A Tomahawk steak has an extended bone that looks like a club with a steak at the tip. It is buttery, flavorful, and aesthetically pleasing when prepared correctly. If you’re short on time, here is a truly delicious Tomahawk Recipe for Busy Moms, and tips for shortcuts.
What every busy mom needs to know before preparing a perfect Tomahawk Steak
The Tomahawk Steak has the potential to delight all guests at your table. It’s an expensive Ribeye cut that’s marbled for tender juiciness, but the Tomahawk is an outstanding culinary delight. Preparing a Tomahawk style requires a few simple ingredients and a method to create a beautiful exterior with a perfect degree of doneness at the center.
It’s best cooked outdoors on a grill, but you can also cook it indoors. Preparing the perfect Tomahawk recipe is easy unless you make it complicated. It doesn’t need to be. The process starts at the meat market and ends with its presentation on the plate. I have a few tips to help busy moms and other people with time constraints achieve perfection with minimal time and effort.
How to choose the perfect cut of meat?
The steak is called a Tomahawk because of its appearance on the plate. It’s a ribeye steak with the bone left intact, extending out between 5 to 10 inches, according to Grill Baby Grill. If you hold it in your hand, grasping the bone, it looks like a tomahawk. It’s a cut that is hard to find in the average grocery store.
You may need to check with local meat markets and butcher shops, or request a package of steaks as a custom cut. They can be stored in the freezer for later use, and you might get a better deal if you buy in bulk to keep them on hand and avoid another trip to the butcher shop. The best cuts have plenty of marbling throughout the steak with no more than 1/4 to 1/2 inch of fat around the exterior.
The longer the bone extension, the better the visual effect. The term for achieving the cut is called “Frenching.” Consider ordering cuts of meat in sizes for kids and adults to avoid waste.
Quick Reverse Sear Oven Recipe for Tomahawk Steak
The recipe for Tomahawk Steak can be as simple or complex as you want. There is no singular “right” way to prepare it, other than the extended bone. Tomahawk steaks can be grilled on a barbecue or broiled in an oven.
Reverse Sear calls for searing the meat during the last stage of cooking. The first recipe for busy moms is the quick and easy way to produce quality steak without the hassle.
- Frenched Ribeye steaks in sizes of your choice (ounces)
- Salt, Cracked Black Pepper & Garlic Powder
Thaw the steaks Bake It With Love explains that you should always allow steaks to reach room temperature before grilling or baking. Leave them out from one to a maximum of two hours to warm. Make a dry rub of salt, cracked black pepper, and garlic powder. Add ingredients in the proportions you prefer. Rub it into both sides of the steak.
It’s ideal to place the seasoned steaks in the refrigerator and allow them to absorb the seasoning flavors overnight, but you can cook them right away. Preheat the oven to 225 degrees F. Place steaks on a wire rack over a baking sheet. Place in the center of a preheated oven and bake to an internal temperature of 110 degrees F.
About 30 minutes for 20-ounce steaks. Remove, and baste with melted butter. While basting, turn the oven to 500 degrees F. When preheated, return the steaks and continue cooking to the desired level of doneness. Use a meat thermometer to check the center of the steaks. Remove when done, and place an aluminum tent over the steaks. Allow to rest 15-20 minutes, then serve oval dinner platters.
How do you know the level of doneness?
Our Zesty Life offers a handy guide to cooking Tomahawk Steak to the preferred level of doneness for each member of the family. You must check the internal temperature of each steak with a meat thermometer. An internal temperature of 160 degrees F is well-done. 150-155 is medium-well, 140-145 is medium, 130 to 135 is medium rare, and 120 to 125 is rare.
What are other cooking methods for Tomahawk Steak?
Tomahawk steak is difficult to pan sear in a regular-sized frying pan because of the long bone that gets in the way. There are two additional ways to cook a perfect Tomahawk steak if you prefer not to use an oven. You may cook them on an outdoor grill, or cook them on a cast iron or electric grill indoors.
How to charcoal grill Tomahawk Steak with a two-zone heat method
Tomahawk steak is easy to grill, but it takes a little more time. You can keep the heat out of the kitchen and cook it outside on a charcoal grill. The charcoal adds a distinct grill flavor that you don’t get from the oven. Jess Pryles advises a two-zone heat zone provides “indirect heat,” to prevent overcooking the outside while cooking the center to perfection for thick meats, such as the Tomahawk Steak.
Prepare the grill
The two-zone heat grill is easy to prepare. Use a chimney starter to avoid contaminating the steak with the taste of lighter fluid. Fill the chimney starter with coals and light. Allow them to heat to the grey ash stage on the outside, then dump them into your charcoal grill on one side of the bottom, leaving the other side bare. Put the grate in place over the coals. Season the steak with your favorite dry rub or salt, pepper, and garlic powder, and rub it into the meat.
Grill the steaks
Place the steaks on top of the grate over the cool grill side. Turn the steaks every five minutes, keeping them away from the coals as much as possible. After 15 minutes, check the internal temperature of the steaks with a meat thermometer. when the temperature is at 100 degrees F, for medium rare, and add or subtract 10 degrees for other levels of doneness.
Remove from the grill and place in a dish, and cover with a foil tent. Allow the steaks to rest for 15 minutes. While the meat is resting, light more coals and add to the other side of the grill. Allow the grate to heat for about 5 minutes. Brush both sides of the steak with melted butter, and return to the hot grill, Sear the steak over the direct heat of the hot coals, turning over after a minute. Continue turning the steaks until you achieve the perfect char on both sides. Remove from the grill and serve with your favorite side dishes.
Are there more ways to make Tomahawk Steak?
There are dozens of ways to make signature versions of Tomahawk Steak. To maintain integrity, there are a few essentials to observe. The cut of meat must be frenched with a minimum of 5 inches or longer bone extending.
For tender and juicy steak, avoid overcooking, and choose a cut that has decent marbling of fat throughout. Not all versions call for butter, but it helps to tenderize the meat and retain juices inside. Tomahawk Steak may also be cooked on an inside grill that achieves a high heat. It’s best to use a grill with cast-iron grates.
You may also cook them on other types of grills, such as an electric or propane grill. All of these methods require you to use the steps for cooking in the oven. You must always use a multi-step process to get the desired results.
Ideas for Tomahawk Seasoning variations
The standard recipe for Tomahawk Steaks can include seasonings as simple as salt and pepper. The sky is the limit for seasoning combinations. Tomahawk Steak is delicious with Montreal Seasoning or rubs for Prime Rib. You can be creative and marinate the steaks in the refrigerator overnight in your favorite marinade or dry rub. Allowing the meat to season overnight creates a more intense flavor, but it’s not required.
Make it fancy with flavored butter
The Wicked Noodle experts recommend using compound butter for Tomahawk Steaks. The best are homemade. Compound butter is a simple combination of softened butter and your favorite herbs, spices, or other ingredients such as cheeses. The following flavors of compound butter enhance the flavor of the meat and make it tender and juicy.
How to make specialty butter for Tomahawk Steaks
Soften real butter (not margarine) in a mixing bowl. Add desired ingredients, and mix until thoroughly blended. Place butter on parchment paper on a countertop. Put the butter mixture in the middle of the paper and shape a log. Fold the parchment paper around the butter, and shape it into a log. Twist the ends to seal the butter inside. Refrigerate or freeze the roll until it is solid. Remove and cut into rounds for steak topping as needed. Store the logs in the refrigerator until ready for use.
Examples of ingredients for specialty butter
- Gorgonzola cheese butter: Mix desired amounts of unsalted butter, black pepper, chopped Italian parsley, Gorgonzola cheese, and minced garlic.
- Garlic-Thyme Butter: Mix unsalted butter, sea salt, pureed garlic, and fresh chopped thyme.
- Dried Tomato and Basil Butter: Combine unsalted butter with crushed basil and crushed dried tomatoes.
- Garlic Parsley Butter: Mix pureed garlic chopped parsley, salt, and unsalted butter.
- Rosemary-Garlic Butter: Combine pureed Garlic and crushed Rosemary.
What toppings are best for Tomahawk Steak?
It doesn’t take much to transform a basic Tomahawk Steak into an upscale entree. You will be proud to serve at fancy dinner parties or elegant barbecues and other gatherings. The Tomahawk Steak is exceptionally served alone, but for special occasions, the following toppings will complement the entree.
Caramelized Onions are easy to make. Remove the skins and the ends from four medium onions. Slice the onions into 1/2-inch pieces and place in a saute pan with 2 tablespoon2 of heated olive oil on medium-high heat until soft. Reduce the heat to medium-low, and continue to saute. Stir every few minutes and add water during the cooking process, when the pan becomes dry. Cook until onions turn translucent, then brown. Don’t allow them to turn crispy. Add to the top of Tomahawk steak and serve. Love & Lemons recommends making large batches and freezing them for later.
Sauteed Mushrooms can be served over the top of Tomahawk Steak alone or with Caramelized Onions. I prefer to saute the mushrooms in butter over medium-high heat until they get crispy on the edges. Add a splash of Worcestershire sauce during the last minute of cooking to add outstanding flavor.
Other toppings for Tomahawk Steak
Dress the top of your Tomahawk Steak with a dollop of fresh ranch dip made with sour cream and packaged dry Ranch mix, and a sprinkle of Parmesan cheese on the top. You can also add a side of Horseradish (either ground or creamy) as a side for dipping or Au Jus sauce. Use the recommended toppings to get creative and make unique and festive topping arrangements to make the steaks visually appealing and tasty. There are few limits when you let your imagination go.
Is Tomahawk Steak as good when prepared ahead of time?
Tomahawk Steak is a delicacy you can eat the next day if you warm it first. While it is delicious as a leftover, it’s best about 15 minutes after being removed from the oven or grill. The fat content in ribeye steak is high, and it’s not as tasty reheated because the fat in the meat degrades into grease. Whenever possible, serve Tomahawk Steak hot and fresh. It’s a novelty steak that is fit for every occasion from barbecues to elegant celebrations, and you can make it your signature entree, even if you’re a busy mom.