Tomahawk steak is the perfect steak for a special occasion, especially when cooked on the grill or in a cast iron skillet.
A tomahawk steak is such a beautiful piece of meat and one of the best steaks you can get. I found this one at Walmart of all places and I was pleasantly surprised at the cost and the size of it. This 3.5 pound steak was $42 and worth every penny because it was amazing!
If you’re going to buy a tomahawk steak, you’re going to want a couple things to make sure it is cooked perfectly. A meat thermometer would be the most important, and secondly would be either a grill (charcoal grill, gas grill, or pellet grill), or a very large cast iron skillet or cast iron griddle.
What is the best way to cook a tomahawk steak?
Most people think that a reverse sear method is best to cook a tomahawk steak. I disagree. I think the best way is a traditional grilling method of sear over high heat and then bring to temperature over indirect heat.
If you cook the steak to a certain temperature first and then sear (reverse searing), you risk overcooking the steak. This is especially prevalent on a pellet grill where it takes longer to get a nice sear.
Serving suggestions
Perfect Tomahawk Steak
Tomahawk steak is the perfect steak for a special occasion, especially when cooked on the grill or in a cast iron skillet.
Servings: 4
Calories: 320
This post may contain affiliate links
Ingredients
- 1 Tomahawk steak
- salt to taste
Instructions
Grill
-
Heat your grill to 500F. If using a charcoal grill, mound the charcoal to one side of the grill.
-
While the grill preheats, season both sides how you like. I would avoid black pepper until the steak is finished cooking as it tends to burn. I typically just season with salt and garlic powder. Insert a grill proof meat thermometer into the thickest portion of the steak.
-
Over the coals of the charcoal grill, sear the steak on both sides to form a nice crust. On the pellet grill, place the steak in the hottest part of the grill, typically near the chimney. Searing will take longer on a pellet grill than it does on a charcoal grill. To make the process quicker, you can heat a cast iron griddle in the grill and use it to sear the steak.When the steak has a nice char, move the steak to the other side of the grill and continue to cook until the desired temperature is reached (130F for medium rare).
-
Remove from the grill and let rest for 10 minutes before serving.
Cast iron and oven
-
preheat the oven to 350F
-
Heat a large cast iron pan or cast iron griddle over high heat. Season the steak on both sides and insert an oven proof meat thermometer into the thickest portion of the steak. Add a little oil to the pan and sear the steak on both sides for a few minutes per side to form a crust.
-
Transfer the steak to a sheet pan and bake in the oven until the desired internal temperature is reached. I prefer 130F for medium rare.
Servings: 4
Nutrition per serving
Serving: 4ounces | Calories: 320 | Carbohydrates: 0g | Protein: 19g | Fat: 27g | Fiber: 0g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
