Blog posts tagged with 'tomahawk'

A tomahawk steak is a ribeye that has more than five inches of bone still attached to the meat. The bone and the meat come together to give the steak its tomahawk-like appearance. Tomahawk steaks are a stunning steak to look at, and can make any meal they’re a part of seem like a fancy dining experience.

There are several ways to prepare a tomahawk steak, from roasting it in an oven to indirectly grilling it. The method we’re going to discuss today is the reverse sear. Although reverse searing is an involved process, the result is a perfectly cooked steak that is sure to satisfy you or anyone you’re serving!

Reverse Searing a Tomahawk Steak

Reverse searing is a technique that ensures the inside of the steak is cooked exactly the way you want it without drying out the edges. This also helps to prevent the inside of your steak from being raw, as well as keeping your steak from being burned inside and out.

The process involves cooking your steak at a low temperature on a smoker while the meat rises in temperature. If this is your first time using this method, or if you just want to be certain things are going well, use a quick-read meat thermometer to check the internal temperature of the steak. Once the steak is 10 degrees away from how done you want it to be, remove it from the smoker.

After that, set the heat on your grill to high and place your steak on it, searing both sides for a beautiful char. If you don’t have a grill or prefer a different method, you can also use a 12-inch iron skillet for this step.

Step-By-Step Instructions

• Remove the steak from the fridge 1-2 hours before you plan to cook it to allow it to come to room temperature

• Preheat your smoker to 225 degrees

• Generously season your meat with your preferred seasoning on all sides

• Place the meat directly on the grill grates and close the lid

•  Using anquick-read meat thermometer, smoke until the internal temp of the steak is 10 degrees away from your desired doneness

• Preheat a12-inch cast iron skillet over high heat, then drop butter into the skillet and allow it to melt and bubble (If searing on your grill, turn it to high and then brush each side of the steak with butter)

• Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minutes until the internal temperature of the steak reaches your preferred doneness

• Let the steaks rest for 10-15 minutes before serving

How Long Should You Cook Your Tomahawk Steak?

The reverse searing method takes about 1 hour to completely cook your tomahawk steak. However, the exact time will depend on things like the size of your steak and how you want it cooked.

Remove your steak from the smoker and sear when it reaches the following temperature:

• 115 degrees F for rare

• 125 degrees F for medium rare

• 135 degrees F for medium

• 145 degrees F for medium well

• 150 degrees F for well done

Remove the steak from the sear to rest when it is at this final temp:

• 125 degrees F for rare

• 135 degrees F for medium rare

• 145 degrees F for medium

• 155 degrees F for medium well

• 160 degrees F for well done

Conclusion

Tomahawk steaks are a unique and delicious meal, and are sure to be a memorable experience. With a reverse sear, you can be sure that your tomahawk steak is cooked to perfection every time! Give this method of preparing your steak a try.

Braveheart Foods offers many high quality and affordable meats for purchase. Get in contact with us today for ordering information and see if we have the products you are looking for.

Braveheart's Cowboy Ribeye Steak is an extra-thick ribeye with a French-trimmed bone for a stunning presentation. This mouthwatering cut is exceptionally tender and juicy. This recipe tops the tenderness and flavor scales with an impressive look. Best of all, it’s versatile and easy to prepare in the oven as well as on the grill or stove-top. This recipe pairs well with a carb such as baked or mashed potatoes and rice, vegetables such as broccoli or green beans, and sauces like garlic butter or a steak sauce.

Ingredients:

• 2 Braveheart cowboy steaks, 1½-2½ inches thick (18-36 oz each)
• 2 tablespoons oil, canola oil or refined olive oil, divided
• 2-3 teaspoons coarse salt, or kosher salt
• 2-3 teaspoons black pepper, freshly ground
• 1 tablespoon unsalted butter, optional

Instructions:

1. Remove the cowboy steaks from the refrigerator 1-2 hours so they can approach room temperature for even cooking.
2. Preheat the oven to 400°F (204°C).
3. Place a cast iron pan over high heat for 5 minutes to get very hot while you get the steaks ready.
4. Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
5. Rub the steak with 1 tablespoon of oil on all sides. Then season with salt and pepper.
6. Add the remaining 1 tablespoon oil to the hot pan and using swirl to coat. Note: the pan handle will be hot, so use oven mitts to avoid burns.
7. Using kitchen tongs, carefully place the seasoned cowboy steak into the pan. Sear for 1 minute. Flip and sear the other side for 1 minute more.
8. Transfer the pan to the preheated oven and cook for 10-15 minutes more or until desired doneness is reached. Halfway through, add the butter and spoon the pan juices on top of the meat to baste.
9. Check doneness by inserting an instant-read thermometer into the middle of a steak: 120°F is rare, 125°F is medium-rare, 130°F is medium and 135°F is medium-well.
10. Remove the steaks from the oven to a carving board or serving platter. Cover with foil and let them rest for 5-10 minutes so the juices can redistribute throughout the meat.
11. Cut along the bone to separate the meat from the bone. Then slice crosswise against the grain to serve.