Cody Casey
Tomahawk steak, also known as cowboy steak, is a bone-in ribeye steak with a long bone attached, resembling a tomahawk axe. It is a thick cut, weighing between 1.5 to 2.5 pounds, and can easily feed two or more people. While it is a popular dish at steakhouses, it can also be prepared at home in a pan. But can you cook a tomahawk steak in a pan?
| Characteristics | Values |
|---|---|
| Can I cook a tomahawk steak in a pan? | Yes, you can cook a tomahawk steak in a pan, but it is often recommended to finish it in the oven. |
| Type of steak | Tomahawk steak, also called a cowboy steak, is a thick-cut, bone-in ribeye steak with a long bone still attached. |
| Pan type | It is recommended to use a cast iron or heavy skillet for cooking tomahawk steak. |
| Oil type | Peanut, canola, or grapeseed oil is recommended as they have a higher smoke point and neutral flavour. Olive oil is not recommended as it has a low smoke point and may impart a burnt flavour. |
| Seasonings | Coarse salt, freshly cracked pepper, garlic powder, rosemary, thyme, and chives are commonly used seasonings and garnishes. |
| Butter | Finishing the steak with butter is recommended for added flavour and tenderness. Plain unsalted butter, cowboy butter, or roasted garlic butter are popular choices. |
| Cooking technique | Sear the steak in the pan to create a brown crust, then finish it in the oven to the desired doneness without burning the outside. |
| Cooking temperature | Preheat the oven to temperatures between 375-500 degrees Fahrenheit for direct cooking. |
| Resting | Let the steak rest for a few minutes after cooking to ensure it doesn't dry out. |
| Storage | Tomahawk steak is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. |
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What You'll Learn
Cooking methods: pan-searing, grilling, or a combination of both
Yes, you can cook a tomahawk steak in a pan. There are several methods for cooking tomahawk steak, including pan-searing, grilling, or a combination of both.
Pan-Searing
If you want to cook your tomahawk steak in a pan, you will need a heavy skillet, preferably cast iron. Use peanut, canola, or grapeseed oil for this recipe, as these oils have a high smoke point and are neutral in flavour. You can also add a splash of olive oil to the skillet with the butter when creating the pan sauce.
First, preheat your oven to 375 degrees Fahrenheit. Season the steak generously with salt and pepper. Sear the steak for 3 to 4 minutes on each side. Then, move the steak to the oven to finish cooking until it reaches the desired internal temperature.
Grilling
To grill a tomahawk steak, preheat your grill to 400 degrees Fahrenheit for direct cooking. Season the steak with salt, pepper, and garlic powder. Place the steaks on the grill and cook for 15-20 minutes, flipping occasionally, until the internal temperature reaches 110 degrees Fahrenheit.
Combination of Pan-Searing and Grilling
You can also cook a tomahawk steak using a combination of pan-searing and grilling. First, sear the steak in a cast-iron skillet over high heat. Then, move the steaks off the direct heat after searing and finish cooking until they reach the desired internal temperature. Alternatively, you can move the steaks to the oven to finish cooking.
No matter the cooking method, it is important to let the steak rest for a few minutes before serving. This allows the steak to continue cooking and prevents it from drying out.
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Oven temperature: 375°F to 500°F
You can cook a tomahawk steak in a pan, but because it is a thick cut, it is best to pan-sear it first and then finish it in the oven.
To do this, first, preheat your oven to 375°F. Season the steak generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Sear the steak for 3 to 4 minutes on each side. Then, transfer the steak to a baking sheet. Bake in the preheated oven until the steak reaches an internal temperature of 130°F. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
If you want to cook your steak in an oven at 500°F, you can do so by first letting it rest and then placing it in a heavy skillet with butter, rosemary, thyme, and garlic. Place the skillet in the oven to broil for 3-4 minutes, until the butter is sizzling and popping. Carefully remove the steak from the oven and top it with the finishing butter.
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Resting the steak: why it's important to let it rest
Tomahawk steaks are thick cuts, so it's best to sear them in a pan and finish them in the oven. This creates a nice brown crust on the steak, while the oven ensures the steak is cooked to your desired doneness without burning the outside or making the steak tough.
Letting a steak rest is an essential part of the cooking process. As the meat rests, the constricted muscle fibres begin to relax, and the pressure on the juices is slowly released, allowing them to redistribute towards the edges of the meat. This results in an evenly moist and flavourful steak.
Carryover cooking occurs during the resting period, as the outer layers of the steak cool while the temperature in the centre continues to rise due to the latent heat travelling through the meat. The density of the meat determines how much its temperature rises when resting. Thinner cuts of meat should rest for a minimum of 5-7 minutes, while thick cuts should rest for 10-20 minutes. The goal is for the centre to be between 120-130°F and the exterior between 125-140°F.
Resting the steak also prevents it from drying out, as it would if left in the oven for longer. Cutting into the steak before letting it rest releases the heat inside, interrupting the cooking process and potentially drying out the meat.
Additionally, when one surface of the steak hits the hot pan, the juices are forced towards the centre, increasing the concentration of moisture. Once the steak is flipped, the same thing happens on the other side, and the centre becomes supersaturated with liquid. By resting the steak, you allow this liquid to migrate back out towards the edges, resulting in a juicy and flavourful steak.
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Seasoning: salt, pepper, garlic, and other herbs
Yes, you can cook a tomahawk steak in a pan. Because it's a thick cut, the tomahawk steak is best when pan-seared and then finished in the oven. Searing creates 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.
When it comes to seasoning, you can use a combination of salt, pepper, and garlic powder. You can also add other herbs such as thyme, rosemary, and parsley to complement the natural flavour of the beef without overpowering it. Here's a step-by-step guide:
Step 1: Prepare the Steak
Pat your steaks dry with a paper towel. It is recommended to bring the steak to room temperature before cooking.
Step 2: Seasoning
Generously season the steak with salt, pepper, and garlic powder. You can also add other herbs such as thyme, rosemary, and parsley. For a more precise measurement, use 1.5 tablespoons of each seasoning per steak. If you want to get creative, you can make a finishing butter by mixing softened butter with your choice of herbs and garlic. Form the mixture into a log, chill it, and slice it to top your steak.
Step 3: Cooking
Preheat your pan to a high temperature. Add cooking oil with a high smoke point, such as peanut, canola, or grapeseed oil. Avoid using olive oil as it has a low smoke point and may burn. Place the steak in the pan and sear for 3 to 5 minutes on each side, creating a nice crust.
Step 4: Finishing in the Oven
After searing, move the steak to an oven preheated to 350°F (180°C) for 7 to 8 minutes or until the steak reaches your desired doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54.4°C). For a medium steak, target 135°F (57.2°C).
Step 5: Rest and Serve
Remove the steak from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak. Top the steak with the finishing butter, if prepared, and serve.
Feel free to experiment with the seasoning and cooking times to suit your taste preferences and create the perfect tomahawk steak!
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Choosing a pan: cast iron, stainless steel, or non-stick
Yes, you can cook a tomahawk steak in a pan. In fact, it is recommended to sear the steak in a pan before finishing it in the oven.
When choosing a pan to cook your tomahawk steak, you have a few options: cast iron, stainless steel, or non-stick. Each type of pan has its own advantages and disadvantages, so it's important to choose the one that best suits your needs.
Cast iron pans are a great option for cooking tomahawk steaks because they retain heat well and can create a beautiful crust on the steak. They are also quite versatile and can be used for a variety of other dishes. However, they can be heavy and may not be suitable for all stoves. Additionally, they can be more difficult to control the temperature compared to other pans.
Stainless steel pans are another popular option for cooking steak. They are known for their durability and ability to brown meat and create rich flavours in pan drippings. They are also easy to clean and maintain. However, food can sometimes stick to stainless steel pans, and they may not be suitable for all types of recipes.
Non-stick pans are designed to release food easily and are a good choice for delicate dishes or recipes that may stick to other types of pans. They are also easy to clean and require less oil for cooking. However, they may not be suitable for high temperatures or for dishes that require a sear. Additionally, there are some potential health concerns associated with the non-stick coating.
Ultimately, the best pan for cooking a tomahawk steak depends on your personal preferences and cooking style. Cast iron pans may be a good choice if you want a beautiful crust and don't mind a heavier pan. Stainless steel pans are versatile and durable, but food may stick to them. Non-stick pans are easy to use and clean, but may not be suitable for high-heat cooking or searing.
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Frequently asked questions
Yes, you can cook a tomahawk steak in a pan. It is recommended to sear the steak in a cast iron or heavy skillet over high heat before moving it to the oven to finish cooking.
First, preheat your oven to 375 degrees Fahrenheit. Season the steak generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Sear the steak in a cast iron or heavy skillet for 3 to 4 minutes on each side. Then, move the steak to the oven to finish cooking to your desired level of doneness.
To make a tomahawk steak juicy, it is important to let the steak rest for a few minutes after cooking. This allows the steak to continue cooking without drying out. Additionally, finishing the steak with butter can add extra richness and complement the meat's natural flavor.
