Tomahawk Steak

Have you ever wondered how to cook a Tomahawk Steak? To be totally honest, when I cook steak, I prefer seasoning it with salt and nothing else. Some people use pepper or even rubs, but this recipe is as simple and easy as it gets!

We will be searing the steak on high heat first and then dropping the heat and cooking until medium rare. You can obviously cook the steak for less or more time, depending on how you like it. 

Just like the rib eye, a tomahawk should have excellent marbling throughout the entire piece. The marbling, or the fat, are the white lines that run through the steak. This is fat that renders down, adding flavor and tenderness to the meat as you cook it.

How to cook a Tomahawk Steak

Start by salting the steak. You want to salt the steak one hour before cooking per inch thick the steak is. This means if I am cooking a 2 inch steak, I will salt my steak 2 hours before cooking. Some people even salt the steak overnight and this will bring in the most flavor!

Turn the grill on medium-high heat and sear for 2 minutes on each side. If it needs, you can do 20 seconds on each of the thick sides as well. 

Lower the heat to medium low and grill for 10-15 minutes to your desired doneness. 10 minutes for rare, 15 for medium and 15 for well done. 

When you are done, remove the steak and let it rest for 5 to 10 minutes before serving, as it still cooks even when it sits. You could even wrap some foil around it to cook more. You want to get around a 145 internal temperature. 

Other beef dishes

• Mexican Picadillo
• Milanesa
• Cast Iron Carne Asada (Skirt Steak)

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