The mighty Tomahawk steak! That is THE steak to deliver out whenever you need to impress. However you’ll be able to’t cook dinner it like common steak – it’s too huge to slot in a pan. The easiest way to cook dinner a tomahawk steak is to make use of the reverse-sear methodology. Secure, easy and extremely efficient that yields juicier meat and a greater steak crust, it’s a complete sport changer!
The easiest way to cook dinner a tomahawk steak
Tomahawks are a premium reduce – you don’t want to stuff up the cook dinner! They’re large and thick – too huge for a skillet, and tough to cook dinner solely on the BBQ with out flare-ups or ending up with a thick overcooked outer band. Don’t danger it!
The easiest way to cook dinner a tomahawk at house is utilizing the reverse sear methodology – oven first, then BBQ (or broiler/oven grill as a fallback). Popularised by J. Kenji Lopez-Alt throughout his Cooks Illustrated days, it’s a sensible, extremely efficient methodology for cooking thick reduce steaks that yields juicier meat and a greater steak crust than the default sear-then-oven end (therefore the identify “reverse-sear”).
A reasonably low oven cooks the steak gently and evenly, avoiding overcooked edges, then the BBQ finishes it off with an ideal crust. Strive it as soon as, be transformed for all times!
The mighty tomahawk steak!
With its large bone and spectacular dimension, the mighty Tomahawk Steak calls for consideration! The truth is, it’s only a rib-eye (scotch fillet) with an extra-long bone – some say you’re paying for weight you’ll be able to’t eat. However nobody can deny the wow issue. Individuals ooh and aah whereas it cooks (in contrast to rooster breast 😅), then swoon at first chew – as a result of tomahawk isn’t all present! Rib-eye (additionally known as scotch fillet) is steak royalty – juicy, with simply the suitable about of fats marbling, filled with beefy flavour.
Tomahawks are a premium reduce with a price ticket to match (suppose $200+ at steakhouses). So get one your self and cook dinner it at dwelling!
JB and I’ve researched and tried quite a few strategies, and the most effective was a straightforward standout: the reverse sear methodology beginning within the oven and completed on the BBQ, a way made well-known by J. Kenji Lopez-Alt when he first wrote about it in 2007 for Prepare dinner’s Illustrated. See the FAQ on the backside of the publish for extra chatter and background on testing.
Now – let’s get cooking!
Elements
Right here’s an up-close-and-personal of the tomahawk steak recent from the butcher. The one which’s pictured is 1.3kg / 2.6lb and the thickest a part of the meat is 5 cm / 2″ thick. All you have to cook dinner it’s oil, salt and pepper.
Tomahawk steaks are one of many few meats that look as spectacular uncooked as they do cooked! I’ve received lots to say about them – what they’re, why they’re so particular, the place to get them and what dimension they’re. So I’ve popped this data within the expandable part beneath, else you’ll nonetheless be scrolling tomorrow! 😅
All about tomahawk steaks!
Tomahawk steaks are simply scotch fillet steaks – generally known as rib-eye within the States – with the bone in, reduce additional lengthy.
When the bone is reduce shorter, it’s known as by different names, together with bone-in rib eye, rib steak, cattleman’s cutlet (Australia) and côte de boeuf. Whereas these are the identical reduce, the factor that units tomahawk steaks aside is the additional lengthy bone.
Dramatic impact of the lengthy bone + prized steak meat!
The meat half itself – scotch fillet / rib-eye – is a favorite amongst steak lovers as a result of the meat is generously marbled with fats which melts as they cook dinner, creating an extremely juicy, tender texture and glorious beefy flavour. If you’ve received a steak hankering, it’s exhausting to beat thick-cut scotch fillet! (PS I’m not speaking these skinny economical scotch fillets, I imply good thick 4cm /1.6″+ ones you’ll be able to actually solely get from butchers!)
Right here in Australia, tomahawk steaks usually weigh between 1 – 1.5kg (2 – 3 lb) with the thickest a part of the meat round 5cm/2″ thick, although you will get them even thicker.
This recipe methodology will work for any thickness and weight, the oven time will simply take longer or shorter.
The deal with a part of the bone is usually “frenched” (ie scraped clear of fats and meat) for presentation, leaving a clear white bone that makes the tomahawk look additional spectacular.
If yours isn’t frenched (like mine, pictured above), it’s completely fantastic as a result of it doesn’t have an effect on flavour, solely visuals. However in the event you’d love to do it, it’s simpler to do after the oven step, as soon as the meat is cooked, somewhat than when it’s uncooked. You’ll lose a little bit of edible meat, however most of it’s fatty or sinewy anyway. And you’ll at all times serve the offcuts on the aspect!
Discover tomahawk steaks at butchers and a few recent produce retailers (I get mine from Harris Farms – I’m in Australia). Within the States, it appears to be extra frequent, obtainable at massive grocery retailers together with Costco.
A very good high quality tomahawk steak will probably be extremely juicy, tender and have glorious beefy flavour. Listed below are a few of my tips about beef high quality!
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Low cost v costly beef – affected by breed, the way it’s raised, what it’s fed, how it’s processed and the way the meat is saved. Sure heritage breeds are thought to be extra fascinating. How cows are fed additionally impacts high quality – grain or grass. In the meantime, beef sweating in vac packs for weeks are cheaper, however high quality suffers in comparison with freshly butchered carcasses.
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High quality of life of the animal comes into play too – Animals that lived life will produce better-tasting meat (suppose battery chickens vs free vary).
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Grass v grain fed beef – Neither is inherently superior (flavour and texture smart) and it’s a matter of style! Grain fed animals are greater, the meat is extra marbled with a richer, buttery style. Grass fed cows are normally smaller, and the meat is much less marbled and fatty. Nonetheless it has a extra complicated and pure beef flavour that many get pleasure from. Individuals typically additionally favor the concept of high quality pastured beef raised naturally over cows ate up solely grain in industrial feedlots.
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Most Australian beef is the truth is grass-fed, however word that many grass-fed animals are nonetheless completed on grain or eat some grain throughout their life. That is regular business follow. If you need pure grass-fed beef, you have to particularly ask 🙂
Sure, completely, this reverse-sear methodology is right for thick reduce steaks
The recipe is particularly formulated for tomahawk steaks as a result of the bone is so lengthy, you’ll be able to’t match them in a stove-top pan. However the methodology will be utilized to any thick reduce steak 3cm / 1.2″ or thicker. For thinner steaks, I usually simply cook dinner them on the range / BBQ as a result of they’re skinny sufficient to cook dinner by way of comparatively evenly with out ending them within the oven. See right here for my favorite stovetop methodology – the Cheffy butter basted means!
The higher approach to cook dinner tomahawk steaks
As talked about above, we’re utilizing the reverse sear methodology, going from oven to the BBQ. No BBQ? No issues! Use the oven grill / broiler – instructions in recipe card.
Please use a meat thermometer to nail the doneness – this isn’t the time to guess.
Preparation
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De-chill – If time permits, take the steak out of the fridge 1 hour previous to cooking. It’s not the tip of the world in the event you skip this step as a result of we’re sluggish roasting which spreads the warmth extra evenly by way of the meat than scorching ovens.
Take away from packaging and pat the floor dry.
⚠️ Don’t be tempted to salt forward. It can draw moisture to the floor and make it moist so that you received’t get nearly as good a crust whenever you sear.
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Season – Simply earlier than cooking, sprinkle the steak meat with salt and pepper, then use your palms to rub it in so it sticks higher. Use most on the meat floor, a number of the sides, none on the bone if it’s cleaned, or only a bit in the event you’ve received some meat on it (see FAQ within the Elements part about cleansing the bone or not).
SLOW-ROAST
On this step, we’re semi-slow roasting within the oven to cook dinner the meat evenly inside. If the oven is simply too scorching, you find yourself with a thick overcooked outer band.
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Gradual(ish) roast – Put the steak on a rack and set it on a baking tray, then bake for 40 to 45 minutes at a low-ish 140°C/285°F (120°C fan-forced), or till the inner temperature is 50°C/122°F. That is for medium uncommon which is the default optimum doneness for steaks. See field beneath for different doneness.
💡Why a rack? It prevents the underside of the steak from getting sweaty which can make it tougher to get an amazing crust once we sear it.
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Relaxation 10 minutes – Take the tray out of the oven and depart the steak on the counter for 10 minutes. The interior temperature ought to rise by 3 levels to 53°C/127°F. The steak at this stage won’t have nice color on it. We cope with that subsequent!
⚠️ By no means skip resting! It’s key for juicy steak as that is when the juices are re-absorbed into the meat fibres so that they find yourself in your mouth somewhat than leaking out onto the plate whenever you reduce into the steak.
End on BBQ
The tomahawk out of the oven received’t have a formidable color. So now it’s time to complete it on the BBQ for the all important steak crust and charred smoky flavour. We will’t use the range as a result of it received’t slot in a pan!
No BBQ? See beneath for methods to cook dinner a tomahawk utilizing the oven grill / broiler.
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BBQ sear sides – Flippantly oil either side of the steak. Preheat the BBQ till it’s screaming scorching, then flip it all the way down to low (in case your BBQ could be very robust) or medium low (in case your BBQ is weaker).
Then begin by searing the sides of the steak and the meat on the bone (skip this in case your bone is bare). Use tongs to face it upright and rotate.
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Sear 6 to eight minutes – Sear the steak for 3 to 4 minutes per aspect till it turns into a deep darkish brown, or till the inner temperature reaches 55°C/131°F. Alter the warmth as wanted – in case your tomahawk has been resting out for some time and cooled, it could take longer to succeed in temperature.
⚠️ Flare-ups – If searing over open grates, don’t stroll away – flare-ups are inevitable. Shift the steak round or off the warmth to keep away from scorching. We’re after char, not a burnt crust! If flare-ups are too exhausting to regulate, swap to the flat plate aspect.
BBQ grill or flat plate?
BBQ grill or flat plate? The grill is my desire as you get a greater smoky, charred flavour and grill strains (in order for you). However I solely suggest utilizing the grill aspect in the event you’re a BBQ grasp as you’ll need to handle flare ups attributable to the fats on the tomahawks (that’s why they’re so juicy!). When you’re much less assured, use the flat plate. You received’t get strains however your crust will nonetheless be 98% nearly as good!
REST & SERVE
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Relaxation the steak on a rack for 3 minutes – I simply use the identical rack it was roasted on. The interior temperature will rise to 57°C/135°F which is ideal medium uncommon.
🎉 Don’t fret in the event you’re barely increased. Tomahawks are an exceptionally juicy reduce and even at 60°C which is medium, it nonetheless eats like medium uncommon.
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Serve – Reduce into 1 cm / 0.4″ thick slices. Serve with steak sauce of selection! (Pictured all through: Cowboy Butter, and extra sauces listed beneath).
Completely different doneness for Tomahawk Steak
Medium uncommon is the beneficial stage of doneness for steak for probably the most juicy outcomes, and the default doneness for eating places and cooks. Goal an inner temperature of 53°C / 127.4°F when taking it out of the oven which can rise to 56-58°C / 133-136.4°F after resting for good medium uncommon.
Nonetheless, it’s best to cook dinner your beef to the doneness you want! Use the desk beneath.
| Doneness | Pull temp out of oven |
Pull temp off BBQ |
Goal temp after relaxation |
|---|---|---|---|
| Uncommon | 47°C / 117 °F | 51°C / 124°F | 53°C / 127°F |
| Medium uncommon -recommended | 50°C / 122°F | 55°C / 131°F | 57°C / 135°F |
| Medium | 52°C / 126°F | 57°C/135°F | 60°C / 140°F |
| Medium effectively | 56°C/133°F | 60°C / 140°F | 65°C / 149°F |
| Nicely performed | Please no! | Dry! | Wasted! |
The Goal Temp is the ultimate inner temperature for every stage of doneness. The Pull Temp is the temperature at which the meat ought to be pulled out of the oven. It can rise to the Goal Temp after resting for 10 minutes.
Comparability – oven baked tomahawk methodology
As talked about above, I wished to see how effectively a tomahawk may very well be cooked with out a BBQ to do the searing step, utilizing the oven grill / broiler as a substitute. As a result of not everyone has a BBQ, and never everyone who has a BBQ needs to cook dinner outdoors when it’s pouring or snowing!
It took a few goes – however wowser! It labored so effectively, take a look at it – good color on the floor, and completely cooked meat (photograph beneath):
How you can end tomahawks beneath the broiler / oven grill:
The recipe follows the identical steps, with two small-but-important adjustments:
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Pull out of the oven at a decrease temperature – 45C/113F (about 30 to 35 minutes), as a result of the meat cooks extra beneath the broiler/grill than it does on the BBQ through the searing section;
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Scrunched foil for levelling – Use scrunched foil beneath the meat a part of the tomahawk to raise and stage it, for even browning beneath the broiler / oven grill. That is key, else what you’ll discover is that the fatty half on the deal with will burn earlier than you get color on the face of the steak.
How you can serve Tomahawk Steaks
Serve together with your favorite steak sides and sauces! Assume: fries, potato gratin, creamy mash, cauliflower cheese, wilted spinach, garlicky inexperienced beans, or perhaps a leafy salad with a vinaigrette.
As for sauces? I simply dropped my newest obsession – Cowboy Butter, pictured all through this publish, get the recipe right here. It’s primarily garlic butter dressed up with additional flavours – smoky paprika, mustard, and a stable kick of chilli flakes. Texan vibes, very Tomahawk worthy, extraordinarily fast and simple.
Extra steak sauce choices
Else, strive considered one of these steak sauces:
Get pleasure from! – Nagi x
Tomahawk FAQ
Tomahawk is one other nice instance of how JB and I work collectively on recipes! The concept got here from me – I’ve seen tomahawks turning into extra available at native butchers lately. Then we had a workforce lunch at a steakhouse lately and ordered the tomahawk. Jaw dropping – each in flavour and worth. Simply the excuse I wanted to deal with it to make it at dwelling!
To be sincere, with the steak and beef cooking information that we have now between the 2 of us, this recipe was not a lot about determining one of the simplest ways to cook dinner it (the reverse sear methodology I speak about within the publish was the apparent reply for a steak of this dimension). It was about attempting different strategies, discovering the pitfalls and – the factor we spent probably the most time on – how effectively it may be cooked utilizing the broiler / oven grill, for individuals who don’t have a BBQ (reply: shockingly effectively!). See in publish for the no BBQ methodology.
By way of the cooking checks, JB did the legwork on this one. I did a number of speaking, analysis and consuming (<- my biggest power).
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Managing flare ups on the BBQ – tomahawks are fairly fatter on the outer edges (because of this the meat half is so juicy and attractive!). Even in the event you oven bake first you’ll be able to’t get away from this, so we ended up recommending that much less assured BBQ’ers use the flat iron aspect of the BBQ as a substitute.
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The right pull temp out of the oven so as soon as BBQ seared the ultimate rested inner temperature = good medium uncommon
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How exhausting is it to cook dinner effectively, fully on the BBQ with out utilizing the oven – Very exhausting. JB did it extraordinarily effectively, however then once more, he educated in Michelin eating places.😅 I’ve tried prior to now and ended up with a thicker band of overcooked outer edges than he did. Additionally, flare ups are actually tough to handle.
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Deciding whether or not it was price dry brining or not (we determined not – see beneath).
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Deciding on a tomahawk worthy sauce – Cowboy Butter was the winner!
Umm…. perhaps 12? As I point out within the level above, this recipe was extra about doing iterations of our base recipe for pitfalls, determining if cooking it fully within the oven (no BBQ) was tomahawk worthy, making a BBQ plus broiler model on video, then making a number of variations for images.
I don’t know why, however I actually struggled to shoot the tomahawk to seize a hero shot I believed was recipe-worthy. As I sit right here scripting this on Friday morning, I’m nonetheless sad with the images and we’re going to squeeze in a 3rd shoot simply earlier than this publish goes reside at 4pm this afternoon.
Sure, I actually function this manner – the “greater” a recipe, the upper the bar for the hero shot! Keep in mind, I’m not knowledgeable meals photographer! I’m simply an beginner, which is why I don’t at all times get it first go. 🙂
You may in order for you. We selected to not as a result of we didn’t suppose it improved the tip end result to warrant the additional step – this bone-in reduce of beef is so juicy cooked utilizing this reverse-sear methodology, plus there’s the Cowboy Butter to serve it with.
When you received a really economical tomahawk steak (I don’t suppose that’s frequent right here in Sydney, because it’s bought as a premium reduce), you might need to dry brine as it’s going to tenderise the meat in addition to seasoning right through which can enhance the meat flavour. Right here’s methods to dry brine:
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use barely much less salt – 1 1/2 teaspoons as a substitute of the two teaspoons per the recipe. Purpose: we felt the dry brine was a little bit too salty.
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put the salt and pepper per the recipe on the steak the day earlier than (as much as 48 hours forward)
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set the steak on a rack set on a tray or plate
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refrigerate uncovered
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take away from the fridge 1 hour prior per recipe
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cook dinner per recipe. (Don’t put extra salt on, else the floor will probably be too salty).
Firstly – invite me? By no means been to a tomahawk social gathering!
Secondly, bake the tomahawks near when your friends arrive. Relaxation them loosely coated in foil to retain warmth and maintain them coated so that they keep heat. The extra you have got, the hotter they are going to maintain one another.
You may have the tomahawks baked and even one hour forward as a result of even when they quiet down virtually to room temperature, it’s fantastic, as you’ll deliver them again as much as temp on the BBQ.
Then BBQ sear on demand – placed on a present on your mates!
What you don’t need to do is cook dinner the tomahawks thus far forward that you must refrigerate them as a result of the meat received’t be as juicy after BBQ’ing.
Sure! I actually wished to attempt to determine this out for readers who don’t have a BBQ or when it’s so blustery chilly outdoors it’s not BBQ climate. I’m THRILLED with the outcomes!
Basically, the tomahawk will be completed beneath the oven-grill / broiler as a substitute of the BBQ. The crust is clearly inferior to doing it on a screaming scorching BBQ, however it’s nonetheless glorious! It really works effectively as a result of we’ve already cooked the steak within the oven so the floor already has a head begin and it’s a thick reduce. This method wouldn’t work for normal, skinny grocery retailer steaks.
See word 5 within the recipe card for instructions. Don’t skip the scrunched foil for levelling the steak – makes all of the distinction for even browning!
Watch methods to make it
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Tomahawk Steak
Prep: 5 minutes
Prepare dinner: 1 hour
De-chilling and resting: 15 minutes
Whole: 1 hour 20 minutes
BBQ, Grilling, Mains
Western
Servings2 – 3 folks
Faucet or hover to scale
Stop display from sleeping
Directions
ABBREVIATED:
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Season, slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes to 50°C/122°F. Relaxation 10 minutes. Preheat BBQ till screaming scorching, drizzle steak with oil, decrease BBQ to low/med low and sear on scorching BBQ 3 – 4 minutes on both sides (temp 55°C (128°F)). Relaxation 3 minutes (temp rises to 57°C/135°F = good medium uncommon 🙌🏻). Slice, serve with Cowboy Butter!
Oven slow-roast:
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De-chill – Take the steak out of the fridge 1 hour previous to cooking. Take away from packaging and pat the floor dry. (Don’t salt).
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Preheat the oven to 140°C/285°F (120°C fan-forced).
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Season – Sprinkle the steak meat with salt and pepper, then use your palms to rub it in.
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Gradual(ish) roast – Put the steak on a rack and set it on a baking tray. (Notice 2) Bake for 40 to 45 minutes, or till the inner temperature is 50°C/122°F (for medium uncommon, see Notice 3 for different doneness).
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Relaxation – Take the tray out of the oven and depart the steak on the counter for 10 minutes. (Inside temperature ought to rise by 3 levels).
Sear:
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Preheat the BBQ on excessive till it is screaming scorching. Use the flat plate aspect in the event you’re not a assured BBQ’er, or the grill aspect in the event you’re a BBQ grasp. (Notice 4)
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Oil – Drizzle the oil on the steak and flippantly pat to unfold (do not rub off the salt), utilizing many of the floor space of the meaty half.
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Flip BBQ DOWN to low (if yours is robust, mine is) or medium low (for weaker ones). Do that simply earlier than placing the tomahawk on.
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Edges first – Utilizing tongs, maintain the steak upright and sear the sides and bone first (provided that you have received meat on it), rotating and shifting each minute or so to attain this all the best way round. ⚠️Flare-ups – If searing on the grill aspect, don’t stroll away – flare-ups are inevitable. See Notice 4 for managing.
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Steak crust – Then place the steak down on the grill and cook dinner for 3 to 4 minutes on both sides, or till the inner temperature is 55°C / 131°F. For traditional X grill strains, rotate as soon as 45° partway by way of.
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Relaxation the steak on a rack for 3 minutes – the inner temperature will rise to 57°C/135°F which is ideal medium uncommon.
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Serve – Reduce into 1 cm / 0.4″ thick slices. Serve with steak sauce of selection! (Pictured: Cowboy Butter, extremely suggest!).
Recipe Notes:
2. Rack – Elevating the steak off the bottom of the tray retains the underside from getting moist and steamy so that you get a nicer crust whenever you sear it. Not the tip of the world in the event you don’t do it.
3. Different doneness: Listed below are the goal temperatures for various ranges of doneness. Medium uncommon is optimum juiciness and the default utilized by eating places and cooks – beneficial!
4. BBQ – The grill aspect offers higher smoky flavour and char, however I like to recommend utilizing the flat iron aspect in the event you’re not an skilled BBQ’er. Open grills trigger flare ups that should be managed (as a result of tomahawks are fatty – that’s why they’re so good!). Shift the steak round or transfer off the warmth as wanted to keep away from scorching. We’re after char, not a burnt crust! If flare-ups are too exhausting to regulate, swap to the flat plate aspect.
5. Broiler / oven grill methodology (no BBQ) – Works extremely effectively!! Take the tomahawk out of the oven at 45C/113F (30 to 35 minutes). Whereas it’s resting, crank up the oven grill/broiler to 250C/480F with the shelf set so the floor of the steak will probably be 5 cm / 2″ from the warmth supply.
Oil steak per recipe. Go away the steak on the rack on the tray. Use scrunched up foil so the floor of the meat is as stage as doable (KEY TIP). Broil 3 to 4 minutes, flip and repeat with the opposite aspect to get good browning on the steak – the inner temperature ought to be 52C/125F at this stage. Relaxation on rack 5 minutes (temperature will rise to 57C/135F = medium uncommon 🎉). Slice and serve!
Leftovers will maintain for 3 days however it appears a disgrace to not eat steak this good freshly cooked!
Lifetime of Dozer
When the King of Steaks met the King of Steak Eaters.
