Cooking a 3 lb tomahawk steak is an adventure in culinary excellence. This bone-in ribeye cut, known for its dramatic presentation and unmatched flavour, is a centerpiece-worthy dish that can impress any crowd. Whether you’re a seasoned chef or a home cook eager to tackle this impressive cut of meat, this guide will walk you through the steps to achieve the perfect tomahawk steak.
What You Need
Before you begin, make sure you have the right tools and ingredients:
- A 3 lb tomahawk steak
- Kosher salt and freshly ground black pepper
- High-smoke-point oil (like avocado or canola oil)
- Fresh herbs (rosemary, thyme, or both)
- Garlic cloves (optional)
- Butter
- A cast-iron skillet
- Meat thermometer
Preparation
1. Bring the Steak to Room Temperature:
Remove the tomahawk steak from the refrigerator at least 1 hour before cooking. This ensures even cooking and better results.
2. Season Generously:
Pat the steak dry with paper towels and season it liberally with kosher salt and freshly ground black pepper on all sides. This step enhances the steak's natural flavours and helps create a beautiful crust.
3. Preheat Your Tools:
Preheat your oven to 275°F (135°C) and heat a cast-iron skillet over medium-high heat. Make sure the skillet is hot before adding the steak.
Cooking Steps
1. Reverse Sear Method
The reverse sear method is ideal for thick cuts like a tomahawk steak. It ensures an even cook throughout while delivering a beautifully seared crust.
1. Low and Slow:
- Place the seasoned steak on a wire rack set over a baking sheet.
- Insert a meat thermometer into the thickest part of the steak (not touching the bone).
- Cook in the oven until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare. This usually takes 45-60 minutes.
2. Rest Briefly:
Remove the steak from the oven and let it rest for 10 minutes while you prepare the skillet for searing.
3. Sear to Perfection:
- Heat a tablespoon of high-smoke-point oil in the cast-iron skillet until it begins to shimmer.
- Add the steak to the skillet and sear for 1-2 minutes per side until a deep golden-brown crust forms.
- Add butter, garlic cloves, and fresh herbs to the skillet. Spoon the melted butter over the steak as it sears to enhance its flavour.
4. Final Temperature Check:
Use the meat thermometer to check the final internal temperature:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
Remember, the steak’s temperature will rise slightly while resting.
Resting and Serving
1. Rest the Steak:
Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy bite.
2. Slice and Serve:
Slice the steak against the grain into thick slices for maximum tenderness. Serve with your favourite sides and a drizzle of the herb-infused butter from the skillet.
Pro Tips for Success
1. Use a Meat Thermometer:
This is the most reliable way to ensure your steak is cooked to the desired doneness.
2. Don’t Overcrowd the Pan:
If you’re cooking more than one tomahawk steak, sear them one at a time to achieve a perfect crust.
3. Experiment with Flavours:
Consider adding a rub or marinade to the steak for additional layers of flavour. Smoked paprika, garlic powder, and chili powder are excellent choices.
4. Pair with the Perfect Wine:
A bold red wine, like Cabernet Sauvignon or Malbec, pairs beautifully with a tomahawk steak.
Elevate your meal by pairing your tomahawk steak with complementary sides and sauces:
- Sides: Creamed spinach, roasted garlic mashed potatoes, or grilled asparagus.
- Sauces: Chimichurri, red wine reduction, or blue cheese butter.
Cooking a 3 lb tomahawk steak may seem intimidating, but with the right techniques and a little patience, you can achieve steakhouse-quality results in your own kitchen. By following the reverse sear method and taking care to rest the steak properly, you’ll enjoy a tender, juicy, and flavour-packed cut of meat that’s sure to impress. So, fire up your oven and skillet, and prepare to savour the ultimate steak experience!
How to Cook the Perfect 3 lb. Tomahawk Steak
