Tips on cooking the Tomahawk Steak
How to cook the Tomahawk:
The most common way to grill a tomahawk ribeye is as nature intended, sizzling on top of an open flame. Whether you use gas or charcoal, this method produces a smoky, rich flavor that pairs nicely with the meat. Because the tomahawk is usually a thicker cut—2 inches or thicker—grilling allows you to have a dark and crusty bark on the exterior, while the inside is nice and medium to medium rare.
If you want the steak to be more well done than medium, well… then God help you.
Grilling the Tomahawk:
2 or more Tasman Tomahawk Steaks
- Pull the steaks out of the refrigerator and let them heat up close to room temperature.
- Turn on the burner to one side of your grill, or heat your charcoal and put on one half of your grill. You’ll want the heat to be medium-high or possibly higher, depending on the size and type of your grill.
- Season the steaks with salt and pepper, coating thickly and evenly. Make sure to pat the seasoning into the meat, as a good portion will fall off during the grilling process. Also, the tomahawk is a thicker cut of meat, which can handle more seasoning than thinner cuts.
- Place the steaks on the side without heat, and let then cook indirectly. Using a meat thermometer check the meat and remote it once the internal temperature is around 15-20 degrees from the desired temperature. So, if you’re wanting a medium-rare steak (around 135 degrees), then remove the steak from the indirect side at around 110-115 degrees.
- Place the meat on the hot side of the grill directly over the flame and and turn every minute or so to develop an even, dark caramel-colored crust on the surface of the meat.
- Remove the meat from the grill once the desired internal temperature is reached.
- Garnish the steaks with a pad of butter on top of the meat and serve after 5-10 minutes of resting.
Cooking the Tomahawk in a cast iron skillet:
Cast iron is a fantastic way to cook a tomahawk steak, as the flat surface allows for consistent caramelization of the meat. The cast iron method starts the meat in the oven and then transfers to cast iron to finish with a brilliant sear.
2 or more Tasman Tomahawk Steaks
1 head of garlic
Half a stick of butter
Sprig of fresh thyme
- Preheat the oven to 350 degrees F.
- Pull the steaks out of the refrigerator and let them heat up close to room temperature. Season the meat with salt and pepper.
- While the oven is preheating, take your cast iron skillet, drizzle some oil and brown a quartered head of garlic on medium heat. Once the garlic is fragrant, remove from the heat and set aside.
- Place a couple of tablespoons olive oil into the skillet and turn on high. Once the olive oil is right at the smoking point, place the steaks onto the skillet. Sear for a little over a minute, turning constantly.
- Lower the heat to medium high and cook for around 7 minutes, turning every minute.
- Transfer the steaks to a baking sheet and place in the oven, cooking for around 10 minutes or until the steak gets to your desired cooking temperature. (125 F for medium rare, 135 F for medium)
- In the cast iron skillet, melt the butter in the skillet, and place the garlic and thyme into the butter, stirring frequently.
- Place the steak back into the butter mix, ladling the butter of the steak and turning the meat, ensuring that both sides are coated with buttery goodness.