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Tomahawk Steak Cooking Techniques

The Tomahawk steak is a carnivore’s delight and a centrepiece for any special occasion. With its impressive size and rich marbling, mastering the art of cooking this magnificent cut requires more than just throwing it on the grill. Different cooking methods, from grilling to reverse searing and sous vide, can be utilised to bring out the best in a Tomahawk steak—culminating in a bite that is tender, succulent, and bursting with flavour.

Let’s discuss the most common cooking techniques to prepare a Tomahawk steak.

#1: Grilling

Grilling stands out as one of the most traditional methods for cooking the Tomahawk steak, offering a distinctive smoky flavour and tantalising char. The process begins by preheating the grill to high heat. The steak is usually seasoned with salt and pepper, then left to rest at room temperature to ensure optimal tenderness. Once the grill is adequately heated, the steak is placed directly over the flames and seared on each side to achieve a caramelised crust. Subsequently, it is moved to indirect heat to continue grilling until it reaches the desired level of doneness. This method effectively seals in the steak’s juices while imparting a delicious smoky flavour.

#2: Reverse Searing

Reverse searing is a technique favoured by many chefs for achieving precise edge-to-edge doneness and a mouthwatering crust. This method begins with preheating the oven to a low temperature. The steak is seasoned and placed on a wire rack set over a baking sheet, then roasted in the oven until the internal temperature reaches approximately 5-8°C below the desired doneness. This gentle cooking process ensures a tender and evenly cooked steak. Once sufficiently roasted, the steak is transferred to a hot skillet or grill to sear for a couple of minutes to create a flavourful crust that seals in the moisture.

#3: Sous Vide

Sous vide cooking offers unparalleled precision and consistency, resulting in a Tomahawk steak that is not only juicy but bursting with flavour. The process begins by seasoning the steak and vacuum-sealing it in a bag to remove air and ensure even cooking. The bag is submerged in a water bath heated to the desired doneness temperature, and the steak is then allowed to cook for several hours—allowing ample time for the meat to tenderise and develop complex flavours. Once cooked, the steak is removed from the bag, patted dry, and seared in a hot skillet or grill for a minute on each side to achieve a caramelised exterior that enhances its visual appeal and taste.

Resting and Presentation

Regardless of the cooking technique employed, allowing the Tomahawk steak to rest is crucial. After cooking, it is ideal for the steak to be transferred to a cutting board and allowed to rest before slicing. This resting period allows the juices to redistribute—ensuring a tender and flavourful experience with each bite. When ready to serve, carve the steak against the grain into thick, succulent portions. Arrange the slices on a platter and pair them with your favourite side dishes and garnishes to complement the steak’s robust flavours.

Ultimately, mastering the art of cooking the Tomahawk steak requires a combination of proper preparation, cooking techniques, and attention to detail. Whether grilled to perfection, reverse-

seared for optimal tenderness, or cooked sous vide for unrivalled flavour, each technique offers its own unique advantages to achieving the perfect steak. By honing your skills and experimenting with these techniques, you can elevate the Tomahawk steak from a simple cut of meat to a culinary masterpiece that delights the palate and captivates the senses.