How To Cook A Tomahawk Steak Gordon Ramsay

Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and freshly milled pepper. Preheat oven to 120C/250F. Place the steak on a wirerack set on a baking tray. Roast the steak for 30-40 minutes until it reaches an internal temperature of 50C/120F.

Contents

- 0.0.1 What is the best cooking method for Tomahawk steak?
- 0.0.2 How to cook a 1kg Tomahawk steak?

1 How to cook Tomahawk steak low and slow?
- 1.1 Should I slow cook a tomahawk steak?
2 How to cook a tomahawk steak easily?
3 How long does it take to cook a tomahawk?
- - 3.0.1 How many people will a 1kg Tomahawk steak feed?
- 3.1 How long do you cook a 1.2 kg Tomahawk steak?
  - 3.1.1 How do you know when Tomahawk steak is done?
4 Is it better to slow cook a steak?
- 4.1 How long should a tomahawk steak sit out before cooking?
- 4.2 How often do you flip a tomahawk steak?
5 Why do you put foil on a tomahawk steak?
6 Can you put a tomahawk steak in a slow cooker?
7 Why is a tomahawk steak so expensive?
8 Why do you put foil on a tomahawk steak?

What is the best cooking method for Tomahawk steak?

Kansas City Steak Company How will you prepare your steak? The is a meaty masterpiece, sure to impress any backyard barbecue crowd. You may have even heard of the “Golden Tomahawk steak”, which is a gold-leaf-covered steak that has gone viral online! The Tomahawk steak is truly categorized as a “Tomahawk Ribeye steak”, as it is a big, thick-cut Ribeye with a long bone still attached.

This gives the steak its signature flavor and unique look, which resembles a Native American Tomahawk Axe.
Unlike the which has a short-frenched bone, the Tomahawk has a long-frenched bone.
This produces not only a classical and impressive presentation, but a delicious and tender steak that has flavor and texture.

The best way to cook this long-bone Ribeye steak is on the grill, but pan-seared, oven-broiled, or even smoked Tomahawk steak are also great choices. No matter which method you choose, our instructions and video for cooking a Tomahawk steak will deliver the tender and juicy cut of meat you crave.

How to cook a 1kg Tomahawk steak?

Method –

Remember to remove your beef tomahawk steak out of the packaging, pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
Season the meat just prior to cooking.
Don’t overcrowd the cooking base.
Place the steak on the fat to render before searing on the flat sides.
Cook over high heat turning the steak only once after a rich, golden crust has formed, reducing heat to medium when crust has formed.
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.
Leave to rest in a warm place at least 10 minutes before carving.
The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.

How to cook Tomahawk steak low and slow?

3 Foolproof Ways to Cook a Tomahawk Whether you’re a chef or a committed foodie, the Tomahawk is a culinary challenge not for the faint hearted. And with good reason. It’s an enormous, premium cut of meat you’ve invested a great deal in and it’s primed for great things.

To ensure you get the best from this awesome cut and don’t crumble under the pressure to perform, we’ve compiled a step-by-step guide with three techniques depending on your individual kitchen set up. Image: WX by Rangers Valley, Wagyu Cross Tomahawk by But firstly, what is a Tomahawk?

Apart from its rapid rise to rock star status in the world of beef, the Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact. It’s this rib bone that gives it its name as it resembles the Native American throwing axe, the tomahawk.

And it’s this 30cm bone that makes the cut so awe inspiring.
Tomahawks are BIG between 1.2-2kg and they’re designed to share between 2-6 people depending on the size.
It’s the sheer size and awkwardness of these steaks that can strike fear into the most confident cook.
As for the meat on this glorious cut, it’s a bone-in rib eye, so you can expect large amounts of inter-muscular fat, making it a full flavoured, melt-in-the-mouth experience that not only backs up the Tomahawk’s appearance, but raises the delicious drama filled bar.

So how do you cook this theatrical beast? Images: Rangers Valley 1.2kg tomahawk. Courtesy of The Preparation Regardless of which technique you choose, begin by always following these simple prep steps:

If your Tomahawk is frozen, refrigerate it for 2-3 days to allow it to slowly defrost. Remove it from its packaging, pat dry with paper towel and allow to come to room temperature. Season, season, season. Liberally season all sides of the steak with salt and pepper just before you cook it.

BBQ – Sear Using a BBQ is a great way to cook your Tomahawk if you have limited oven space. Pre-heat the BBQ to hot. Sear the steak on all sides, including the thick edge. Lower the temperature to medium, close the hood and cook for 15-20 minutes. Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after.

See below for our reference guide of when to pull it off the grill.
Let rest in a warm place covered loosely with foil for 15 minutes.
BBQ – Reverse Sear Another approach using the BBQ is the reverse sear.
This technique cooks the steak low and slow to begin and finishes with a sizzling sear.
Turn only one side of your BBQ grill on.

Place your Tomahawk on the cold side of the grill, keeping it as far away from the heat as possible. Flip your steak every 5 minutes, flipping end to end and side to side for an even cook. When the internal temperature is 50 o C, pull it off the heat and cover with foil for 15 minutes.

Light the second side of your BBQ grill and set the temperature to HOT. Place the steak over the hot grill turning after 1-2 minutes and sear the other side. Then, hold the fat side over the grill to sear as well. If you haven’t achieved the sear you’d like at this point, you can sear each side again for another 30 seconds.

There’s no need to rest again with this method, so pull it off the grill, slice and enjoy! Sous Vide If you have access to a water bath, then this is a great way to ensure a tender, evenly cooked steak with an incredible crust. 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. Heat a large cast iron pan over a super high heat, add vegetable oil and butter and when the butter begins to brown, add the steak.

Sear for 30 seconds-1 minute then flip and do the same on the other side. Hold the steak with tongs and sear the fat side and all around the edges until they’re crisp. Rest on a wire rack for 5 minutes, carve and serve. Doneness Whatever you do, don’t risk it by guessing the doneness of your Tomahawk.

	Rare	Med Rare	Medium	Med Well	Well Done
Pull Temp	50-55 o C	55-60 o C	60-65 o C	65-70 o C	70 o C
Final Temp	60 o C	60-65 o C	65-70 o C	70 o C	75 o C+

Serving It’s all about the drama with a Tomahawk so have fun with it. Carry it to the table, hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and pepper and serve with lashings of chimichurri or the more traditional béarnaise with fries.

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Should I slow cook a tomahawk steak?

The Best Method To Cook A Tomahawk Steak – Because of its size, you cannot grill a tomahawk steak like an ordinary ribeye. This girthy 2-inch thick steak requires a different method of cooking. The indirect “reverse sear” is the best way to cook a tomahawk.

How to cook a tomahawk steak easily?

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?

Oven-Cooked Tomahawk Ribeye Cooking Time – To reach medium-rare, a tomahawk ribeye needs about 5-6 minutes to sear in a skillet and another 20 minutes to cook in the oven, depending on its thickness. With preparation and resting time, you can expect a tomahawk ribeye to be ready in about an hour and a half.

How many people will a 1kg Tomahawk steak feed?

Tomahawks are a thick cut (around two inches) and are cut from the beef rib. This steak has a good eye of fat, making it juicy and delicious, and has the rib bone attached for flavour. It’s a real show piece and a sure winner at the family BBQ or as a gift for the man or woman who has everything! A 1kg steak feeds two people comfortably.Please note that while we mostly stock fresh Tomahawk steaks, in busy times, they may be frozen.

Items are delivered Tuesday – Friday using the Premium ‘By 12’ delivery with DPD local. They are packed into a sturdy, double insulated box with ice packs which keep your meat cold until it arrives at you door. The delivery is full trackable from dispatch to delivery. You must place your order before 12 to qualify for next day delivery and orders placed after 12 on Thursday will arrive on Tuesday. Shipping cost just 6.99 for premium next day before 12 via DPD.

How long do you cook a 1.2 kg Tomahawk steak?

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,

How do you know when Tomahawk steak is done?

Instructions –

Set up your grill for indirect cooking. In our case, this meant staring a low fire in a kamado-style cooker with the diffuser plate in place and shutting the vents down pretty far. Place the air probe of your Smoke in the grill (following proper probe safety procedures ) and set the high-temp alarm to 275°F (135°C) and the low-temp alarm to 200°F (93°C). Once your grill settles down within that range, you’re ready to cook. Prepare the ribeyes by salting them, peppering them, and rubbing them with a mixture of olive oil and finely minced herbs and garlic.

Wrap the bones of the steaks in foil to protect them from burning.

Place the steaks on your preheated, indirect-cooking grill. Insert the Smoke’s meat probe into one of the steaks and set the high-temp alarm for 100–110°F (38–43°C) for rare/medium-rare steaks.

When the alarm sounds on your smoke, verify the temperature with a Thermapen.

We let the steak with the probe go a little higher while we waited for the one in the foreground to reach 100°F

Remove the steaks and the air probe from the grill and increase your grill’s heat to high. (For us, that meant taking out the diffuser plate and letting lots of air in.)Remove the probe from the steaks as well, and place the steaks back on the hot grill and cook to sear them. Cook the first side for 2–3 minutes, then flip and cook the second side for a few minutes also. Start checking the internal temp with a Thermapen ® somewhat regularly to make sure you don’t overshoot your target pull temp.

Time to pull them from heat

Pull the steaks from the grill when the internal temperature reaches 125°F (52°C) ( for a final medium-rare temperature of 130°F ), and allow to rest for 5 minutes before slicing and serving.Eat up.

When these steaks come to the table, you can bet there will be ooh-ing and awww-ing and reaching for phone cameras—not to mention one or two caveman jokes. But if you’ve been thermally-minded throughout your cook, what there won’t be is complaints about how the steak is cooked.

Is it better to slow cook a steak?

When to cook Low & Slow or Hot & Fast Smoking Low and Slow is generally preferred over Hot and Fast cooking since:

The meat remains juicy. The end result is more tender and flavourful. Food gets kissed with a hint of smoke flavours that is just right. Makes it easy for the smoke master once you mastered the craft so that you can spend more time relaxing with friend and family. You are less likely to overcook your meat.

How does Low and Slow retain m oisture in meat? The entire premise of braaiing began as a means take tougher cuts of meats and make them easier to eat. Long ago however it was found that cooking your meat over an indirect heat source for extended periods of time produced a richer, more flavourful, and more tender meat with a distinctive smoky taste versus simply just throwing onto the braai.

A common misconception however is that juicier meat means there is simply more water retention when the meat is cooked. This is just not the case. A lot of the juiciness that is experienced with Low and Slow braaing techniques has to do with the melted and softened fats, gelatinized collagen, and protein-bounded water.

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.

You really must pay attention and monitor your meat so it does not become overcooked. Cooking at higher temperatures means your meat will lose moisture much faster and possibly dry so that too will need to be carefully monitored and controlled. Take note that when it comes to searing meat, like a good steak, you want to go Hot & Fast to get that nice brown, almost caramelized coating or sear that only a very hot, direct heat source can provide.

When should I use a Low & Slow or Hot & Fast cooking method? There is no hard or fast rules here. It all depends on what you are cooking and what you prefer the end-result needs to be. With certain meat cuts, Low & Slow is a better and with other cuts Hot & Fast – sometimes a combination of the two is required for best results.

Low and Slow: Even though there certainly are cuts that prove to be an exception to this rule, it is still a good general rule to work with. The best thing about considering the fat content is that a quick look at the cut can easily give you the idea of how fatty or lean it is. Portions like pork shoulder, chicken legs, beef brisket, ribs, leg of lamb etc. are visibly higher in fat not only on the outside but within the meat fibers as well. These cuts are best served when cooked on a low heat for a longer time. Cooking for an extended time allows the connective tissue and fat to break down, which not only softens the meat up but also preserves its moisture. In short, the fattier the meat the more suitable it is for low & slow cooking and finally it’s size – larger cuts of meats in general are better suited so even whole chicken or turkey does better using this cooking method. Hot and fast: Consider a prized lean cut like fillet or even a chicken breast. Being low on fat, a longer cooking time for these cuts would completely dry out whatever natural moisture they have. Cooking them quickly over high heat will ensure that their internal juices remain intact, and you get a succulent piece of meat as reward for your hard work. Same goes with thinner steaks. If you have a thick cut however, like a beef rib-eye you can always do a reverse sear, which is cooking low & slow in the beginning and then going hot & fast near the end to get a good sear on your meat.

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Rule of thumb #2: Thin-cut meat should be cooked Hot and Fast, while thick cuts are best cooked Low and Slow.

Low and Slow: Let’s say you have a thick, tough cut of meat like a beef brisket or lamb shank and you are wondering what to do with it. This rule suggests that these tough meaty portions will yield the best results when they are cooked on low heat for a good amount of time. If cooked using the hot and fast methods, these cuts will develop a sear from the outside but will remain uncooked on the inside, rendering them virtually inedible. Longer cooking times ensure that the heat reaches to the innermost parts of the cut and cook them well. Hot and Fast: Anytime you are planning to use a thinner meat cut like skirt steak, chuck, or flank or even thin sirloin, rump steaks etc., cooking it fast on high heat will yield the best results. With a thin cut, any slow cooking method will overcook the meat and leave it with a chewy, rubbery texture. Hot and Fast methods help make sure that the pieces of meat sear well on the outer side without completely drying them out from the center.

Rule of thumb #3: Low and Slow cooking methods employ moist heat, while Hot and Fast cooking is done with dry cooking techniques.

Low and Slow: Smoking something for a longer time means you must cook your meat in the right type of heat dynamics (such as convectional airflow within the 360-degree structure of a Hero Smoker & Grill), employ direct or indirect heat (or both) at the right time and quantities and create enough heat moisture for your meat to not dry out. When done right, you will get perfectly moist and tender meats that still has a nice bark finish to it. Hot and Fast: The quick modes of cooking are generally those that do not require any additional moisture making use of the dry cooking methods. Tender cuts of meat like the fillet, chicken breast or other thin cuts of meat are already soft cuts and if subjected to heat over a longer period, they can actually lose all their tenderness and turn incredibly tough due to being overcooked. Searing these portions using dry heat allows for minimal moisture loss gives you the chance of enjoying a juicy portion of meat with a fantastic sear.

Still confused? Don’t be. Ultimately you can cook, braai, smoke or grill according to what works and tastes best for you. You will find out quickly that the Firesmiths Hero Smoker & Grill is incredibly versatile. Besides, experimenting is part of the fun and learning process so play around and see what works for you.

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: When to cook Low & Slow or Hot & Fast

How long should a tomahawk steak sit out before cooking?

Seasoning Tomahawk Steak – Season tomahawk steak like you would most other steaks for the best sear by salting generously on both sides and letting rest for 45 minutes before grilling, oven-baking, reverse-searing, or pan-searing. Add some ground pepper right before cooking if desired.

How often do you flip a tomahawk steak?

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.

Why do you put foil on a tomahawk steak?

LET’S GO – PREPARATION The most primal steak cut is the grilled tomahawk steak. Being a big, heavy and thick cut, it’s one of the most difficult to grill to perfection. This recipe will help you to grill up tomahawk steak like its in your genes! Grilling is primal and the Otto Grill helps you to achieve perfectly crispy steak crust with a juicy, tender meat on the inside – you’re welcome.

Salt Your Tomahawk Steak About an hour before grilling, remove the steak from the fridge. Season abundantly with salt. Let the meat set in the salt brine for about an hour so the meat can absorb the salt and distribute the seasoning all over the meat. This is how you get a flavorful steak straight from the grill.

GRILLING

Fire Up the Otto Grill Preheat your Otto Grill to 1500°F for three minutes. Dry off the tomahawk steak with a bit of kitchen paper before grilling to reduce the fat drips. Pro tip: Now, wrap the bone in aluminum foil so that it doesn’t burn. Place the steak on the grill grate, push it into the Otto Grill and grill the steak for 1 minute at Meat-O-Meter stage 1 until it develops a nice crust. Grill Perfect Tomahawk Steak Crust As soon as the Tomahawk steak is grilled on both sides to the desired perfect steak crust, lower the temperature and adjust the grill grate to Meat-O-Meter level 5, the lowest height setting. Let the steak rest until it has reached your desired degree of doneness.

SERVING

Rest After Grilling Tomahawk Remove the grilled tomahawk steak from the Otto Grill and place it on a cutting board or plate. Let it rest for another 10 minutes. This makes sure that the meat juices, which were extracted to the surface of the meat during the grilling process, can find their way back into the meat and make it super juicy and tender. Serve Tomahawk Steak After resting the steak, cut bone off the meat and slice the meat against the grain. Season to taste with salt and freshly ground black pepper.

Recommended Side Dishes Our grilled potato salad is the perfect side for this simple dish. Or a side of grilled zucchini, if you’re craving some green.

Can you put a tomahawk steak in a slow cooker?

Cooking Steak in a Crockpot – Steak comes through yet again as a versatile piece of meat that you can cook just about any way you’d like to. For more tips and tricks for steak meals, be sure to check out our at Steak University. Then, enjoy browsing our to ship conveniently to your home to use for your next steak dinner.

Don’t forget to sign up for our program to earn points every time you shop with Chicago Steak Company! Yes, you can add to a slow cooker to cook it to your desired doneness level. Slow cooking steak is a convenient way to cook steak over several hours, tenderizing it and adding exceptional flavor along the way.

Cooking steak in a crock pot can take anywhere from two to six hours. The length of time depends on the steak type,, how you like your steak, and the temperature on which you set your slow cooker. Learning how to cook steak in a crock pot starts with the right cut of steak.

Choose a thick cut with a decent amount of fat, like ribeye or tenderloin, for best results. The slow cooker breaks down the steak’s fats as it cooks the meat, keeping the steak tender and juicy throughout the cooking process. If you like your steak medium-rare, fast-cooking is usually a better option.

This method provides an excellent sear while avoiding overcooking the middle. However, higher doneness levels, like medium and medium-well, favor slow cooking, which requires longer heating periods to allow the internal temperature to rise. : Crock Pot Cooking: Can You Cook Steak in a Slow Cooker?

Why is a tomahawk steak so expensive?

High-quality cut – The high quality of the tomahawk steak makes it significantly more expensive than other types of steak. Its juiciness and tenderness are due to the fact that it is cut from the ribeye, which has a higher fat content than other parts of the beef.

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What temperature do you slow cook a tomahawk steak?

Instructions – 1. Preheat grill to 225 degrees on indirect heat with hickory wood. Mix kosher salt, black pepper, and garlic powder together then sprinkle evenly on tomahawk ribeye steak 2. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees.

How long to leave tomahawk on grill?

Recipe details – Prep 5 minutes Cook 30 minutes Resting Time 10 minutes Total 45 minutes Servings 4 servings Difficulty Easy

▢ 1 tomahawk steak removed from fridge and unwrapped about 30 minutes before cooking
▢ salt & pepper to taste

Heat grill on highest setting (or prepare charcoal grill).
Pat steak dry with paper towels, then season with salt (and pepper, if desired).
Sear steak on high heat (or over hottest zone of charcoal grill) for 3-5 minutes per side, doing a quarter turn halfway through for nice grill marks – you want to yield a nice crust here.
Reduce heat to medium (or move steak to indirect heat on charcoal grill (to the side away from direct heat; or over ash-covered coal)). Cook steak for 10-25 minutes, flipping once, to 5°F below desired internal temperature (exact cooking time will depend on size/thickness and desired doneness – a meat thermometer is highly recommended! see notes for guidance).
Once steak reaches desired internal temperature, remove to a plate and tent with aluminium foil. Allow steak to rest for 5-10 minutes before slicing to serve. Internal tempreature will rise about 5°F per 5 minutes of resting.

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Crust: You’ll want a nice crust to form on the outside of your steak. My husband also lifts up the steak by its bone (hot! use grilling gloves!) and holds it to sit the edge on the grill for a couple of minutes before moving it to indirect heat. Since this is a thick cut it does have a wide edge, so this makes sense if you’re dedicated enough ?
Resting: Do not skip the resting, this is needed to help the meat’s juices sink back in before slicing. It also helps to reach the final internal temperature.

Internal temperature Please note that the USDA recommends an internal temperature of at least 145°F followed by a resting time of 3 minutes for the safe consumption of steak. Here are average temperatures for different levels of doneness, use lower cooking temperatures than the USDA recommends at your own risk:

125°F: Rare
135°F: Medium-rare
145°F: Medium
155°F: Medium-well
165°F: Well-done

You’ll want to pull the steak from the grill once it’s about 5°F below your desired internal temperature. Rest it tented with foil for 5 minutes to allow it to finish cooking with carryover heat. Grilling time The grilling time will highly depend on the exact size of your steak and the length of your sear! However, use this as a rough guidance for an average sized tomahawk steak (2 ½ pounds in weight, 2 inches thick):

Rare: 18-22 minutes in total
Medium-rare: 22-24 minutes in total (I grilled my 2 ½ pound steak in the photos for 24 minutes in total, with a 5 minute sear on either side).
Medium: 24-26 minutes in total
Medium-well: 26-28 minutes in total

Please note, these are estimates and I do not recommend cooking a tomahawk steak at home without a meat thermometer! Serving: 1 serving Calories: 472 kcal Protein: 46 g Fat: 32 g Saturated Fat: 14 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 15 g Cholesterol: 138 mg Sodium: 118 mg Potassium: 608 mg Vitamin A: 34 IU Calcium: 16 mg Iron: 4 mg Nutrition is an estimate.

Are tomahawk steaks expensive?

How Much Does a Tomahawk Steak Cost to Purchase and Cook at Home? – Just like regular steaks, we find that the price of tomahawk steaks varies wildly between $29 per pound, to $63 per pound. Here are some online prices we found:

Omaha Steaks – 2 – 36 oz tomahawk steaks for $200 (that’s $44/lb)
Snake River Farms – 2.5 lbs tomahawk steak for $158 (that’s $63/lb)
Porter Road – 2.5 – 3 lbs tomahawk steak for $88 (that’s $29 – $33/lb)

How do those prices compare to other steak cuts? Keep in mind, that the steaks listed below are boneless whereas you’re paying for the bone in the Tomahawk when you buy it by the pound. It makes for an incredible jaw-dropping presentation, but you’re paying for this it! The bone can weigh between 6-8 ounces, like this one:

Flank is typically around $13 – $15/lb
Filet Mignon is typically around $30/lb
Ribeye is typically around $22/lb

You should also be able to purchase tomahawk steaks from your local butcher. The cost of a tomahawk steak price per pound varies between $35 to $70 per pound, depending on where you are in the States. For instance, a steak at a butchery in New York City probably cost more than if you were to buy one at a local butchery in Kansas.

Can you cook a tomahawk steak rare?

Tomahawk Ribeye Steak Temperatures and Doneness – Follow these guidelines when cooking your Tomahawk steak:

Rare : pull steak at 125 F and rest
Medium-rare : pull steak at 135 F and rest (recommended)
Medium : pull steak at 145 F and rest
Medium-well : pull steak at 150-155 F and rest
Well done : pull steak at 160 and rest (we advise you do not cook it this much)

Is Tomahawk steak hard to cook?

Is tomahawk steak hard to cook? – Cooking a tomahawk is a little different to frying a ribeye, or a sirloin for example, but really not that difficult. Due to the thickness of the steak, you can’t cook the whole thing in a frying pan, or on a skillet, from start to finish.

Why do you put foil on a tomahawk steak?

GRILLING

SERVING

Recommended Side Dishes Our grilled potato salad is the perfect side for this simple dish. Or a side of grilled zucchini, if you’re craving some green.

Skye Skinner