How to Reverse Sear Tomahawk Steak: A Step-by-Step Guide
When it comes to cooking the perfect steak, there are many methods to choose from. But one technique that has gained popularity among steak enthusiasts is the reverse sear method. And when it comes to the perfect cut of meat to use for this method, the tomahawk steak is hard to beat. In this article, we’ll show you how to reverse sear a tomahawk steak to perfection.
Before we dive into the specifics of the reverse sear method, let’s first understand what a tomahawk steak is. This cut of meat is essentially a ribeye steak with the bone left in, creating a long, curved shape that resembles a tomahawk axe. Because of its thickness and marbling, the tomahawk steak is perfect for the reverse sear method, which allows the meat to cook evenly and retain its juices.
To prepare the tomahawk steak for cooking, there are a few steps you’ll need to take. This includes seasoning the meat generously with salt and pepper, letting it rest at room temperature for at least an hour, and preheating your oven or grill to the desired temperature. Once you’ve got these steps down, it’s time to move on to the reverse sear method.
Understanding the Tomahawk Steak
When it comes to quality steak, the Tomahawk Steak is undoubtedly one of the most impressive and delicious cuts of beef out there. As butchers, we know that this steak is a real showstopper, with its impressive size and unique shape. But what exactly is a Tomahawk Steak, and what makes it so special?
The Tomahawk Steak is a bone-in ribeye steak, cut with at least five inches of rib bone still attached. This extra-long bone gives it its distinctive tomahawk shape, which makes it a real eye-catcher. But the bone isn’t just for show – it also adds flavor and moisture to the meat, making it incredibly juicy and tender.
One of the key things to look for when choosing a Tomahawk Steak is marbling. Marbling refers to the fat that is dispersed throughout the meat, and it’s what gives the steak its rich, buttery flavor. Look for a steak with plenty of visible marbling, as this will ensure that it’s packed with flavor and incredibly tender.
Of course, quality is also essential when it comes to a Tomahawk Steak. Look for a steak that has been sourced from a reputable supplier, and ideally, one that has been aged for at least 21 days. This aging process helps to tenderize the meat and intensify the flavor, making it even more delicious.
In summary, the Tomahawk Steak is a truly impressive cut of beef that is sure to impress. With its unique shape, rich marbling, and tender, juicy meat, it’s a real showstopper that is perfect for special occasions or when you want to treat yourself to something truly special.
Preparation Before Cooking
Before we start cooking our delicious tomahawk steak, there are a few important things to keep in mind. Proper preparation can make all the difference in the final result of our steak. Here are some essential steps to follow:
It is important to let our steak come to room temperature before cooking. This allows for more even cooking throughout the steak. We recommend taking our steak out of the refrigerator and letting it sit at room temperature for about an hour before cooking.
Seasoning is a crucial step in preparing our tomahawk steak. We recommend using kosher salt to season our steak generously on both sides. We can also add a steak rub of our choice to enhance the flavor. Remember to season the steak before cooking, not during or after.
Resting our steak after cooking is just as important as the preparation itself. This allows the juices to redistribute throughout the steak, resulting in a more tender and juicy final product. We recommend letting our steak rest for at least 5-10 minutes before slicing and serving.
By following these simple steps, we can ensure that our tomahawk steak is cooked to perfection. Next, we will move on to the cooking process itself.
Reverse Sear Method
When it comes to cooking a thick-cut steak like a tomahawk, the reverse sear method is the way to go. This method involves cooking the steak low and slow in the oven or on a grill before searing it over high heat. This results in a perfectly cooked steak with a crispy crust and a juicy, tender interior.
To prepare your steak in the oven, preheat it to 200°F (or as low as it goes). Season your steak generously on both sides and place it on a rack over a baking sheet. Cook until the internal temperature reaches your desired doneness. For a rare steak, aim for an internal temperature of 115°F. For medium-rare, aim for 125°F. And for medium, aim for 135°F.
Once your steak has reached the desired internal temperature, remove it from the oven and let it rest for a few minutes. In the meantime, heat up a cast iron skillet over high heat. Add some oil to the skillet and sear the steak for about a minute on each side until a crispy crust forms.
If you prefer to grill your steak, start by setting up your grill for indirect heat. Season your steak generously on both sides and place it on the grill over the indirect heat. Cook until the internal temperature reaches your desired doneness. For a rare steak, aim for an internal temperature of 115°F. For medium-rare, aim for 125°F. And for medium, aim for 135°F.
Once your steak has reached the desired internal temperature, remove it from the grill and let it rest for a few minutes. In the meantime, heat up a cast iron skillet over high heat. Add some oil to the skillet and sear the steak for about a minute on each side until a crispy crust forms.
No matter which method you choose, be sure to use a meat thermometer to check the internal temperature of your steak. This is the best way to ensure that your steak is cooked to perfection. And remember, the reverse sear method takes a little bit longer than other methods, but the end result is well worth the wait.
Resting the Steak
After cooking the tomahawk steak to perfection, it is essential to let it rest before serving. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
We recommend resting the steak for at least 5-10 minutes. During this time, you can cover the steak with aluminum foil to keep it warm. The resting time may vary depending on the thickness of the steak, so be sure to adjust accordingly.
When resting the steak, it is essential to place it on a cutting board or a plate with a rim to catch any juices that may escape. This will help prevent a mess and preserve the flavor of the steak.
It’s important to note that the resting time is just as crucial as the cooking time. If you skip this step, the juices will escape, resulting in a dry and tough steak.
In summary, resting the tomahawk steak is a crucial step in achieving a perfect reverse sear. It allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak. We recommend resting the steak for at least 5-10 minutes, covering it with aluminum foil, and placing it on a cutting board or plate with a rim.
Searing the Steak
Once the steak has been cooked to the desired temperature through the reverse sear method, it’s time to sear the meat to get that delicious crust on the outside. There are two main methods for searing: cast iron searing and grill searing.
Cast Iron Searing
Cast iron skillets, pans, or griddles are perfect for searing steak. The heavy-duty material helps create a nice crust on the outside of the meat while keeping the inside juicy. Here’s how we do it:
- Preheat the cast iron skillet over high heat for 5-10 minutes.
- Add a high-heat cooking oil, such as avocado or grapeseed oil, to the skillet and swirl to coat the bottom.
- Carefully place the steak in the skillet and let it cook for 1-2 minutes on each side, or until a crust forms.
- Use tongs to flip the steak and sear the other side.
- Remove the steak from the skillet and let it rest for a few minutes before serving.
Grilling the steak is another great way to sear the meat. Here’s how we do it:
- Preheat the grill to high heat.
- Brush the steak with a high-heat cooking oil, such as avocado or grapeseed oil, on both sides.
- Place the steak on the grill and let it cook for 1-2 minutes on each side, or until a crust forms.
- Use tongs to flip the steak and sear the other side.
- Remove the steak from the grill and let it rest for a few minutes before serving.
No matter which method you choose, it’s important to let the steak rest for a few minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Remember, the key to a good sear is the Maillard reaction, which occurs when the surface of the meat reaches a high temperature and browns. To achieve this, make sure your cooking surface is hot and your steak is dry before searing.
In summary, searing the steak is the final step in the reverse sear method and is crucial to achieving that perfect crust on the outside of the meat. Whether you choose to use a cast iron skillet or grill, following these steps will result in a delicious medium-well steak that is sure to impress your guests.
Serving and Cutting the Steak
Once your tomahawk steak is cooked to perfection, it’s time to serve and cut it. We recommend letting it rest for at least 5 minutes before slicing to allow the juices to redistribute throughout the meat.
When it comes to cutting the steak, it’s important to slice against the grain to ensure maximum tenderness. The grain refers to the muscle fibers in the meat, and you can easily identify it by the lines running through the steak. Slicing against the grain means cutting perpendicular to these lines.
To make sure you’re cutting against the grain, take a close look at the steak and identify the direction of the muscle fibers. Then, make your cuts perpendicular to these lines. This will result in tender, melt-in-your-mouth slices of steak.
As for serving, we recommend placing the sliced steak on a platter and garnishing it with a dollop of compound butter. Compound butter is simply butter that has been mixed with herbs, spices, or other flavorings. It’s a great way to add extra flavor to your steak and take it to the next level.
Finally, don’t forget to enjoy your delicious tomahawk steak with your favorite side dishes and a glass of red wine. Bon appétit!
Alternative Cooking Methods
When it comes to cooking a Tomahawk steak, the reverse sear method is not the only option. In fact, there are a few alternative cooking methods that can produce equally delicious results.
One of the most popular alternative cooking methods for Tomahawk steak is sous vide. This technique involves vacuum-sealing the steak and cooking it in a water bath at a precise temperature for an extended period of time. The result is a perfectly cooked steak with a consistent internal temperature from edge to edge.
To sous vide a Tomahawk steak, follow these steps:
- Preheat your sous vide machine to the desired temperature (usually around 130°F for medium-rare).
- Season your steak with salt and pepper, and place it in a vacuum-sealed bag.
- Place the bag in the sous vide machine and cook for 2-3 hours.
- Remove the steak from the bag and pat dry with paper towels.
- Heat a cast iron skillet or grill to high heat and sear the steak for 1-2 minutes per side.
Another great alternative cooking method for Tomahawk steak is smoking. This method infuses the steak with a rich, smoky flavor that complements the beefy taste of the meat.
To smoke a Tomahawk steak, follow these steps:
- Preheat your smoker to 225°F.
- Season your steak with a dry rub and let it sit at room temperature for 30 minutes.
- Place the steak in the smoker and cook until the internal temperature reaches your desired level of doneness (usually around 135°F for medium).
- Remove the steak from the smoker and let it rest for 10-15 minutes.
- Heat a cast iron skillet or grill to high heat and sear the steak for 1-2 minutes per side.
Both sous vide and smoking are great alternatives to the reverse sear method for cooking a Tomahawk steak. Whether you prefer the precision of sous vide or the smoky flavor of smoking, these methods are sure to produce a delicious and impressive meal.
When it comes to reverse searing steak, there are a variety of cuts that can be used to achieve delicious results. While the tomahawk steak is a popular choice, there are other cuts that can be just as enjoyable.
One option is the ribeye steak, which has a rich flavor and tender texture. It is a great choice for those who prefer a more marbled steak. Another option is the porterhouse, which is a combination of two different cuts: the tenderloin and the strip steak. This cut is perfect for those who want a variety of textures and flavors in their steak.
For those who prefer a larger cut of meat, the prime rib is a great choice. This cut is taken from the rib section and is known for its tenderness and juiciness. It is often served as a roast, but can also be cut into steaks.
The filet mignon is another popular cut that is known for its tenderness and mild flavor. It is a lean cut of meat that is often served with a sauce or seasoning to enhance its flavor.
Finally, the T-bone steak is a classic choice that includes both the tenderloin and the strip steak. This cut is known for its tenderness and rich flavor, making it a great choice for those who want a steak with a variety of textures and flavors.
No matter which cut of steak you choose to reverse sear, it is important to choose a high-quality piece of meat and to follow the proper cooking techniques to achieve the best results.
Enhancing the Flavor
When it comes to cooking the perfect tomahawk steak, flavor is everything. We want to make sure that every bite is packed with flavor and that the seasoning complements the natural taste of the meat. Here are a few tips on how to enhance the flavor of your reverse seared tomahawk steak:
To bring out the natural flavor of the steak, we recommend keeping the seasoning simple. A mix of kosher salt, cracked black pepper, and garlic powder is the perfect combination to enhance the taste of the meat without overpowering it. Sprinkle the seasoning generously on both sides of the steak and let it sit at room temperature for at least an hour before cooking.
If you’re feeling adventurous, try using a BBQ rub instead of a simple seasoning mix. A good BBQ rub will add a smoky, savory flavor to the steak and can even help create a beautiful crust on the outside. Make sure to choose a rub that complements the natural taste of the meat, and don’t be afraid to experiment with different flavors.
To take the flavor of your tomahawk steak to the next level, consider adding a few extra ingredients to the mix. For example, you could add a few sprigs of rosemary or thyme to the pan while cooking the steak, or even add a pat of butter to the top of the steak right before searing. These little additions can make a big difference in the overall taste and presentation of the dish.
In conclusion, enhancing the flavor of your reverse seared tomahawk steak is all about keeping it simple and letting the natural taste of the meat shine through. Whether you prefer a simple seasoning mix or a more complex BBQ rub, the key is to choose flavors that complement the steak without overpowering it. With a little experimentation and some attention to detail, you can create a dish that is sure to impress your guests and leave them wanting more.
In conclusion, we have learned that reverse searing is the best way to cook a tomahawk steak to perfection. By slowly smoking the steak and then searing it, we can achieve a perfectly pink and tender steak that is bursting with flavor.
One of the key benefits of reverse searing is the tenderness of the meat. By cooking the steak at a low temperature, we allow the meat to cook evenly and retain its moisture, resulting in a juicy and tender steak.
Another benefit of reverse searing is the ability to control the internal temperature of the steak. By using a meat thermometer, we can ensure that the steak is cooked to our desired level of doneness, whether that be rare, medium-rare, or well-done.
Overall, reverse searing is a simple yet effective technique that can take your tomahawk steak to the next level. With a little bit of patience and some basic grilling skills, anyone can master the art of reverse searing and enjoy a perfectly cooked steak every time.
Frequently Asked Questions
What is the best temperature to reverse sear a tomahawk steak?
The best temperature to reverse sear a tomahawk steak is 225°F to 250°F. This temperature range allows for slow and even cooking, which helps to achieve a perfectly cooked steak.
How long should I reverse sear a tomahawk steak?
The length of time needed to reverse sear a tomahawk steak depends on the thickness of the steak. As a general rule of thumb, you should cook the steak for about 45 minutes to 1 hour. However, to ensure that the steak is cooked to your desired doneness, we recommend using a meat thermometer to check the internal temperature of the steak.
Can I reverse sear a tomahawk steak on the grill?
Yes, you can reverse sear a tomahawk steak on the grill. To do this, set up your grill for indirect heat and cook the steak over low heat until it reaches the desired internal temperature. Then, sear the steak over high heat to create a crust.
What is the difference between reverse searing and traditional searing?
The main difference between reverse searing and traditional searing is the order in which the steak is cooked. With reverse searing, the steak is first cooked at a low temperature and then seared at a high temperature. With traditional searing, the steak is seared at a high temperature first and then finished cooking at a lower temperature.
What are the benefits of reverse searing a tomahawk steak?
Reverse searing a tomahawk steak has several benefits. First, it allows for more even cooking and a tender, juicy steak. Second, it allows for greater control over the internal temperature of the steak, which helps to achieve the desired level of doneness. Finally, it creates a delicious crust on the outside of the steak.
Should I let the steak rest after reverse searing?
Yes, you should let the steak rest for about 5 to 10 minutes after reverse searing. This allows the juices to be redistributed and ensures that the steak is tender and juicy.