How to Cook a Tomahawk Steak to Perfection

1. Preparation – Remove your steak from the fridge 1-2 hours before cooking. This allows it to reach room temperature, which is crucial for even cooking.
2. Seasoning – Preheat your oven to 110°C (fan-forced). Rub olive oil all over the steak, then generously season with sea salt flakes and black pepper. Make sure all edges are well-coated.
3. Initial Cooking – Place the steak on a rack set over a lined baking tray. This setup allows for even heat circulation around the steak. Cook in the oven for approximately 45 minutes, or until the internal temperature reaches 48-49°C.
4. Searing – As the steak nears its target temperature, preheat your BBQ or pan until it’s smoking hot. Once the steak reaches the desired internal temperature, let it rest until it hits about 52°C.
5. Final Sear – Place the steak on the BBQ or pan, searing each side for a few minutes. Turn the steak frequently to achieve an even, golden crust. Continue checking the internal temperature, aiming to stop cooking once it reaches 53-55°C for a perfect medium-rare finish.
6. Resting – Allow the steak to rest, lightly covered with foil, for about 10 minutes. This step ensures the juices redistribute, resulting in a juicy and flavorful steak.
7. Serving – Slice and serve your steak, enjoying the perfectly cooked meat. Pair it with your favorite sides like duck fat potatoes and a wedge salad for a complete meal.

Tips for the Best Tomahawk Steak

• Meat Thermometer – A meat thermometer is essential for achieving the perfect cook. If you don’t have one, it’s a worthwhile investment.
• Resting – Do not skip the resting step. It’s crucial for keeping the steak juicy and flavorful.
• Searing – Ensure your pan or BBQ is extremely hot before searing to get that ideal crust without overcooking the inside.

Reverse Searing Explained

Reverse searing is a technique where the steak is first cooked slowly at a low temperature, and then seared at high heat. This method allows for more control over the internal temperature of the steak, ensuring an even cook from edge to edge. It’s particularly effective for thicker cuts like tomahawk or ribeye steaks.

Why Reverse Searing?

• Even Cooking – This method prevents the outer layers from overcooking while the center comes to temperature.
• Better Crust – Searing at the end ensures a better Maillard reaction, which gives the steak a deliciously crispy crust.
• Juiciness – Low and slow cooking retains more moisture within the steak, making it juicier.

Common Mistakes to Avoid

• Not Using a Thermometer – Guessing the steak’s doneness can lead to overcooked or undercooked meat.
• Skipping the Rest Period – Cutting into the steak immediately can cause the juices to spill out, leading to a dry steak.
• Under-Seasoning – Don’t be shy with salt and pepper; proper seasoning enhances the steak’s natural flavors.

Learning how to cook a tomahawk steak to perfection is a skill that will impress any dinner guest. By following these steps and using the reverse searing method, you’ll achieve a beautifully cooked steak with a perfect crust and juicy interior every time. Enjoy your culinary success and the delicious rewards that come with it.