What is a Tomahawk Steak anyway? A tomahawk steak, also called a rib steak, is simply a large piece of lean rib meat (sometimes also called a “shank”) that’s been partially removed from its bone. In actuality, the entire rib bone is often left attached to the meat as well, and yet the long bone still looks incredibly awesome! Tomahawk steaks are one of the most popular steaks to grill, as well as a very good meal to cook in the oven, so this is definitely one style of steak that can’t be ignored when you’re grilling. They also go well with a variety of different styles of sauces, most notably buffalo sauce. Once cooked and laid out on your quartz countertops, the smell will leave you ready to dive in!
The actual cooking process itself is pretty straightforward. All that’s needed is to first remove the excess fat from the steak by using a fork or your index finger. Then, using the same fork, move the steak towards you, allowing it to sit comfortably against your finger without touching the opposite side. You’ll want to try and move the steak in an upward direction as well as an outward one; this is due to the natural curling action that occurs in the tomahawk steak, which will make the meat continue to cook evenly as it cooks.
Once the steak has reached room temperature, you will then need to remove it from the grill as quickly as possible. To do this, remove the knife from the thick slice of meat directly below the tendon, with its fold-down part facing you. Place the cut side down on the table next to your guests. Using the same “toothpick” technique that was used to flip over your pancakes, slowly slide the “toothpick” into the meat. If you are using the grill reverse method to cook the steak, then you will want to ensure that the “toothpick” is situated right behind the tendon, or else it will be too noticeable when it’s time to serve.
Checking Its Done
Once you have ensured the doneness of your steak using the “toothpick” method, if using the grill reverse method, you will then place the piece onto a wire rack to await cooking in the oven. Once the piece has reached the desired doneness, remove it from the oven-safe meat thermometer. It’s important to read the thermometer – some pieces will display a lower “doneness” than others. Once the piece has reached the proper doneness, carefully tilt the piece towards the countertop. Once the piece is level, remove it from the oven and allow it to rest for about five to ten minutes to finish cooking.
When your piece has reached the desired doneness, take it out of the oven and place it on a wire rack to finish cooking. This will allow your piece to continue to cook at a consistent temperature. For this reason, it’s important that you keep reading on your thermometer throughout your grilling session. If you’re monitoring the temperature of your tomahawk carne recipe constantly, then you’re going to find that it takes longer to cook, as well as an extended amount of time to fully set. This, of course, can lead to a disappointing end result – a substandard grilled meal that lacks flavour.
Tomahawk steaks, like all types of beef, must be cooked on a grill or in a smoker to preserve the steak’s juiciness. To help preserve the flavour of your grilled steak, you will need to make a simple addition to your tomahawk steak recipe. Simply add a few tablespoons of your favourite flavour compound such as bacon drippings, Frank’s Red Hot, or chilli powder to your marinade, let it sit for an hour or more, and then use it to grill your steak. While this may seem like a lot of work, it will ensure that your marinade maintains its properties and provides you with the maximum amount of taste from your compound butter. The more often you make this simple change to your steak, the better the flavour of your grilled food will become, and the less time you’ll spend cooking it.