How To Cook A Tomahawk Steak On Grill

Hey there, grill master in the making! Today, we're going to tackle the beast that is the Tomahawk Steak. Now, don't be intimidated by its badass name and even badder looks. We're gonna tame this beauty together, and by the end of it, you'll be serving up a steak so delicious, your neighbors will be whispering about it behind their picket fences.

First Things First: What's a Tomahawk Steak?

Alright, so you might be wondering, "What makes a Tomahawk Steak different from your average ribeye?" Well, my friend, it's all about the presentation. A Tomahawk Steak is basically a ribeye steak with the rib bone left on, Frenching it (that's just a fancy term for cleaning the bone) to make it look like a tomahawk. It's like the steak equivalent of a red carpet event - all dressed up with nowhere to go, except straight into your belly!

Now, Let's Talk Tools of the Trade

Before we get started, you're gonna need a few things. First, a grill. Gas, charcoal, whatever floats your boat. But if you're serious about this, you should consider investing in a really good grill. You know, one that can handle the heat and the size of our Tomahawk. Next, you'll need a meat thermometer. None of that 'poke it with a fork' business. We want precision here. Oh, and don't forget the tongs. You don't want to be poking your steak with your fingers like it's a stress ball. Trust me, it won't end well.

Prepping Your Tomahawk: The Secret Weapon

Okay, so you've got your Tomahawk Steak. Now what? Well, first things first, take it out of the fridge about an hour before you're planning to grill. We want it to come to room temperature. This helps it cook more evenly. While you're waiting, you can prep your steak by patting it dry with a paper towel. This helps create a nice sear. Then, season it generously with salt and pepper. Don't be shy, it can take it.

Now, here's where things get a little... controversial. Some people swear by adding oil to their steak before grilling. But here's the thing - oil has a much higher smoke point than water. So, if you add oil to your steak, it's just gonna drip off and create a whole lot of smoke. Not to mention, it can make your steak taste more like a greasy fry than a juicy steak. So, I say skip the oil. But hey, it's your grill, your rules. If you wanna live on the edge, go for it.

Grilling Time: The Main Event

Alright, the moment you've been waiting for. It's time to fire up the grill. You want high heat here, around 450-500°F (230-260°C). Once it's hot, place your steak on the grill. Resist the urge to move it around. We want those beautiful grill marks, and we can't get those if we're constantly flipping it like a pancake.

How To Cook Tomahawk Steak On Propane Grill at Joel Bowman blog

After about 5-7 minutes, flip that bad boy over and let it cook for another 5-7 minutes. This should give you a nice medium-rare steak. But remember, everyone's idea of 'done' is different. So, use that meat thermometer and cook it to your liking. Just remember, the USDA recommends cooking steak to at least 145°F (63°C) to kill any harmful bacteria.

Resting: The Most Important Step You're Not Doing

Alright, so you've flipped your steak, you've let it cook to your liking, and now you're ready to dive in, right? Wrong! The most important step in cooking a steak is also the most boring - resting. After you've taken your steak off the grill, let it rest for about 10 minutes. This lets the juices redistribute throughout the steak, making it even more delicious. Trust me, it's worth the wait.

And There You Have It!

Congratulations, you've just cooked the perfect Tomahawk Steak! Now, go ahead, slice it up, and enjoy the fruits of your labor. And remember, the best part about cooking is sharing it with others. So, invite some friends over, pop open a bottle of wine, and enjoy the taste of your hard-earned victory.

And there you have it, folks! The art of cooking a Tomahawk Steak, demystified. So, go forth, grill masters, and let the good times (and the good eats) roll!