Introduction

The tomahawk steak is an impressive and flavorful cut that’s perfect for special occasions or a luxurious meal at home. Slowly roasted and then seared to perfection, it boasts a tender, juicy interior with a beautifully caramelized crust. Paired with a rich sauce, this steak promises a memorable dining experience.

A large grilled tomahawk steak with a long bone is placed on a white marbled surface. The steak shows a dark brown, charred crust on top with three slices cut at the bottom, revealing a pink, juicy inside with a slight gradient from pale pink to deeper red near the edges. Coarse salt is scattered around the steak on the surface. Near the top right, there is a small white bowl filled with orange-brown sauce, with a silver spoon resting inside. To the right of the steak, a large knife with a wooden handle lies flat on the surface. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Remove the steak from the fridge about 1 hour before cooking. Unwrap it and pat the surface dry with paper towel. Do not salt yet.

Step 2: Preheat your oven to 140°C (285°F) or 120°C (250°F) fan-forced.

Step 3: Sprinkle the steak evenly with salt and black pepper. Rub the seasoning gently into the meat with your hands.

Step 4: Place the steak on a wire rack set over a baking tray. Roast in the oven for 40 to 45 minutes, until the internal temperature reaches 50°C (122°F) for medium rare.

Step 5: Remove the steak from the oven and let it rest at room temperature for 10 minutes, allowing the temperature to rise slightly.

Step 6: Preheat your BBQ to very hot. If you prefer, use the flat plate side for easier control or the grill side for classic grill marks.

Step 7: Drizzle olive oil over the steak and lightly pat to spread it, taking care not to rub off the seasoning.

Step 8: Reduce the BBQ heat to medium-low if using the grill side, or medium if using the flat plate side, just before placing the steak on.

Step 9: Using tongs, hold the steak upright and sear the edges and bone first. Rotate it every minute to brown all sides evenly. Watch for flare-ups and manage carefully if using the grill side.

Step 10: Lay the steak flat on the grill or plate. Cook for 3 to 4 minutes per side until the internal temperature reaches 55°C (131°F). For grill marks, rotate the steak 45° halfway through each side’s cooking time.

Step 11: Remove the steak and rest it on a rack for 3 minutes. The temperature will rise to about 57°C (135°F), perfect for medium rare.

Step 12: Slice the steak into 1 cm (0.4 inch) thick pieces and serve with Cowboy butter or your choice of sauce.

Tips & Variations

Letting the steak come to room temperature before cooking helps it cook evenly and improves tenderness.

Using a wire rack in the oven allows air to circulate and results in more even roasting.

If you don’t have a BBQ, you can sear the steak in a hot cast iron skillet instead.

Adjust the roasting time for desired doneness: for medium, roast until 55°C (131°F) internal, then sear.

Try different sauces for varied flavors—chimichurri adds freshness, while a red wine sauce adds richness.

FAQs

Can I cook the tomahawk steak entirely on the BBQ?

Yes, but cooking it low and slow first in the oven helps ensure even cooking and tenderness. You can also use indirect heat on the BBQ to mimic this method before finishing with direct searing.

How do I know when the steak is cooked to medium rare?

Use a meat thermometer to check the internal temperature. Medium rare is achieved at around 57°C (135°F) after resting. The steak will rise a few degrees after cooking, so remove it slightly earlier.