Have you ever tried grilling a tomahawk steak? Trust me, it’s an experience like no other.
The tomahawk steak is a mighty cut of beef that not only looks impressive but also packs a punch in terms of flavor. It’s well-marbled, with a coarse grain and a chewy texture that will make your taste buds sing with joy.
Now, finding a tomahawk steak might be a bit tricky, but once you get your hands on one, it’s time to work some magic. Before seasoning, make sure to fully thaw the steak and let it sit at room temperature for 45 minutes. A classic blend of sea salt, garlic powder, and black pepper will do the trick for seasoning.
But here’s where the fun begins – grilling it three ways! Whether you prefer the smoky goodness of a charcoal grill, the convenience of a gas grill, or the versatility of a pellet grill, we’ve got you covered. Each method brings its own unique flavors and cooking techniques to elevate this already incredible cut of meat.
So, get ready to fire up the grill and join me on this mouthwatering journey. Let’s explore the art of grilling a tomahawk steak three ways and savor every delicious bite.
- Tomahawk steaks are a broad, beefy cut of meat that is impressive in appearance and taste.
- They are well-marbled with a coarse grain and chewy texture and have a long, curved bone that acts as a handle during grilling.
- Tomahawk steaks are typically hard to find at big-box stores or supermarkets and are best obtained from local butchers or by ordering online.
- The three grilling methods discussed for cooking tomahawk steaks are using a charcoal grill, a gas grill, or a pellet grill, each with its own unique technique and flavor profile.
What is it?
I know that a tomahawk steak is a broad, beefy cut that is impressive in both appearance and taste. It’s a section of the ribeye with a long, curved bone that acts as a handle during grilling.
But have you ever wondered why it’s called a tomahawk steak? Well, the name comes from its resemblance to a tomahawk axe, with the long bone sticking out like a handle. Pretty cool, right?
Now, let’s talk about the taste. The tomahawk steak is known for its rich and intense flavor. It’s well-marbled with fat, which gives it a melt-in-your-mouth tenderness. Compared to other cuts of steak, like a filet mignon or a strip steak, the tomahawk steak has a more robust and beefy taste. It’s like the king of steaks, commanding your attention with every juicy bite.
So, if you’re looking to impress your friends or family with a show-stopping steak, the tomahawk is definitely the way to go. Just make sure you have a big appetite because this beast of a steak is not for the faint of heart.
Choosing the Steak
When selecting the meat for grilling, it’s important to choose a well-marbled, flavorful cut of beef. And when it comes to tomahawk steaks, you definitely want to go for the best.
These impressive cuts of meat are a section of the ribeye, known for their broad, beefy flavor and tender, chewy texture. The long, curved bone also adds to the visual appeal and makes it easy to handle while grilling.
But here’s the thing, finding tomahawk steaks can be a bit challenging. You won’t usually find them at big-box stores or supermarkets. The best bet is to plan ahead and ask your local butchers or order online. Trust me, it’s worth the extra effort to get your hands on these delectable steaks.
Seasoning and Preparation
For the seasoning and preparation of the tomahawk steak, it’s essential to have a fully thawed steak that’s been patted dry with paper towels. This step ensures that the seasoning will adhere properly to the meat and helps to achieve a beautiful crust when grilling.
Now, let’s talk about the different seasoning options you can use to elevate the flavor of your steak. One option is the traditional blend of sea salt, garlic powder, and black pepper, which adds a classic savory taste.
Another option is a comprehensive seasoning blend that includes salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and ground mustard. This blend adds a complex and robust flavor profile to the steak.
Lastly, let me share some tips for achieving the perfect crust. Make sure to rub the seasoning blend generously onto the steak, allowing it to penetrate the meat. Additionally, letting the seasoned steak sit at room temperature for 45 minutes before grilling helps to ensure even cooking and a delicious crust.
To achieve the perfect char and smoky-savory flavor, the charcoal grilling method is a great option for cooking a tomahawk steak. The broad, beefy cut of the tomahawk steak deserves a cooking method that brings out its best qualities, and charcoal grilling does just that.
The process starts by filling a chimney starter with coals and waiting for them to be fully coated in ash. Then, the steak is placed on the cooler side of the grill and flipped every 5 minutes. Using an instant-read thermometer, I check the internal temperature until it reaches about 100 degrees Fahrenheit in the center.
After letting the steak rest, I light fresh coals and add them to the grill for a sear, flipping the steak to char all sides. Finally, I let the seared steak rest before carving it thinly against the grain.
Grilling a tomahawk steak on a charcoal grill is a true flavor adventure, giving you that smoky goodness that’ll leave your taste buds begging for more.
Let’s dive into the recipe details for grilling a delicious tomahawk steak. When it comes to cooking this beast of a steak, it’s important to know how to properly carve it and the different cooking techniques you can use. So, grab your tongs and let’s get started!
First, let’s talk about carving. To get the perfect slices, you’ll want to use a sharp carving knife and cut against the grain. This will ensure each bite is tender and juicy.
Now, onto the cooking techniques.
If you’re grilling on a charcoal grill, start by setting up a two-zone fire. Cook the steak on the cooler side for about 15 minutes, flipping every 5 minutes, until the internal temperature reaches 100 degrees Fahrenheit. Then, let it rest while you freshen up the coals. Sear the steak for 1 minute per side to get that beautiful char and crisp up the fat. Finally, let it rest for 5 minutes before carving.
If you’re using a gas grill, preheat it to medium-low on one side and high on the other. Sear the steak on the hottest portion of the grill for 2-3 minutes per side, then move it to the cooler section. Continue cooking until the center reaches 125 degrees Fahrenheit. Let it rest before carving.
For those with a pellet grill, set it to 225 degrees Fahrenheit and preheat for 15 minutes. Cook the steak for about 45 minutes or until the internal temperature reaches 120 degrees Fahrenheit. Remove it from the grill and cover with foil. Increase the temperature to 450 degrees Fahrenheit and sear the steak for 7-8 minutes per side until the internal temperature reaches 130 degrees Fahrenheit. Let it rest for 5 minutes before carving.
So there you have it, three different cooking techniques for your tomahawk steak. Whether you’re a charcoal, gas, or pellet grill enthusiast, you can’t go wrong with any of these methods. Just remember to carve against the grain for the perfect slices. Happy grilling!
When it comes to grilling a tomahawk steak, there are several related articles that can provide additional information and tips.
One important aspect is knowing how to find and select the best tomahawk steak. These cuts can be difficult to find at big-box stores or supermarkets, so it’s best to plan ahead and ask local butchers or order online. Look for a well-marbled steak with a coarse grain and chewy texture, and make sure it includes the long, curved bone that acts as a handle during grilling.
Another key tip is achieving the perfect sear on your tomahawk steak. Whether you’re using a charcoal grill, gas grill, or pellet grill, the goal is to get that smoky-savory char on the outside while keeping the inside tender and juicy. Follow the recommended grilling methods for each type of grill, and don’t forget to let your steak rest before carving into thin slices. This allows the juices to redistribute and ensures a flavorful and tender result.
So, take your time, experiment with different wood flavors if using a pellet grill, and enjoy the process of grilling a delicious tomahawk steak.
Frequently Asked Questions
How long should I let the seasoned steak sit at room temperature before grilling?
I recommend letting the seasoned steak sit at room temperature for 45 minutes before grilling. This allows the flavors to penetrate the meat and ensures a more evenly cooked and flavorful steak. Plus, it gives you a chance to relax and savor the anticipation!
Can I use a different seasoning blend for the tomahawk steak?
Sure, you can definitely use a different seasoning blend for your tomahawk steak! Get creative and experiment with flavors that you love. Also, don’t be afraid to try alternative cooking techniques to find the one that suits your taste best. Enjoy grilling!
What is the recommended internal temperature for a medium-rare tomahawk steak?
The recommended internal temperature for a medium-rare tomahawk steak is 130 degrees Fahrenheit. To achieve this, grill the steak until the center reaches about 100 degrees Fahrenheit, then let it rest before searing to perfection.
Can I grill a tomahawk steak on a propane gas grill?
Yes, you can definitely grill a tomahawk steak on a propane gas grill. It’s one of the grilling alternatives mentioned for cooking this delicious cut of meat. So fire up that grill and get ready for some mouthwatering goodness!
Are there any alternative cooking methods for a tomahawk steak besides grilling?
Sure, there are a couple of alternative cooking methods for a tomahawk steak besides grilling. One option is sous vide cooking, which involves vacuum-sealing the steak and cooking it in a water bath. Another method is pan searing, where you cook the steak on a hot pan with some oil. Both methods can yield delicious results!