Grilling is a very simple task to do and it is not as complicated as what most people think of. So here we have a guide on how to grill the perfect tomahawk steak with ease and perfection.
When you think of the giant tomahawk steak, it is not surprising that you get overwhelmed with its size sometimes. But it is not a very complicated cut of meat and it can be cooked easily.
It is one of the largest and most impressive steaks that you can buy. It is oftentimes oversized and a single piece of tomahawk steak can feed a small family if it is done right.
Using a wood-fired or charcoal grill is essential for this recipe. When it comes to meat, you do not just want to cook it, instead, you need to give it more flavor and that comes from the fuel.
Wood and charcoal are good sources of smoke. When a piece of meat is seared and grilled over a charcoal or a wood-fired grill, you will get a nice smoke ring around the meat and a great flavor.
The problem that is often associated with the tomahawk steak is that it gets overdone on the outside without being cooked on the inside. But that only means that you are doing something wrong.
There is a specific way to grill a tomahawk steak considering its size. See, the average thickness of the tomahawk steak is 2 inches so you really need the heat to penetrate that.
If you are using the common way to sear most steaks, that is not going to work with the tomahawk steak. You need the proper process to cook this amazing piece of steak.
So here, we will guide you through the process of grilling a tomahawk steak so you can get that perfect marbling of the fat, the char on the outside, and the heat in the middle for a nice medium-rare steak.
Grilled Tomahawk Steak
– Tomahawk Steak of your choice
– Salt and pepper
As you can already see, the ingredients that are used in this recipe are not that complicated. So you just need the right technique to cook them perfectly with the simplest ingredients.
Note that this is just a starter recipe so you can add other spices that you want for the rub. If you want it spicy, you can add red pepper flakes in there and other herbs that will give more fragrance.
Preheat The Grill
In this recipe, we used a Kamado Joe Classic Joe grill to get an enhanced flavor from the smoke but you can use any grill that you have as long as it is fueled with wood or charcoal.
If you are using charcoal, make sure to let them heat up before putting your steak in. You can also add a chunk of wood in there just for the smoke but the charcoal will do.
We recommend that you use at least a block of hickory wood for the grill to produce a lot of smoke. Any type of wood like apple will also produce flavor on the smoke.
Let the grill preheat to 300 degrees Fahrenheit. Close the lid and let the grill heat up until it reaches the desired temperature.
Prepare The Tomahawk Steak
Get a large bowl and then mix the ingredients for the rub. Whatever dry ingredients you have, put them in the bowl and mix them well so all the flavors will get in the steak.
If the tomahawk steak is frozen, let it rest in the refrigerator for at least 2 days. This process is slow but it will warm the steak from being frozen in a manner where it does not lose its quality.
If the steak is fresh and is only refrigerated, then you can let it rest on a table until it reaches room temperature. This will allow the steak to absorb more of the rub.
After it reaches room temperature, pat the tomahawk steak dry with a paper towel. Rub the mixture generously on all surfaces of the steak and let it sit for at least 2 minutes.
Grill The Tomahawk Steak
Preheating the grill is just the first step for truly preparing the grill itself. So make sure that you do not put the steak directly under the fire that the grill produces.
You can do this by setting up a two-zone cooking area for the grill. You can let the charcoals or the woods heat up and then set them on one side of the grill leaving the other side slightly cooler.
This will not be necessary if you have a Kamado Joe grill. You can use the heat deflectors of the grill in order to produce convection heat instead of a direct one.
So, put the steak on the cooler side of the grill and let it stay there. You can close the grill for a more enhanced smoke flavor or just let it sit there with the lid open if you want.
Flip and Measure Regularly
While the steak is being slow-cooked on the cooler side of the grill, it will allow the heat to travel inside the meat up to the center without actually burning or overlooking the outsides of the steak.
Every 5 minutes, flip the tomahawk steak from one side to the other and also go end to end. This is to make sure that the sides of the steak are cooked along with the flat surface.
Using a meat probe, measure the temperature of the steak after 15 or 20 minutes. The center of the steak will be the coolest part so you need to stick the meat probe in there.
A medium-rare steak will usually have a temperature of 135 degrees Fahrenheit. However, since there will be another cooking process, we will get the steak off the grill at a lower temperature.
Let the Tomahawk Steak Rest
So once the steak has reached an internal temperature of 95 to 100 degrees Fahrenheit, get it off the grill and then wrap the meat with a tin foil and let it rest.
The resting period of the meat should take around 10 to 15 minutes. While it is resting, start heating up the grill by adding more fuel and letting the temperature reach 500 degrees Fahrenheit or more.
Sear the Tomahawk Steak
Once rested, place the steak on the grill directly under the flames. If you have a cast-iron searing pan, then you can preheat that with the grill.
If you do not have one, the grates will be fine. So let the grill sear and flip them over after every minute from one side to the other as well as the sides of the meat.
If you want the tomahawk steak to char more, you can let it sear for another 30 seconds. Searing the meat will not take long so make sure to track the temperature of the meat.
Once the meat reaches a temperature of 135 degrees Fahrenheit, take it out of the grill and let it rest with no wraps for 10 minutes.
Slice thinly and then serve with butter or by drizzling some lemon juice over the meat. Just like any other steaks, the tomahawk steak is also perfect with potatoes on the side.
Grill do not Smoke
We recommend that you use wood for the meat to absorb more flavor but it does not mean that you should smoke the steak. Just let it heat up in the grill enough to cook through.
The searing, later on, will finish the cooking and you will still have a piece of meat that will almost fall off the bone. The tomahawk steak is relatively tender meat so there is no need for low and slow cooking.
Use a Searing Pan
The searing pans that are used on most grills are perfect for this recipe. It becomes some sort of a heat deflector while retaining enough heat to sear the thick meat.
The grill grates of a regular grill will do but the searing pan always brings a better result. It also allows you to add more flavor like garlic and some thymes if you want.
As you can see, grilling a tomahawk steak is not that hard as most people portray it to be. The process is fairly simple and you can do it in any grill that you have.
You do not need special equipment or experience to be able to grill a perfect tomahawk steak. It just depends on how well you familiarize yourself with the type of meat that you cook.
With tomahawk steak, since it is a thick cut of meat, you will need to cook it slowly but not for long since you only need the center of the meat to reach the right temperature before searing.
The tomahawk steak is a generous piece of meat with just enough fats to make it juicy and tender. It is perfect for dinner with your family and a stunning centerpiece for barbecue weekends.
With enough practice, you will be perfecting the process of grilling a tomahawk steak and you can do it in your sleep. It is a very simple procedure so you can get started with the guide above now!
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