Cooking a tomahawk steak might seem intimidating, but it's all about technique and patience.
Start by getting your BBQ ready with a two-zone heat setup, aiming for a temperature of 230-260°C.
Once the steak is seasoned with sea salt and black pepper, let it rest for about 30 minutes.
Sear it over direct heat, then move it to indirect heat, monitoring the temperature closely.
Like any piece of meat, letting it rest before slicing is key.
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When it comes to understanding tomahawk steak, you're looking at one of the most impressive cuts of beef available. This cut of meat, renowned for its dramatic presentation, is a bone-in ribeye from the cow's rib section. The tomahawk's signature feature is its long rib bone, measuring 15-20 centimetres, resembling a traditional tomahawk axe. With a thickness of at least 5 centimetres, it ensures the steak remains juicy and tender during cooking. Its rich flavour and exceptional marbling make it a favourite among steak enthusiasts, perfect for special occasions. When selecting your tomahawk, look for USDA Prime or Choice grades; these steaks are bright red, indicating freshness. The bone and thickness contribute greatly to its unique cooking characteristics, making it ideal for a BBQ.
Preparing your BBQ for a tomahawk steak is a crucial step in achieving that perfect sear and tender finish. First, set up a two-zone heat method on your BBQ. For a charcoal grill this involves placing hot coals on one side for direct heat and leaving the other side cooler for indirect cooking. Use a chimney starter to light the charcoal, allowing it to ash over before spreading it on the BBQ. For a gas BBQ, you can just use the dials to set the temperature.
| Step | Details |
|---|---|
| Heat Method | Two-zone: Direct and Indirect |
| Target Temp | 230-260°C on the hot side |
| Preheating Grates | Ensure proper browning |
Preheat the grates by placing them over the hot coals, and use a BBQ thermometer to monitor the temperature. Keep the BBQ covered during cooking to maintain consistent heat and enhance the flavour.
Achieving the perfect seasoning on a tomahawk steak is an art that enhances its natural flavours and creates a nice crust. Begin by patting your steak dry with kitchen paper to guarantee better browning. Next, generously apply sea salt and freshly ground black pepper at least 30 minutes before cooking. This technique allows the flavours to penetrate deeply, assuring a flavourful bite. For added depth, incorporate garlic powder, onion powder, or herbs like rosemary or thyme. Rubbing the steak with olive oil or melted butter before seasoning helps the spices adhere and adds richness. Consider experimenting with a compound butter made from softened butter mixed with herbs and garlic. Placing it on the steak during the last few minutes of cooking on the BBQ adds a burst of flavour.
Mastering the Two-Zone Heat Method
One of the most effective ways to cook a tomahawk steak to perfection is by mastering the two-zone heat method on your BBQ. This technique gives you control over the cooking process, ensuring a juicy and flavourful steak every time. Here's how you set it up:
This method prevents burning and promotes even cooking.
After setting up your BBQ for the two-zone heat method, it's time to focus on monitoring cooking temperatures to guarantee your tomahawk steak turns out perfectly. Use a meat thermometer to check the internal temperature, aiming for 54°C for medium-rare. Insert it into the thickest part of the steak, avoiding bone contact, for an accurate reading. Check it every 5 minutes as you approach your target range. Remove the steak when it's about 3°C below your desired doneness, as it will continue cooking while resting.
Here's a quick reference table for your convenience:
| Desired Doneness | Target Temp (°C) |
|---|---|
| Rare | 49°C |
| Medium-Rare | 54°C |
| Medium | 60°C |
| Medium-Well | 66°C |
| Well-Done | 71°C |
Whilst it might be tempting to dive right into your perfectly cooked tomahawk steak, taking the time to let it rest is essential for maximising both flavour and juiciness. Resting allows the precious juices to redistribute, ensuring every bite is succulent. To achieve the best results, follow these steps:
Achieving the perfect crust on a tomahawk steak is a culinary skill that begins with searing over high heat. To get that rich, caramelised crust, sear the steak for 3-4 minutes on each side. Patting the steak dry beforehand with a paper towel is essential; moisture can prevent the browning you're aiming for. Use a cast-iron skillet or hot BBQ for ideal heat retention and distribution. As you sear, consider basting with melted butter and garlic—this not only enhances flavour but contributes to a delightful crust. Keep a close eye on the internal temperature, ensuring it doesn't overcook. Aim for a medium-rare finish at 54°C after resting. With these steps, you'll enjoy a beautifully seared tomahawk steak.
Once you've achieved a perfect crust on your tomahawk steak, it's time to think about how best to serve and enjoy it. Slice the steak against the grain for maximum tenderness. Here are some serving suggestions to elevate your meal:
You're about to discover the perfection of a steak. For the ultimate tomahawk experience, bring it to room temperature, season well, then reverse sear. First, slow-cook it, then BBQ for that mouthwatering crust. Allow it to rest, slice, and savour every bite.
Begin by bringing your 1.5 kg tomahawk steak to room temperature. Season it generously, then sear it on high heat using the BBQ. Move it to indirect heat, aiming for an internal temperature of 54°C. Allow it to rest before slicing and serving.
You're about to discover Ramsay's secret. First, bring it to room temperature, then season well. Sear in a hot skillet, finish in a 200°C oven. Use aromatics like garlic. Finally, rest it perfectly for juiciness.
First, allow the steak to reach room temperature. Generously season it with sea salt, black pepper, and, if you prefer, a marinade infused with herbs. Utilise a two-zone BBQ method, then rest the steak before slicing against the grain.
Cooking the perfect tomahawk steak might seem intimidating, but with the right approach, you'll achieve a succulent masterpiece every time. By mastering the two-zone heat method on the BBQ and monitoring the internal temperature, you guarantee perfect doneness. Don't worry if you're not a BBQ expert—practice makes perfect, and each attempt brings you closer to that ideal steak. Letting the steak rest is essential; it locks in juices, enhancing flavour. Serve with your favourite sides, and enjoy a restaurant-quality meal at home.
