How to prepare Tomahawk Steak
This magnificent 34 ounce cut is sure to impress every guest at the holiday table, but it could be challenging in preparations. The challenge with a Tomahawk Chop is the long bone. It must be cooked over indirect heat, which leaves out a sauté pan and your stove.
The best way is to cook it is on a grill, or start it on a grill and finish in an oven.
Salt & Black Pepper to taste OR Saltgrass 7 Spice Seasoning
Vegetable oil as needed
How to prepare the steak:
- Prepare a charcoal grill or turn on your gas grill so one side is hot and the other side is cool, and scrape the grates to remove any old material once hot.
- Season Ribeye with a seasoning of choice on both sides of the meat.
- With an old cotton towel or paper towel, oil the grates of your grill to prevent the meat from sticking.
- Place chop onto the grates and cook for 2-3 minutes. Turn the steak over three times, with 2-3 minute cooking intervals, to make typical diamond marks on both sides. Place chop so that the meat is now over the grill's cool side, and the bone is over the hot side to cook, but not burn the bone.
- Place steak on a plate to rest for 8-10 minutes to reabsorb the juices and relax the meat fibers.
If your grill is too small, mark the meat as above, and then place the chop on an oven-safe pan and place it into a 300-degree oven to finish cooking to the desired temperature. One hundred twenty degrees will give you a medium-rare to medium doneness. There will be residual heat in the steaks from cooking. Pull them off the heat a little under where you want them be when finished.