If, by some chance, you could accurately tell if a steak were done by touch, telling if it’s going to be done after carryover is a bit trickier.Īnd since you’ve spent all that moolah on meat you should do your best to cook it right, and remember that heat transfer and the careful monitoring of internal temperatures are at the core of a perfect cook. This is one reason why using a thermometer matters. But with a steak this large, carryover is going to matter more. For thinner steaks, carryover is a smaller concern, as there is less thermal mass. Sear it until the crust looks perfect and the internal temp is about 5☏ (3☌) below your desired finish temp.Īnd that brings us to another thermal consideration: carryover cooking. Once your steak reaches a temperature about 20☏ (11☌) below your desired doneness, you’ll want to get your sear going! Heat your grill to high and sear the steak to give it a tempting, tasty crust. The Food Lab, Kenji Lopez-AltĪ Smoke™ is perfect for this part of the cook, as you can monitor both the indirect-heat temperature and the internal temperature of the meat.

Their thickness makes it all too easy to end up with a burnt exterior and a cold, raw middle… A prewarmed steak will sear much faster, minimizing the amount of overcooked meat under the surface. Ultra-thick Flintstones-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats rib-eye steaks require a bit of extra care when cooking. Cooking the steak in a grill that is only 250☏ (121☌) will heat the inside of the steak very evenly, giving us more chance at an edge-to-edge pink finish. For the reverse sear, first cook the steak over indirect, lower heat. With a steak that is over two inches thick, thermal considerations come heavily into play. Right up front, the best way to cook a large cut of steak like the tomahawk is to use the reverse-sear method. What is the best way to cook a tomahawk steak? If you’re going to eat one of these meat hunks, which are delicious, do it at home!īut if the photo-op/presentation doesn’t matter to you, just get a thick-cut ribeye. Whether you buy your tomahawk to cook at home or buy it at a restaurant, that means you’re paying ribeye-steak price for something you aren’t going to eat-and since restaurant markup for ingredients is 300%, that means a lot of extra money for, in essence, an amazing presentation. In the end, a tomahawk steak is just a large, bone-in ribeye with a lot of extra bone weight attached to it.

(Frenching is the process of scraping rib-bones clean so they look nice when cooked.) Is a tomahawk steak worth the price? Also, the steak’s frenched bone makes a very impressive presentation. It’s a true crowdpleaser for its rich flavor and juiciness. The steak gets its name from its loose resemblance to a throwing axe with a bone handle.īecause it is essentially a ribeye, the meat is usually tender and well-marbled, which is great because there’s something special about the flavor and smell of cooked ribeye fat. It’s a foot or more longer than the steak it is attached to. The bone in these bone-in steaks is not like the standard bone-in steak bone. The tomahawk-also called the cowboy ribeye or cowboy steak-is a large bone-in rib-eye steak cut from between the 6th and 12th ribs of the cow and usually weighs between 30 and 45 ounces. Spoiler: it’s not just as simple as throwing it on the grill. Read on to learn the thermal secrets to cooking this gorgeous piece of meat. What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone?īut there is more to the tomahawk than good looks. It has steadily gained popularity, especially in the age of food-selfies. If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak.

Tomahawk steal