Get ready to grill, which is easy once you know how. Here’s how to cook a Tomahawk steak.
The giant Tomahawk is one of the most visually impressive steaks. Featuring a thick chunk of ribeye, bone-on as a handle and you’re going to need to change up your cooking methods. With a minimum thickness of 2 inches of steak, it’s also not something you’ll be able to traditionally sear without having a cold and terrible rare centre, or overcooking to get the middle warmed up.
Don’t despair – using a simple indirect heat method you will absolutely nail the perfect medium rare of one of the most impressive meat experiences you can ever have in your own home.
For this, you’ll need a charcoal grill, a beautiful Tomahawk steak. So, here’s how it’s done:
Prepare your grill.
You’re going to be using a two-zone heat method here, which sounds way more complicated than it actually is. So to start, fill a chimney starter with coals, light them and let them get nice and hot. You’ll know when they’re ready when they ash over and turn grey.
Prepare & season the Tomahawk steak.
Likely, your Tomahawk steak will come vacuum sealed, and possibly frozen. If it is frozen, throw it in the fridge 2-3 days before your cook to allow it to slowly thaw. Remove the meat from packaging, and pat it dry using paper towel. Season generous with salt. Seasoning should only be done right before you’re ready to put the meat on the grill.
Set up your two zone heat and start the cook.
Once the coals are at temp, dump them into your grill making sure they are all on one side, leaving the other side empty. You don’t need to wait for the grate to heat up here as you normally would, because we’re trying to cook the Tomahawk gently to start, not sear it. Once your coals are in, place the seasoned meat over the cool side of the grill.
Flip the meat regularly.
To ensure an even cook and also keep an eye out for hot spots, flip the Tomahawk over every 5 minutes or so, not only flipping end to end, but also side to side. Keep it as far from the heat source as your grill will allow.
Rest before sear.
At least 5 minutes per wach kilo of beef.
Sear your Tomahawk steak.
Place the steak directly over the searing hot coals, turning over after a minute to sear the other side, then holding the fat side over the coals after another minute. If you haven’t got the char you want, you can flirt with another 30 seconds on each side.
Slice, and enjoy.
ou’ve worked hard, and you deserve this. I recommend finishing with a sprinkle of salt flakes, a knob of excellent quality butter, and slicing it fairly thin for maximum enjoyment. You got this!