How to cook a perfect Tomahawk steak in oven (traditional or reverse sear methods), on the grill, or sous vide. Master the cut in just a few easy steps.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 3

Ingredients

    •    1 Tomahawk steak
    •    salt and pepper for seasoning
    •    1 tbsp cooking oil (if searing in skillet or on griddle)

Prep for all method:

1. If frozen, thaw Tomahawk steak in the fridge for 2-3 days. Remove it from the vacuum packaging and pat it dry with a paper towel.
2. Allow it to come to room temperature for about 1 hour. Season both sides very generously with salt and pepper before you begin cooking it.

Oven - Classic Technique:

1. Preheat oven to 275-300 F.
2. Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet. Sear the Tomahwak steak for about 2-3 minutes per side.
3. Place the steak onto the rack of a roasting pan. Cook in oven until desired doneness. (About 45 minutes for rare and 125 F; 45-50 minutes for medium-rare at 135 F; 50-55 minutes for medium at 145 F.
4. Pull out the steak and rest for 10-15 minutes before serving.

Oven - Reverse Sear Technique:

1. Preheat oven to 275-300 F.
2. Place seasoned Tomahwak steak onto the rack of a roasting pan. Cook until the internal temperature measured with digital themometer in the center of the steak registers about 110 F.
3. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Sear the steak on all sides, flipping every 30-60 seconds until the desired brownness and doneness are reached (as measured by food themometer, look for 135 F for medium-rare).
4. Rest for 10-15 minutes (not mandatory with this technique).

Gas Grill (Indirect Heat Technique):

1. Light one side burner of the grill and preheat to 225-250 F.
2. Place the seasoned Tomahawk steak on the grate away from the direct heat (as far as possible), close the lid.
3. Indirectly grill flipping every 5-10 minutes, side to side and end to end, until the internal temperature reaches 125 F.
4. Crank up the heat (you may want to turn on a second burner) to high. When the grate is really hot move the steak directly over a hot burner to sear. Flip it every 30-60 seconds for about 3-5 minutes until the desired level of browned crust forms and the temperature for your desired doneness is reached (135 F for medium-rare).
5. Remove from the heat and rest for 10-15 minutes before serving.

Charcoal Grill (indirect Heat Technique):

1. Light charcoals in chimney and when hot pour on one side of the grill, effectively creating dual heat zones. Close the grill and allow the internal grill temperature to get to the 225-250 F range.
2. Place the Tomahawk steak on the grate away from the direct heat, as far away as possible in order for it to gently cook. Every five minutes or so open the grill and move it – rotate it 45 degrees, then flip it over and again rotate 45 degrees. Continue to indirectly grill in this manner until a meat themometer registers 100-110 F when inserted in the thickest part, away from bone.
3. Temporarily move the steak to a plate and cover it with foil to stay warm. Add about half a chimney of hot coals (start these in advance while the steak still has not reached 100 F).
4. Once the grate is really hot sear the Tomahawk directly over the charcoals, flipping every 30-60 seconds or so until desired bronwness and temperatures are reached. (Pull it at 135 F for medium-rare).
5. Rest the steak for 10-15 minutes before slicing.

Sous Vide:

1. Place the Tomahawk inside sous vide plastic bag. Optional: add garlic, few peppercorns, thyme and a bit of demi glace. Vacuum seal the ribeye.
2. Preheat sous vide water bath in an appropariate container to 120 F (for rare or medium-rare, 130 F for medium or higher).
3. Sous vide the steak for 2 to 3 hours until the preset temperature is reached. When ready to sear, remove vaccum bag, pat dry the steak and season it again.
4. To finish cooking either grill over direct heat of a gas or charcoal grill (must be really hot for a good sear) or heat cooking oil in a large skillet or griddle and when hot sear the steak. Flip every 30-60 seconds until the desired level of browned crust is achieved and the internal temperature of desired doneness is registered. (For medium-rare pull it off the heat at 135 F, for medium at 145 F, for medium-well at 155 F).
5. Rest for 10-15 minutes before serving.

NOTES: In general the temperatures for doneness of a Thomahawk steak are as follows:

    •    Rare: pull steak at 125 F and rest

    •    Medium-rare: pull steak at 135 F and rest (recommended)

    •    Medium: pull steak at 145 F and rest

    •    Medium-well: pull steak at 150-155 F and rest

    •    Well done: pull steak at 160 and rest (we advise you do not cook it this much)

This great family recipe is thanks to Craft Beering at https://www.craftbeering.com/tomahawk-steak-oven-grill-sous-vide/