Grilling a tomahawk steak Texas BBQ style combines the bold flavors of the Lone Star State with the impressive presentation of this large, bone-in cut of beef. The tomahawk steak, known for its long rib bone that resembles a handle, typically weighs between 2.5 and 3.5 pounds. The key to perfectly grilling a tomahawk steak lies in using a two-zone cooking method, starting with indirect heat and finishing over direct heat for a flavorful crust.
Proper preparation is essential for achieving the best results when grilling a tomahawk steak. This includes bringing the meat to room temperature, seasoning it generously, and setting up the grill for both indirect and direct heat zones. The Texas BBQ style emphasizes simple seasonings that enhance the natural flavors of the beef, often using just salt, pepper, and garlic powder.
Selecting Your Tomahawk Steak
Choosing the right tomahawk steak is crucial for a successful Texas BBQ experience. A tomahawk steak is essentially a bone-in ribeye with an extended rib bone, creating its distinctive axe-like appearance.
When selecting a tomahawk, look for steaks with ample marbling throughout the meat. This intramuscular fat contributes to flavor and juiciness during grilling. Prime grade beef offers the highest quality, but Choice grade can also yield excellent results.
Thickness matters – aim for steaks at least 2 inches thick. This allows for proper searing while maintaining a juicy interior. A reputable butcher can help source high-quality tomahawks and may offer custom cuts.
For those seeking premium options, consider Wagyu tomahawk steaks. These offer exceptional marbling and tenderness. Snake River Farms is a well-known purveyor of American Wagyu beef, including tomahawk cuts.
When purchasing, factor in the bone weight. A typical tomahawk steak can weigh 30-45 ounces, but remember that a significant portion is bone. Plan for about 16-20 ounces of meat per person for generous portions.
Freshness is key. If not grilling immediately, store the steak in the coldest part of the refrigerator and use within 3-5 days of purchase for optimal quality.
Preparing Your Grill and Tools
Proper grill setup and tool selection are crucial for grilling the perfect tomahawk steak. A two-zone cooking method and the right equipment will ensure optimal results.
Grill Setup for Two-Zone Cooking
Set up your charcoal grill for two-zone cooking. This method combines direct and indirect heat, allowing for precise temperature control.
Place lit charcoal on one side of the grill, leaving the other side empty. This creates a hot zone for searing and a cooler zone for gentle cooking.
Adjust the vents to maintain a temperature around 225-250°F (107-121°C) in the indirect zone. Use a grill thermometer to monitor the temperature accurately.
For gas grills, turn on one or two burners on high and leave the others off to achieve a similar effect.
Choosing the Right Tools
Select high-quality tools to ensure a smooth grilling process. A sturdy pair of long-handled tongs is essential for handling the large tomahawk steak safely.
Invest in a reliable meat thermometer. An instant-read thermometer provides quick temperature checks, while a probe thermometer allows continuous monitoring.
Use a cast-iron skillet or aluminum pan to catch drippings and prevent flare-ups. This also helps create a flavorful sauce.
A large cutting board and sharp carving knife are necessary for proper resting and slicing of the steak after cooking.
Seasoning Your Steak
Proper seasoning is crucial for enhancing the flavor of a tomahawk steak. A well-seasoned steak transforms a good meal into an exceptional Texas BBQ experience.
Dry-Brining Method
Dry-brining is a simple yet effective technique to season a tomahawk steak. Start by generously sprinkling kosher salt over the entire surface of the steak. Use about 1/2 teaspoon of salt per pound of meat.
Place the salted steak on a wire rack set over a baking sheet. Refrigerate uncovered for 1-4 hours, allowing the salt to penetrate the meat. This process not only seasons the steak but also helps retain moisture during cooking.
Before grilling, pat the steak dry with paper towels. The dry-brining method ensures a well-seasoned, juicy steak with a perfect crust.
Creating the Perfect Steak Rub
A flavorful steak rub complements the natural taste of the beef. Mix 2 tablespoons each of kosher salt and freshly ground black pepper. Add 1 tablespoon of garlic powder for depth.
For a Texas-style twist, incorporate 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper. This combination adds a subtle heat and smoky flavor.
Apply the rub generously to all sides of the steak, pressing it into the meat. Let the seasoned steak sit at room temperature for 30-45 minutes before grilling. This allows the flavors to meld and ensures even cooking.
The Grilling Process
Grilling a tomahawk steak Texas BBQ style requires precision and technique. The reverse sear method and careful temperature monitoring are key to achieving a perfectly cooked steak with a flavorful crust.
The Reverse Sear Technique
The reverse sear technique is ideal for thick-cut tomahawk steaks. Start by setting up a two-zone fire on the grill. Place the steak on the cooler side and close the lid.
Cook the steak slowly, flipping every 10 minutes, until it reaches about 15°F below the desired final temperature. This gradual heating ensures even cooking throughout.
Once the steak nears target temperature, move it to the hot side of the grill. Sear each side for 1-2 minutes to develop a crisp, caramelized crust.
Monitoring for Ideal Internal Temperature
Use a reliable meat thermometer to track the steak’s internal temperature. For medium-rare, aim for 130-135°F. Insert the probe into the thickest part of the meat, avoiding bone or fat.
Check the temperature frequently during the reverse sear process. Pull the steak off the grill at 125°F for medium-rare, as it will continue cooking during rest.
Let the tomahawk rest for 5-10 minutes before slicing. This allows juices to redistribute, ensuring a moist and tender steak.
Finishing Touches and Resting
The final steps can elevate your tomahawk steak from great to exceptional. Enhancing flavor and allowing proper rest time are crucial for achieving the perfect Texas-style BBQ result.
Adding Garlic Butter for Flavour
Garlic butter adds a rich, savory dimension to the grilled tomahawk steak. Mix softened butter with minced garlic, chopped parsley, and a pinch of salt. Place a dollop on top of the hot steak immediately after removing it from the grill. The residual heat melts the butter, creating a flavorful sauce.
Basting the steak with garlic butter during the last few minutes of grilling is another effective technique. Use a brush to apply the melted butter mixture, allowing it to seep into the meat’s crust. This process enhances the steak’s taste and contributes to a more appetizing appearance.
Resting Your Steak for Juiciness
Resting is a critical step that allows the juices to redistribute throughout the meat. Place the grilled tomahawk on a cutting board and tent it loosely with foil. Let it rest for 10-15 minutes.
During this time, the internal temperature will continue to rise slightly, completing the cooking process. The resting period also helps the meat fibers relax, resulting in a more tender and juicy steak. Avoid cutting into the steak prematurely, as this can cause the juices to escape, leading to a drier end product.
Serving Your Grilled Tomahawk Steak
After grilling the perfect tomahawk steak, presentation and accompaniments are key to elevating the dining experience. Proper slicing techniques and well-chosen side dishes will complement the rich flavors of this impressive cut of beef.
Cutting the Perfect Slices
To serve a tomahawk steak, begin by removing the bone. This can be done by carefully cutting along the bone’s edge to separate it from the meat. Once detached, slice the steak against the grain into 1/2-inch thick pieces.
Use a sharp knife to ensure clean cuts. Arrange the slices on a warm platter, fanning them out to showcase the juicy interior. Place the bone alongside the meat for an eye-catching presentation.
For a true Texas BBQ style, consider leaving the bone attached and allowing diners to cut their own portions. This family-style approach adds a rustic touch to the meal.
Side Dishes to Complement Your Steak
Select sides that balance the richness of the tomahawk steak. Grilled vegetables like asparagus, zucchini, or bell peppers offer a lighter counterpoint.
For a hearty option, serve coal-roasted sweet potatoes. Their natural sweetness pairs well with the savory meat. Brush them with butter before serving for added flavor.
A classic steakhouse-style creamed spinach or garlic mashed potatoes can round out the meal. For a Texan twist, consider serving jalapeño cornbread or a tangy coleslaw.
Don’t forget the sauce. A homemade chimichurri or a bold peppercorn sauce can enhance the steak’s flavor without overpowering it.
Storing and Reusing Leftovers
Properly storing leftover tomahawk steak ensures you can enjoy it again later. Wrap the cooked ribeye tightly in aluminum foil or place it in an airtight container. Refrigerate promptly, ideally within 2 hours of cooking.
Leftover tomahawk steak will stay fresh in the refrigerator for 3-4 days. For longer storage, freeze the steak for up to 2-3 months. Be sure to label the package with the date.
When reheating, avoid overcooking the steak. Warm it gently in a low oven (275°F) until it reaches your desired temperature. This method helps preserve the steak’s juiciness and texture.
Leftover tomahawk steak can be repurposed in many delicious ways:
- Slice thinly for steak sandwiches
- Dice and add to salads or pasta dishes
- Use in stir-fries or fajitas
- Chop and incorporate into omelets or frittatas
Don’t forget about leftover sides like roasted Brussels sprouts. Store them separately in airtight containers. They can be reheated in the oven or microwave and paired with the leftover steak for a quick meal.
For food safety, always reheat leftovers to an internal temperature of 165°F before consuming.
Cooking on Cast Iron
Grilling a tomahawk steak in a cast iron pan offers a unique Texas BBQ experience. The heavy-duty pan retains heat exceptionally well, creating a perfect sear on the meat’s surface.
Start by preheating the cast iron pan on high heat until it’s smoking hot. This ensures an even cooking surface and helps develop a flavorful crust on the steak.
Season the tomahawk generously with salt and pepper. For an authentic Texas touch, consider adding a blend of garlic powder and paprika.
Place the steak in the hot pan, allowing it to sear for 3-4 minutes on each side. The intense heat of the cast iron will create a beautiful brown crust.
To achieve the desired doneness, transfer the pan to a preheated oven at 375°F (190°C). Cook for:
- Rare: 10-12 minutes
- Medium-rare: 13-15 minutes
- Medium: 16-18 minutes
Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
The cast iron method combines the smoky flavor of traditional BBQ with the precise control of stovetop cooking, delivering a steakhouse-quality tomahawk right at home.