We hope you love the products we recommend. SeriouslySmoked.com may earn a commission on qualifying purchases from Amazon Associates or other vendors. Read more here.
If you want to impress your friends and family when you have them over for dinner, cook them a premium-quality tomahawk steak.
This substantial and attractive-looking cut of meat contains plenty of juicy, marbled fat that tastes exquisite. You might think that you’ll need a professional-standard outdoor grill to cook this slab of beef effectively, but you’ll find there are a couple of simple ways to prepare a tomahawk steak indoors.
Follow these step-by-step instructions to either broil or pan-sear this cut to juicy perfection. Both approaches are easy-to-follow, allowing you to find the steak’s ideal internal temperature that results in the tastiest results.
1. What’s a Tomahawk Steak and Why Should You Try It?
Before looking at how to cook a tomahawk steak, you should know why it’s worth investing in this prime cut of meat.
A tomahawk steak is a chunky, high-quality strip of rib meat that still has between 5-10” of rib bone attached. It’s one of the most sought-after beef cuts on the market for several reasons.
Looks great on your plate
The protruding rib bone lends this cut of steak a graceful, stylish look that will impress your friends and family when you serve it at a party or dinner. If you enjoy decorating your plate artistically and elegantly, you’ll appreciate the hilt-like aesthetic of this bone, which adds a dynamic and dramatic visual layer to any dish.
Exceptionally flavorful and juicy
Tomahawk steaks are thick cuts of meat that contain plenty of intramuscular fat or marbling. This fat adds to the steak’s overall flavor and retains its internal moisture during the cooking process. If the meat maintains juices as you pan sear or grill it, you won’t have to worry about the steak drying out. As a result, you’ll serve up a cut that’s beautifully tender, tasty, and lean.
You can share it with several friends and family
This type of steak tends to be pretty massive, ranging from between 30-70 oz. The tomahawk cut’s vast size makes it an ideal steak of choice for sharing with friends and family. Tomahawk steaks are some of the most expensive options on the red meat market, but you can be sure of getting a lot of thick, marbled, attractive-looking steak for your money.
2. How to Cook a Tomahawk Steak Indoors?
Most people cook tomahawk steaks on an outdoor grill, but if you don’t have the resources or weather for that, you can broil or pan-sear this type of cut. Here’s a rundown of how to cook a tomahawk steak so you can make the most of a premium-grade cut of meat.
Broiling your steak in the oven
Broiling your meat will result in a tasty, juicy steak that you can serve to friends at a fancy dinner party.
First, take your tomahawk cut out of the fridge and leave it on the kitchen counter for about 30 minutes. You want to make sure the meat is properly thawed and at room temperature before you pop it into the oven.
Select the broiling setting on your oven, then leave it to preheat. Most broil presets will automatically heat up to a suitable temperature level when you switch them on.
You can season the thawed steak generously with salt and pepper or marinade while you wait for the oven to heat up. You can also use your favorite dry rub.
After 10 minutes or so, place your seasoned cuts in a broiler pan and slide the pan into the oven. Try to keep the surface of the meat around 3-7” away from the heating element. If you’re working with a 2” – thick steak, you’ll want to broil for between 17-20 minutes to get a rare cut, 21-23 minutes for a medium option, and 24-27 for a well-cooked slice of beef. Remember to take the pan out and flip over the steak midway through the cooking time.
Take your tomahawk cut out of the oven when its internal temperature is 5°F lower than your target serving temperature. This target temperature depends on whether you want a well-done, medium, or rare steak.
You can monitor the meat’s internal heat levels with a digital thermometer. Once the meat is on the kitchen counter, wrap it in tinfoil and leave it to rest for five minutes. Then, you’ll find that your tender, evenly cooked steak is ready to serve.
Pan searing your steak in a skillet
You can also easily cook your steak in a saucepan or skillet, producing a beautifully seared tomahawk cut with a lush taste and a delicious brown surface. First, preheat your oven to 425°F.
Again, you need to thaw your steak properly, so take it out of the fridge and leave it on the kitchen counter for half an hour, so it heats up to normal room temperature.
Put a non-stick saucepan or skillet over high heat on your electric or gas stove. While the pan’s base heats up, season your thawed steak with salt and pepper or your favorite steak marinade.
After about five minutes, place the steak into the skillet, then sear the meat’s surface for 2-4 minutes, flipping the cut over at the midway point. Take the beef off the heat, then transfer it to a heat-proof grill rack and slide this rack into your hot oven.
If you want a rare steak, cook for 9-12 minutes; for a medium, cook for 14-17 minutes, and for a well-done option, cook for 17-19 minutes.
Take the steak out when its internal temperature is 5°F below your target serving temperature. Cover it with foil, and leave it to rest for around five minutes before cutting it up or presenting it whole to your friends and family.
You might find yourself shelling out a few dollars for a high-quality tomahawk steak, but the tender taste and gorgeous look of this meat cut make it a worthy investment. If you don’t have the ability to grill the beef on an outdoor grill, you can use your oven or a heat-proof skillet to get effective and delicious results.