Imagine this: the sun is setting, the grill is hot, and you’re ready to sink your teeth into a juicy tomahawk steak. But before you throw it on the grill, you start to wonder – can you really just grill a tomahawk steak? It’s a valid question. This cut of beef is known for its impressive size and thickness, making it intimidating for even the most experienced grill masters.
But fear not. The answer is yes, you can absolutely grill a tomahawk steak. However, there are some crucial steps to take to ensure that it’s cooked to perfection. From selecting the right cut of meat to nailing the seasoning and cooking techniques, there’s a lot that goes into preparing this magnificent piece of meat.
In this post, we’ll guide you through everything you need to know about grilling a tomahawk steak. We’ll cover its origins, the different types of cuts available, and our top tips for seasoning and grilling it like a pro.
So whether you’re planning a backyard BBQ or just looking to impress your significant other with your culinary skills, keep reading – we’ve got all the juicy details on how to grill the perfect tomahawk steak.
Contents
Choosing the Right Tomahawk Steak
The tomahawk steak is a show-stopping cut of meat that commands attention on any grill. With its thick, bone-in ribeye and impressive size, choosing the right tomahawk steak is crucial to ensure a flavorful and juicy result. Here are some key factors to consider when selecting the perfect tomahawk steak.
- Marbling: A well-marbled steak is essential to keep the meat moist and tender during cooking while adding rich flavor. Look for a tomahawk steak with visible white streaks of fat running throughout the meat.
- Grade: The USDA assigns grades to meat based on quality and marbling, with Prime being the highest grade and Select being the lowest. For the best taste and texture, aim for a Prime or Choice grade tomahawk steak.
- Thickness: A thicker steak takes longer to cook but is more flavorful and retains its moisture better than a thinner cut. Look for a tomahawk steak that is at least 2 inches thick to ensure even cooking and juicy results.
- Source: Choose your tomahawk steak from reputable sources that prioritize ethical and sustainable farming practices. While grass-fed beef may be more expensive, it’s often considered more flavorful and nutritious than grain-fed beef.
Once you’ve selected your perfect tomahawk steak, it’s time to prepare it for grilling. Whether you prefer to sear first over high heat or use the reverse sear method, let your steak rest before slicing into it. This will allow the juices to redistribute throughout the meat for maximum flavor.
Preparing the Steak for Grilling
Preparing this cut of meat requires a bit of finesse, but with these steps, you’ll be on your way to serving up a mouthwatering masterpiece.
First things first, take the steak out of the refrigerator at least an hour before cooking. This allows it to come to room temperature and ensures even cooking. While you’re waiting, season the steak generously with coarse sea salt and freshly ground black pepper for maximum flavor. For an extra kick, consider adding some garlic powder or smoked paprika.
Now let’s talk about the grill. Preheat it to high heat, around 450-500°F, and give it a thorough cleaning before starting. Don’t forget to oil the grates with a high smoke point oil like canola or vegetable oil to prevent sticking.
Once the grill is hot and ready, it’s time to cook that steak. Sear it over high heat for about 3-4 minutes on each side to create a beautiful crust and seal in those delicious flavors. After searing, move the steak to a cooler part of the grill to continue cooking until it reaches your desired level of doneness.
But wait. One of the most crucial steps is letting the steak rest for at least 10 minutes before slicing into it. This allows all those juicy flavors to redistribute throughout the meat, resulting in a more tender and flavorful steak.
To recap:
- Take the steak out of the fridge an hour before cooking
- Season generously with coarse sea salt and freshly ground black pepper
- Preheat and clean the grill thoroughly
- Sear over high heat for 3-4 minutes on each side
- Move to a cooler part of the grill and continue cooking until desired doneness
- Let it rest for at least 10 minutes before slicing
Grilling Methods for a Perfectly Cooked Tomahawk Steak
Then it’s time to elevate your grilling game with the perfect methods for cooking this impressive cut of meat. But first, let’s start with the basics.
It’s crucial to ensure that your grill is clean before you start grilling. Preheat your grill to high heat and use a wire brush to scrape off any remaining residue from previous grilling sessions. This will prevent your tomahawk steak from sticking to the grill and ensure even cooking.
Next, seasoning is key. Keep it simple with a combination of salt and pepper or add a dry rub or marinade of your choice. Don’t forget to let your steak come to room temperature before grilling, so it cooks evenly.
Now onto the grilling methods. There are two main approaches: direct heat and indirect heat. Direct heat involves placing your steak directly over the flame or hot coals, while indirect heat involves cooking your steak on a cooler part of the grill.
For a perfectly cooked tomahawk steak, use the reverse sear method. This involves cooking your steak over indirect heat until it reaches your desired internal temperature (usually around 130-135°F for medium-rare), then searing it over high heat for a few minutes on each side. This creates a mouthwatering crust while retaining all the flavors and tenderness inside.
But how do you know when your steak is done? It’s always best to use a meat thermometer to ensure that your tomahawk steak is cooked to perfection. Let it rest for a few minutes before slicing and serving to allow the juices to redistribute throughout the meat.
In summary, here are the top tips for grilling a perfect tomahawk steak:
- Clean your grill thoroughly before starting.
- Season your steak with salt, pepper, or your favorite marinade.
- Use the reverse sear method for optimal results.
- Always use a meat thermometer to check the internal temperature.
- Let your steak rest before slicing and serving.
The Reverse Sear Method
This popular technique has taken the grilling world by storm and for good reason.
The Reverse Sear Method involves slow cooking your tomahawk steak at a low temperature until it reaches the desired internal temperature, followed by a high-heat sear to give it a beautiful crust. Not only does this method ensure an even cook throughout the entire steak, but it also results in a more tender and flavorful end product.
To start, season your tomahawk steak with salt, pepper, and any other seasoning of your choice. Then, set up your grill for indirect heat by heating one side of the grill and leaving the other side unheated. Place the steak on the unheated side and close the lid. Cooking at a low temperature, around 250-275°F, will slowly cook your steak until it reaches an internal temperature of around 115°F for medium-rare.
Once your steak has reached the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, sear your steak on high heat for 1-2 minutes per side to give it a beautiful crust.
The Reverse Sear Method is not just reserved for tomahawk steaks, but can be used for any thick cut of meat. It’s important to monitor the internal temperature closely as cooking times can vary depending on the thickness of the meat. But with practice, you’ll be able to master this technique and impress your guests with perfectly cooked steaks every time.
The High Heat Sear and Move to Cooler Part of Grill Method
Look no further than The High Heat Sear and Move to Cooler Part of Grill Method. This method is a favorite among grill masters and chefs alike, as it creates a deliciously juicy and flavorful steak.
To start, preheat your grill to a scorching 450-500 degrees Fahrenheit. Generously season your tomahawk steak with salt, pepper, or your favorite rub. Place it directly over the hottest part of the fire and let it sear for 3-4 minutes on each side. The result will be a beautiful brown crust that will add an irresistible smoky flavor to your steak.
Next, move the steak to a cooler part of the grill. This can be done by turning off one burner on a gas grill or by moving the coals to one side if using charcoal. The goal is to create indirect heat where the steak can finish cooking without burning.
As you continue cooking, make sure to monitor the internal temperature of the steak. Aim for around 130-135 degrees Fahrenheit for medium-rare. You can use a meat thermometer or simply use the touch test to check for doneness.
Once your tomahawk steak is cooked to perfection, remove it from the grill and let it rest for a few minutes before slicing and serving. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
In summary, The High Heat Sear and Move to Cooler Part of Grill Method is an excellent way to cook a tomahawk steak that will impress even the most discerning foodie. To recap, here are some key points:
- Preheat your grill to 450-500 degrees Fahrenheit
- Season your tomahawk steak generously with salt, pepper, or rub
- Sear for 3-4 minutes per side over direct heat
- Move the steak to indirect heat to finish cooking
- Monitor internal temperature for desired doneness
- Let the steak rest for a few minutes before slicing and serving
Letting the Steak Rest Before Slicing
Grilling the perfect tomahawk steak is an art form, and one that requires patience and attention to detail. Every step in the process is crucial, but one that is often overlooked is letting the steak rest before slicing.
Why is this step so important, you may ask? Imagine cutting into a juicy, perfectly cooked steak only to have all the flavorful juices spill out onto your cutting board. The horror. By letting the steak rest for a few minutes, the juices have time to redistribute throughout the meat, resulting in a more tender and flavorful steak.
But how long should you let your tomahawk steak rest? This depends on the thickness of the cut. As a general rule of thumb, a 5-10 minute resting period is recommended for most cuts. However, thicker cuts like the tomahawk steak may require up to 15 minutes for optimal results.
During the resting period, it’s important to note that the internal temperature of the steak will continue to rise by a few degrees. This means that it’s important to take this into account when cooking to ensure that the steak reaches your desired level of doneness.
To keep your steak warm during the resting period, you can tent it with aluminum foil. This will help retain some heat and moisture, leading to an even juicier and more flavorful steak.
Tips and Tricks for Grilling a Tomahawk Steak
Grilling a Tomahawk steak is a culinary adventure that can seem daunting, but with the right tips and tricks, it can be a delicious and enjoyable experience. Here are five sub-sections with tips on how to grill the perfect Tomahawk steak.
Let the Steak Come to Room Temperature:
One of the most important things to consider when grilling a Tomahawk steak is to let it come to room temperature before cooking. This allows for even cooking and prevents the steak from being too cold in the middle. Additionally, patting the steak dry with paper towels before grilling will help achieve a nice sear on the outside.
Season Generously:
When it comes to seasoning, less is not always more. A simple rub of salt, pepper, and garlic powder is enough to enhance the natural flavor of the steak without overpowering it. It’s important to season generously on both sides of the steak and let it sit for at least 30 minutes before grilling.
Sear Over High Heat:
Achieving that crispy crust on your steak is essential for a delicious Tomahawk steak experience. To achieve this, sear the steak over high heat on both sides for a few minutes before moving it to a cooler part of the grill to finish cooking. This will give your steak those classic diamond grill marks and keep it juicy on the inside.
Use a Meat Thermometer:
Using a meat thermometer is crucial when cooking any type of meat, and this is no different for a Tomahawk steak. To check if your steak is cooked to your liking, use a meat thermometer inserted into the thickest part of the steak. For rare, aim for an internal temperature of 120-130°F, medium-rare 130-135°F, medium 135-145°F, and well-done 155°F and above.
Let it Rest:
After removing the steak from the grill, let it rest for at least 10 minutes before slicing into it. This will allow the juices to redistribute throughout the meat and ensure a tender and flavorful bite. Another trick is to baste the steak with butter and herbs during grilling for added flavor and moisture. Finally, be sure to slice against the grain of the meat for maximum tenderness.
9gg_jjUb-S4″ >
Conclusion
To sum it up, grilling a tomahawk steak is not for the faint of heart, but with some know-how and expertise, you can create a culinary masterpiece that will make your taste buds sing. The secret to success lies in selecting the right cut of meat, seasoning it properly, and utilizing the correct grilling method.
When choosing your tomahawk steak, opt for one that is at least 2 inches thick and has ample marbling. It’s also important to purchase from reputable sources to ensure quality. To season your steak, use coarse sea salt and freshly ground black pepper or experiment with spices like garlic powder or smoked paprika.
There are many grilling techniques available, such as the reverse sear method or high heat sear followed by moving to a cooler part of the grill. Whatever method you choose, be sure to keep an eye on internal temperature using a meat thermometer.
After grilling your tomahawk steak to perfection, allow it to rest for at least 10 minutes before slicing. This resting period allows all those delicious juices to redistribute throughout the meat for optimal flavor and tenderness.
With these tips and tricks under your belt, you’ll be ready to tackle grilling a tomahawk steak like a seasoned pro.
