Tomahawk steak is an on-trend cut of beef ribeye that makes for an impressive and flavorful meal when cooked properly on the barbecue. With its long bone resembling a Native American tomahawk axe, this cut looks rustic yet refined. When paired with the right preparation and cooking techniques, tomahawk steak becomes the ultimate barbecue showstopper. Here is a comprehensive guide on how to select, prepare, and barbecue tomahawk steak for maximum tenderness and big, bold beefy flavor.
Selecting the Best Tomahawk Steak
When choosing a tomahawk steak, opt for a thick cut at least 2 inches wide for the ideal balance of juicy and tender. Look for marbling throughout as this intra-muscular fat ensures a flavorful, moist steak after grilling. The bone should be long, around 5-7 inches, and still have some meat attached. Avoid bones that have been completely cleaned as this compromises flavor. The steak should be bright cherry-red in color with minimal fat trim. For enhanced flavor, choose steak aged 21-28 days. Grass-fed beef offers an earthier flavor while grain-fed is more mellow and tender.
Proper Seasoning & Marinating
Tomahawk steak requires simple, robust seasoning to highlight the natural beefiness. First, take the steak out of the fridge and allow it to come up to room temperature before cooking. Pat the steak dry, then generously season both sides with coarse salt and ground pepper. For bolder flavor, use a rub made with brown sugar, chili powder, garlic powder, and smoked paprika.
- Option 1: For fast flavor, coat the steak with olive oil and seasonings just before grilling.
- Option 2: For more flavor infusion, cover the seasoned steak loosely and let marinate in the fridge for 2-12 hours.
Grilling Methods for Perfect Results
Tomahawk steak demands a hot, direct heat source like grilling to develop a dark crust and even cooking. There are two main methods: direct or indirect heat grilling.
Direct Heat Grilling
This traditional grilling method involves cooking the steak right over the heat source. Use a two-zone fire, with one zone hotter for searing and one less hot to cook through.
- Get grill extremely hot, around 500°F. Sear steak for 2-3 minutes per side until browned.
- Move steak to cooler zone and continue cooking, turning occasionally, until it reaches your desired doneness – about 10 minutes total for medium-rare.
- Tip: Keep the bone facing the cooler zone; it acts as a heat barrier.
Indirect Heat Grilling
This method uses indirect heat to gently cook the steak to perfection. The steak sits offset from direct heat.
- Set up grill for indirect cooking with heat source on one side only.
- Place steak on unlit side and grill with lid closed for 15-25 minutes, flipping once halfway through.
- Cook until it reaches 5°F below your desired doneness. Meat keeps cooking after removing from grill.
- Finish by searing both sides directly over heat for 1-2 minutes each.
Smoking for Extra Flavor
For intense, smoky flavor, use indirect heat while smoking the tomahawk steak. This infuses rich flavor into the meat.
- Prepare smoker or grill for smoking, bringing to 225-250°F. Use preferred smoking wood like hickory, oak, or mesquite.
- Place steak on cool side of grill, away from direct heat. Smoke for 1-1.5 hours until nearly cooked through.
- Finish by searing over high heat for 1-2 minutes per side.
Determining Doneness
Tomahawk steak tastes best cooked medium-rare, with a warm red center. Use an instant-read meat thermometer to test doneness.
- Rare: 120-125°F (bright red center)
- Medium-Rare: 130-135°F (warm red center)
- Medium: 140-145°F (pink center)
- Medium-Well: 150°F (slightly pink center)
- Well Done: 160°F (no pink)
The bone makes getting an accurate reading tricky. Insert the thermometer into the thickest part of the meat, away from the bone.
Letting It Rest
Letting the steak rest after cooking is crucial for juicy results. The resting period allows juices to redistribute evenly throughout the meat.
- Transfer steak to a cutting board and tent loosely with foil.
- Allow to rest for 10-15 minutes before slicing and serving.
- This helps retain moisture and allows the steak to finish cooking gently.
Carving and Serving Suggestions
Tomahawk steak looks stunning brought whole to the table for dramatic presentation. Carve into slices for sharing.
- Hold steak upright with bone facing inwards towards you. Use a sharp knife to slice across the grain into pieces.
- Serve with grilled vegetables, roasted potatoes, or a fresh salad. Top with herb butter or chimichurri sauce.
- Pair with a full-bodied red wine like Cabernet Sauvignon or Malbec. Enjoy this grill master showstopper!
Frequently Asked Questions
What is the difference between a ribeye and a tomahawk steak?
The main difference is the dramatic, long bone attached to the tomahawk. They are both cut from the rib section. Tomahawk has a fuller flavor and visual appeal from the bone.
What is the best wood to smoke a tomahawk steak?
For robust smoke flavor, hickory and oak work well. Mesquite imparts a bolder, sweeter taste. Apple or cherry wood provide a milder, fruitier smoke.
How long should I sear each side of the steak?
To develop a nice crust without overcooking, sear for just 1-2 minutes per side over high heat at the end. Longer sear times risk overcooking the interior.
What is the best way to check temperature?
Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. Test in multiple spots for accuracy.
Can I grill tomahawk steak directly over high heat the entire time?
You can, but the steak may overcook and dry out. The two-zone direct heat method gives the best crust and even cooking.
Conclusion
Perfectly grilled tomahawk steak makes for an indulgent, restaurant-worthy meal. Choosing a well-marbled, thick cut steak and using direct or indirect heat methods with optimal seasoning are key to achieving the right balance of seared outside, tender and juicy interior, and big, beefy flavor. Proper resting and carving ensures the steak stays moist and slices beautifully. Served with grilled vegetables or potatoes, tomahawk steak always creates a mouthwatering backyard barbecue experience.