Are you looking for a steak that will blow your guests away? Then this giant flintstone-inspired tomahawk is what you need.
It is an impressive bone handle to go with its thick cut of ribeye. But just because it’s a big chunk of meat doesn’t mean it can’t be tender and juicy too!
Tomahawk steaks are one of the finest steaks you can get. At 3-4 pounds in size, they’re a great option for people who love to grill their food and want an unforgettable taste experience!
You’ll want to make sure you know how to grill a Tomahawk Steak because these things can be tough on your wallet otherwise, plus who wants to waste good food?
One of the best ways to prepare this type of steak is by using the reverse sear method, where you start by searing on high heat and then finish cooking slowly until your desired doneness. This will give you an absolutely perfect medium-rare every time!
In this article, we’ll take a closer look at how to cook up the perfect Tomahawk Steak so your dinner party will never forget it!
Season & Prepare the Tomahawk steak
Your Tomahawk will arrive frozen or vacuum-sealed. If it is frozen, you must give it two days in the refrigerator to gradually defrost. Take the meat out of the container once it has defrosted, then pat it dry with a paper towel. Black pepper, garlic powder, and kosher salt should all be used liberally. Apply the spices 45 to 60 minutes to an hour before grilling the meat!
Given the size of the tomahawk steak, you should season it rather thoroughly. The entire item, including the edges and even the fatty areas, should be thoroughly covered.
After that, give your steak an hour or so to rest at room temperature. When we sear the food later, the flavor will start to penetrate and the internal moisture will be absorbed.
Related: The best stores to buy steaks online in 2022
Prepare Your Grill
While the steak is resting you need to prepare and light up your grill. The preheating of a gas grill usually takes 5-15 mins and is way faster than the charcoal one.
For a charcoal grill, you’ll need a chimney starter and a bit more time to get things right. Light the charcoal and wait till it covers in thin ash and turns grey.
Set up your two-zone heat and start the cook
When the charcoal is ready, place them all on one side of the grill leaving the other side empty. This is how we prep the two-zone cooking surface, where the zone with the coals is piping hot at 500-600F.
The other side of the grill should be way cooler. Here we’ll cook the steak low and slow all the way till it’s done.
Sear your Tomahawk
When the grill is hot and ready, place the steak on the grilling side and press it to the grates. Leave it for 2.5 min, then rotate it to 45 degrees and wait for another 2.5 min.
After a total of 5 minutes on the first side, it is time to flip the steak to the other side. Repeat the same process of searing and rotating for another 5 minutes.
Now it is time to move the tomahawk steak to the cooler section of the grill. This is where the magic happens and the low and slow cooking begins.
Check the temperature
At the beginning of the slow cooking process, you should start using a meat thermometer, but make sure you are placing the meat probe right to the center of the steak.
Add butter, garlic powder, and fresh thyme in a shallow aluminum pan. Place the pan on your grill, underneath the loin so it can catch drippings falling from it.
The contents in the pan will combine. Use a basting brush and baste them to the beef regularly (every 15 minutes).
From now we’re not cooking for a specific amount of time. We should grill the steak until the inside reaches its needed doneness. Just to give you a rough idea though, plan to slow-cook it for around 35-45 minutes.
According to the USDA, 145 degrees Fahrenheit is the safe internal temperature for cooked steak. This makes sure any bacteria has been killed without drying out all those delicious juices! Yet, some professionals and steak lovers prefer temperatures of 120 degrees.
In order to produce a tender juicy steak, it’s important not to overcook. Once the desired doneness has been reached, take the steak off of the grill and place it on a cutting board or serving tray for 15 minutes before slicing!
Make sure that when you remove from heat-source the internal temperature is at least 125 degrees Fahrenheit. At this temperature, the steak usually ends up being medium-rare.
Keep in mind that even after the loin is removed from the cooking surface, it will continue to cook for some time.
How to Grill a Tomahawk Steak – Presentation
The best way to complete your steak is with a show-stopping presentation. A great technique is presenting them like those served at upscale restaurants.
To do this, cut the meat along the bone and detach it from it in an artistic fashion as you would if cooking for guests at a fancy restaurant!
Cut the ribeye into 1/2 inch strips; these are perfect for sharing among friends or family members who want their own slice of beef.
When finished cutting all of them, press each strip up against its neighbor so that they recreate what was once a whole piece.
For the perfect end to the meal, sprinkle it with salt flakes and enjoy it with butter.