First, let’s go over some important guidelines and secrets for how to cook a tomahawk steak properly. Once you have read this article, you will know how to cook a tomahawk carne steak to perfection every time.
First of all, you must cook the tomahawk steak in varying degrees of temperatures. It is important to start cooking at a lower temperature, and work your way up to an acceptable temperature as you continue cooking. To start, make sure you have a large cast iron skillet (or two). Place a skillet on a large heat source and bring it to a boil.
Place about one-half inch thick slices of fat on each side of the skillet, and place half of a pound of dry bread cubes in the bottom of the skillet. Place the steak in the hot oven and allow it to cook in its own fat for seven to eight minutes. Once done, remove the steak from the oven and set aside to allow it to cool.
The second step is cooking the steak on the gas grill. To do this, you will want to preheat the gas grill to a medium level, and then place one end of a toothpick into the center of the grill. Once the toothpick is within about a half inch of the grill surface, stick it into the grill for three to four minutes. This will cook the meat through without burning it.
Once the meat has reached this point, remove it from the grill and set aside to cool. You will want to preheat the broiler separately using a stovetop or rotisserie combo. Once the broiler is ready, set the pieces of meat that you want to roast on each side of the pan in the lower part of the oven.
Using a food thermometer, check the internal temperatures of both pieces of meat. For a medium rare tomahawk steak, this should reach 170 degrees F. For a well-done piece of beef, it should reach about 180 degrees F. Using a kosher salt and pepper spray or black pepper, apply to both sides of the meat and cover for about five minutes. This will help open the pores of the meat and seal them together, while cooking. Remove the boneless meat and place it on a plate. Add three to four cups of water to the pan along with a tablespoon of dried thyme, a quarter cup of Rosemary, and a half teaspoon of dried oregano.
Place the steaks on top of the thyme-rosemary mixture, cover for another five minutes, then add the rosemary-black pepper combination and cover for an additional five minutes. After that, remove the meat from the broiler and allow it to sit for about five minutes. This will help it brown more evenly. Set the meat on a cutting board, slice it crosswise, and then cut down each sliver into three equal slices.
Bring the pot of prepared BBQ sauce to a gentle boil. Season the beef with salt and pepper, and place in the preheated oven for about one hour. When the first side is done, turn the chicken and add the sauce. Cover the pot for the final five minutes. Once done, remove the chicken from the oven and allow it to rest for approximately twenty minutes before finishing the rest of the meal on the grill.
To cook the tomahawk steak on the grill, you need to first preheat the grill. Once the steak is ready, you can place it on the hot coals of the grill according to the manufacturer’s instructions. Do not overcrowd the grill. Place one or two steak on each side of the rack, and then cover it with the foil.
In order to seal the juices within the beef, you need to carve the slab using a bone knife. Make sure that the bones are pointing toward the sky. Add butter to the bone-in ribeye steak. Season the steak with salt and pepper, and cover for one minute. Flip the tomahawk steaks over and continue cooking it over the coals for another one minute.
After about five minutes you will need to flip the steaks over and let them cook another two minutes. Remove the bone from one side of the tomahawk steak and place it on top of the thin slice of lemon. Using a fork, scrape the steak until its juices run into the lemon. Serve the steak with the lemon!
