The Easiest Ways to Cook a Tomahawk Steak at Home
When we think Tomahawk steaks, alot of us think about high-end restaurants and a bank breaking night.
With prices ranging from 3000-7000THB for a Tomahawk steak, they must be hard to make if they cost that much, right? Wrong.
This enormous, premium piece of meat tends to make people sweat a little but we are here to help you out!
So let’s start with the basics…
What is a Tomahawk?
The Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact, but because of it’s status level gaining height during the last few years, it’s currently seen as a beef rockstar of sorts.
This cut looks impressive as it boasts huge height of approx 30cm upwards and is between 1.2-2kgs (feeding about 2-6 people).
The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”
Preparing
No matter how you choose to cook it, start by doing these steps first:
1. Defrost your steak in 2-3 days first, DON’T try and cook a half frozen steak!
2. After defrosting in the fridge, remove from package, pat dry with a towel and wait till it gets to room temperature.
3. Time to season! This is a big cut of meat that needs some big flavor, make sure your steak is at least seasoned with salt & pepper just before throwing it on the grill.
4. Always be prepared! This is a good time to invest in an internal meat thermometer if you don’t have one yet, and also make sure you have some foil nearby to help later on.
BBQ Baby!
Without a doubt, the best way to treat your tomahawk is in a nice, toasty BBQ. So for those of you fortunate enough to have one big enough to house the beef bad boy, here’s how we would do it:
Sear: Pre-heat the BBQ to hot. Sear the steak on all sides, including the thick edge. Lower the temperature to medium, close the hood and cook for 15-20 minutes. Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after (see chart below). Let rest in a warm place covered loosely with foil for 15 minutes.
Reverse Sear: Turn one side of your BBQ grill on. Put your Tomahawk on the closed side of the grill, keeping it as far away from the heat as possible. Turn your steak every 5 minutes, turning end to end and side to side for an even cook.
When the internal temperature is 122F, pull it off the heat and cover with foil for 15 minutes.
Ignite the second side of your BBQ grill and set the temperature to HOT. Place the steak over the hot grill turning after 1-2 minutes and sear the other side. Then, hold the fat side over the grill to sear as well. If you haven’t achieved the sear you’d like at this point, you can sear each side again for another 30 seconds. There’s no need to rest again with this method, so pull it off the grill, slice and enjoy!
Now we’re Baking!
If you have an oven proof pan like a cast iron skillet, large enough to fit it, use canola oil to sear the steak on all sides over medium-high heat. (If a large cast iron is not available, simply place the tomahawk in the oven for 15 minutes at 475ºF and then lower the temperature to 400ºF.)
Once the tomahawk is evenly browned on all sides, place it on a rack and put it in the oven. Cook for about 20 minutes or until the internal temperature reaches 130ºF-135ºF, remember the internal temperature of the steak will continue to rise after coming out of the oven.
Sous Vide
If you have access to a water bath, then this is a great way to ensure a tender, evenly cooked steak with an incredible crust.
Heat a sous vide water bath to 127F. Seal the tomahawk in an individual vacuum-sealed bag and place in the water bath with the lid down. Allow to cook slowly for 1-3 hours.
Remove the tomahawk from the bag and pat dry with paper towel. Heat a large cast iron pan over a super high heat, add vegetable oil and butter and when the butter begins to brown, add the steak. Sear for 30 seconds-1 minute then flip and do the same on the other side. Hold the steak with tongs and sear the fat side and all around the edges until they’re crisp. Rest on a wire rack for 5 minutes, carve and serve.
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