Introduction:
For steak lovers, the tomahawk steak is a must-try. It’s a long, tender ribeye steak with a bone handle. This makes it perfect for grilling.
The steak’s rich marbling and thick cut are great for grilling. They allow for a flavorful crust on the outside and a juicy inside.
Grilling a tomahawk steak is more than cooking meat. It’s a way to bring family and friends together for a great meal. The steak’s dramatic presentation on the grill will impress everyone.
Learning to grill this exceptional cut opens up a world of flavors. Your taste buds will thank you.
Table of Contents
Key Takeaways
- Tomahawk steak is a ribeye steak with a long bone handle, perfect for grilling
- Rich marbling and thick cut make it ideal for high-heat grilling
- Grilling a tomahawk steak creates a flavorful crust while keeping the interior juicy and tender
- Tomahawk steak is an impressive centerpiece for barbecue gatherings with family and friends
- Mastering the art of grilling tomahawk steak unlocks exceptional flavor and texture
What is a Tomahawk Steak?
A tomahawk steak is a stunning cut of beef loved by steak fans. It’s a bone-in ribeye with a long, exposed rib bone. This makes it look like a tomahawk axe handle, earning it its name.
This steak comes from the rib section of the cow, between the 6th and 12th ribs. It’s thick, marbled, and usually 2 to 3 inches thick. It can weigh 2 to 3 pounds, including the bone.
Anatomy of a Tomahawk Steak
The tomahawk steak stands out because of its unique look. It has:
- A long, exposed rib bone that can be up to 20 inches long
- A thick, well-marbled ribeye steak attached to the bone
- A generous fat cap that melts during cooking, basting the meat and adding flavor
Tomahawk Steak vs. Ribeye Steak
Tomahawk and ribeye steaks come from the same area of the cow. Yet, they differ in a few ways:
| Tomahawk Steak | Ribeye Steak |
|---|---|
| Bone-in cut with an extended rib bone | Can be bone-in or boneless |
| Typically thicker, ranging from 2 to 3 inches | Usually cut to 1 to 1.5 inches thick |
| Weighs between 2 to 3 pounds with the bone | Weighs around 12 to 16 ounces |
| Often referred to as a “cowboy steak” | Sometimes called a “beauty steak” or “market steak” |
Both tomahawk and ribeye steaks are known for their rich flavor and tender texture. They’re favorites for grilling and special events.
Choosing the Perfect Tomahawk Steak
When picking it, look at marbling and thickness. These factors affect the steak’s flavor, texture, and quality. They’re key to a great steak.
Marbling and Quality Grades
Marbled meat means fat inside the steak. More marbling means a tastier, softer steak. Look for a tomahawk with fine, even marbling.
The USDA grades beef by marbling. Prime is the top grade, followed by Choice and Select. Prime steaks have the most marbling.
| USDA Grade | Marbling Level | Flavor and Tenderness |
|---|---|---|
| Prime | Abundant marbling | Exceptional flavor and tenderness |
| Choice | Moderate marbling | Leaner, less flavorful, and tender |
| Select | Minimal marbling | Leaner, less flavorful and tender |
Thickness and Weight
Tomahawk steaks are big, weighing 2 to 3 pounds. They’re about 2 inches thick. This size lets you get a nice crust on the outside and a juicy inside.
Choose a steak that’s even in thickness for cooking. This ensures a great grilling experience.
Think about marbling, USDA grade, and thickness when picking a tomahawk steak. These factors help you choose the best beef cut. Don’t hesitate to ask your butcher for advice.
Preparing Your Tomahawk Steak for Grilling
Before you fire up your grill for the ultimate tomahawk steak experience, it’s essential to properly prepare your cut of beef. Taking the time to follow these simple steps will ensure that your grilled steak turns out perfectly every time.
Start by bringing it to room temperature. This usually takes about 30 minutes to an hour. This step helps the steak cook more evenly, making it juicier and more tender.
While the steak is warming up, trim any excess fat from the edges. Leave just enough to add flavor and moisture during grilling.
Next, season your steak generously with salt and freshly ground black pepper. For a classic steakhouse flavor, stick with this simple seasoning combination. But, if you’re feeling adventurous, try your favorite steak rub or marinade. Just remember not to overpower the natural flavor of the high-quality beef.
When seasoning your barbecue steak, consider these tips:
- Use coarse salt, such as kosher or sea salt, for better coverage and texture
- Freshly grind your black pepper for optimal flavor
- Apply the seasoning evenly on both sides of the steak, pressing it gently into the meat
By properly preparing your tomahawk steak before grilling, you’ll be well on your way to enjoying an unforgettable grilled steak experience. This will impress your family and friends.
Setting Up Your Grill for Tomahawk Steak
To get the perfect grilled steak, setting up your grill right is key. Whether it’s a charcoal or gas grill, making the right heat zones is crucial. This ensures your tomahawk steak turns out just right.
Charcoal vs. Gas Grills
Both charcoal and gas grills can make a tasty barbecue steak. Charcoal grills give a traditional flavor, while gas grills offer ease and precise heat control. Think about what you like and what you have to choose between charcoal and gas.
| Grill Type | Pros | Cons |
|---|---|---|
| Charcoal | Smoky flavor, high heat | Longer setup time, less precise temperature control |
| Gas | Convenient, precise temperature control | Less smoky flavor |
Creating Direct and Indirect Heat Zones
To grill a steak perfectly, you need direct and indirect heat zones. The direct heat zone is for searing the steak, giving it a flavorful crust. The indirect heat zone cooks the steak through without burning the outside.
- For charcoal grills, pile the lit coals on one side, leaving the other empty.
- For gas grills, turn one side to high heat, and the other to low or off.
By setting up these heat zones, you’ll get a perfectly seared outside and a juicy, tender inside for your tomahawk steak.
Grilling Techniques
You need to know some key techniques to get the perfect grilled steak, especially with a tomahawk steak or bone-in ribeye.
Searing for Flavor and Texture
Start by searing your steak over direct high heat for 2-3 minutes on each side.
Indirect Grilling for Optimal Doneness
After searing, move your steak to the cooler, which is the indirect heat zone of your grill. This slow cooking ensures your steak is cooked evenly without burning the outside. The cooking time varies based on the steak’s thickness and your desired doneness, usually 10-20 minutes.
Using a Meat Thermometer
Please insert it into the thickest part of the meat, away from the bone, for an accurate reading. Here’s a table with recommended internal temperatures:
| Doneness | Temperature (°F) |
|---|---|
| Rare | 125°F |
| Medium-rare | 135°F |
| Medium | 145°F |
| Medium-well | 150°F |
| Well-done | 160°F |
Remember, the steak’s internal temperature will rise a bit as it rests. So, remove it from the grill when it’s about 5°F below your target temperature for the best result.
Resting and Slicing Your Grilled Tomahawk Steak
After grilling your steak to perfection, it’s crucial to let it rest before slicing. For a grilled steak of this size, aim to rest your tomahawk steak for about 10 minutes before cutting into it.
When it’s time to slice your grilled steak, follow these tips for the best results:
- Slice against the grain for maximum tenderness
- Cut the steak into thin, even slices to showcase the beautiful marbling
- Serve the sliced steak immediately to enjoy the best flavor and texture
The proper resting and slicing techniques can make a significant difference in the overall quality of your grilled tomahawk steak. By allowing the juices to redistribute and cutting the meat in a way that highlights its natural beauty, you’ll be able to savor every bite of this impressive cut of beef.
| Steak Cut | Resting Time | Slicing Technique |
|---|---|---|
| Tomahawk Steak | 10 minutes | Against the grain, thin slices |
| Ribeye Steak | 5-7 minutes | Against the grain, medium slices |
| Strip Steak | 5 minutes | Against the grain, thin to medium slices |
Remember, the key to a truly memorable grilled steak experience lies in the details. By taking the time to properly rest and slice your tomahawk steak, you’ll be rewarded with a tender, juicy, and visually stunning meal that’s sure to impress.
Serving Suggestions and Side Dishes
Classic steakhouse sides and creative pairings can make your grilled steak unforgettable.
Classic Steakhouse Sides
For ribeye steak and other premium cuts, classic sides are often the best choice. Here are some timeless favorites:
- Creamed spinach with a rich, velvety texture
- Crispy onion rings for a satisfying crunch
- Sautéed mushrooms in garlic butter
- Steamed or grilled asparagus with a squeeze of lemon
Creative Pairings for Tomahawk Steak
For a bold twist, try these innovative sides with your grilled steak:
- Truffle mac and cheese for an indulgent twist
- Roasted Brussels sprouts with pancetta and balsamic glaze
- Sweet potato wedges seasoned with smoked paprika and garlic
- Heirloom tomato salad with fresh basil and mozzarella
Choose sides that balance flavors and textures. This way, your tomahawk steak will be the highlight of a memorable meal.
Tomahawk Steak Nutrition and Health Considerations
Enjoying a tomahawk steak is a treat, but it’s important to think about its nutritional value.
A typical 40-ounce tomahawk steak has the following nutritional information:
| Nutrient | Amount per 40 oz |
|---|---|
| Calories | 2,480 |
| Protein | 212 g |
| Total Fat | 200 g |
| Saturated Fat | 80 g |
| Cholesterol | 800 mg |
| Sodium | 800 mg |
Eating too much red meat can raise the risk of heart disease and some cancers.
To enjoy your tomahawk steak healthily:
- Practice portion control, sharing the steak or saving leftovers for later
- Balance your meal with nutrient-rich sides like grilled vegetables and whole grains
- Limit your intake of high-fat, marbled beef cuts to special occasions
- Choose leaner cuts of beef more often for everyday meals
By savoring this recipe in moderation, you can enjoy it while keeping your health in mind. It’s all about balance in your diet.
Conclusion
Grilling a steak is the ultimate beef experience. It combines flavor, and texture, and looks unforgettable. By knowing the steak’s anatomy and picking a high-quality one, you’re set to make a meal that rivals any steakhouse.
Learning how to prepare and grill your tomahawk steak is essential. You need to set up your grill right and use the right techniques. A meat thermometer helps you get the steak just right every time.
To make your grilled steak even better, try it with classic sides or new ones. These can enhance the steak’s rich flavor. Whether you’re experienced or new to grilling, this guide will help you impress. You’ll create a memorable meal that highlights the beauty and taste of a perfectly grilled steak.
FAQ
What is the difference between a tomahawk and a regular ribeye steak?
A tomahawk steak is a bone-in ribeye with a long bone left on. It looks like a tomahawk axe handle. This makes it different from a regular ribeye, which might or might not have a bone. Both cuts have thick, well-marbled meat.
How do I choose a high-quality steak?
Look for a tomahawk steak with well-marbled meat and a bright red color. Opt for USDA Prime or Choice grade for top quality. Choose a steak that’s thicker than regular ribeyes.
What’s the best way to prepare a tomahawk steak for grilling?
Before grilling, let the tomahawk steak come to room temperature. Trim any extra fat and season it well with salt, pepper, or your favorite rub. This ensures great flavor and texture.
How do I set up my grill for cooking a tomahawk steak?
Sear the steak over high heat for flavor, then move it to the cooler side to cook to your liking. The setup varies between charcoal and gas grills.
What’s the best way to grill a tomahawk steak?
Start by searing the steak over direct high heat for a few minutes on each side. This creates a flavorful crust. Use a meat thermometer for accuracy.
How long should I let my grilled steak rest before slicing?
Let the steak rest for 5-10 minutes after grilling.
Are there any health concerns with consuming tomahawk steak?
This recipe is high in fat and calories because of its marbling. It’s a good source of protein but should be eaten in moderation. Be careful with portion sizes and pair them with healthy sides.