How to Cook a Tomahawk Steak at Home
Tomahawk steak is famous for its unique shape and rich meat aroma, known as the king of steaks. Today, I will teach you how to perfectly recreate this high-end restaurant signature dish at home.
What is a Tomahawk steak?
A Tomahawk steak is a large bone-in ribeye steak.
It is "French," meaning a large piece of meat from the rib is removed (similar to lamb chops), making the handle look like a tomahawk.
It is more expensive than regular steaks, but it is highly regarded for its thickness and marbled texture.
Why would you like a Tomahawk steak?
Great appearance: The large steak with a long bone looks very impressive, and it brings a strong presence to the table.
Tender and juicy: Low-temperature slow cooking keeps the steak tender and juicy inside, while a crispy, fragrant crust is formed on the outside, making the texture amazing.
Rich aroma: The smell of rosemary, garlic, and beef blends together, and with simple seasoning, it's already delicious.
Perfect for sharing: One Tomahawk steak is enough for several people, making it especially great for gatherings with friends or special occasions.
What is the best method to cook a Tomahawk steak?
There are many ways to cook a Tomahawk steak, but for perfect texture, I recommend the "low and slow cook + sear" method. This ensures the inside remains tender while the outside gets a crispy, flavorful crust.
You can also cook the Tomahawk steak entirely on an outdoor grill, then move the steak away from the heat to finish cooking until the desired temperature is reached.
Alternatively, you can skip the grill altogether and cook the Tomahawk steak in a cast iron or thick skillet over high heat, then transfer it to the oven to finish cooking until the steak reaches the right temperature.
Where can you buy a Tomahawk steak?
Tomahawk steaks are available at many butcher shops and are becoming more common in high-end grocery stores.
Be sure to ask at the meat counter if they can specially order it. They can also be purchased online.
INGREDIENTS
Main Ingredients
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·1 Tomahawk steak (about 500g)
Additional Ingredients
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·1 sprig of rosemary
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·1 head of garlic (cut in half crosswise)
Seasonings
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·3g salt
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·2g black pepper
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·25ml olive oil (10ml for marinating + 15ml for searing)
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·Black rock salt (optional, for sprinkling when serving)
Table of Contents
- ·What is a Tomahawk steak?
- ·Why would you like a Tomahawk steak?
- ·What is the best method to cook a Tomahawk steak?
- ·Where can you buy a Tomahawk steak?
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·Secrets to Making the Best Tomahawk Steak
- ·What to Pair with Tomahawk Steak?
- ·Leftovers and Reheating
- ·FAQs
COOKING STEP
Step 1
Sprinkle 3g of salt and 2g of black pepper evenly on both sides of the tomahawk steak.
Step 2
Rub 10ml of olive oil onto the steak to help lock in moisture.
Step 3
Place the steak in a vacuum-sealed bag, add 1 sprig of rosemary, and seal it.
Step 4
Fill a pot with water and set the temperature to 56.5°C.
Step 5
Place the steak in the water bath and sous vide for 40 minutes. Once done, remove it.
Step 6
Heat a frying pan, pour in 15ml of olive oil, and add 1 head of garlic and the cooked steak.
Step 7
Sear the steak for 30 seconds on each side until a golden-brown crust forms.
Step 8
Remove the steak and garlic, let the steak rest for 5 minutes to allow the juices to redistribute.
Step 9
Serve with black rock salt if desired.
More recipes worth trying
Restaurant-Style Pan-Seared Salmon
Hakka Stuffed Tofu - A Heritage Dish
Secrets to Making the Best Tomahawk Steak
Choose the right steak: Pick one that is at least 2.5 cm thick. If it's too thin, it will get overcooked. Choose one with even marbling, as it will be more tender and flavorful.
Sous-vide for tenderness: You can sous-vide at 56.5°C for 40-60 minutes, which ensures the meat heats evenly and doesn't end up with a burnt exterior and raw interior. If you don't have a sous-vide machine, you can low-temperature roast it in the oven.
Searing is key: Make sure to dry the steak thoroughly before searing, so you get a nice, crispy crust. The pan should be hot. Sear each side for 30 seconds, and don't keep flipping it.
Don't rush to cut, let it rest: After searing the steak, let it rest for 5 minutes. This helps the juices stay inside, making the steak more tender and juicy.
Cut against the grain for better texture: Look at the grain of the meat and cut vertically. This ensures the steak is easier to chew.
Keep the seasoning simple: Salt and black pepper are enough. If you want more depth, you can sprinkle some black rock salt or truffle salt to enhance the flavor without overpowering the taste of the beef.
What to Pair with Tomahawk Steak?
Creamy Mashed Potatoes: Steak and mashed potatoes are a perfect match! With cream and butter, the texture is smooth, and when paired with the steak, every bite is even more satisfying.
Classic Roasted Vegetables: Roast asparagus, mushrooms, bell peppers, or broccoli with a bit of olive oil, salt, and black pepper, roasting until slightly charred. It balances the richness of the steak and enhances the flavor.
Caesar Salad: Crisp Romaine lettuce with Caesar dressing, Parmesan cheese, and some crunchy croutons adds texture without overshadowing the steak.
Grilled Corn: Grilled corn with a slight char, its sweet flavor pairs perfectly with the savory steak, creating a more layered taste.
Baguette or Garlic Bread: Bread baked to a crispy exterior and soft interior, dipped in the steak’s juices, creates a unique flavor.
Classic Red Wine: If you're having wine, a glass of Cabernet Sauvignon or Syrah works well. The fruitiness and tannins balance the steak's fat, making the taste smoother.
Leftovers and Reheating
Place the leftover steak in a sealed container and store it in the fridge. Generally, it’s best to eat it within 3-5 days.
The remaining butter can be stored in a small bowl, wrapped with plastic wrap, and kept in the fridge for a week, or frozen for up to three months. However, when reheating after freezing, make sure not to overheat it to maintain the original flavor.
For reheating, use a skillet on low heat. This will keep the steak tender, and the butter can add some flavor to the steak without making it dry.
FAQs:
If you are directly pan-frying the steak, you can press it with your finger. The softer it is, the more rare it is; the firmer it is, the more well-done it is.
On the other hand, regular steaks, such as sirloin or filet mignon, typically come from different parts of the cow, with smaller bones and a different texture, usually more delicate.
REVIEWS
