Enjoy the rich, buttery, intense flavours of a tomahawk steak
The tomahawk steak isn’t the cheapest of steaks but every now and again, it’s worth digging deep for it.
- SERVES: 4
- COOK TIME: 15 mins
- DIFFICULTY: easy
- IDEAL FOR: midweek meal
- BUDGET: ££
Tomahawk steak for a special occasion
There is no doubt that buying a grass-fed tomahawk steak is not something you do often.
The fact is, it’s expensive.
But the marbling gives this cut a rich, buttery texture resulting in a wonderful flavour.
And we bought this tomahawk for a special occasion.
Frankie and his good friend and flatmate, Mike, were visiting us from Liverpool for the weekend.
Ok, sure, Frankie is vegetarian.
But Mike isn’t!
So, it was a special occasion for us to buy a tomahawk steak, for us to enjoy.
That sounds bad, doesn’t it??
But Frankie did have his own delicious homemade quiche with Tim’s own homemade pastry to enjoy.
So, everyone was happy (especially us).
And it did look like a very special occasion with this wonderful tomahawk taking centre stage.
(The quiche did sit a little to the side, I guess).
What is a tomahawk steak
Tomahawk steak is essentially a ribeye steak with the bone-in.
The long bone looks like the handle of a tomahawk axe.
The bone is often frenched i.e., it’s cleaned of excess meat and fat to look a bit fancier.
They are pretty big in size so although expensive it is a great sharing cut.
How to cook a tomahawk
Cooking a Tomahawk steak is similar to cooking a regular ribeye.
So, you can BBQ grill, sear or cook in the oven with the reverse sear method.
These methods ensure you achieve the flavourful crust (Maillard reaction) on the outside while keeping the interior juicy and tender.
Always remember to let the steak rest after cooking to allow the juices to redistribute, resulting in a Bring the steak to room temperature: Before cooking, allow the steak to come to room temperature by taking it out of the refrigerator about 30-60 minutes before you plan to cook it.
This helps ensure more even cooking.
Seasoning: Generously season the steak with salt and pepper on all sides. You can also use your favourite steak rub or seasoning mix for added flavour.
Preheat the grill or pan: Whether you’re grilling or using a pan, make sure it’s preheated to a high temperature.
This helps to sear the steak and develop that flavourful crust.
Reverse searing (recommended): Due to the thickness of the Tomahawk steak, a reverse-searing method is a great method.
It’s cooking the steak at a lower temperature initially in the oven and then finishing with a high-heat sear.
Oven cooking: If reverse-searing, start by cooking the steak in an oven at a lower temperature (around 120°C) until it reaches about 5-8°C below your desired final internal temperature.
Searing: After the initial low-temperature cooking, sear the steak on high heat.
Sear each side for about until a deep, caramelized crust forms.
Use a meat thermometer: To achieve your desired level of doneness, use a meat thermometer to monitor the internal temperature.
- 52-54°C = rare
- 54-57°C = medium rare
- 60-63°C = medium
- 65-68°C = medium – well
Resting: After cooking, let the steak rest for about 5-10 minutes.
This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Carve and Serve: When ready to serve, slice the steak against the grain.
Remember that cooking times can vary based on factors like the steak’s thickness, cooking equipment, and personal preferences. It’s always a good idea to practice and adjust your technique until you find the perfect approach for your taste.
What to serve with a tomahawk steak
The tomahawk is the star of the show so I go for simplicity.
Here are some ideas:
- Baked potatoes/frozen fries: Baked potatoes (you can add some toppings like sour cream, chives, melted cheese etc) and classic fries are always a winner but you can add some rosemary to tart them up a little.
- Tomatoes: A lovely simple tomato salad goes well and we often do this with fries.
- Grilled asparagus: Grilled asparagus spears seasoned with olive oil, garlic, salt, and pepper.
- Creamed spinach: Creamed spinach is a classic steakhouse side dish. Sautéed spinach cooked with cream, butter, and a touch of nutmeg.
- Mashed potatoes: Creamy mashed potatoes.
- Garlic butter green beans: Sautéed green beans tossed in garlic and butter. Top of Form
However, you decide to cook it and serve it.
You won’t be disappointed.
And when you do decide to splash out on a tomahawk steak, make sure you try and buy grass-fed.
It is more expensive, but you’ll be further rewarded for it.