Bursting with flavor and juicy marbling, tomahawk steaks cut requires special attention and this article will teach you how to cook a tomahawk steak in the oven or the grill to bring out its full flavor to the table. Because these steaks are such a large cut, it is often not cooked right leaving a lot of flavor behind.
Whether you prefer the convenience of the oven or the smoky flavor of the grill, mastering the art of cooking a tomahawk steak is a culinary adventure worth embarking on.
We will guide you step by step, providing expert tips and techniques to help you achieve mouthwatering results. Get ready to elevate your steak game!
How to Cook a Tomahawk Steak Using The Oven or the Grill
Tomahawk steaks are an amazing beef cut and pack lots of juicy fat and flavor. Tomahawks are big and thick which requires special attention and proper cooking to ensure the meat reaches the right doness level.
Many times people attempt to cook tomahawk steaks the same way they do a small ribeye or fillet. The basics are similar but again, because tomahawk steaks are such a big cut of beef, the cooking technique is modified to allow the center of the steak to come to temperature.
Below you we explain how to cook a tomahawk steak using the oven and the grill with proper techniques.
How to Cook a Tomahawk Steak in the Oven
The oven is an excellent choice for cooking a mouthwatering tomahawk steak if you prefer the convenience and precision of cooking with an indoor oven. The oven is going to give you constant heat and is easier to control temperature. Because the oven does great at keeping a constant temperature the oven is a great cooking appliance to reverse sear steak.
Follow these step-by-step instructions to achieve a perfectly cooked steak:
- Preparation:
- Remove the tomahawk steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for even cooking.
- Preheat the oven to 400°F to ensure a hot cooking chamber. We want the steak to come up to temperature quickly and not cook it so slowly that it will lose some of its juices and end up dry.
- Seasoning:
- Pat the steak dry with a paper towel to remove any moisture.
- Generously season the steak with whatever cooking salt you prefer and freshly ground black pepper.
- You can also use your favorite steak seasoning for extra flavor and for bold flavor use GYPSY, our high-quality all-natural steak seasoning.
- Cooking the Steak in the Oven:
- Use a cookie sheet or tray with a baking grate and place the steak on the grate.
- Place the tray and tomahawk steak in the oven and monitor its temperature carefully.
- You want to cook the steak to about 10 degrees below the target doneness temperature. For example, if you want the end doneness temperature of the steak to be 140 degrees or medium you want to cook the steak in the oven to at least 130 degrees. This is because you will continue cooking and increasing the steak’s internal temperature during the sear and it will still carry over some while it rest. This practice will help you avoid overcooking the steak.
- Searing the Steak:
- Heat a cast-iron skillet or an oven-safe pan over high heat on the stovetop.
- Add a small amount of oil with a high smoke point, such as canola or avocado oil but you can also use olive oil.
- Teak the tomahawk out of the oven.
- Carefully place the tomahawk steak in the hot pan and sear each side for about 2 minutes, until a beautiful crust forms.
- Resting and Slicing:
- Remove the tomahawk steak from the skillet or plan and let it rest for at least 5-10 minutes. This allows the juices to redistribute and ensures a juicier steak.
- After resting, carefully carve the steak into individual portions, following the bone’s natural curve.
- Serve and enjoy your perfectly cooked tomahawk steak!
How to Grill a Tomahawk Steak
Grilling a tomahawk steak using your grill, especially a pellet grill and even a charcoal grill imparts a delightful smoky flavor that enhances the steak’s richness. When grilling tomahawk steaks be aware of lots of flareups. These steaks have lots of fat and as it starts melting, it will light up that grill. If you are using a charcoal grill, try the two-zone grilling method which will help you have better control over flareups and manage the cooking progress much better.
Follow these steps to achieve a perfectly grilled tomahawk steak:
- Preparation:
- Remove the tomahawk steak from the refrigerator and let it come to room temperature for approximately 30 minutes.
- Prepare the charcoal grill by arranging the coals for direct grilling and some space for indirect heat, this is what’s known as two-zone grilling.
- Seasoning:
- Pat the steak dry with a paper towel to remove any moisture.
- Rub the tomahawk steak with olive oil to help the seasoning stick.
- Liberally season the steak with salt, freshly ground black pepper, or for better flavor use our GYPSY seasoning.
- Grilling:
- Preheat the grill to high heat (around 450-500°F or 230-260°C).
- Place the tomahawk steak directly over the hot coals and sear each side for 2-3 minutes to develop a beautiful crust.
- Indirect Heat Method:
- Move the tomahawk steak to the cooler side of the grill or indirect heat zone.
- Continue grilling the steak with the lid closed, allowing it to cook gently without direct flame.
- Cook for approximately 8-12 minutes per side, depending on the desired doneness:
- 130-135°F for medium-rare
- 135-140°F for medium
- Adjust the cooking time based on your preference.
- Resting and Serving:
- Once the steak reaches the desired doneness, remove it from the grill.
- Let the tomahawk steak rest for 5-10 minutes to allow the juices to redistribute.
- Carve the steak into individual portions, following the bone’s natural curve, and serve it with your favorite side dishes.
You can also use the reverse sear method to cook a tomahawk steak on a grill. The steps above use the sear method, which means you sear and crust the outside of the steak first and then transfer to low heat to finish cooking. You have to get the temperatures and searing times right or you risk overcooking the outside of the steak while trying to get its internal temperature to your liking.
This is why I like to use the reverse sear method, which allows you to get that internal temperature just right before you sear the steak. Regardless of which searing method you decide is best for you to use, cooking tomahawks on a grill can be very rewarding. As the fat melts off the steak and hits the hot coals, or flavoring bars on your grill, the smoke infuses the meat with extra flavor.
Enjoy and Try It
With these easy-to-follow instructions, you can elevate your culinary skills and enjoy a delectable tomahawk steak whether you prefer to cook it in the oven or on the grill.
When it comes to large cuts of meat like tomahawks, practice makes perfect. Remember that the size of the steak, your oven, or your grill, all play a role. Also, the residual heat will keep pushing the internal temperature of the steak even after you remove the meat from the heat source and while it rests.
Happy cooking and happy eating!
Note: Don’t forget to practice proper food safety guidelines and use a meat thermometer to ensure optimal doneness.
