Ultimate Tomahawk Steak Recipe

Name: Ultimate Tomahawk Steak
Prep time: 5 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Ingredients: 1 (3 1/2 pound) tomahawk rib-eye steak; 1 1/2 tablespoons kosher salt; 2 1/2 teaspoons freshly ground black pepper

Cook Time: 30 minutes

Ingredients

3 1/2 pounds tomahawk rib eye steak
1 1/2 tablespoons kosher salt
2 1/2 teaspoons ground black pepper

Directions

Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to an hour before cooking.
Preheat the grill to medium-high heat, about 400 to 450F (200 to 230C).
Evenly sprinkle the steak on all sides with kosher salt and ground black pepper.
Lightly coat the grill grates with oil or grilling spray to prevent sticking.
Place the steak on the hot grates and grill undisturbed until it easily releases from the grates, about 4 minutes.
Flip the steak and grill the other side for another 4 minutes, until it releases easily from the grates.
Continue grilling, turning occasionally, until a thermometer inserted into the thickest part of the steak reads 125F (52C), which should take about 30 to 40 minutes.
Once the steak has reached the desired temperature, transfer it to a cutting board and let it rest for 15 minutes.
Run a knife along the inside edge of the bone to remove the steak from the bone in one piece.
Slice the steak against the grain and serve.

Nutrition Facts (per serving)

Calories	1079
Total Fat	76g
Saturated Fat	34g
Cholesterol	310mg
Sodium	1646mg
Total Carbohydrate	1g
Dietary Fiber	0g
Total Sugars	0g
Protein	99g
Vitamin C	0mg
Calcium	54mg
Iron	10mg
Potassium	1125mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The Story Behind the Tomahawk Steak

The tomahawk steak, a strikingly large cut of beef, traces its roots to American culinary traditions that emphasize both flavor and presentation. Its name comes from the resemblance of the long rib bone to a Native American tomahawk axe. Historically, this cut was popular among butchers and chefs who wanted to create a dramatic visual impact at the dining table while maintaining the rich, marbled flavor of a ribeye.

Regional Characteristics

The tomahawk steak is particularly associated with the United States, especially in regions known for cattle ranching like Texas, Kansas, and Nebraska. In these areas, beef is prized for its marbling, tenderness, and intense flavor. The steak is often dry-aged for several weeks to enhance its texture and depth of taste, a method favored in upscale steakhouses across the country.

How It Differs from Similar Cuts

Unlike a standard ribeye, the tomahawk includes a long, frenched rib bone, sometimes extending up to 68 inches. This not only provides an impressive presentation but also contributes to the flavor during cooking, as the bone can influence heat distribution. Compared to a porterhouse or T-bone, the tomahawk focuses on a single, large ribeye portion rather than combining tenderloin and strip steak, making it a pure celebration of ribeye flavor.

Where Youll Typically Find It Served

Tomahawk steaks are often featured in high-end steakhouses and gourmet restaurants, where they are grilled or seared to perfection and served as a centerpiece dish. While home cooks increasingly embrace this cut for special occasions, it remains a symbol of indulgence in dining experiences where presentation and quality are paramount.

Interesting Facts About the Tomahawk Steak

The cut usually weighs between 2.5 to 3.5 pounds, making it ideal for sharing among several people.
Cooking a tomahawk requires careful temperature management to achieve a perfect medium-rare without overcooking the exterior.
The dramatic bone can be used as a handle, which adds a fun and rustic element to carving and serving.
Its popularity has surged on social media, as the visual appeal of the long bone makes it highly Instagrammable.
Some chefs use reverse searing or sous-vide techniques to maximize tenderness and flavor, highlighting the versatility of this cut.

Overall, the tomahawk steak is more than just a meal; it is an experience. Its combination of history, regional pride, and distinctive presentation makes it a favorite for steak enthusiasts worldwide, whether in a backyard barbecue or a luxury restaurant setting.

FAQ about Ultimate Tomahawk Steak Recipe

Leftover Tomahawk steak should be stored in an airtight container in the refrigerator. It can typically be kept for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. To reheat, consider gently warming it in the oven to avoid overcooking.

Yes, you can cook the Tomahawk steak in the oven if you don't have a grill. Preheat the oven to 400-450°F (200-230°C), and use a cast iron skillet to sear the steak for a couple of minutes on each side. Then transfer the skillet to the oven and roast the steak until it reaches the desired temperature.

To ensure the Tomahawk steak is cooked to perfection, use a meat thermometer to check the internal temperature. For a medium-rare steak, aim for 125°F (52°C) in the thickest part of the meat. You can also check for doneness by pressing the steak with a finger; it should feel firm yet springy for medium-rare.

The recipe calls for kosher salt and freshly ground black pepper as the primary seasonings. However, feel free to adjust to your taste. Some people add garlic powder, onion powder, or herbs like rosemary for extra flavor. Just be sure to season the steak liberally on all sides before grilling.

If you don't have a Tomahawk steak, you can substitute it with other bone-in rib-eye cuts, like bone-in rib-eye steaks or even cowboy steaks. These cuts will provide a similar texture and flavor, though cooking times may vary slightly depending on thickness.

After resting the steak, use a sharp knife to carve the meat off the bone and slice it against the grain. Tomahawk steak can be served as-is, or with a side of vegetables, mashed potatoes, or a light salad. You can also add a sauce like chimichurri or garlic butter for added flavor.

If you're cooking a smaller or larger Tomahawk steak, adjust the cooking time accordingly. A smaller steak will cook faster, while a larger one will take longer. Make sure to monitor the internal temperature using a meat thermometer for the most accurate results.

After grilling, it’s important to let the steak rest for 15 minutes. This allows the juices to redistribute within the meat, ensuring a tender and flavorful steak. During this time, cover the steak loosely with aluminum foil to keep it warm.

Yes, the Tomahawk steak recipe is suitable for a ketogenic diet as it is high in fat and protein while being very low in carbohydrates. Just be mindful of the sides you serve with it, as some carb-heavy sides like potatoes or bread may not fit within a keto plan.