f you're a meat lover, you've probably heard of the Tomahawk steak. This impressive cut of beef is known for its distinctive shape and bone-in ribeye, making it a showstopper at any dinner table or restaurant. However, cooking a perfect Tomahawk steak can be intimidating, especially if you don't have a grill. But fear not, we've got you covered! In this article, we will guide you through the steps to cook a juicy and delicious Tomahawk steak easily in a pan.
What Is A Tomahawk Steak? A Tomahawk steak is a ribeye steak with the bone left in and trimmed to create an impressive and unique presentation. The bone's length is typically around 8-14 inches, making it resemble a Tomahawk axe, hence the name. Tomahawk steaks are a substantial cut of meat, usually weighing between 2-3 pounds, and can be up to 2 inches thick. They are ideal for sharing between two to three people. Tomahawk steak is one of the most popular entrees in the Deluxe Fun Dining Menu. You may also have heard of the Golden Tomahawk steak, a gold-leaf-covered steak that has gone viral on the internet!
The Tomahawk steak, as opposed to the Cowboy steak, has a long-frenched bone. This results in a delicious and tender steak with flavor and texture and a classic and impressive presentation. This long-bone Ribeye steak is best cooked on the grill but can also be pan-seared.
Can You Cook A Tomahawk Steak Without A Grill? Yes, you can! While grilling is the traditional method of cooking steak, it is not the only way to cook a Tomahawk steak. You can also cook it in a pan using the reverse sear method. For cooking a Tomahawk steak, you need a heavy-bottomed cast-iron pan or a stainless-steel pan. These types of pans distribute heat evenly and can withstand high heat, which is crucial for searing and browning the steak.
Prepare Tomahawk Steaks for Reverse Sear Like other steaks, Tomahawk steaks don’t require a ton of prep work. To prepare the Tomahawk steak for cooking, take it out of the refrigerator at least an hour before cooking to let it come to room temperature. Preheat the oven to 275°F.
Season the steak generously with salt and pepper, or your favorite steak rub. Almost all types of red meat, not just steak, benefit from salting (dry brining), which enhances the texture and flavor. Why? Science is at work here. The juices within the raw meat are pulled to the surface when the salt is applied. A sort of brine is then gradually reabsorbed into the meat as the salt dissolves into the liquid. The outcome is a wonderfully moist and delicate taste.
Place the steak on a wire rack over a baking sheet and bake in the oven until the internal temperature reaches:
120-130° F internally for rare. 130-135 °F internally for medium-rare. 135-145 °F internally for medium. 145-155 °F internally for medium-well. 155-165 °F internally for well-done.