How do I cook Tomahawk? The ultimate guide to an impressive steak

The Tomahawk is one of the most impressive beef cuts. Its large bone and rich marbling make it stand out in both appearance and flavor. Although it may seem challenging to cook, with a few simple tips you can cook it properly and enjoy a truly juicy steak.

What is a Tomahawk?

The Tomahawk is essentially a Rib Eye with a long bone, which remains attached to the cut. The bone gives it a distinctive appearance, while the rich marbling provides intense flavor and exceptional juiciness.

Because this is a relatively thick cut, it needs a slightly different approach to cooking than a classic steak.

Take the meat out of the refrigerator

Before you begin, leave the Tomahawk out of the refrigerator for about 45-60 minutes.

This allows its temperature to become more even and helps it cook through more evenly.

Season properly

A little coarse salt and freshly ground pepper are enough.

A quality Tomahawk doesn't need many marinades or strong seasonings. Its natural flavor is its greatest asset.

Grilling

Heat the grill thoroughly before adding the meat.

Start over high heat to develop a beautiful crust, then move the steak to a cooler spot to finish cooking without burning the outside.

For thick cuts, this method delivers a much better result.

Use a meat thermometer

The surest way to achieve your preferred doneness is to use a meat thermometer.

For reference:

• Rare: 50-52°C

• Medium Rare: 54-57°C

• Medium: 58-63°C

• Well Done: over 68°C

Most steak lovers prefer their Tomahawk Medium Rare, as this best brings out its marbling and flavor.

Don't forget to let it rest

As soon as you take it off the heat, let it rest for 8-10 minutes.

This allows the juices to distribute evenly throughout the meat, keeping every piece juicy.

Small tips that make a difference

• Turn the steak only once or twice while cooking.

• Use tongs instead of a fork so it doesn't lose its juices.

• If you like, add a little rosemary or thyme butter at the end for an even richer aroma.

• Cut the meat against the grain before serving for more tender bites.

Conclusion

The Tomahawk is a cut that impresses with both its appearance and flavor. Although it may look challenging, it doesn't require complicated techniques to get it right.

With proper preparation, high heat at first, gentle cooking afterward, and a few minutes of resting, you can enjoy a juicy, flavorful steak that will be the centerpiece of any BBQ or family meal.