What is a tomahawk steak?
A tomahawk steak is a type of steak that is characterized by its unique presentation. It’s a bone-in ribeye steak that has the rib bone left intact and typically, a good portion of the rib bone is exposed, resembling the blade of an axe, which is how it got its name – tomahawk. The steak is cut with the bone attached to one end of the steak, making it visually appealing and a bit dramatic. The cut typically includes a generous portion of the ribeye muscle, along with the bone, making it a flavorful and indulgent cut of meat.
The removal of the bone before cutting can also have been where the name originates, due to the similar appearance to that of a tomahawk axe. The size of a tomahawk steak varies but is typically quite large, around 20 to 30 ounces, making it a show-stopping centerpiece for any meal. Due to the high marbling content and generous portion size, the tomahawk steak is often associated with a more premium experience and culinary spectacle.
When cooked, the tomahawk steak typically yields an incredibly tender and juicy interior, complemented by the rich flavors of the bone and the charred exterior. Because of its size, cooking the tomahawk steak can be a bit more involved, requiring a combination of high heat for the initial sear and lower heat for the finishing stages to ensure a perfect doneness throughout. This and its premium price point often make it a favorite among special occasion diners and high-end restaurants.
How long should I cook a tomahawk steak on a Traeger?
The cooking time for a tomahawk steak on a Traeger will depend on the thickness of the steak, as well as your personal preference for doneness. As a general guideline, if your tomahawk steak is around 1.5 to 2 inches thick, you can aim to cook it at 135°F – 145°F (57°C – 63°C) for medium-rare to medium. In this case, cooking time will likely be around 2-3 hours at 135°F – 145°F (57°C – 63°C) with the Traeger’s thermometer probe inserted into the thickest part of the steak, away from fat and bone.
For medium, you can cook at 150°F – 155°F (66°C – 68°C) for about 1.5 to 2.5 hours, while medium-well and well-done would require a higher temperature, such as 160°F – 170°F (71°C – 77°C) for 2 to 3.5 hours. Keep in mind that these times are estimates, and it’s essential to use a meat thermometer to check the internal temperature of the steak for a safe and accurate reading.
What is the best way to season a tomahawk steak?
The tomahawk steak, with its impressive presentation and rich flavor, is a cut of meat that demands attention. When it comes to seasoning a tomahawk steak, the key is to balance and enhance its natural flavors. To start, rub both sides of the steak with a mixture of salt, black pepper, and any other desired spices or herbs, such as garlic powder, paprika, or thyme. Next, let the steak sit for about 30 minutes to an hour in the refrigerator before cooking, allowing the seasonings to penetrate the meat.
While the steak is resting, you can prepare a compound butter to add an extra layer of flavor. Mix softened butter with minced herbs like parsley, rosemary, or chives, and a pinch of salt and pepper. Once the steak is cooked, top it with a slice of the compound butter to add richness and depth. Alternatively, you can also rub the steak with a mixture of brown sugar, smoked paprika, and chili powder for a sweet and spicy flavor. Whatever spices you choose, be sure to use them in moderation, as the flavor of the steak should shine through.
When cooking the tomahawk steak, it’s essential to use high heat and a hot skillet or grill to achieve a nice crust on the outside and a tender interior. A well-cooked tomahawk steak should be cooked to your desired level of doneness, whether that’s rare, medium-rare, or well-done. Using a thermometer to monitor the internal temperature is crucial to ensure food safety. Once the steak is cooked, let it rest for 5-10 minutes before slicing it against the grain, allowing the juices to redistribute.
Should I let the tomahawk steak rest after cooking?
Resting a tomahawk steak, or any other type of steak, is a crucial step that can enhance the overall dining experience. When you cook a steak, the muscle fibers contract and tighten, causing the juices to become trapped within the meat. If you slice into the steak immediately after cooking, these juices will be released, resulting in a less flavorful and potentially dry meal. By letting the steak rest, you allow the juices to redistribute and be reabsorbed back into the meat, making it more tender and juicy.
Resting the steak also gives you a chance to reassess its internal temperature and make any necessary adjustments. You can use a meat thermometer to ensure that the steak has reached a safe minimum internal temperature of at least 135°F for medium-rare. If the steak is not at the desired temperature, you can put it back on the heat or adjust the temperature to achieve the right level of doneness. By taking a short break before slicing, you can ensure that your tomahawk steak is cooked to perfection and ready to be enjoyed.
The recommended resting time for a steak can vary depending on its thickness and cooking method. For a thick tomahawk steak, you may want to let it rest for 10-15 minutes to allow the juices to redistribute and the meat to relax. Some chefs prefer to let the steak rest for longer periods, up to 30 minutes or even an hour, but this may not be feasible in a busy kitchen environment. The key is to find a balance between allowing the juices to reabsorb and serving the steak at the right temperature and doneness.
Can I cook a tomahawk steak on a Traeger grill without the bone?
You can cook a tomahawk steak on a Traeger grill without removing the bone, and many people prefer to cook it that way because the bone acts as an insulator, keeping the meat warm and retaining juices. To cook a tomahawk steak without removing the bone on a Traeger, preheat the grill to 400°F (200°C) for the initial sear.
Once you have your steak adjusted on the grill for the sear, close the lid to allow for even cooking, but maintain a slight gap with the vent open for moisture release. After you’ve achieved the initial sear, adjust the heat to around 350°F (175°C) with the lid closed and let it cook. It is essential to use a meat thermometer to determine the desired level of doneness. Avoid overcooking, as this can result in a tough twist at the ends.
Considering the unique cut of a tomahawk steak, it’s not uncommon for the ends to score slightly lower on the internal temperature due to varying thickness and fat content throughout. Therefore, it is not uncommon for you to let your tomahawk steak reach an internal temperature of up to 160°F to 170°F (71°C to 77°C) before checking the temperature near the bone. Be cautious when removing it from the grill and let it rest for 10-15 minutes to ensure that the juices redistribute throughout the meat, making it tender and juicy.
What temperature should I set my Traeger grill to for cooking a tomahawk steak?
When cooking a tomahawk steak on a Traeger grill, it’s essential to set the temperature to ensure a perfect sear and a well-cooked interior. In general, it’s recommended to cook tomahawk steaks at a medium-high temperature to achieve the desired crust and doneness. For a 1-1.5 inch thick tomahawk steak, set your Traeger to an internal temperature of around 400-425°F (200-220°C). This temperature range allows for a nice sear on the steak while cooking the interior to the desired level of doneness.
Keep in mind that the type of wood you’re using and the thickness of the steak can affect the cooking time and temperature. If you’re cooking a thicker steak or prefer a more well-done steak, you may need to adjust the temperature slightly lower or increase the cooking time. It’s also essential to have a meat thermometer handy to ensure the steak reaches your desired internal temperature. Cook the steak to 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, or 150-155°F (65-68°C) for medium-well or well-done. Always let the steak rest for 10-15 minutes before slicing it to allow the juices to redistribute.
The Traeger’s pellet system will help maintain a consistent temperature throughout the cooking process, allowing you to focus on achieving the perfect crust and flavor. Keep an eye on the steak’s temperature and adjust the cooking time as needed to avoid overcooking. Remember to use a high-quality wood pellet flavor that complements the natural flavor of the steak, such as mesquite, hickory, or a blend of woods. With practice and patience, you can achieve a mouth-watering tomahawk steak cooked to perfection on your Traeger grill.
Can I use a Traeger pellet smoker to cook a tomahawk steak?
Yes, you can use a Traeger pellet smoker to cook a tomahawk steak, and it’s actually an ideal way to cook this type of cut. The even heat distribution and moisture retention provided by the pellet smoker will help to achieve a perfect medium-rare or medium doneness while retaining the natural juices of the steak. Tomahawks typically have a lot of marbling, which can make them cook unevenly if not done properly, but the pellet smoker’s consistent heat will help to cook the steak evenly throughout.
Before cooking the tomahawk steak, make sure to season it liberally with your favorite seasonings, allowing it to sit for a few minutes to allow the seasonings to penetrate the meat. This step will not only enhance the flavor but also help to promote even browning. When placing the steak in the Traeger, use the “set it and forget it” approach, letting the pellet smoker do its work while you focus on other activities. A tomahawk steak is typically cooked to an internal temperature of 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium. Depending on the thickness of the steak and the temperature of your Traeger, cooking time may vary, so be sure to check the internal temperature frequently to ensure the steak reaches the desired doneness.
One thing to keep in mind when cooking a tomahawk steak is to rotate it halfway through cooking to ensure even browning on the outside. This will also help to compensate for any hot or cold spots within the Traeger. In addition, it’s essential to use a meat thermometer to verify the internal temperature of the steak, as this is the most accurate way to determine doneness. With a Traeger pellet smoker and the right cooking technique, you’ll be able to achieve a perfectly cooked tomahawk steak with a rich, smoky flavor and a tender, juicy texture that will impress your friends and family.
What is the best way to slice a tomahawk steak?
Slicing a tomahawk steak can be a bit more challenging than other types of steak, mainly due to its large size and unique shape. To slice a tomahawk steak like a pro, start by placing the steak on a large cutting board, making sure it’s stable and secure. Next, locate the natural grain of the meat, which should be visible as parallel lines running throughout the surface of the steak. You’ll want to slice against the grain, which means cutting in a direction that’s perpendicular to these lines.
Using a sharp, long knife (preferably a boning knife or fillet knife), begin by slicing the steak in a smooth, consistent motion, applying moderate pressure. Start at one end of the steak and work your way across, using long, even strokes to separate the slices. As you slice, try to maintain a consistent thickness, ideally around 1/2 inch (1 cm) or so, to ensure that each slice is evenly cooked. If necessary, you can also use a sawing motion to help cut through the thicker areas of the steak.
When slicing the tomahawk, keep the knife at a shallow angle, almost parallel to the cutting board, to prevent the steak from tearing or becoming uneven. Be sure to slice against the grain, but not so tight that the knife is digging into the board or the steak is bending. By following these steps and using the right techniques, you should be able to achieve beautiful, even slices that are perfect for serving and enjoying.
