Pan-Seared Tomahawk: Steakhouse Style

The Tomahawk steak is a meaty masterpiece, a thick-cut ribeye with a long bone still attached, giving it the appearance of a tomahawk axe. It is best cooked by pan-searing and then finishing in the oven.

To cook the perfect Tomahawk steak, you'll need a heavy cast-iron skillet, tongs, and an accurate instant-read thermometer.

First, pat the Tomahawk steak dry with paper towels and season with salt and pepper. Let the steak come to room temperature. Heat oil in a large cast-iron skillet over medium-high heat until it's just starting to smoke. Place the steak in the skillet and sear for 3 minutes without touching it. Use tongs and the bone as a handle to turn the steak over and cook for another 3 minutes. Sear the short side of the steak opposite the bone for about 1 minute. Transfer the steak to a rimmed baking sheet and place in the oven, roasting for 9 to 10 minutes, or until the desired doneness is reached.

Use an instant-read thermometer to measure the steak's internal temperature—125°F for rare, 135°F for medium-rare, or 145°F for medium. The meat will continue to cook while it rests and increase by 5 to 10 degrees.

Let the steak rest for 5 to 10 minutes before serving.

Preheat a cast-iron skillet over medium-high heat with butter

Preheating your cast-iron skillet is an essential step in preparing the perfect Tomahawk steak. This step ensures your steak gets a good sear, creating a delicious crust on the surface of the meat while keeping the inside juicy and tender. Here's a detailed guide to help you master this crucial step:

Choosing the Right Pan

Before you start, make sure you have the right equipment. A cast-iron skillet is ideal for searing Tomahawk steaks because it retains heat effectively and distributes it evenly, resulting in a consistent sear. If you don't have a cast-iron skillet, a heavy-duty skillet or a cast-iron griddle can also work.

Preheating the Pan

Place your chosen pan on the stove and turn the heat to medium-high. This is the ideal temperature to achieve the desired searing effect without burning the steak. Let the pan heat up for a few minutes—the amount of time will depend on your stove and pan, but you want the pan to be very hot.

Adding Butter

Once the pan is hot, add a tablespoon of butter. Butter adds flavour and helps create a beautiful golden crust on the steak. It also helps to prevent the steak from sticking to the pan. You can also use other fats like avocado oil, canola oil, or grapeseed oil, but butter is a classic choice for steak.

Maintaining the Temperature

Keep an eye on the temperature of the pan. You want it to stay at a consistent medium-high heat. Cast iron retains heat well, but it's important to ensure it doesn't get too hot, as this can affect the quality of your sear. If you're using an oven, you can place the pan inside and preheat it to 225° F. This ensures the pan is evenly heated.

Preparing the Steak

While the pan is heating up, you can prepare your steak. Season the steak generously with salt and pepper, or your chosen seasoning blend. You can also try a dry brine by salting the steak and letting it rest for 45 minutes before cooking. This helps to draw out moisture and enhance the flavour.

Timing is Key

Once your pan is preheated and your steak is seasoned, it's time to sear. Place the steak in the pan and sear for 2-3 minutes on each side. Use tongs to flip the steak carefully. For a medium-rare steak, you're aiming for an internal temperature of 120-125°F. Adjust the cooking time accordingly if you prefer your steak more well done.

In summary, preheating a cast-iron skillet over medium-high heat with butter is a crucial step in cooking a Tomahawk steak. It ensures your steak develops a delicious crust while remaining juicy and tender. By following these steps, you'll be well on your way to creating a restaurant-quality steak in your own kitchen.

Season steak with salt and pepper

Seasoning a tomahawk steak is an important step in the cooking process. While the cut of beef is flavourful and juicy, seasoning will enhance its natural taste. The key to seasoning is to be generous. A common mistake is to undersalt the meat.

Firstly, pat the tomahawk steak dry with paper towels. This will help the seasoning stick to the meat. Next, season both sides of the steak with kosher salt and freshly ground black pepper. Be sure to get the seasoning on the edges of the steak too. You can also add a bit of granulated garlic at this stage. Press the seasoning into the meat with your hands. If you have time, you can leave the steak to sit at room temperature for 30 minutes to an hour. This will help the salt absorb into the meat.

If you are cooking the steak straight away, brush the steak with a little clarified butter, a refined high-heat oil, or a mixture of both. If you are cooking later, transfer the steak to a cooling rack with a sheet pan or cookie sheet underneath. Cover the whole tray with plastic wrap and put it in the fridge for up to 24 hours. Take the steak out of the fridge 30 minutes before cooking, pat it dry again with paper towels, and season with more salt and pepper.

Sear steak for 2-4 minutes on each side

Sear the steak for 2-4 minutes on each side. You'll know when the steak is ready to be flipped when it releases easily from the pan. Use tongs to turn the steak over and cook for another 2-4 minutes.

If you are using a grill, place the steak on the hottest part of the grill to sear. If you are using a cast-iron skillet, heat the skillet on the hot side of the grill and add oil before searing the steak.

If you are using a stovetop, use a large, heavy skillet, preferably cast iron. Preheat the skillet over medium-high heat with a tablespoon of butter. Place the steak in the pan and sear for 2-4 minutes, basting with butter if desired. Flip the steak and sear the other side for another 2-4 minutes.

If you are cooking your steak in the oven, sear it in a skillet first and then move the cast-iron skillet to the oven's middle rack. If you don't have a cast-iron skillet, switch to an oven-safe pan.

Check the internal temperature with a meat thermometer

Checking the internal temperature of your Tomahawk steak with a meat thermometer is crucial to achieving your desired doneness. Here's a step-by-step guide:

• Ensure you have an accurate instant-read meat thermometer.
• Insert the thermometer probe through the side of the steak, positioning the tip in the centre of the meat. Avoid touching the bone or fat with the thermometer.
• For a rare steak, remove it from the heat when the thermometer reads 125°F. For medium-rare, aim for 130-135°F, and for medium, 145°F.
• Keep in mind that the steak will continue to cook while resting, increasing in temperature by about 5-10°F. So, take it off the heat just before it reaches your desired temperature.
• Let the steak rest for at least 5 minutes before serving. This allows the juices to redistribute, ensuring a juicy and tender steak.

Additionally, if you don't have a meat thermometer, you can use the "hand test" as a rough guide. Compare the firmness of your palm when you touch different fingers to the firmness of the steak. For example, a rare steak should feel similar to the softness of your palm when your thumb touches your pointer finger. However, this method is not as accurate as using a thermometer.

Rest the steak for 5-10 minutes

Resting your steak is an essential step in the cooking process. It is important to let your steak rest for 5 to 10 minutes after searing to ensure the meat is juicy, tender, and flavourful. This allows the internal juices to reabsorb and redistribute, so when you cut into the steak, it will be moist and delicious.

The thicker the cut of meat, the longer it should rest. A good rule of thumb is to rest meat for 5 minutes per inch of thickness, 10 minutes per pound, or 1 minute for every 100 grams. For a tomahawk steak, which is a thick cut, you should rest it for at least 10 minutes. This will ensure the steak is evenly cooked and juicy.

During the cooking process, the internal juices of the steak are pushed towards the centre of the meat, and resting allows the constricted muscle fibres to relax and the juices to redistribute. If you cut into the steak too soon, the juices will pour out, leaving the steak dry and less flavourful. Resting the steak also helps to bring it up to its final serving temperature, ensuring a more even cook.

To rest your steak, simply remove it from the heat and transfer it to a cutting board or warm plate. Tent it with foil to trap the heat and let it rest for 5 to 10 minutes before serving. This will ensure your tomahawk steak is juicy, tender, and cooked to perfection.

Frequently asked questions