When it comes to indulging in one of the most luxurious cuts of beef, the tomahawk steak stands out vividly. Known for its incredible flavor and tenderness, this impressive cut not only set the stage for a hearty meal but also turns any gathering into an extravagant feast. Cooking a tomahawk steak on a Blackstone griddle takes this experience to another level, allowing you to achieve the perfect sear while maintaining a succulent interior. In this comprehensive guide, we will walk you through the steps and techniques necessary to master cooking a tomahawk steak on a Blackstone griddle.
Understanding the Tomahawk Steak
Before diving into the cooking process, it’s important to understand what a tomahawk steak is and why it’s such a sought-after cut.
The Cut Explained
A tomahawk steak is essentially a ribeye steak that still has a long section of the rib bone attached, resembling the shape of a tomahawk axe. This characteristic not only makes it visually appealing but also contributes to its rich flavor. The marbling of fat throughout the steak ensures that it remains juicy and tender, resulting in a melt-in-the-mouth experience.
Choosing the Right Tomahawk Steak
When selecting a tomahawk steak, consider the following tips for the best results:
- **Look for marbling:** The more marbling present in the steak, the better the flavor and tenderness.
- **Thickness matters:** For cooking flexibility, choose a steak that is at least 2 inches thick; this thickness helps achieve a perfect cook on a griddle.
Preparing for Cooking
Preparation is a crucial step in ensuring your tomahawk steak turns out perfectly. Follow these steps to set yourself up for success.
Tools and Ingredients Required
Before you start cooking, gather all necessary tools and ingredients. Here’s a list:
- Tomahawk steak
- Blackstone griddle
- High-smoke point oil** (like avocado or grapeseed oil)
- Salt and pepper** (or your favorite dry rub)
- Meat thermometer
- Tongs
- Butter (optional, for baste)
- Herbs (optional, for flavor)
The Importance of Dry Aging
For enhanced flavor, consider dry aging your tomahawk steak. Dry aging involves refrigerating the meat in a controlled environment for several days. This process breaks down the muscle fibers, leading to improved tenderness and a more concentrated flavor. If you can’t dry age it, simply ensure it is as fresh as possible.
Bring to Room Temperature
Prior to cooking, let your tomahawk steak sit at room temperature for about 30-60 minutes. This ensures more even cooking throughout and enhances the flavor.
Prepping the Blackstone Griddle
Setting up your Blackstone griddle correctly is essential for impeccable results. Follow these steps:
Cleaning the Griddle
Ensure your griddle is clean and free from any residues from previous cooking sessions. A clean cooking surface helps avoid flavor contamination and ensures proper searing.
Preheating the Griddle
- Turn on your Blackstone griddle to medium-high heat.
- Allow it to preheat for about 10-15 minutes. You want it hot enough for a clean and effective sear.
Testing the Temperature
To check if the griddle is ready, sprinkle a few drops of water on the surface. If they evaporate immediately, the griddle is at the right temperature.
Cooking the Tomahawk Steak
Once your tomahawk steak and griddle are prepped, it’s time to start cooking!
Seasoning the Steak
Generously season both sides of the tomahawk steak with salt and pepper or your preferred seasoning. This not only enhances the flavor but also aids in creating a beautiful crust.
Cooking Process
Sear the Steak: Place the tomahawk steak on the griddle and allow it to sear for 4-6 minutes on one side without moving it. This will create a beautiful crust.
Flip and Sear the Other Side: Once the first side has a good sear, flip the steak and repeat the process for another 4-6 minutes.
Managing the Heat: If you notice that the edges are getting too charred before the inside is cooked, turn the heat down to medium. This helps to cook the interior without burning the outside.
Using a Meat Thermometer
To ensure the perfect doneness, use a meat thermometer to check the internal temperature. Here’s a quick guide:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120-125 |
| Medium Rare | 130-135 |
| Medium | 140-145 |
| Medium Well | 150-155 |
| Well Done | 160 and above |
Basting for Extra Flavor
For an additional flavor boost, consider basting your steak with melted butter and herbs during the last few minutes of cooking. Simply add a few tablespoons of butter and some fresh herbs, like thyme or rosemary, to the griddle. Use a spoon to drizzle the melted butter over the steak, enhancing its richness and flavor.
Resting the Steak
Once your tomahawk steak reaches the desired internal temperature, remove it from the griddle. Allow it to rest for at least 10 minutes before slicing. This resting period lets the juices redistribute throughout the steak, ensuring that every bite is juicy and full of flavor.
Serving Suggestions
When serving your tomahawk steak, consider pairing it with sides that complement its rich flavors. Some excellent options include:
- Garlic mashed potatoes
- Grilled vegetables
Also, a simple green salad or classic Caesar salad can balance the meal beautifully.
Final Thoughts
Cooking a tomahawk steak on a Blackstone griddle is not only a way to indulge in a premium cut of meat but also an opportunity to impress your friends and family with your culinary skills. With its impressive presentation and rich, tender flavor, the tomahawk steak is sure to be a highlight at any gathering.
Remember, the key to a great steak lies in the quality of the meat, proper seasoning, and adherence to cooking temperatures. With practice, patience, and the techniques shared in this guide, you’ll be well on your way to becoming a tomahawk steak expert. Whether you’re hosting a barbecue or enjoying a quiet dinner at home, your perfectly cooked tomahawk steak will surely become a new favorite. Happy cooking!
What is a tomahawk steak?
A tomahawk steak is a cut of beef from the rib section of the cow, featuring a long bone that resembles a handle, which gives it its distinctive “tomahawk” appearance. This steak is known for its impressive size and tenderness, making it a popular choice for special occasions and grilling enthusiasts. It typically weighs between 2 to 3 pounds and is well-marbled with fat, which contributes to its rich flavor.
The tomahawk steak is primarily characterized by its bone-in ribeye style, offering both visual appeal and a combination of juicy meat and flavorful fat. Due to its thickness, cooking it requires specific techniques and methods, particularly when using a griddle. The result is a beautifully seared steak with a delicious crust while maintaining a juicy interior.
How do I prepare a tomahawk steak for cooking on a Blackstone griddle?
Preparing a tomahawk steak for cooking on a Blackstone griddle involves several essential steps. First, take the steak out of the refrigerator and allow it to come to room temperature for about 30 to 60 minutes. This ensures even cooking throughout the steak. While it’s resting, season the steak generously with coarse salt and freshly ground black pepper, or your favorite steak rub. For optimal flavor, you can also add garlic powder, onion powder, or smoked paprika.
Additionally, it’s essential to preheat your Blackstone griddle. Depending on your model, aim for a temperature between 450°F and 500°F. When the griddle is hot enough, you can add a bit of oil to the surface to prevent sticking and enhance searing. This preparation ensures that the steak cooks evenly and absorbs the maximum amount of flavor from the seasoning and the griddle.
What is the best cooking method for a tomahawk steak on a Blackstone griddle?
The best cooking method for a tomahawk steak on a Blackstone griddle combines searing and indirect cooking. Start by searing the steak directly on the hot griddle for about 4-5 minutes on each side to develop a beautiful crust. Be mindful to avoid moving the steak around too much; instead, let it sear undisturbed to lock in the juices and flavors.
After searing both sides, you can move the steak to a cooler area of the griddle or reduce the heat to cook it indirectly. Using a meat thermometer, aim for an internal temperature of around 125°F for medium-rare. This indirect cooking allows the steak to cook thoroughly without over-browning the exterior. Once cooked to your desired doneness, let the steak rest for about 10 to 15 minutes before slicing to allow the juices to redistribute.
What internal temperature should I aim for when cooking a tomahawk steak?
When cooking a tomahawk steak, the internal temperature is crucial to achieving the perfect doneness. For medium-rare, aim for an internal temperature of about 130°F to 135°F. If you prefer your steak medium, target a temperature range of 140°F to 145°F. For medium-well, an internal temperature of 150°F to 155°F is ideal.
Using a digital meat thermometer is the most accurate way to check the internal temperature. Insert the thermometer into the thickest part of the steak, avoiding the bone. Remember that the temperature will continue to rise slightly while resting, so you may want to pull the steak off the griddle when it’s about 5 degrees lower than your target temperature.
Can I marinate a tomahawk steak before cooking it?
Yes, marinating a tomahawk steak can enhance its flavor and tenderness. A good marinade typically includes acidic ingredients like vinegar or citrus juice, which helps to tenderize the meat, along with herbs, spices, and oil for additional flavor. Common ingredients for a marinade might include soy sauce, garlic, rosemary, and olive oil.
However, it’s essential to remember that the marinating time should be limited, especially for thicker cuts like tomahawk steak. A marinade time of 2 to 4 hours is usually sufficient; marinating overnight can sometimes lead to overly saturated meat. After marination, make sure to pat the steak dry before grilling, as excess moisture can prevent proper searing.
How long should I let a tomahawk steak rest after cooking?
After cooking a tomahawk steak, it is crucial to let it rest for about 10 to 15 minutes. Resting allows the juices within the steak to redistribute, making it juicier and more flavorful when sliced. If you cut into the steak immediately after cooking, the juices will spill out, resulting in a drier texture.
To keep the steak warm while it rests, you can tent it loosely with aluminum foil. This simple step helps retain heat without causing the crust to steam. After resting, you can slice the steak against the grain and serve it alongside your favorite sides or sauces.
What are some side dishes to serve with a tomahawk steak?
A tomahawk steak pairs well with a variety of side dishes that complement its rich flavor. Classic options include roasted or grilled vegetables like asparagus, Brussels sprouts, or bell peppers. The slight char and natural sweetness of the vegetables provide a wonderful contrast to the steak’s savory profile. Additionally, creamy mashed potatoes or garlic butter rice can add a comforting element to the meal.
For a lighter option, consider preparing a fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette. This helps to balance the richness of the steak. You can also serve decadent sides like mac and cheese or baked potatoes topped with your favorite toppings for a truly indulgent meal.
How do I know when my tomahawk steak is done cooking?
Knowing when a tomahawk steak is done cooking involves using touch and temperature. The most reliable method is to use a meat thermometer to check for an internal temperature that corresponds to your desired doneness: 130°F to 135°F for medium-rare, 140°F to 145°F for medium, and 150°F to 155°F for medium-well. Insert the thermometer into the thickest part of the steak, avoiding the bone.
Another way to gauge doneness is by touch. While this method is subjective, the steak’s firmness can provide clues about its doneness. A rare steak feels soft and squishy, medium-rare has a slight spring to it, medium is firm but with some give, and well-done is very firm. However, using a thermometer is the most accurate approach for ensuring your steak is cooked precisely to your liking.