Welcome to the world of the Tomahawk Steak, the king of all steaks. This show-stopping cut is a tender and flavorful masterpiece that will leave you craving for more. If you’re ready to take your grilling skills to the next level, then this article is for you!
Unveiling the Beauty of the Tomahawk Steak
The Tomahawk Steak is a large ribeye steak with 8-12 inches of the rib bone left intact. This bone is “Frenched,” a culinary technique that trims it of fat and meat, giving the steak the appearance of an ax handle. Just like a rack of lamb, the bone not only adds a wow factor but also acts as insulation, ensuring the meat remains tender and juicy throughout the cooking process.
With its beautiful marbling and buttery texture, the Tomahawk Steak is a cut above the rest. And the best part? It’s surprisingly simple to prepare!
Preparing Your Ribeye Steak for the Perfect Reverse Sear
To achieve the ultimate flavor and tenderness, there are two essential steps you need to take before cooking your Tomahawk Steak.
Step One – Salting and Dry Brining
The first step is to generously salt your steak with kosher salt. Let it sit uncovered in the refrigerator on a rack placed on top of a baking sheet for 12-24 hours. This process, known as dry brining, allows the salt to draw out the meat’s natural juices, resulting in a tender and flavorful steak. Trust us, it’s science at work!
Step Two – The Seasoning Rub
After the dry brining process, let your steak come to room temperature. Prepare a thick paste using olive oil, paprika, black pepper, and crushed garlic. Coat the entire steak, including the bone, with the rub, and let it sit for about 15 minutes. Meanwhile, preheat your oven to 200˚F.
Mastering the Reverse Sear Method
The Tomahawk Steak requires a special cooking method to ensure it cooks perfectly. The reverse sear technique involves slow-roasting the meat in a low-temperature oven, followed by a quick sear on the grill to create a delicious crust and lock in the flavors.
Here’s a step-by-step guide to nail the reverse sear method:
- Place the spice-rubbed steak on a rack over a baking sheet in a 200˚F oven.
- Preheat your grill to medium-high heat while the steak is in the oven.
- After about 30 minutes, check the steak’s internal temperature using an instant-read thermometer. It should take around 40 minutes to cook.
- Cook the steak until it reaches your preferred level of doneness:
- Rare: 120˚F
- Medium Rare: 125˚F
- Medium: 130˚F
- Remove the steak from the oven and transfer it directly to the grill.
- Sear the steak for 2-3 minutes on each side to develop a flavorful crust.
- Let the steak rest uncovered for about 5 minutes before slicing. This allows the juices to redistribute within the meat, ensuring maximum tenderness.
The Importance of Letting Your Steak Rest
Resting your steak is a crucial step in preserving its juiciness and flavor. Allowing the meat to rest after cooking allows the juices to redistribute throughout the steak, resulting in a moist and flavorful bite.
Serving Suggestions and Pairings
A Tomahawk Steak is a grand presentation on its own, but here are some tips for serving and pairing:
- First, cut the meat away from the bone, then slice it against the grain into mouthwatering slices.
- Arrange the meat back around the bone for an impressive presentation.
- As for side dishes, consider grilled Caesar salad, grilled artichokes with lemon dill aioli, or grilled corn on the cob with sweet chili sauce. A light strawberry spinach salad also pairs well.
And what about the perfect wine pairing? For the king of steaks, you need wine royalty. A rich, robust, full-bodied Napa Valley Cabernet Sauvignon is the ideal choice. Alternatively, the Bordeaux region of France offers beautiful Cabernet Sauvignon/Merlot blends that complement the Tomahawk Steak magnificently.
Now that you know the secrets of cooking a Tomahawk Steak, it’s time to fire up the grill and impress your friends and family with this culinary masterpiece. Cheers to unforgettable dining experiences!
