Tomahawk steak has taken the culinary world by storm, thanks to its impressive size and remarkable flavor. This ribeye cut, distinguished by its long bone and rich marbling, is a favorite among meat lovers and barbecue enthusiasts. Cooking a tomahawk steak on a griddle may sound daunting, but with the right techniques and knowledge, you can achieve a deliciously seared steak that rivals any fine dining experience. This comprehensive guide will teach you how to cook a tomahawk steak on a griddle, ensuring that each bite is a juicy, flavorful delight.
Understanding the Tomahawk Steak
Before diving into the cooking process, it’s essential to understand what a tomahawk steak is.
What Makes a Tomahawk Steak Unique?
The tomahawk steak is essentially a ribeye but with a long, frenched bone that resembles a tomahawk axe, hence its name. This cut is not just visually impressive; it also boasts a rich flavor and tenderness that can only come from high-quality beef. The large bone adds to the presentation and can help to insulate the meat during cooking.
Choosing the Right Tomahawk Steak
When selecting a tomahawk steak, keep the following factors in mind:
- Marbling: Look for a steak with a significant amount of intramuscular fat, also known as marbling. This will enhance flavor and tenderness.
- Thickness: A steak that is at least two inches thick is ideal for cooking on a griddle. Thicker steaks are less likely to overcook.
Once you’ve chosen the perfect tomahawk steak, it’s time to prepare it for cooking.
Preparing Your Tomahawk Steak
Preparation plays a crucial role in achieving the best possible flavor and texture in your tomahawk steak.
Seasoning Your Steak
The key to a perfectly seasoned steak is to keep it simple. All you need is salt and pepper.
- Salt: A generous application of coarse sea salt is essential as it helps form a crust during cooking while enhancing the steak’s natural flavor.
- Pepper: Freshly ground black pepper adds a punch of flavor, complementing the rich taste of the beef.
Bringing to Room Temperature
Before cooking, allow your tomahawk steak to come to room temperature for about 30 to 45 minutes. This step ensures even cooking throughout the meat.
Setting Up the Griddle
Cooking a tomahawk steak on a griddle requires the correct setup to ensure a proper sear and even cooking.
Selecting the Right Griddle
Choose a heavy-duty cast iron or stainless steel griddle that can withstand high heat. Cast iron retains heat exceptionally well and is ideal for achieving a perfect crust on your steak.
Preheating the Griddle
Preheat your griddle on medium-high heat for about 10 to 15 minutes. A properly heated griddle will create the ideal environment for a good sear. You can test the temperature by sprinkling a few drops of water on the surface; if they evaporate almost immediately, it is ready for cooking.
Cooking Your Tomahawk Steak
With your steak prepped and griddle heated, it’s time to cook the tomahawk steak.
Searing the Steak
Place the tomahawk steak on the griddle and let it sear for 4 to 5 minutes without moving it. This will allow the Maillard reaction to occur, creating a caramelized crust that traps the natural juices inside.
Flipping the Steak
After a good sear, flip the steak using tongs. The second side should also sear for an additional 4 to 5 minutes.
Cooking to Desired Doneness
To achieve your desired doneness, consider the following temperature guidelines:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120-125 |
| Medium Rare | 130-135 |
| Medium | 140-145 |
| Medium Well | 150-155 |
| Well Done | 160+ |
A meat thermometer is an invaluable tool at this stage. Insert it into the thickest part of the meat to check the internal temperature. For the best results, aim for medium-rare, generally considered the ideal doneness for a tomahawk steak.
Resting the Steak
Once the steak reaches the desired internal temperature, remove it from the griddle and let it rest for about 10 to 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each slice is packed with flavor.
Serving Your Tomahawk Steak
Now that your steak is perfectly cooked and rested, it’s time to serve it.
Slicing the Steak
When it’s time to slice the steak, use a sharp knife. Cut against the grain to enhance tenderness. This means that if the grains of meat are running vertically, you should slice horizontally.
Pairing Your Steak
A tomahawk steak is a showstopper on its own, but you can elevate your dining experience with complementary sides and sauces. Consider serving it with:
- Classic Steak Sauce: A rich steak sauce can enhance the meat’s flavor.
- Grilled Vegetables: Seasonal vegetables add color and nutrition to your meal.
Cleaning and Maintaining Your Griddle
Once you’ve enjoyed your perfectly cooked tomahawk steak, it’s time to clean the griddle. Proper maintenance will ensure that it remains in great condition for future cooking adventures.
Cleaning After Cooking
After your griddle has cooled down, scrape away any food remnants with a metal spatula or scraper. Use warm, soapy water to clean the surface, and rinse it thoroughly. For cast iron griddles, avoid soaking them, as it may affect their seasoning.
Re-seasoning Your Griddle
Once dry, apply a thin layer of vegetable oil to the surface to keep it seasoned. This step prevents rust and helps maintain a non-stick surface for the next cook.
Final Thoughts on Cooking a Tomahawk Steak on a Griddle
Cooking a tomahawk steak on a griddle is not only an exciting culinary adventure but also a rewarding experience that results in a delectable meal. From selecting the right cut and seasoning it perfectly to mastering the cooking technique, every step contributes to the overall success of the dish. By following this guide, you’ll not only impress your guests with your culinary prowess but also satisfy your cravings for a mouthwatering steak. Remember, the keys to a perfect tomahawk steak are quality ingredients, proper technique, and patience during the cooking process. So fire up that griddle, and enjoy every delicious bite!
What is a tomahawk steak?
A tomahawk steak is an impressive cut of ribeye steak, known for its long bone that resembles the handle of a tomahawk axe. This cut is well-marbled, delivering a rich flavor and tenderness that steak lovers crave. Originating from the rib primal of cattle, it typically weighs between 2 to 3 pounds and can be several inches thick.
Due to its sizable portion and eye-catching appearance, a tomahawk steak is often served on special occasions and is perfect for gatherings. The significant marbling in the meat contributes to its juiciness and flavor, making it a favorite for grilling and pan-searing methods.
How do I prepare a tomahawk steak for cooking on a griddle?
Preparing a tomahawk steak starts with selecting a high-quality cut from your butcher or grocery store. Once you have the steak, remove it from the refrigerator and allow it to come to room temperature for about 30 to 45 minutes. This step helps achieve a more even cook throughout the meat.
Before you start cooking, season the steak liberally with salt and freshly cracked black pepper. Some cooks prefer adding a dry rub or marinade to enhance the flavor profile further. However, keep in mind that the natural flavors of the beef are often best complemented by a simple seasoning of salt and pepper.
What cooking techniques should I use for a tomahawk steak on a griddle?
When cooking a tomahawk steak on a griddle, the two primary techniques are searing and reverse searing. Searing involves cooking the steak at a high temperature for a short time to create a caramelized crust on the outside, sealing in the juices.
Alternatively, you can use the reverse searing method, where you first cook the steak on low heat, slowly warming it through, before finishing it with a high-heat sear. This method can be especially beneficial for thicker cuts, ensuring an evenly cooked interior while achieving that desirable crust on the exterior.
What temperature should the griddle be set at for cooking a tomahawk steak?
For optimal results, preheat your griddle to a high temperature, ideally around 400°F to 450°F. This temperature range allows you to achieve a nice sear without overcooking the outside. If you’re using a griddle with temperature controls, ensure it’s evenly heated across the entire surface for consistent cooking.
If you’re using the reverse searing method, begin with a lower temperature—about 225°F to 250°F—until the steak reaches around 10-15 degrees below your desired doneness. Afterward, switch to the high setting for the final sear, creating a delicious crust while retaining the meat’s juiciness.
How long should I cook a tomahawk steak on the griddle?
The cooking time for a tomahawk steak largely depends on its thickness and your desired doneness. Generally, for a 2-inch thick tomahawk steak, you would grill it for about 5 to 7 minutes per side for medium-rare. Use a reliable meat thermometer to check the internal temperature and avoid overcooking the steak.
If you’re using the reverse searing method, low-and-slow cooking for about 30 to 45 minutes will be required before you sear it. The searing phase should last around 2 to 3 minutes per side to achieve the desired crust. Always remember to let the steak rest for about 10 minutes after cooking to allow the juices to redistribute throughout the meat.
What are some recommended side dishes to serve with tomahawk steak?
Tomahawk steak pairs beautifully with various side dishes that complement its rich flavors. Classic options include grilled or roasted vegetables like asparagus, Brussels sprouts, or broccoli, which can provide a crunchy texture and balance the richness of the steak. A simple arugula salad with a light vinaigrette can also add a refreshing contrast.
Additionally, starchy sides such as mashed potatoes, baked potatoes, or creamy risotto can make excellent companions for your tomahawk steak. For an indulgent touch, consider serving it with garlic butter, chimichurri, or a rich steak sauce to elevate the dining experience further.
How do I know when my tomahawk steak is done cooking?
The best way to determine if your tomahawk steak is cooked to your liking is to use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 130°F to 135°F, while medium is typically around 140°F to 145°F. Always insert the thermometer into the thickest part of the steak to ensure an accurate reading.
Another method is to use the touch test—gently press the meat with your finger. A soft feel indicates rare, while a firmer feel suggests medium to well-done. However, for the most precise results, relying on a meat thermometer is recommended to avoid any guesswork in your cooking process.