When it comes to the best way to cook a tomahawk steak, there are a few key methods that achieve delicious results. This impressive cut of meat, characterized by its long bone and thick ribeye cap, requires specific techniques to enhance its rich flavor and tenderness.
One of the most popular and effective methods is the reverse sear technique. This involves slow-cooking the tomahawk steak in an oven or on a grill at a low temperature (around 225°F) until it reaches an internal temperature of about 120°F for medium-rare. Once this temperature is reached, remove the steak and let it rest for about 15-20 minutes. This step is crucial as it allows the juices to redistribute throughout the meat.
Next, prepare your grill or cast-iron skillet for high-heat searing. After resting, sear the tomahawk steak for about 2-3 minutes on each side until it develops a beautiful crust. Using a combination of high heat and resting periods ensures that the bone doesn’t absorb too much heat, maintaining the steak’s juiciness.
Another excellent option is the sous vide method. This technique involves sealing the tomahawk steak in a vacuum bag and immersing it in a temperature-controlled water bath for an extended period, typically 4 to 6 hours at around 129°F for medium-rare. This cooking method guarantees precision in achieving the desired doneness and ensures the steak remains incredibly tender. After sous vide cooking, a quick sear on a hot grill or skillet will yield that delicious caramelized exterior.
Regardless of the cooking method chosen, seasoning is vital. A generous rub of kosher salt and freshly cracked black pepper can elevate the natural flavors of the tomahawk steak. Additionally, adding herbs like rosemary or thyme during the cooking process can impart wonderful aromas that complement the steak’s rich taste.
To sum up, whether you choose the reverse sear or sous vide method, the best way to cook tomahawk steak hinges on a careful balance of low and high heat, seasoned perfectly, ensuring it remains juicy and flavorful.