Tomahawk Steak Grill Method:
Preparation: Remove the massive tomahawk steak from the fridge at least 1 hour before cooking to bring it to room temperature. This helps the steak cook evenly and ensures a juicy, tender interior.
Seasoning: Generously rub the tomahawk steak with olive oil and season with sea salt and freshly ground black pepper. For added flavour, you can also sprinkle a bit of garlic powder and rosemary. This simple seasoning enhances the steak's tural robust flavour and helps create a crispy char on the outside.
Preheat the Grill: Preheat your grill to high heat. A hot grill is crucial for achieving a thick, crispy char on the tomahawk steak while sealing in its juices.
Cooking: Place the seasoned tomahawk steak directly on the hot grill. Cook for 6-7 minutes on each side for a medium-rare finish, or adjust the cooking time according to your preferred doneness. Rotate the steak occasiolly to ensure even cooking and to develop a beautifully seared crust. Aim for an interl temperature of 54-57C for medium-rare.
Resting: Once cooked to your liking, remove the steak from the grill and let it rest for 10 minutes under loosely tented foil. Resting the steak allows the juices to redistribute throughout the meat, enhancing its tenderness and flavour.
Serve: Serve the grilled tomahawk steak on a wooden board to showcase its impressive size and bold appearance. Add a side of roasted garlic for a sweet, mellow contrast, and finish with a dollop of herb butter to melt over the hot steak, enriching each bite with a creamy, herb-infused flavour.
Oven Method:
Preparation: Preheat your oven to 220C (200C fan) or gas mark 7. Remove the tomahawk steak from the fridge 1 hour before cooking to bring it to room temperature.
Seasoning: Rub the steak with olive oil, sea salt, and freshly ground black pepper, and add a sprinkle of garlic powder and rosemary for extra flavour.
Searing: Heat a large ovenproof skillet over high heat until hot. Sear the tomahawk steak for 3-4 minutes on each side until it develops a deep, golden-brown crust. Searing locks in the juices and adds a rich flavour.
Oven Cooking: Transfer the skillet with the seared steak to the preheated oven. Cook for 15-20 minutes for medium-rare, or adjust the time based on the thickness of the steak and your desired level of doneness. Ensure the interl temperature reaches 54-57C for a medium-rare finish.
Resting: Remove the steak from the oven and let it rest for 10 minutes under foil. This resting period allows the juices to settle, making the steak tender and juicy.
Serve: Serve the oven-cooked tomahawk steak on a wooden board with a side of roasted garlic and a generous dollop of herb butter. The bright tural lighting will highlight the steak's rich, crispy char and the vibrant colours of the accompaniments, creating a bold and appetising presentation.
By following these steps, you will master the art of cooking a tomahawk steak to perfection, whether on the grill or in the oven. This guide ensures a beautifully seared exterior with a juicy, tender interior, ideal for a spectacular and flavourful meal that is sure to impress. Perfect for those looking to enjoy a bold and appetising steak experience, this recipe showcases the tomahawk's impressive size and robust taste.
