Cooking a tomahawk steak is a culinary adventure that offers a robust flavor and an impressive presentation. Known for its generous marbling and long bone, the tomahawk steak can be intimidating at first glance; however, you can achieve perfect results right on your stove. In this guide, we will explore various methods and tips on how to cook a tomahawk steak to perfection without requiring an outdoor grill.
What is a Tomahawk Steak?
Before diving into the cooking techniques, let’s understand what a tomahawk steak is. A tomahawk steak, also referred to as a “tomahawk ribeye” due to its long bone resembling a Native American axe, is a beef ribeye that comes with at least 5 inches of rib bone. This steak is renowned for:
- Flavor: The marbled fat in ribeye makes it juicy and flavorful.
- Presentation: Its impressive size and distinctive bone make it a showstopper.
- Cooking Flexibility: Though traditionally grilled, it can be cooked using various methods, including on the stovetop.
Essential Equipment for Cooking a Tomahawk Steak on the Stove
To successfully cook a tomahawk steak on the stove, you will need some basic equipment:
Necessary Tools
- Heavy skillet or cast iron pan
- Tongs
- Meat thermometer
- Aluminum foil
- Salt and pepper (or your choice of seasoning)
Choosing the Right Cut
When selecting your tomahawk steak, consider the following factors to ensure quality:
- Marbling: Look for a cut with good marbling, which contributes to the flavor and tenderness.
- Thickness: Aim for a thickness of about 2 inches to achieve the perfect balance between a seared crust and a juicy interior.
- Freshness: Always purchase your steak from a reputable butcher or grocery store and check for a bright red color.
Preparation Steps for a Tomahawk Steak
Proper preparation is key to enhancing the flavors and tenderness of your steak. Here’s how to prepare your tomahawk steak for stovetop cooking:
Seasoning Your Steak
Before cooking, seasoning is crucial. Here’s a simple yet effective method:
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Bring to Room Temperature: Remove the steak from the refrigerator and let it sit at room temperature for about 1 hour. This ensures even cooking.
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Pat Dry: Use paper towels to pat the steak dry. This helps the steak sear properly.
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Season Generously: Sprinkle salt and pepper liberally on both sides of the steak. Feel free to add additional spices such as garlic powder, smoked paprika, or your favorite steak rub.
Cooking Methods: Stovetop Techniques for Tomahawk Steak
Two popular methods for cooking a tomahawk steak on the stove are:
- Pan-Seared Finish in the Oven
- Reverse Sear Method
Let’s explore each method in detail.
1. Pan-Seared Finish in the Oven
This method uses a combination of stovetop searing followed by oven cooking to achieve perfect doneness.
Step-by-Step Instructions
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Preheat the Oven: Set your oven to 375°F (190°C).
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Heat the Skillet: Place your cast iron skillet over medium-high heat. Allow the skillet to become hot, and add a thin layer of oil (preferably canola or grapeseed oil) that can withstand high temperatures.
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Sear the Steak: Once the oil is shimmering, carefully lay the seasoned tomahawk steak in the skillet, allowing it to sear for 4-5 minutes on one side. Do not move it around; let it develop a rich, brown crust.
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Flip and Sear: Using tongs, flip the steak and sear the other side for another 4-5 minutes.
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Transfer to Oven: After searing, immediately transfer the skillet with the steak into the preheated oven.
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Monitor Temperature: Using a meat thermometer, check the internal temperature. For medium-rare, aim for about 130-135°F (54-57°C). Depending on the thickness, you may need to cook the steak for 10-20 minutes.
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Rest Your Steak: Once the desired temperature is reached, remove the skillet from the oven, transfer the steak to a cutting board, and cover it loosely with aluminum foil. Allow it to rest for about 10-15 minutes to retain its juices.
2. Reverse Sear Method
The reverse sear method is gaining popularity and is an excellent choice for thick cuts like a tomahawk steak.
Step-by-Step Instructions
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Preheat Your Oven: Preheat your oven to a lower temperature, around 225°F (107°C).
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Prepare the Steak: As with the first method, bring the steak to room temperature and season generously.
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Cook in the Oven: Place the seasoned tomahawk on a wire rack set over a baking sheet and cook in the oven. This allows for even cooking without direct contact with the pan. Monitor the internal temperature, removing the steak once it is about 10-15°F (5-8°C) below your desired doneness. For medium-rare, aim for about 120°F (49°C).
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Sear on the Stovetop: Once the steak reaches the desired temperature, remove it from the oven and heat your skillet over high heat. Add a bit of oil and sear the steak on both sides for 1-2 minutes to achieve a nice crust.
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Rest and Serve: Follow the same resting period as in the previous method to allow the juices to redistribute before slicing and serving.
Tips for Perfect Tomahawk Steak on the Stove
To elevate your cooking game and ensure a perfect tomahawk steak, keep these tips in mind:
Temperature Awareness
Using a meat thermometer is essential for achieving your preferred doneness. Keep an eye on the internal temperature to avoid overcooking.
Quality Fat Trimming
While some fat offers flavor, excessive fat can make the steak greasy. Trim any excess fat while leaving enough for flavor.
Let It Rest
Resting is a crucial step that is often overlooked. This allows the juices to redistribute, providing you with a tender and succulent bite.
Experiment with Flavors
Feel free to experiment with different seasonings and marinades. Adding herbs like rosemary or thyme during cooking can enhance flavor.
Serving Your Tomahawk Steak
Once your steak is perfectly cooked and rested, it’s time to present it beautifully on your dining table.
Presentation Ideas
- Slice for Sharing: Consider slicing the steak at a diagonal to showcase the juicy interior. Arrange the slices on a wooden board or platter.
- Accompaniments: Serve alongside roasted vegetables, garlic mashed potatoes, or a fresh salad for a well-rounded meal.
- Drizzle of Sauce: Enhance the flavors with a homemade chimichurri or a simple balsamic reduction.
Conclusion
Cooking a tomahawk steak on the stove is more accessible than you might think, and with the right techniques and preparation, you can create a mouthwatering dish that will impress family and friends. Whether you choose to pan-sear followed by oven cooking or opt for the reverse sear method, the key is ensuring the steak is well-seasoned and cooked to your desired doneness.
So, roll up your sleeves, gather your equipment, and embark on your journey to becoming a tomahawk steak maestro in the comfort of your kitchen. Enjoy this delicious cut of meat, and don’t hesitate to experiment with different flavors and techniques to create your personalized masterpiece!
What is a tomahawk steak?
A tomahawk steak is a high-quality cut of beef that is known for its impressive presentation and tenderness. It is essentially a ribeye steak that is left with a long bone, resembling the shape of a tomahawk axe, hence its name. This cut is well-marbled, which contributes to its rich flavor and juiciness when cooked properly. Typically, it can weigh anywhere from two to four pounds, making it an ideal choice for special occasions or gatherings.
When you cook a tomahawk steak, you not only get a delicious meal but also a visual centerpiece for your dining experience. The long bone adds a dramatic flair when plated, making it a favorite for steak lovers and food enthusiasts alike. Mastering the cooking technique for this cut can elevate your culinary skills and impress your guests.
How do you prepare a tomahawk steak for cooking?
Preparing a tomahawk steak for cooking involves a few key steps to ensure you achieve the best flavor and tenderness. Start by removing the steak from the refrigerator and letting it come to room temperature for about 30 to 60 minutes prior to cooking. This helps in achieving a more even cook throughout. You should then pat the steak dry with paper towels, as moisture can hinder the searing process.
Next, season the steak generously with salt and pepper. Some chefs recommend using additional seasonings or a dry rub for enhanced flavor, but keep it simple to let the natural taste of the beef shine through. Once seasoned, it’s important to allow the steak to sit for a bit, allowing the salt to penetrate the meat, which can enhance its overall taste when cooked.
What are the best cooking methods for a tomahawk steak on the stove?
When cooking a tomahawk steak on the stove, the most effective method is to use a combination of searing and finishing in the oven. Start by searing the steak in a hot, heavy skillet, ideally cast iron, to develop a beautiful crust and lock in juices. Ensure the pan is hot enough before adding the steak to achieve that desired browning.
Once the steak is well-seared on both sides, you can finish cooking it in a preheated oven. This gradual cooking ensures that the interior reaches your desired doneness without overcooking the exterior. It’s recommended to use a meat thermometer to check for doneness, especially since tomahawk steaks are thick, and cooking times can vary.
What internal temperature should a tomahawk steak reach?
The ideal internal temperature for a tomahawk steak depends on your preferred level of doneness. For rare, aim for an internal temperature of about 120-125°F (49-52°C). For medium-rare, which is the most popular choice among steak enthusiasts, the temperature should reach 130-135°F (54-57°C). Medium doneness is achieved at 140-145°F (60-63°C), and for medium-well, target around 150-155°F (65-68°C).
Using a meat thermometer is crucial to ensure accuracy. Be sure to let the steak rest for about 10-15 minutes after cooking; this allows the juices to redistribute, resulting in a more flavorful and juicy steak when sliced. Keep in mind that the temperature will continue to rise slightly while resting, so consider removing it from the heat a few degrees before your target temperature.
How long should you cook a tomahawk steak on the stove?
The cooking time for a tomahawk steak on the stove can vary based on factors such as the thickness of the steak and the heat level. Generally, for a steak that is around 2 inches thick, you can expect to sear each side for about 3-5 minutes on high heat before transferring it to the oven. Following the initial sear, cook the steak in a preheated oven at 375°F (190°C) for an additional 15-25 minutes, depending on your desired doneness.
It’s essential to keep a close eye on the steak during cooking, especially if you’re using a meat thermometer. Every stove and oven might behave a little differently, so adjust your times accordingly and rely on temperature readings rather than strictly adhering to the clock for the best results.
Can you cook a tomahawk steak without an oven?
Yes, it is possible to cook a tomahawk steak entirely on the stove without using an oven, although it requires a bit more attention to ensure even cooking. Start by searing the steak on high heat in your skillet, just as you would if you planned to finish it in the oven. To ensure even cooking throughout, you can lower the heat to medium after the initial sear and continue cooking the steak on the stovetop while periodically flipping it.
Using a lid can help retain heat and moisture during this process. It’s crucial to monitor the internal temperature closely, as cooking a thick cut like a tomahawk can lead to uneven results if not monitored. Although it may require additional time and care, stove-only cooking can yield an equally delicious steak if done properly.