Cooking a tomahawk steak on the grill is an experience that not only tantalizes the taste buds but also serves as a delightful centerpiece for any gathering. With its signature long bone and impressive size, this cut of meat epitomizes culinary luxury and sophistication. If you want to serve something that wow your guests and elevate your grilling game, learning how to cook a tomahawk steak is essential.

In this comprehensive guide, we will walk you through every step required to grill a tomahawk steak perfectly. From selecting the best cut to seasoning and grilling techniques, we’ve got you covered. Let’s dive in!

Understanding the Tomahawk Steak

Before we get into the cooking techniques, it’s essential to understand what a tomahawk steak is. The tomahawk steak originated from the rib section of the cow and is known for its impressive presentation and rich flavor.

What Makes the Tomahawk Steak Unique?

The tomahawk steak is basically a ribeye beef steak specifically cut with a long rib bone left intact. The bone provides not only an eye-catching presentation but also contributes to the flavor. Here are some key characteristics:

• Size: Typically weighing between 2 to 4 pounds, tomahawk steaks are indeed a showpiece.
• Flavor: The marbling in the meat ensures an incredibly juicy and flavorful steak.
• Presentation: The long bone makes it visually striking, perfect for grilling enthusiasts.

Selecting the Right Tomahawk Steak

Choosing the right tomahawk steak is crucial for achieving the best grilling results. When shopping for this impressive cut, keep the following tips in mind:

Look for Quality

Aim for steaks with good marbling, as this ensures flavor and tenderness. Fat content can be identified by the white flecks distributed throughout the meat. Consider opting for USDA Prime or Choice grade beef for the highest quality.

Consider the Thickness

A tomahawk steak can vary in thickness, but a 2-inch thickness is ideal for grilling. Thicker cuts allow for a perfect medium-rare finish while still achieving a delicious crust.

Preparing Your Grill

The right preparatory steps can make all the difference in the final outcome of your tomahawk steak.

Choosing the Right Grill

Both charcoal and gas grills have their benefits. Charcoal grills provide an authentic smoky flavor, while gas grills are convenient and offer consistent temperatures. Choose the grill that best suits your preferences.

Setting Up the Grill

1. For Gas Grills: Preheat the grill to a high temperature (450°F to 500°F) and make sure to have a cooler side ready for indirect cooking.

2. For Charcoal Grills: Set up a two-zone fire by placing the coals on one side, leaving the other side free from coals. This allows for both direct and indirect cooking.

Cleaning and Oiling the Grates

Before grilling, ensure that your grill grates are cleaned thoroughly. Once clean, oil the grates using a paper towel dipped in vegetable oil. This serves to prevent sticking and allows for nice grill marks.

Seasoning Your Tomahawk Steak

A great steak doesn’t need much in the way of seasoning, as you want to enhance – not overpower – its natural flavors.

Basic Seasoning Recipe

For a classic approach, all you need is:

• Coarse Sea Salt
• Freshly Ground Black Pepper

Steps to Season

1. Remove from Fridge: Take your tomahawk steak out of the refrigerator at least 1 hour prior to grilling. This allows it to come to room temperature.

2. Season Generously: Sprinkle coarse sea salt and freshly ground black pepper generously on both sides. The salt will help to create a flavorful crust during the cooking process.

3. Optional Aromatics: For added depth, you can also rub the steak lightly with garlic powder or fresh herbs like rosemary or thyme.

Grilling the Tomahawk Steak

Now that you have everything prepared, it’s time to grill the tomahawk steak to perfection.

Direct Grilling Technique

1. Sear the Steak: Place the steak on the hot side of the grill for about 3 to 4 minutes on each side. This high heat will sear the meat and develop a caramelized crust.

2. Check the Internal Temperature: Invest in a meat thermometer. Aim for an internal temperature of 130°F for medium-rare or adjust according to your preference.

3. Move to Indirect Heat: Once the desired color is achieved, transfer the steak to the cooler side of the grill, close the lid, and continue cooking until it reaches your desired doneness.

Finishing Touches on the Grill

During the last few minutes, consider adding flavor by placing butter on top of the steak. You can use compound butter mixed with herbs and garlic for a final flavorful touch.

Resting Your Tomahawk Steak

Once your tomahawk steak reaches your desired internal temperature, remove it from the grill and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender, juicy experience.

How to Slice a Tomahawk Steak

1. Position the Steak: Place the steak on a cutting board with the bone facing up.

2. Cutting Technique: Using a sharp knife, slice perpendicular to the bone. Start from the larger side and cut against the grain to ensure the meat remains tender.

3. Serving Style: Consider serving the steak whole on a platter for a dramatic presentation, allowing your guests to cut their own portions.

Accompaniments for Your Tomahawk Steak

While the tomahawk steak is undoubtedly the star of the show, pairing it with tasty sides can elevate your meal to the next level.

Suggested Side Dishes

Some of the best accompaniments include:

Side Dish	Description
Grilled Vegetables	Season assorted vegetables like bell peppers, zucchini, and asparagus, then grill them until tender.
Garlic Mashed Potatoes	Whip potatoes with butter, cream, and roasted garlic for a creamy, comforting side.

Choosing the Right Wine

A bold red wine like Cabernet Sauvignon or Malbec pairs wonderfully with the richness of the tomahawk steak.

Final Tips for Success

• Patience is Key: Don’t rush the cooking or cutting process. Letting the steak rest and slicing it correctly contributes to a better eating experience.
• Practice Makes Perfect: If you aren’t satisfied with the first try, keep practicing your grilling technique. The tomahawk steak is a chance to refine your skills.
• Share the Experience: Cooking a tomahawk steak is not just about the food; it’s about creating memories. Invite friends or family to join you in the grilling process.

Conclusion

Grilling a tomahawk steak may seem daunting, but with the right preparation and techniques, you can turn this impressive cut into a culinary masterpiece. From selecting the perfect steak to seasoning, grilling, and serving, this guide has provided you with all the knowledge needed to take on this challenge.

So gather your ingredients, prepare your grill, and get ready to wow your guests with a beautifully grilled tomahawk steak that will be talked about for years to come! Happy grilling!

What is a tomahawk steak?

A tomahawk steak is a ribeye steak specifically cut with a long, frenched bone that resembles a tomahawk axe, hence its name. The cut is characterized by its exceptional marbling and tenderness, making it a favorite among beef lovers. Typically, a tomahawk can weigh anywhere from 2 to 4 pounds, offering a generous serving that is perfect for sharing or a grand grilling presentation.

The tomahawk steak is not only visually impressive but also rich in flavor due to the fat content that melts during cooking. This cut is often considered a showstopper for barbecues and special occasions, making it a worthy investment for meat enthusiasts looking to impress their guests with a signature dish.

How should I prepare a tomahawk steak for grilling?

To prepare a tomahawk steak for grilling, you should first take it out of the refrigerator and let it come to room temperature for about 30 to 60 minutes. This helps ensure even cooking. While the steak is resting, pat it dry with paper towels to remove excess moisture. Season generously with salt and freshly cracked black pepper, or use your favorite dry rub. The seasoning can be adjusted to taste, but it’s essential to enhance the natural flavors of the meat.

After seasoning, consider lightly oiling the grill grates to prevent sticking. Preheat your grill on high heat and setup for direct and indirect grilling. Searing the steak over direct heat for a few minutes on each side will create a beautiful crust, while finishing it over indirect heat allows for precise cooking to your desired doneness.

What grilling temperature should I use for tomahawk steak?

Grilling a tomahawk steak requires two temperature zones: a high heat area for searing and a lower heat area for slow cooking. Preheat your grill to about 450°F to 500°F for the searing phase. This high temperature is essential to achieve that desirable char on the outside while locking in juices. Use direct heat to sear the steak for approximately 3 to 4 minutes on each side.

After searing, reduce the heat or change to indirect grilling by moving the steak to a cooler part of the grill. The target internal temperature for a medium-rare steak is around 130°F to 135°F. Keep a meat thermometer handy to monitor the temperature and ensure that you achieve your preferred doneness without overcooking.

How long should I grill a tomahawk steak?

The grilling time for a tomahawk steak can vary depending on its thickness and the desired level of doneness. Generally, the steak requires about 15 to 30 minutes total grilling time after the initial searing phase. For thick cuts, expect them to take longer. A rough guideline is about 5 to 7 minutes per side after searing, but it’s crucial to rely on a meat thermometer for accuracy.

Resting the steak after grilling is just as important as the grilling time. Allow the steak to rest for about 10 to 15 minutes before slicing. This resting period ensures that the juices redistribute throughout the meat, resulting in a more flavorful and tender dining experience.

Do I need to marinate tomahawk steak before grilling?

While marinating is a popular method for enhancing flavor and tenderness, it is not necessary for tomahawk steak due to its rich marbling and robust taste. A simple seasoning of salt and pepper is often enough to let the natural flavors shine. However, if you prefer a specific flavor profile, a marinade can be used, but it should be suggested for a shorter timeframe (2 to 4 hours) to avoid overpowering the meat.

If you do opt for marinating, ensure that the marinade is balanced and not too acidic, as it could break down the meat’s texture. Instead, stick to savory herbs, spices, and a light oil to infuse flavor without compromising quality. Regardless of marination, consider applying a dry rub before grilling for an extra flavor kick.

What’s the best way to slice a tomahawk steak after grilling?

Slicing a tomahawk steak correctly is crucial for maximum enjoyment. After resting, use a sharp carving knife to cut against the grain, which helps maintain tenderness and enhances the eating experience. Given the size of the steak, it’s often best to slice it into manageable portions, typically 1 to 1.5 inches thick.

It’s also recommended to separate the meat from the bone, but some may choose to serve it on the bone for presentation. If doing so, carve off the meat in sections, following the natural lines of the steak. This method not only highlights the marbling but also allows guests to enjoy the rich flavors with each slice.

What side dishes pair well with tomahawk steak?

When grilling a tomahawk steak, the right side dishes can elevate your meal. Classic pairings include roasted or grilled vegetables, such as asparagus, Brussels sprouts, or a medley of bell peppers. These options provide a fresh and vibrant contrast to the rich, savory flavors of the steak. Additionally, starchy sides like garlic mashed potatoes or crispy baked potatoes are excellent choices for soaking up the juices.

For a more refined touch, consider serving the steak with a light salad, such as a arugula and parmesan salad with a lemon vinaigrette, or a refreshing cucumber and tomato salad. These sides balance out the richness of the tomahawk and provide a colorful addition to your plate, pleasing both the eyes and the palate.