Tomahawk Steak: The Ultimate Guide to Cooking Perfection

So, you've got your sights set on a tomahawk steak, eh? Those big, bold, and utterly delicious cuts of beef are a real showstopper. I've been a grill master for years, and there's something undeniably special about the way they look on the barbie – all that bone, making a grand statement. But, let's be real, cooking a tomahawk isn't just about appearances. You want that perfect sear, that juicy, pink centre, and that satisfying crunch. That's where this guide comes in, mate. Let's dive into the world of tomahawk steaks and unlock the secrets to cooking perfection.

Part 1: The Tomahawk Steak - An Introduction

Picture this: a thick, juicy ribeye, but on a whole other level. That's a tomahawk steak for you – a true king of the grill. It boasts a whopping great bone that sticks out, giving it that unmistakable shape. It's not just for looks, though. That bone adds a unique flavour as the steak cooks, infusing the meat with something truly special. And let's be honest, it's just downright impressive on the plate.

Choosing the Right Tomahawk

Now, you wouldn't just grab any old steak, would you? When you're picking your tomahawk, look for one with good marbling – those streaks of fat running through the meat. They're the key to a juicy, flavourful steak. Aim for a cut that's at least 1.5 inches thick – you want that satisfying bite, right?

Don't forget to check the weight, too. A smaller tomahawk, around 1.5kg, is perfect for a couple, while a larger one, 2kg or more, is ideal for a feast. You'll be the hero of the barbecue with a beast like that!

Part 2: Getting Ready to Grill

Alright, the stage is set, and the audience is ready. Now it's time to get those grilling skills on point. Let's get ready to conquer this culinary challenge.

Preparing the Steak

First things first, let the steak come to room temperature. This ensures even cooking and prevents a cold spot in the centre. Pat it dry with kitchen paper – we don't want any excess moisture messing up our sear. Now, it's time to season. Salt and pepper are your best mates here, simple but essential. I like to use coarse sea salt and freshly ground black pepper, but feel free to experiment with your favourite spice blends.

Getting the Grill Ready

Time to fire up the grill, mate! You want it nice and hot, around 200°C. If you're using a gas grill, aim for medium-high heat. For charcoal, make sure the coals are white-hot. Cleaning the grill grates is essential – you don't want any burnt bits sticking to your steak. A clean, hot grill is the foundation for a perfect sear.

Part 3: Mastering the Art of Grilling

Alright, the big moment is here. Let's get this grill sizzling! We're about to unleash the magic of the tomahawk steak.

Grilling Time!

Place the steak on the grill, bone side down. Let it sizzle for about 3-4 minutes. Don't move it around too much – you want that nice, crispy crust. This is where the patience comes in, let the heat do its magic. Flip the steak and sear the other side for another 3-4 minutes, ensuring a delicious crust on both sides.

Flipping the Steak

Now, here's where things get interesting. You're going to rotate the steak 90 degrees, and then sear each side for another minute. This will give you beautiful grill marks, and help to cook the steak evenly. Those grill marks are not just for looks, they're a sign of expert grilling.

Checking for Doneness

Now comes the fun part – the doneness check! You can use a meat thermometer, but I find my trusty fingers do the trick. If you want a rare steak, press the centre with your finger – it'll feel soft and springy. Medium rare? It'll feel slightly firmer. Medium? It'll feel more solid.

Remember, everyone has their preference. Don't be afraid to experiment until you find your perfect level of doneness.

Part 4: Resting the Steak

Hold your horses, champ! Don't jump straight into slicing. That steak needs to rest for at least 10 minutes. This allows the juices to redistribute, making for a juicier, more flavorful steak. It's a crucial step, even if you're itching to dig in.

Part 5: Cutting and Serving

Alright, the steak's rested, and you're ready to dig in! Time to showcase the masterpiece you've created.

Cutting the Steak

First, slice the steak against the grain. This helps to make it easier to chew and allows the flavours to be released. I like to cut the steak into thick slices, about 1-inch thick. If you're serving it to a group, you can slice it into smaller pieces.

Serving Suggestions

You've got a masterpiece on your plate, so let's dress it up. A dollop of butter, some fresh herbs like thyme or rosemary, a sprinkle of salt and pepper - all these things add that extra touch of flavour. The key is to enhance the natural flavours of the steak, not overpower them.

Now, for the sides. Roasted vegetables, creamy mashed potatoes, a side salad – these are all classic pairings. Don't forget the sauce, mate! A simple red wine sauce, a tangy chimichurri, or even a good old-fashioned gravy will work wonders. Choose your sides based on your preferences and what complements the steak.

Part 6: Tomahawk Steak Variations

Don't be afraid to get creative! There's no right or wrong way to cook a tomahawk. Here are a few ideas to get you started.

Smoked Tomahawk

For a smoky flavour, try smoking your tomahawk over applewood or hickory chips. You'll get a deep, rich flavour that will have everyone asking for seconds. This is a fantastic option for those who love a smoky, complex flavour.

Grilled Tomahawk with Garlic Herb Butter

Take your steak to the next level with a garlic herb butter. Simply combine softened butter, minced garlic, chopped herbs like parsley and thyme, and a pinch of salt and pepper. This is a classic combination that perfectly complements the beef.

Tomahawk with Peppercorn Crust

A peppercorn crust adds a bit of spice and crunch. Crush black peppercorns with a mortar and pestle, mix with olive oil, and coat the steak. This is a great way to add a touch of heat and texture to your tomahawk.

Part 7: FAQs

Let's answer some of your burning questions, eh? We'll clear up any doubts and get you grilling with confidence.

What is the best way to cook a tomahawk steak?

Grilling is the classic way, but you can also pan-sear it in a cast iron skillet. oven roasting is another option, especially if you prefer a more hands-off approach.

How long does it take to cook a tomahawk steak?

cooking time will vary depending on the thickness of the steak and your desired level of doneness. A 1.5-inch thick tomahawk will take about 10-12 minutes for medium-rare. Always check for doneness using a meat thermometer or the finger test.

What are some good side dishes for tomahawk steak?

Roasted vegetables, mashed potatoes, asparagus, and a side salad are all great options. You can also serve it with a rich red wine sauce, a tangy chimichurri, or a classic gravy. Experiment with different combinations to find your perfect match.

How much does a tomahawk steak cost?

The price of a tomahawk steak will vary depending on the size and quality. Expect to pay anywhere from ??30 to ??60 for a decent one. It's an investment in a truly special dining experience.

Is it worth the splurge?

Oh, absolutely! A tomahawk steak is a real treat, and it's worth every penny. It's a showstopper that will impress your guests and leave everyone wanting more. It's a statement piece, a culinary adventure, and a testament to your grilling prowess.

Part 8: Enjoying Your Masterpiece

Alright, the hard work's done, and the tomahawk is resting. Now it's time to reap the rewards. Grab a cold beer, gather your mates, and get ready to dig in.

Remember, cooking a tomahawk steak is about more than just the food. It's about creating a memorable experience, sharing a delicious meal with friends and family, and celebrating the joy of good food. It's about creating moments that you'll cherish and conversations that you'll remember.

So, go on, get that tomahawk steak, fire up the grill, and get ready to impress. Trust me, it'll be a night you won't forget.