![]() ![]() It's usually best practice to wrap the exposed bone in foil as well, to avoid charring. First sear your steak in a hot frying pan, or skillet, and then finish it off in the oven until you reach the desired internal temperature. There's a few schools of thought on this, such as reverse searing, and low and slow cooking, but for me, I like to stick to the tried and tested. You should first sear the steak in a pan, or on a skillet, and then finish cooking in an oven, or indirectly on a barbecue until they reach temperature. Due to the thickness of the steak, you can't cook the whole thing in a frying pan, or on a skillet, from start to finish. Is tomahawk steak hard to cook?Ĭooking a tomahawk is a little different to frying a ribeye, or a sirloin for example, but really not that difficult. Much like a ribeye, the tomahawk is well marbled, with a generous amount of inner fat, giving it a real delicious depth of flavour. This is what gives the tomahawk it's unique appearance, making it a very memorable dining experience and also one which you'll want to share with your friends. The rib bone is left as long as possible and French trimmed for presentation. The tomahawk is a rib steak, cut from the fore-rib and with the centre rib bone left in. Tucking into a beautiful piece of beef like that at home will have you feeling like you've been to a real top quality restaurant. Having said that, they really aren't difficult to get right at home, and they really are worth it. They're not like frying a sirloin, or ribeye steak that's for certain. We've even had tomahawks come in at 1.50KG's, so they can be pretty intimidating to cook. Many tomahawks are sold as sharing steaks, and can be anywhere from 900g to well over 1KG. ![]() Cut the bone off and simply slice it into desired pieces against the grain.So, you've either already invested, or you're thinking about investing, in a high quality piece of beef like a tomahawk steak, but you're worried about messing it up, or not doing it justice, which is perfectly understandable. Once it hits desired internal temperature…I like it medium rare…remove it from the grill and rest for at least 10 minutes.Ī steak like this is great served right on the cutting board. As the steak cooks, baste it with the butter mixture. Place a shallow aluminum pan under the steak and add a stick of butter, fresh sprigs of rosemary and thyme, and ¼ cup olive oil. Insert a probe thermometer (I use the Thermoworks ChefAlarm) into the center of the steak set for 125⁰ or your desired doneness. Be sure to give it a twist half way through each side so the steak develops grill marks.Ĭarefully take the tomahawk off the grill (use a good set of grill gloves) and place it on a raised rack over the cool side of the grill.Īt this point you want to monitor the internal temperature. Let it hang out at room temperature for a half hour so the seasonings can start working into the meat.Īfter 30 minutes apply a light coat of coarse Killer Hogs Steak Rub and sear it on the hot side of the grill about 5 minutes each side. Season the steak with a good dose of Salt, Black Pepper, and Garlic I use my Killer Hogs AP Rub but you can use your favorite seasonings. If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right.įor this recipe I fire up my PK 360 set up for a 2 zone fire – hot side and cool side I also add a set of GrillGrates for even cooking temps and perfect grill marks. Weighing in at well over 3lbs, it’s one “Hoss” of a steak. Whether you call it a Caveman, Cowboy, or Tomahawk this ribeye steak is the King. Print Recipe Tomahawk Ribeye Steak Recipe. ![]()
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