Cooking Time Preheat BBQ or grill plate to hot (200°C - 250°C) and seal steak well on all sides, including its girth. Lower the BBQ to moderate heat (160°C - 180°C), close the hood and cook for 15-20 mins for medium rare or until done to your liking.
Because it's a thick cut, the tomahawk steak is best when pan seared and then finished in the oven. Searing gives you a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness without burning the outside or making the steak tough.
Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill. Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees.
How long does it take to cook a tomahawk steak? Depending on the thickness of the steak, and preferred cooking method, it will take somewhere between 30 and 60 minutes. A 1.20KG tomahawk, around 2 inches thick, cooked to medium-rare (around 57C), will take around 30-40 minutes in an oven set at gas mark 1/140C/120C.
The Best Method To Cook A Tomahawk Steak
The Reverse sear method of cooking the tomahawk over low indirect heat. The low-and-slow indirect cooking is gentle and offers you some time to cook the meat perfectly on the inside. Then the grill is stoked up hot where the steak is seared over the fire finishing off the cook.
A 1kg steak feeds two people comfortably. Please note that while we mostly stock fresh Tomahawk steaks, in busy times, they may be frozen.
Grill for 20–22 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
Heat a sous vide water bath to 53°C. Seal the tomahawk in an individual vacuum-sealed bag and place in the water bath with the lid down. Allow to cook slowly for 1-3 hours. Remove the tomahawk from the bag and pat dry with paper towel.
This delicious and juicy tomahawk steak will soon become a requested favorite at your home. And the best part is that it only takes 10 minutes of prep time before you have to put it in the oven! Get your meat to room temperature: Allow the steaks to rest at room temperature for 45 minutes before cooking.
Pan-Seared Tomahawk Steak
Preheat a cast-iron skillet over medium-high heat with one tablespoon of butter. Season steak with more salt, if desired, and black pepper. Place steak in the pan and sear for 2-3 minutes; flip and sear the other side for 2-3 minutes.
To achieve it, start by searing your seasoned steak over high heat for 2-3 minutes on each side. Then, transfer it to a preheated oven to cook for 15-20 minutes. Use a meat thermometer to check its temperature. It should read between 120-125℉ to be safe to remove from the oven.
The stark-white bone is part of the fun presentation, and we want to make sure it shines. To prevent your bones from charring or getting all smokey, wrap them in foil before you cook them.
To reverse sear Tomahawk steak first it is cooked it in the oven, until its internal temperature reaches 100-110 F. Next it is seared over a hot grill or in a suitably sized skillet (or a gridle) with olive oil and/or butter until the temperature for the desired doneness is reached.
Cook 8 to 9 minutes first side the 6 to 7 minutes on the reverse side for medium rare. Alternatively you can pop the tomahawk in the pre heated oven 215°C after searing all over for 12 to 15 minutes approximately. Finish by adding a large knob of butter when frying or on the griddle.
The Tomahawk steak is extremely tender and buttery, with beautiful marbling. It's also relatively simple to make! Because of its size and 2″ thickness this steak requires a different cooking method than a regular sized steak, which usually just gets a quick sear on the grill.
Over direct heat, sear the steak for around 3-5 minutes per side (do a quarter turn after about 2 minutes to yield pretty grill marks). Once a nice crust forms, move the steak to indirect heat and allow it to grill for 10-25 minutes, until the internal temperature reaches 5°F below your desired level.
The tomahawk steak price is worth it since you get meat the thickness of a rib, and a quality generally sold in restaurants. An online butcher shop with no storefront, we offer you the perfect cuts of beef and help you save on gas.
Flip the meat regularly.
To ensure an even cook and also keep an eye out for hot spots, flip the Tomahawk over every 5 minutes or so, not only flipping end to end, but also side to side. Keep it as far from the heat source as your grill will allow.
Cooking slowly therefore is really the best way to naturally tenderize the meat and maintain a juicy texture. Gelatinized collagen is actually what gives the meat a sweeter flavour when smoked slowly. Does that mean Hot & Fast cooking should be avoided? Absolutely not.