Recipe for tomahawk steak
Grilled/roasted tomahawk steak, it doesn’t get more manly than that. I feel like I bring out my inner caveman when I hold a Tomahawk steak in my hand.
Meat on the bone is just better at retaining juice and flavor, and a tomahawk steak is no exception. The version I prepare here is cut from a ribeye with the bone from a Sashi cattle. If you’re not familiar with this breed, you should treat yourself to trying it. The meat has been crowned the world’s best steak three years in a row, and there’s a reason for that.
It’s a bit incorrect to call it a Tomahawk steak when it should really be seen as a roast, and that’s also the way it should be prepared. There are several ways to prepare it, such as reverse sear or sous vide, where the meat is cooked at low heat until it reaches the right core temperature, followed by high heat/crust at the end.
Here, I chose to go classic by giving it high heat/crust first, and then letting the meat rest at low heat in the oven.
I highly recommend trying a tomahawk, as it is both delicious and a great festive gimmick when you have guests.
I went all-in on American steakhouse style and served the meat with mac and cheese and a Blooming onion snack.
Tomahawk steak
Equipment
- 1 Grill (option 1)
- 1 Grill Pan (option 2)
- 1 Oven
- 1 Meat Thermometer
- 1 Chef'S Knife
- 1 Cutting Board
Ingredients
- 1400 gram Tomahawk
- 36 gram Salt
- 4 cloves Garlic
- 30 gram Butter
- 2 ribs Fresh rosemary or fresh thyme
- Pepper from grinder
- Flake Salt
Instructions
- Start by removing the meat from the refrigerator 10-20 minutes before cooking. This increases the chance of the meat being fried rather than "boiled."
- Preheat your grill or frying pan to maximum heat.
- Apply salt to both sides, use more than you think.
- Place the meat on the grill and let it cook until it forms a crust - this takes about 2 minutes.
- Flip the meat and give it another 2 minutes on the other side.
- Flip the meat again and rotate it 90 degrees Celsius (194 degrees Fahrenheit) before placing it down on the (grill)pan. This way, you get nice grill marks on the steak.
- Flip it one last time, so it gets 2x2 minutes on each side.
- If you are using a grill, move the meat to indirect heat; if you used a grill pan, use the oven for the rest:
- Split the garlic cloves in half and place them on top of the meat along with the rosemary and butter. Insert a meat thermometer from the side straight into the center of the meat and place it in an oven-safe dish in the oven at 130 degrees Celsius (266 degrees Fahrenheit).
- Monitor the meat's temperature; it takes about 20-25 minutes to reach the desired temperature. I took mine out at 54 degrees Celsius (129 degrees Fahrenheit) (closer to rare than medium-rare), but otherwise, go for 56 or 58 degrees Celsius (136 degrees Fahrenheit), which most people prefer.
- Remove the meat from the oven/grill and place it on a cutting board (uncovered). Let it rest for 10-15 minutes; don't worry, the meat will not get cold or overcooked.
- Start by cutting the meat off the bone and slicing it thinly across the grain.
- Season with flaky salt and freshly ground pepper.
- Bon appétit.
Notes
