What is a tomahawk steak?
A tomahawk steak, also known as a tomahawk ribeye or bone-in ribeye, is a type of steak that originated in Australia and gained popularity worldwide. It is essentially a large cut of ribeye beef, cut through the fifth rib bone, which is left intact and forms a “handle” shape, resembling a tomahawk axe. This bone-in design not only adds visual appeal to the dish but also adds flavor and tenderness to the steak due to the bone acting as a meat tenderizer during the cooking process.
The tomahawk steak typically weighs around 2-3 pounds and can serve 2-3 people, depending on the serving portion. This massive steak is often considered a show-stopper in restaurants, and its presentation can make it a great choice for special occasions. Due to its unique shape and tender texture, the tomahawk steak is often grilled or pan-seared to perfection and served with a variety of sauces and side dishes to complement its rich flavor.
When cooking a tomahawk steak at home, it’s essential to handle it carefully, as the bone can make it more challenging to maneuver. To achieve the perfect temperature, it’s recommended to cook the steak to medium-rare, which is around 130-135°F (54-57°C) for the internal temperature. With the right cooking techniques and seasonings, the tomahawk steak can be a truly unforgettable culinary experience.
How long should I cook a tomahawk steak on a Traeger?
Cooking a tomahawk steak on a Traeger involves several factors, including the thickness of the steak, your desired level of doneness, and the temperature of the grill. Generally, a tomahawk steak can range from 1 to 3 inches in thickness. Assuming an average thickness of about 1.5 inches, you’re aiming for an internal temperature of at least 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well or well-done.
The temperature of the Traeger is also important – for most meats, it’s recommended to grill between 225°F to 325°F (110°C to 165°C). You can set the Traeger to 275°F (135°C) for a dual-zone setup or use the Traeger temperature control to adjust the heat as needed. Start by placing the steak directly on the grill grates, using a thermometer to monitor the internal temperature. Cook for about 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, 7-8 minutes per side for medium-well, and adjust accordingly.
In addition to the direct cooking time, it’s essential to consider the resting period. Once you’ve reached your desired internal temperature, remove the steak from the grill, cover it with foil, and let it rest for about 5-10 minutes. This allows the juices to redistribute, making the steak even more flavorful and tender. Resting also helps the internal temperature to equilibrate, ensuring the steak reaches a consistent level of doneness.
It’s always a good idea to check the internal temperature regularly to prevent overcooking. Using a meat thermometer will give you the most accurate reading and help you achieve the perfect level of doneness.
What is the best way to season a tomahawk steak?
Seasoning a tomahawk steak can greatly enhance its flavor and texture. To start, it’s essential to bring the steak to room temperature before seasoning. This allows the seasonings to penetrate the meat evenly, resulting in a more flavorful experience. Next, use a combination of dry rub seasonings, such as salt, pepper, garlic powder, and paprika, and rub them liberally onto both sides of the steak. Avoid over-rubbing, as this can cause the seasonings to become abrasive and unpleasant.
Another essential step in seasoning a tomahawk steak is to let it sit for a few minutes after applying the dry rub. This allows the seasonings to absorb into the meat, and it also gives the proteins in the steak a chance to relax, making it easier to achieve a uniform sear. If you want to add an extra layer of flavor, consider using a marinade or a finishing glaze, such as a mixture of olive oil, herbs, and butter. However, be cautious not to over-marinate, as this can make the steak overly tender and lacking in texture.
In general, it’s best to resist the temptation to over-season a tomahawk steak, as this can overpower its natural flavor. A good rule of thumb is to use a light hand when applying seasonings, and to focus on enhancing the natural flavors of the steak rather than overpowering them. By taking a thoughtful and deliberate approach to seasoning a tomahawk steak, you can create a truly exceptional dining experience.
When it comes to cooking, it’s also essential to consider the type of seasoning you use and how it interacts with the cooking method. For example, if you’re grilling or pan-searing the steak, a dry rub seasoning can work well, as it will caramelize and develop a rich, savory flavor. On the other hand, if you’re cooking the steak in the oven, a marinade or finishing glaze may be a better option, as it will help to infuse the steak with moisture and flavor.
Ultimately, the key to seasoning a tomahawk steak is to approach it with intention and attention to detail. By taking the time to carefully season and prepare the steak, you can create a truly unforgettable dining experience that showcases the natural beauty and flavor of this incredible cut of meat.
Should I let the tomahawk steak rest after cooking?
When it comes to cooking a tomatohawk steak, a common debate arises about whether to let it rest after cooking. Allowing the steak to rest, also known as “tenting” it, is a widely accepted practice in the culinary world. When a steak, particularly a thick one like a tomahawk, is cooked, the heat causes the juices inside the meat to be pushed towards the surface. This movement can cause the juices to seep out onto the plate as soon as you slice the steak.
By letting the steak rest for 8-12 minutes, some of these juices are redistributed throughout the meat, and they become more evenly distributed throughout the steak. As a result, you get a juicier and more evenly cooked meal when you finally slice and serve your tomahawk steak. This practice appears in cooking methods across many types of meals.
Some common practices to keep in mind when resting your tomahawk steak include not cutting the steak until you’ve let it rest and wrapping it in a plate with a sheet of aluminum foil on top to prevent the steak’s outside from getting cold. If you plan on serving the steak with a sauce or you won’t be slicing into the meat until some time has passed, you might have more room for flexibility when it comes to letting the steak sit.
Can I cook a tomahawk steak on a Traeger grill without the bone?
While a tomahawk steak is typically defined by its impressive bone, you can still achieve a similar experience without the bone. A boneless tomahawk steak is often referred to as a “reverse tomahawk” or a ” tomahawk cap.” To cook a boneless tomahawk steak on your Traeger grill, you can look for one that has had the bone removed but still has the marinade and presentation similar to the bone-in version. When cooking, you can use the same Traeger settings as you would for a regular ribeye or strip steak, usually medium-high heat (around 225-250°F) for a longer period. Make sure to place a meat thermometer in the center of the steak and cook it to your preferred level of doneness.
Preparing the steak before cooking can also help to achieve that signature tomahawk look without the bone. Consider asking your butcher to create a “cap” from the steak, by slicing it in a way that shows off the layers of meat and fat, creating a similar presentation to the bone-in version. When cooking this boneless tomahawk steak on your Traeger, just be aware that it might not retain the signature “tomahawk” character, but it will still result in a delicious and juicy piece of meat.
One way to enhance the presentation of your boneless tomahawk steak is to add some custom trim work or plating. You could try adding some microgreens or edible flowers around the plate to add color and texture. Alternatively, you could try adding a drizzle of your favorite sauce or seasoning to enhance the flavor and presentation of the steak. By thinking creatively about the presentation and flavors of your boneless tomahawk steak, you can still enjoy the dining experience of a bone-in tomahawk steak without the bone itself.
What temperature should I set my Traeger grill to for cooking a tomahawk steak?
The ideal temperature for cooking a tomahawk steak on a Traeger grill depends on the level of doneness you prefer. A tomahawk steak is typically a ribeye or strip loin with the bone left intact, which means it can take longer to cook than a regular steak due to the bone’s thickness. As a general guideline, you can start by setting your Traeger grill to a medium-high temperature of around 325-350°F (165-175°C) in smoke mode. This will allow for even cooking and a nice bark on the outside while keeping the inside juicy.
If you prefer a medium-rare tomahawk steak, you can aim for an internal temperature of 130-135°F (54-57°C). If you like it medium, cook to an internal temperature of 140-145°F (60-63°C). For those who prefer their meat fully cooked, aim for an internal temperature of 160°F (71°C) or higher. It’s essential to use a meat thermometer to ensure the internal temperature reaches your desired level of doneness. Remember, the bone may take longer to cook than the rest of the meat, so make sure to check the internal temperature in multiple spots to achieve even doneness.
Can I use a Traeger pellet smoker to cook a tomahawk steak?
A tomahawk steak is a large and impressive cut of meat that can be a showstopper on any barbecue. The Traeger pellet smoker is an excellent choice for cooking a tomahawk steak, as it allows for consistent and even heat distribution. This type of heat is ideal for cooking thick and juicy steaks like the tomahawk.
When cooking a tomahawk steak on a Traeger, it’s essential to preheat the smoker to the right temperature, which is typically around 120-130°F (49-54°C) to sear the steak, then up to 135-140°F (57-60°C) for the rest of the cooking time. You may also want to use a meat probe to ensure the internal temperature reaches your desired level of doneness. Place the tomahawk steak directly on the pellet grill’s grates and sear it for a few minutes on each side to create a nice crust.
As the tomahawk steak is quite large, it’s a good idea to use the Traeger’s larger pellet hopper and ensure that you have enough pellets to smoke the steak for the required cooking time. However, remember that you can always use the Traeger’s built-in temperature control to adjust the heat levels as needed, ensuring that your tomahawk steak turns out perfectly cooked and smoked to perfection.
A tomahawk steak can take anywhere from 30 to 60 minutes to cook, depending on its thickness and your desired level of doneness. During this time, you can rely on the Traeger’s consistent heat to cook the steak evenly. Be sure to allow the steak to rest for a few minutes before slicing it, allowing the juices to redistribute for maximum flavor.
In summary, a Traeger pellet smoker is an excellent choice for cooking a tomahawk steak. With its consistent heat and ease of use, you can confidently smoke this impressive cut of meat to perfection. Just be sure to follow the correct cooking temperature and time, and don’t hesitate to use a meat probe to ensure your tomahawk steak is cooked to your liking.
When cooking a large steak like a tomahawk, you may want to add additional flavor to it using aroma-rich wood pellets, such as apple, cherry, or mesquite. These flavorful pellets will infuse into the steak as it smokes, giving it a rich and exotic taste that’s sure to impress even the most discerning palates. So go ahead, fire up your Traeger, and start cooking that delicious tomahawk steak with confidence.
What are some popular side dishes to serve with a cooked tomahawk steak?
When it comes to pairing side dishes with a cooked tomahawk steak, there are several options to consider. One classic choice is garlic mashed potatoes, which are an ideal match for the rich, savory flavors of a tomahawk steak. The creamy texture of mashed potatoes provides a nice contrast to the tender, juicy meat, making it a comforting and satisfying combination.
Another popular option is roasted vegetables, which can be prepared in a variety of ways to complement the bold flavors of the steak. Roasted Brussels sprouts with bacon and caramelized onions, or grilled asparagus with a lemon butter sauce, are both delicious choices that add a pop of color and fresh flavor to the dish. Grilled or sautéed mushrooms are also a great option, as they can be paired with the steak and finished with a rich, savory sauce.
For those looking for something a bit more adventurous, a side of truffle mac and cheese is a decadent and indulgent choice that pairs perfectly with the bold flavors of a tomahawk steak. The creamy pasta dish is infused with the deep, earthy flavor of truffles, which complements the rich, beefy flavor of the steak. Whatever side dish you choose, it’s sure to be a hit with the bold flavors and generous portion of a tomahawk steak.
Some other options to consider are roasted root vegetables, such as parsnips and carrots, which can be tossed with olive oil and herbs for a simple yet flavorful side dish. Grilled or sautéed bell peppers, zucchini, and eggplant can also be used as a side dish, and can be seasoned with herbs and spices for added flavor. No matter which side dish you choose, it’s sure to be a delicious accompaniment to a cooked tomahawk steak.
What is the best way to slice a tomahawk steak?
When it comes to slicing a tomahawk steak, the key is to slice against the grain to ensure tender and juicy strips. Start by locating the natural lines of the meat fibers, which will be visible to the eye. Typically, these fibers run from the top of the steak to the bottom. Look for the lines that crisscross perpendicularly to these fibers, as these are the lines that you want to slice along.
Using a sharp knife, preferably a long, thin one, carefully slice the tomahawk steak into thin strips. Make sure to keep your cuts even and consistent, using a sawing motion rather than a pressing motion to minimize tearing the meat. It’s also a good idea to slice the steak on a stable surface and hold it firmly in place to prevent it from moving around while you’re cutting.
Keep in mind that tomahawk steaks are often thick and can be intimidating to slice, but breaking the meat down into smaller strips will make it easier to portion and serve. By slicing the steak carefully against the grain, you’ll be able to enjoy a truly delicious and satisfying meal. Remember, practice makes perfect, so don’t be discouraged if your first few attempts don’t yield the most beautiful slices.
Can I cook a tomahawk steak to a different level of doneness besides medium-rare?
While the tomahawk steak’s unique presentation and tenderness can make it a challenge to cook to certain levels of doneness, it’s definitely possible to achieve various levels of doneness, including well done or beyond. To cook a tomahawk steak to different levels of doneness, it’s essential to use a meat thermometer to ensure the internal temperature reaches the recommended level for your desired doneness. The internal temperature for a tomahawk steak is as follows: rare (120°F – 130°F / 49°C – 54°C), medium-rare (130°F – 135°F / 54°C – 57°C), medium (140°F – 145°F / 60°C – 63°C), medium-well (150°F – 155°F / 66°C – 68°C), and well-done (160°F – 170°F / 71°C – 77°C).
When cooking a tomahawk steak to a higher level of doneness, it’s crucial not to overcook the exterior too quickly, as this can cause the meat to become tough and dry. A good approach is to cook the steak over a lower heat to prevent the exterior from burning before the interior reaches the desired temperature. Another option is to use a ‘Sear-and-finish’ method, where the steak is seared over high heat to lock in the juices, and then finished at a lower heat to achieve the desired level of doneness.
Keep in mind that larger tomahawk steaks may require longer cooking times to reach the desired internal temperature, especially for well-done or beyond. To avoid overcooking, it’s essential to monitor the internal temperature frequently, especially for larger steaks.