Tiffany Haney
Tomahawk steak is a bone-in ribeye steak, cut from between the sixth and twelfth rib of a cow. It is a thick cut, weighing between 1.5 and 3 pounds, with a long bone that serves as a handle. Tomahawk steaks can be cooked in a frying pan, but due to their thickness, they are often finished in the oven. This involves searing the steak in a hot pan to create a brown crust, before transferring it to an oven to cook through without burning the outside or making the steak tough. This two-step process is a common method for cooking thick steaks like the Tomahawk.
| Characteristics | Values |
|---|---|
| Cooking methods | Pan-searing, reverse searing, grilling, oven-baking, deep-frying |
| Pan-searing time | 2-4 minutes on each side |
| Oven temperature | 350-425°F |
| Oven-baking time | 30 minutes |
| Resting time | 5-10 minutes |
| Meat temperature | 120-135°F for medium-rare |
| Meat weight | 1 1/2-3 pounds |
| Bone length | 5-20 inches |
| Seasonings | Salt, pepper, butter, garlic, thyme, olive oil, chives |
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What You'll Learn
Use a cast iron pan for the best results
A cast-iron pan is a great option for cooking a Tomahawk steak as it can give you a crispy outer crust and a juicy, tender inside. You can use a cast-iron skillet or frying pan on a stovetop, or even an outdoor grill.
To start, preheat your cast-iron pan on medium-high heat. You can use an induction cooktop for safety, as it only creates heat when it comes into contact with the pan. Use about a tablespoon of oil in the pan before adding the steak. Make sure to pat the steak dry first, as this will help form a better crust.
Once the pan is hot, place the steak in the pan and sear. For a Tomahawk steak, sear each side for 2-4 minutes. You'll know it's ready to flip when it releases easily from the pan. You can also spoon butter over the steak while searing for extra flavour.
After searing, you can finish cooking the steak in the oven to your desired doneness. For a medium-rare steak, cook to an internal temperature of 120-135°F. Use a meat thermometer to check. Let the steak rest for 5-10 minutes before serving.
Remember, the cast-iron pan gives you a great sear and locks in the juices, resulting in a delicious Tomahawk steak with a crispy crust and a tender, juicy centre.
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Preheat the pan to 70%
When cooking a tomahawk steak in a frying pan, it is important to preheat the pan to get the best results. In this case, the induction cooktop is set to 70% to preheat a cast-iron pan. This is a safe and efficient way to cook, as it only creates heat where the pan is on the cooktop. This means that you can safely have your utensils and cutting board right next to the pan without worrying about them melting or catching fire.
Before placing the steak in the pan, it is important to pat it dry with paper towels. This will ensure that you get a nice, crispy crust on the outside of the steak. You should also season the steak liberally with salt and pepper, or your preferred steak seasoning, before placing it in the pan. Be sure to season all sides of the steak, as well as the fat sides.
Once the pan is preheated, add about one tablespoon of olive oil to the pan. Then, place your steak in the pan and sear it for 2-3 minutes on each side. You may need to adjust the cooking time depending on the weight of your steak. For a smaller steak, you may only need to sear it for 1 minute per side.
After searing the steak, you can finish cooking it in the oven or on a grill to your desired level of doneness. For a medium-rare steak, you should cook it to an internal temperature of 120-135 degrees Fahrenheit.
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Use a neutral oil, like peanut or grapeseed
When cooking a tomahawk steak in a frying pan, it is important to use a neutral oil with a high smoke point, such as peanut, grapeseed, or canola oil. Oils with a high smoke point are ideal for searing steak because they can withstand high temperatures without smoking and imparting a burnt flavour to the meat.
Oils like peanut, grapeseed, and canola are neutral in flavour and have a high smoke point, making them perfect for cooking a tomahawk steak. These oils will not impart any additional flavours to the steak, allowing the natural taste of the meat to shine through.
On the other hand, olive oil is not recommended for this purpose due to its relatively low smoke point. When used for cooking a tomahawk steak, olive oil may smoke excessively and give the meat an undesirable burnt taste.
When choosing an oil for cooking your tomahawk steak, consider the smoke point and flavour of the oil. Selecting a neutral oil with a high smoke point, such as peanut, grapeseed, or canola oil, will help ensure that your steak turns out perfectly without any unwanted flavours.
Additionally, when cooking a tomahawk steak, it is essential to use a heavy-based skillet or frying pan that can retain heat effectively. Preheat your pan over medium-high heat until it is very hot before adding the oil and steak. This will help create a delicious, crispy crust on the surface of the steak while keeping the inside juicy and tender.
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Pat the steak dry first
Cooking Tomahawk Steak in a Frying Pan
Before you begin cooking your tomahawk steak, it is important to pat it dry with a paper towel. This step should never be skipped as it helps to ensure that the steak cooks evenly and develops a nice brown crust when seared. Removing any excess moisture from the surface of the steak is crucial, as it prevents the steak from steaming when it hits the hot pan, resulting in a better sear.
Once the steak is patted dry, you can move on to the next step of seasoning it generously with kosher salt and freshly ground pepper. Be sure to season all sides of the steak, as this will enhance the flavor. After seasoning, let the steak come to room temperature before cooking it. This step is important because it helps the steak cook more evenly.
When you are ready to cook the steak, heat a cast-iron or heavy skillet over high heat. Add peanut, canola, or grapeseed oil to the pan, as these oils have a higher smoke point and will not impart a burnt flavor to the meat. Once the oil is hot, carefully place the steak in the pan and sear it for 3 to 4 minutes on each side, or until a nice brown crust has formed.
After searing, transfer the steak to a preheated oven to finish cooking to your desired doneness. This two-step process of searing and oven-finishing ensures that the tomahawk steak develops a delicious crust while remaining juicy and tender on the inside.
By patting the steak dry at the beginning of the process, you are setting yourself up for success in creating a restaurant-quality tomahawk steak in the comfort of your own home.
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Sear for 2-4 minutes on each side
Yes, you can cook a tomahawk steak in a frying pan. A tomahawk steak is a thick cut of meat, so searing it in a pan and then finishing it in the oven is a good way to cook it without burning the outside or making the steak tough.
To sear your tomahawk steak in a frying pan, first, pat the steak dry with paper towels. This will help to create a better crust. Season the steak generously with salt and pepper. You can also add other seasonings or a spice rub if you prefer. Heat a cast-iron skillet over medium-high heat and add about 1 tablespoon of oil to the pan. Place the steak in the pan and sear for 2-4 minutes on each side, until a nice brown crust forms. If your steak is smaller in weight, you may need to adjust the cooking time by searing for just 2 or 3 minutes on each side.
Once the steak is seared, you can move it to the oven to finish cooking to your desired level of doneness. For a medium-rare steak, cook to an internal temperature of 120-135°F. Use a meat thermometer to check the temperature, inserting it into the thickest part of the steak.
Let the steak rest for a few minutes before serving. This allows the steak to finish cooking and ensures a juicy, tender result.
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Frequently asked questions
Yes, you can cook a tomahawk steak in a frying pan. You can also use a grill, a deep fryer, or an oven.
To cook a tomahawk steak in a frying pan, you should first heat the pan over medium-high heat with a tablespoon of butter or oil. Then, season the steak with salt and pepper and place it in the pan. Sear each side for 2-3 minutes, spooning butter over the top. Check the internal temperature with a meat thermometer and cook until it reaches your desired level of doneness.
The best way to know when a tomahawk steak is done is to use a meat thermometer to check the internal temperature. For a medium-rare steak, the internal temperature should be 120-125°F. For a medium steak, the internal temperature should be 130-135°F.
