak to perfection. Whether you choose to sear and bake, grill, or sous vide, the result will be a fantastic steak. It’s sure to impress your family and friends.
Searing the Tomahawk Steak
Achieving the Perfect Crust
Searing the tomahawk steak is key to a delicious, caramelized crust. This high-heat searing unlocks the steak’s full flavor. It’s a crucial step for a premium cut of beef.
First, preheat a large, heavy-duty skillet or cast-iron pan over high heat. It should be smoking hot. Then, place the room-temperature tomahawk steak in the pan. Let it sear undisturbed for 3-4 minutes on each side.
This process creates a deep-brown crust. It locks in the steak’s juices and adds a great texture. Use the long bone as a handle to sear the short sides, too. This makes sure the whole steak is evenly seared.
The high-heat searing is essential for searing tomahawk steak and achieving a steak crust. By perfecting the sear, you’ll enjoy a top-notch tomahawk steak at home.
“The secret to a perfect tomahawk steak lies in the sear. A deep, caramelized crust is the hallmark of a truly great steakhouse experience.”
Oven Roasting the Tomahawk Steak
After searing the oven-roasted tomahawk steak to perfection, it’s time to finish cooking it in the oven. Preheat your oven to 350°F. Place the seared steak on a rimmed baking sheet. Roast the tomahawk steak oven temp in the oven, flipping it occasionally until it reaches your desired internal temperature. This low-and-slow oven method allows the baking Beef steak to cook evenly throughout, ensuring a juicy and tender final product.
To achieve the perfect oven-roasted tomahawk steak, follow these simple steps:
- Preheat your oven to 350°F.
- Place the seared beef steak oven temperature on a rimmed baking sheet.
- Roast the baking Beef steak in the oven, flipping it occasionally, until it reaches your desired internal temperature.
- Use a meat thermometer to monitor the beef steak oven temperature and ensure it reaches the perfect doneness.
The low-and-slow oven allows the oven-roasted Beef steak to cook evenly, resulting in a juicy and tender final dish. By following these steps, you’ll be able to create a mouthwatering baking Beef steak that is sure to impress your guests.
Internal Temperature Guide
Getting the correct doneness for your Beef steak is vital for a delicious and tender meal. Use a meat thermometer to check the meat’s internal temperature. This guide will help you achieve perfect doneness every time.
Rare, Medium-Rare, and Medium Doneness
For a rare Beef steak, aim for an internal temperature of about 125°F. This will give you a warm red center and a soft texture—target 135°F for a warm, red-pink center and a firmer bite for a medium-rare steak.
If you like your steak medium, aim for 145°F. This will result in a hot, pink center and a firmer texture.
Using a Meat Thermometer
Use a digital or probe-style meat thermometer to accurately measure your tomahawk steak’s internal temperature. Insert it into the thickest part of the steak, avoiding the bone. This will give you the most accurate reading.
Keep an eye on the temperature as your steak cooks. Remove it from the heat when it reaches your desired doneness.
“Resting the steak for 10 minutes after cooking is crucial for redistributing juices within the protein.”
Remember, the steak’s internal temperature will rise slightly as it rests. It’s best to remove it from the heat a few degrees before your target doneness. With practice, you’ll get the perfect Beef steak doneness every time.
Resting the Tomahawk Steak
Resting the Beef steak is as important as cooking it. After searing and oven-roasting, let it rest for 5-15 minutes. This step makes the steak juicy and tender.
While resting, the steak’s internal temperature will rise by 5-10 degrees. So, take it off the heat a few degrees before your target. For medium-rare, remove it at 120°F. It will reach 135°F during rest.
Resting the steak is critical for even juices. It boosts flavor and texture. Plus, it looks great when you slice it.
Be patient with your steak’s rest time. Don’t rush to slice it. A well-rested steak is juicy, tender, and impressive.
Slicing and Serving the Tomahawk Steak
When your Beef steak is cooked just right, it’s time to slice and serve. Start by cutting the steak against the grain. This makes each bite tender and full of flavor. Leave the bone in and arrange the slices around it for a stunning look. This highlights the steak’s unique shape and size.
Presentation Tips
The tomahawk steak’s long, bone-in design is perfect for a showstopping presentation. Here are some tips to make your dish look amazing:
- Leave the bone in and arrange the sliced steak around it. This makes a striking centerpiece for your table.
- Add fresh herbs like rosemary or thyme to the plate. They add a touch of green and aroma.
- Drizzle the steak with a flavorful sauce, like red wine reduction or compound butter. This boosts the flavor.
- Place the
- Beef steak on a large wooden board or platter. This highlights its impressive size and shape.
Complementary Side Dishes
To make a complete steakhouse-style meal, pair your
Beef steak with tasty side dishes. Here are some great options:
- Roasted Vegetables: Toss seasonal veggies like Brussels sprouts, carrots, and potatoes in olive oil, salt, and pepper. Then roast them until they’re perfect.
- Creamy Mashed Potatoes: Make a batch of rich, creamy mashed potatoes. They’re an excellent match for the juicy steak.
- Fresh Salad: Serve a crisp, leafy salad with a tangy vinaigrette. This balances the richness of the steak.
By slicing the
Beef steak against the grain and serving it with great side dishes, you’ll create a memorable meal. It’s sure to impress your guests.
Conclusion
Learning to cook a Beef steak is a fun and rewarding experience. By using the techniques and temperature tips from this guide, you can make fantastic tomahawk steaks at home. You can grill, reverse sear, or oven-roast your tomahawk to perfection.
The secret is to keep an eye on the internal temperature and let the steak rest before slicing. This way, you’ll impress your guests with a delicious Beef steak.
By using the Beef steak cooking tips, how to cook Beef steak, and tomahawk steak recipe from this guide, you’ll make your tomahawk steaks even better. You’ll get to enjoy the rich, beefy flavor of a perfectly cooked steak.
Whether you’re an experienced grillmaster or just starting out, learning to cook a Beef steak is worth it. With patience, quality ingredients, and careful heat control, you can make a steakhouse-quality meal at home. This will make your dining experiences with family and friends unforgettable.
FAQ
What is a tomahawk steak?
A tomahawk steak is a bone-in ribeye with a long rib bone, 5-8 inches long. It’s also called a “cowboy steak.” Cut from the rib section, it has a unique look, like a tomahawk axe.
What makes a good tomahawk steak?
Choose high-quality beef for a great
Beef steak. USDA Prime or Certified Angus Beef are top choices. They have lots of marbling, which makes the steak tender and flavorful. Dry-aged steaks offer even more flavor and tenderness.
How should I prepare a tomahawk steak before cooking?
Bring the steak to room temperature before cooking. This helps it cook evenly and get a perfect sear. Dry the steak with paper towels and season with salt and pepper. Lightly oil it to help create a crust during searing.
What are the best methods for cooking a tomahawk steak?
There are many ways to cook a Beef steak. You can sear it on the stovetop and finish in the oven. Or grill it with a reverse sear. Cooking methods vary but always check the internal temperature closely.
How do I achieve the perfect sear on a tomahawk steak?
To get a great sear, heat a skillet or cast-iron pan until it’s boiling. Place the steak in the pan and sear for 3-4 minutes on each side. Use the bone to sear the short sides, too. This high-heat searing is critical for a perfect crust.
What internal temperature should I aim for when cooking a tomahawk steak?
Check the internal temperature to get the steak just right. For rare, aim for 125°F. For medium-rare, 135°F. For medium, 145°F. Use a meat thermometer to get an accurate reading.
How long should I let a tomahawk steak rest before serving?
Let the steak rest for 5-15 minutes after cooking. This lets the juices spread, making the steak juicy and tender. The steak will also get a bit warmer during this time, so pull it off the heat a bit early.