Hunter and Barrel explains how to perfectly cook a tomahawk steak.
Whether you’re a chef or a humble lover of steak, you know that the tomahawk is not for the faint of heart. This premium piece of meat is massive, and you’ve likely invested a considerable amount of time and money into it, so it deserves to be treated with the utmost care and attention. To ensure that you make the most of this incredible cut of meat, we’ve put together a comprehensive step-by-step guide to cooking the perfect tomahawk steak.
What is a Tomahawk Steak?
The tomahawk has become arguably the most glorified cut in the world of beef, but is simply a ribeye steak with most of the rib bone still attached; this makes it look like the Native American throwing axe it was named after. The bone is intended to give it a ‘wow’ factor, but it also helps insulate the tender meat while it cooks.
Tomahawks are undoubtedly big, generally ranging from 1.2-2kg, and are meant to be shared by 2-6 people. This sheer size and unwieldiness can make them intimidating for even the most confident of cooks. It’s actually not that hard to cook though, and the meat is extremely tender and buttery, with gorgeous marbling.
To begin prepping this monstrous steak, start by generously salting it. For optimal results, allow the salt to sit on the steak uncovered in the refrigerator for 12-24 hours. For the best outcome, place the steak on a rack on top of a baking sheet.
Salting, also known as dry brining, enhances the texture and flavour of nearly every type of red meat, but especially the tomahawk steak cut. This is due to the science behind it. When salt is applied to uncooked meat, the juices inside are drawn to the surface. The salt then dissolves into that liquid, forming a sort of brine that is then slowly reabsorbed into the meat.
- Preheat the barbecue to high heat.
- Sear the steak on all sides, including the thick edge.
- Lower the temperature to medium, close the hood, and cook for 15-20 minutes.
- After cooking, let the steak rest in a warm place covered loosely with foil for 15 minutes to ensure the juices distribute evenly.
Barbecue Reverse Sear
An alternative method for cooking your tomahawk on the barbecue is the reverse sear technique. This approach involves slow-cooking the steak and then finishing it off with a sizzling sear.
- Turn on only one side of your barbecue grill.
- Place your tomahawk steak on the cool side of the grill, keeping it as far away from the heat as possible.
- Flip the steak every 5 minutes, turning it end to end and side to side for an even cook.
- Check the internal temperature using a meat thermometer.
- Once the steak reaches 50°C, remove it from the heat and cover it with foil for 15 minutes.
- Light the second side of your barbecue grill and set the temperature to high.
- Place the steak over the hot grill and turn it after 1-2 minutes to sear the other side.
- Hold the fat side over the grill to sear it as well.
- There’s no need to rest the steak again with this method, so take it off the grill, slice, and serve.
Tomahawks at the Best Steakhouse Dubai
Would you prefer to have our expert chefs prepare a tomahawk for you?
Hunter & Barrel offers a couple of magnificent options if you’re craving a tomahawk steak Dubai. This includes a sumptuous 1.3kg cut that is grain-fed for 250 days and has a marble score of 2-4+. Then there’s the Tomahawk Mayura, the true crown jewel of the restaurant and something everyone should try at least once. Weighing in at a staggering 1.5kg, this succulent, full-blooded Wagyu boasts an outstanding marble score of 8-9+.
If you’re craving a delicious tomahawk, make sure you reserve your table at the finest steakhouse restaurant Dubai today!