Thick Tomahawk Steak, Perfectly Grilled at Home
Thick Tomahawk Steak, Perfectly Grilled at Home
Juicy Tomahawk Steak at Home: The Ultimate Grilling Guide (Cooking Time Included)
Craving a restaurant-quality steak experience at home? This past weekend, we grilled up a mouthwatering tomahawk steak right in our kitchen, bursting with incredible juices! While the impressive thickness might make you hesitant to try it at home, a few simple techniques can make it surprisingly easy and deliciously rewarding. It does require a little effort, but it’s a small price to pay for a memorable dinner. The key to success lies in accurately following the cooking times, so if you stick to this guide, anyone can master the art of cooking a perfect tomahawk steak!
Steak Ingredients- 1 Tomahawk Steak (approx. 500g)
- 200ml Olive Oil (generous amount)
- 70g Butter (unsalted butter recommended)
- A sprig of fresh herbs or rosemary (optional)
- A pinch of coarse sea salt
- Freshly ground black pepper
Cooking Instructions
Step 1
First, carefully pat the tomahawk steak dry with paper towels to remove any excess moisture or blood. This step is crucial for developing a beautiful sear and enhancing the steak’s natural flavor.
Step 2
Generously coat both sides of the dried steak with olive oil. The oil creates a barrier that helps to trap the steak’s juices during cooking.
Step 3
Next, season the tomahawk steak liberally on both sides with coarse sea salt and freshly ground black pepper. If you like, place a sprig of fresh rosemary or other herbs on top for an aromatic touch. Let the seasoned steak sit at room temperature for about 15 minutes. Bringing the steak closer to room temperature before cooking is vital for even results.
Step 4
In a heavy-bottomed pan or Dutch oven, add about 200-300ml of olive oil and heat it over high heat until it’s very hot. Once the oil begins to shimmer, add the 70g of butter and let it melt. Be careful not to let the butter burn; stir it into the oil.
Step 5
When the olive oil starts to emit a faint wisp of smoke, carefully place the prepared tomahawk steak into the hot pan. Be cautious of potential oil splatters.
Step 6
Sear the steak over high heat, flipping it every 30 seconds. This initial searing process involves flipping the steak 4 times per side (a total of 2 minutes on high heat). The goal is to create a beautiful crust and lock in the juices. After searing, reduce the heat to medium and continue to cook, turning the steak occasionally, until the thick sides are evenly browned, approximately 2-3 minutes. Adjust cooking time based on the steak’s thickness and your stove’s heat.
Step 7
Once the steak is cooked to your desired doneness, carefully remove it from the pan. Wrap the tomahawk steak tightly in aluminum foil and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the steak, ensuring a wonderfully moist and tender result.
