Wanna Talk Tomahawk?
It's no secret that the Tomahawk Steak among the most revered piece of beef on the animal. I rarely buy these myself simply because they have a dirty little secret:
They're just ribeye steaks.
Luckily I've made BBQ such a large part of my personality that when gift occasions pop-up (birthday, Christmas, etc.) I often find myself on the receiving end of a butcher's gift card or even a show-stopping steak. That's how I acquired this dry-aged, 16-oz baby. Thanks Tim!
Don't let the form-factor intimidate you--if you can cook a ribeye, you can cook a Tomahawk steak. The only difference will likely be that it's a larger than average steak which really only means 1 thing: a slightly longer cook time.
The last time I grilled up a Tomahawk I used the "JKF" (just keep flipping) method on my flat-top griddle and had great results. But this time, I wanted to try a gentler, more old fashioned method: cooking in a low-temp oven and then searing at the end. It's sort-of akin to sous-vide; and like sous-vide, this method resulted in a beautiful, wall-to-wall, pink, tender doneness that I'm already dreaming about making again.
1 - 16 oz Bone-In Ribeye
1 tbs knob of Tallow
3-4 heavy pinches of Kosher Salt
Remove Tomahawk Steak from refrigerator, place on cooking rack
Insert temperature probe into center of the steak from the top
Generously salt all 3 sides of the Tomahawk Steak (front, back, & side)
Bake in oven at 200° F until roughly 100° F internal (may take up to an hour)
Heat flat-top griddle up to at least 400° F (water drops should immediately evaporate on contact)
Steak internal temp will drop during this time--that's okay!
Once flat-top griddle is up to temp, melt Tallow onto surface
Tallow will not burn and is ideal for high-temp cooking
Place Tomahawk Steak firmly onto griddle surface (more surface area = more crust!)
Watch temperature probe carefully & flip Tomahawk Steak around 105° F internal
Remove from flat-top griddle when internal temperature is 5° F from desired doneness
I like mine between rare (110° F) - medium-rare (120° F); I pulled mine off at 110° F
Let rest on cooking rack for at least 10 minutes
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