You might not know that the tomahawk steak gets its name from its resemblance to the Native American axe, with the bone adding both flavour and visual appeal. When you aim to perfect this impressive cut, the key is balancing technique and timing. Start by choosing a steak with excellent marbling, which promises tenderness and flavour. Next, consider the reverse sear method, which guarantees even cooking and a mouthwatering crust. But there's more to achieving the perfect tomahawk than just technique. Are you curious about the secrets that elevate this dish to a culinary masterpiece?
1. Reverse Sear
2. Traditional Searing
3. Sous Vide
4. Oven Grilling / Broiling
Each method has its own merits, and the best choice ultimately depends on your available time, equipment, and personal preferences. Experimenting with these techniques will help you discover which method suits your taste for the ultimate tomahawk steak experience!
For this article, we will be using the traditional searing method to cook that perfect steak!
Understanding the nature of a the piece of meat is key to appreciating its unique qualities and ensuring a perfect tender steak. A tomahawk (also known as a tomahawk ribeye steak) is a bone-in sirloin steak cut with a long rib bone that resembles a tomahawk axe. This steak is known for its thickness, usually at least 4 centimetres, and excellent marbling, which contributes to superior flavour and tenderness. When you're on the hunt for a tomahawk steak, you'll find it at high-end grocery stores, butcher shops, and online meat suppliers. These steaks are often speciality items, so they can be more expensive, making them perfect for special occasions.
Here's a quick reference to what you should look for and where to find it:
| Attribute | Description |
|---|---|
| Bone Length | 15-20 centimetres, resembling a tomahawk axe |
| Thickness | At least 4 centimetres |
| Marbling | Good marbling for flavour |
| Purchase Locations | Butcher shops, high-end grocery stores |
When selecting your tomahawk steak, aim for cuts that are labeled as Grass-fed or Wagyu beef for the best quality. Look for a steak that is a deep, bright red colour with minimal browning to ensure freshness. Given their limited availability, tomahawk steaks are a sought-after choice for meat lovers across Australia, perfect for special occasions or celebrations.
To prepare your tomahawk steak perfectly, start by letting it rest at room temperature for 1-2 hours. This step ensures even cooking throughout the entire steak.
During this time, you can gather your seasoning ingredients and tools, preparing your steak for its culinary journey.
Cooking a tomahawk steak to perfection requires a balance of precise temperature control and attention to detail. Here is a clear and cohesive guide using the traditional method of cooking in a pan followed by finishing in the oven.
Cooking Process
After you've achieved the perfect crust on your steak, it's important to let it rest. Resting the steak is vital for maximising its juiciness and flavour. Once you remove the steak from the oven, resist the urge to cut into it straight away. Instead, let it rest for 10-15 minutes. This allows the juices to redistribute evenly throughout the meat, enhancing both the flavour and tenderness you worked hard to achieve.
During this resting period, the internal temperature should stabilise around 54°C if you're aiming for medium-rare. This stability prevents the steak from drying out, ensuring each bite is as juicy as possible. To retain warmth without steaming the steak, loosely cover it with aluminum foil.
. This technique keeps the steak warm and flavourful without compromising its crust.
Cutting into the steak immediately can result in a loss of heat and moisture, leading to a less satisfying meal. By allowing the steak to rest, you guarantee that each slice is succulent and bursting with flavour.
Proper resting isn't just a step in the cooking process; it's key to a better dining experience with your perfectly cooked tomahawk steak.
The reverse sear method is widely considered the best technique for cooking a tomahawk steak This involves:
This method ensures even cooking throughout the thick cut and allows for better temperature control. Watch for our next article for full details on this.
The cooking time for a tomahawk steak varies depending on the method used and desired doneness, but generally[1][7]:
Always use a meat thermometer to ensure the steak reaches your preferred internal temperature.
For a medium-rare tomahawk steak, aim for the following temperatures[7][10]:
Adjust these temperatures based on your preferred level of doneness.
Yes, seasoning is crucial for enhancing the flavour of a tomahawk steak[1][9]. For best results:
It's important to let the steak rest after cooking to allow the juices to redistribute[7][8]. The recommended resting time is:
Cover the steak loosely with foil during resting to keep it warm. Remember that the internal temperature will continue to rise slightly during this time due to carryover cooking.
Cooking the perfect tomahawk steak is akin to crafting a masterpiece; each step is vital. After selecting a well-marbled cut, allow it to come to room temperature. Season it with the finesse of an artist using salt and pepper. Employ the reverse sear method as your brushstroke—oven first, then a high-heat sear for that golden crust. Allow it to rest, permitting flavours to meld. Serve with pride, and you'll achieve a culinary triumph worthy of admiration. Your tomahawk steak journey is complete.
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