As an award-winning butcher shop on Main St. in Mount Pleasant, established in 1946, we’ve seen our fair share of steaks. We specialize in local grass-fed beef, Japanese A5 wagyu, tomahawk steaks, dry-aged steaks, and house-made sausages. Today, we’re going to share with you the secret to cooking the perfect tomahawk steak, a tender, buttery, and delicious show stopper!
What is a Tomahawk Steak?
The tomahawk steak is a large ribeye steak specifically cut with about 8-12 inches of the rib bone left on it. The bone is “Frenched”, meaning it is trimmed of fat and meat, giving it the appearance of an ax handle. This not only gives the steak its “wow” factor but also helps insulate the tender meat while it cooks.
Preparing the Perfect Tomahawk Steak
To prepare the perfect tomahawk steak, there are two crucial steps to follow:
Salting and Dry Brining
Salt the steak liberally with kosher salt and let it sit for 12-24 hours in the refrigerator uncovered. This process, known as dry brining, draws the juices to the surface where the salt dissolves into them, forming a brine that is then reabsorbed into the meat. This results in an incredibly tender, moist, buttery steak loaded with flavor.
The Seasoning Rub
After the steak has been salted, prepare a thick paste of olive oil, paprika, black pepper, and crushed garlic. Coat the entire steak and the bone area with the rub, then let it sit for about 15 minutes.
Cooking Method
The tomahawk steak requires a different cooking method due to its size and 2″ thickness. We recommend the indirect “reverse sear” method. This involves slow roasting the meat in a low-temperature oven, bringing it to the desired internal temperature, and then finishing it with a quick sear on the grill to create a delicious crust and lock in the flavor.
Once the steak is cooked and seared, let it rest for about 5 minutes before slicing. This allows the juices to sink back into the meat, keeping it moist and flavorful when serving.
Serving the Tomahawk Steak
A tomahawk steak is a feast not just for one but can easily serve four people. And of course, don’t forget to include the bone in the presentation. It’s the bow tie on the tuxedo.
Wine Pairing
Pair your perfectly cooked tomahawk steak with a rich, robust, full-bodied Okanagan Cabernet Sauvignon or a beautiful Cabernet Sauvignon/Merlot blend from the Bordeaux region of France. These wines make a wonderful pairing for this tender, buttery, steak lovers dream dinner.
Enjoy!
So, there you have it, the secret to cooking the perfect tomahawk steak. Now, all that’s left is for you to try it yourself. Enjoy the process and, most importantly, enjoy the feast!
