Ever wondered how to cook a tomahawk steak so that it’s tender, juicy, and packed with flavor? If you’ve ever seen this towering cut of meat and thought, “That looks incredible, but how do I make it just as impressive in my kitchen?”—you’re not alone.
Tomahawk steaks are truly showstoppers, but cooking them to perfection can feel intimidating. The bone-in ribeye, with its rich marbling and size, requires a bit of finesse. But fear not—whether you're a home cook or a seasoned chef, this guide is here to simplify the process.
What’s the secret to making your tomahawk steak a crowd-pleaser every time? From mastering the art of dry brining to choosing the right cooking method, this blog will guide you step-by-step on how to achieve steakhouse-quality results right at home.
By the end, you'll not only know how to cook the perfect tomahawk steak, but also impress your guests with your newfound skills. Ready to get started?
Step 1: Preparing the Steak – Dry Brining for Maximum Flavor
The first step to mastering the perfect tomahawk steak is all about preparation. Dry brining is a simple technique that elevates the flavor and ensures a juicy steak every time. But why is it so important? Dry brining helps to draw out moisture from the steak, which then reabsorbs, along with the seasoning, creating a richer, more intense flavor and tender texture.
Why dry brine?
When you salt the steak and leave it uncovered in the fridge, the moisture initially draws out, but it doesn’t stay lost. The salt pulls the juices back into the meat, making it more flavourful and ensuring a perfect crust when you cook it. It's one of the easiest ways to achieve steakhouse-quality results at home.
How to dry brine your tomahawk steak:
- Season generously: Use kosher salt to coat both sides of your steak. The amount will depend on the size, but a good rule of thumb is about 1 teaspoon of salt per pound of meat.
- Rest it in the fridge: Place the steak on a wire rack or a plate, uncovered, and let it rest for at least 12 hours, or up to 24 hours. This will allow the salt to penetrate and infuse the meat with flavour.
- Avoid touching the bone: To keep the bone from burning while cooking, it’s a good idea to cover it with a thin layer of foil during the cooking process.
Dry brining might take a little patience, but the results are well worth it. This simple step ensures your tomahawk steak is packed with deep, rich flavour, making the next steps in the cooking process all the easier.
Also Read: Understanding Different Steak Grades and What Sets Them Apart
Step 2: Cooking Methods – Choosing the Right Technique
Now that your tomahawk steak is prepped, it’s time to decide how to cook it. There are two standout methods that can bring out the best in your steak: reverse searing and the traditional sear and roast method.
Both offer great results, but the technique you choose will depend on your time, preferences, and desired outcome.
1. Reverse Sear – Precision and Perfection
This method is often favoured by professional chefs for its ability to achieve an even cook and a perfect crust. Here's how you do it:
- Slow cook the steak: Preheat your oven to 275°F (135°C). Place the steak on a rack over a baking sheet and roast until the internal temperature reaches 110°F (43°C).
- Sear to finish: After the steak reaches the right temperature, sear it in a hot skillet or on a grill for 2–3 minutes on each side, creating that crispy, caramelised crust.
- Rest the steak: Let the steak rest for 10 minutes to retain its juices.
This method ensures an evenly cooked steak, from edge to edge, with a perfectly browned exterior.
2. Traditional Sear and Roast – Classic Approach
For those who prefer a quicker, more hands-on method, the traditional sear and roast method is perfect. Here's how to do it:
- Sear the steak: Preheat a heavy skillet on medium-high heat. Sear the tomahawk steak for 3–4 minutes per side until you have a nice brown crust.
- Roast to your liking: After searing, transfer the steak to a preheated oven set at 375°F (190°C). Roast until it reaches the desired doneness.
- Rest the steak: Allow the steak to rest for 10 minutes before slicing.
This method is faster and still delivers great results, but it may not have the precise edge-to-edge cook of the reverse sear.
Which Method Should You Choose?
- Reverse Sear is ideal for those who want consistent results and have a little more time on their hands.
- Traditional Sear and Roast is perfect when you’re short on time but still want a flavourful steak.
Both methods will give you a delicious tomahawk steak, but it’s all about finding the one that works best for you.
Step 3: Enhancing Flavor – Compound Butter and Seasoning
Once your tomahawk steak is cooked to perfection, the finishing touch is what takes it from great to unforgettable. Compound butter is a chef’s secret weapon, adding richness and depth of flavor without overpowering the steak’s natural taste. A dollop of this buttery goodness on top of your steak will melt into every bite, adding a subtle, aromatic punch.
The Magic of Compound Butter
Why compound butter? It’s simple yet effective. The combination of softened butter, fresh herbs, and seasonings enhances the steak’s flavours while keeping it moist and tender. It also adds an extra layer of elegance, perfect for impressing guests or elevating your own meal.
How to Make Compound Butter?
- Ingredients:
- 1/2 cup unsalted butter (softened)
- 2 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- A pinch of salt and pepper
- Method:
- Mix all the ingredients in a bowl until well combined.
- Spoon the mixture onto a piece of parchment paper and roll it into a log shape.
- Refrigerate for at least 1 hour, or freeze for quicker use.
Once your compound butter is ready, simply slice a piece and place it on top of the resting steak. Watch it melt, creating a beautiful, rich finish.
Additional Flavoring Tips:
- Seasoning: While dry brining enhances the flavour, you can further season with a sprinkle of sea salt and cracked black pepper before serving. A pinch of smoked paprika or a few drops of balsamic vinegar can add extra complexity.
- Sauces: If you're craving something extra, a simple steak sauce made with butter, garlic, and red wine can elevate the experience.
By adding compound butter or experimenting with your favourite seasonings, you’ll create a steak with depth and flavour that’s impossible to resist.
Also Read: The Most Expensive Steaks in the World
Step 4: Presentation and Serving – Elevating the Dining Experience
Cooking a perfect tomahawk steak is only part of the experience—the way you present it can turn a meal into a memorable occasion. A beautifully sliced, well-plated steak not only looks appetising but also enhances the overall dining experience. Here’s how to elevate your tomahawk steak from great to extraordinary.
How to Slice Your Tomahawk Steak?
The right way to slice your steak is crucial to both tenderness and presentation. Always slice against the grain to ensure each bite is tender and easy to chew.
- Rest the steak: After cooking, let your steak rest for 10 minutes. This allows the juices to redistribute, ensuring each slice is juicy and full of flavor.
- Cut across the bone: When you’re ready to slice, carefully remove the meat from the bone. Then, cut the steak into 1-inch slices, making sure each piece is even and tender.
Garnishing and Plating
Presentation plays a big role in how your steak is perceived. Here are some simple tips to elevate the look of your steak:
- Use a warm plate: Serving your steak on a warm plate keeps it at the right temperature.
- Garnish creatively: Top the steak with fresh herbs, like rosemary or thyme, or add a few edible flowers for a sophisticated touch.
- Leave the bone exposed: The dramatic, bone-in appearance of the tomahawk steak is a showstopper—leave it exposed for an elegant, rustic touch.
Side Pairings
To complement your perfectly cooked tomahawk steak, serve it with sides that enhance its rich flavor:
- Roasted vegetables: Caramelised carrots, roasted Brussels sprouts, or mashed potatoes are classic pairings that balance the richness of the steak.
- Fresh salad: A crisp, light salad with arugula, cherry tomatoes, and a balsamic vinaigrette cuts through the richness of the steak.
- Wine pairing: For an unforgettable experience, pair your steak with a bold red wine, such as Cabernet Sauvignon or Malbec. These wines bring out the steak’s deep flavours and complement the charred crust.
Bonus Tip:
Once plated, bring your tomahawk steak to the table with confidence. The visual impact, combined with the incredible flavour, will ensure your guests are not only impressed by the taste but also by the experience.
Tips for Home Cooks and Professionals
Whether you’re a home cook or a seasoned chef, these practical tips will help you take your tomahawk steak to the next level. Let’s explore the essential techniques that make all the difference.
1. Using a Meat Thermometer
Accuracy is key when cooking a steak to your desired doneness. A meat thermometer helps you get it just right without the guesswork. Simply insert the thermometer into the thickest part of the steak, ensuring it's not touching the bone.
Here are the temperature ranges you should aim for:
2. Let the Steak Come to Room Temperature
Before cooking, allow your tomahawk steak to come to room temperature for at least 30 minutes. This ensures even cooking, as a cold steak placed directly on the heat can lead to uneven results. It also prevents the outside from becoming overcooked while the inside remains underdone.
Also Read: A Definitive Guide To All Your Steak Questions
3. For Professionals – Sourcing High-Quality Steaks
If you’re in the food industry or a professional chef, consider sourcing dry-aged tomahawk steaks for a deeper, more complex flavour. High-quality meat makes a significant difference in the final taste. Look for trusted suppliers who specialise in premium cuts and ensure proper storage and handling to maintain the meat’s integrity.
4. Grilling Tips for Extra Flavor
For those using a grill, the type of wood chips you use can add an extra layer of flavour. Hickory, oak, or mesquite are popular choices that impart a subtle smokiness, perfect for a tomahawk steak. Soak the wood chips in water for about 30 minutes before placing them on the grill to avoid burning. This will create that sought-after smoky aroma while keeping your steak juicy and tender.
With these expert tips in hand, you're now ready to turn your cooking into an experience that rivals any high-end steakhouse. But if you're looking to enjoy a perfect tomahawk steak in a truly unforgettable setting, why not treat yourself to an exceptional dining experience?
Conclusion
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Whether you’re hosting a small gathering or a corporate event, Doors Dubai provides the perfect atmosphere for every occasion.
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