Tomahawk steak grilling has been on my wish list for a while. Since we are planning a small barbecue event with good friends soon, I decided to do a test in advance so that I know what to look for.
The Tomahawk Steak has been experiencing a real boom in Germany for about 10 years. In the past it was only known in the USA, but today it is already on display in many good butcher shops or can be ordered. Since a good Tomahawk steak should be well matured or hung and it can take 14 to 48 days to reach the desired degree of maturity, it is advisable to ask your MdV (trusted butcher) in good time.
Tomahawk Steak
The Tomahawk Steak takes its name from the hatchet of the North American natives and is still familiar to many of us from the feature films of the 60s, 70s and 80s. Today, words like hatchet, Native American, etc. are no longer in use. On the one hand, if you think about it, it’s understandable, on the other hand, when I think back to my childhood, I associate a lot of good things with the word Indian. Not only because of Winnetou, the favourite hero of many boys at that time. At the end, we sat together in a circle and smoked the peace pipe.
Weight plays a role
The 1 – 1.5 kg Tomahawk Steak is a piece of beef from the rib (chop) where the rib bone remains and gives the piece its archaic appearance and name. After grilling, a good 800 to 1000 g of meat remain boneless. That is more than a good portion for one eater. It therefore makes sense to share the Tomahawk Steak with several guests.
Cut at the table
Freshly grilled and cut on the table, the smell and taste of the steak, as well as the first sight of it, is an experience that you can celebrate. Your guests’ mouths are probably already watering.
How long does it take to grill a Tomahawk steak?
You can calculate around 30 minutes. Depending on the thickness and desired degree of cooking, it may take a little longer. The steak is grilled hot on both sides like any other steak and then rests in the indirect zone until the desired cooking point is reached. The following table can be of help.
Cooking level – temperature
Rare (rare) 46°C
Medium rare 51°C
Medium 56 °C
Well done 60°C
Can I also do it in the oven?
In principle, yes, but reverse grilling is recommended here. For this, the meat is brought to the desired core temperature for 2 h at 130 °C oven temperature and then seared. You can calculate up to 3 hours in total.
Ingredients
1 Tomahawk steak
butter
optional rub (I don’t use any spices except salt before grilling and prefer to let everyone season themselves at the table)
Pepper and salt
Rinse the steak and pat dry. I trim the edge of the fat so that it is nice and crispy when grilled. Then I salt it a little and leave it to rest for 20-30 minutes.
I fry it on the grill for 2 minutes on one side and turn it over. After another 2 minutes, I turn it again and rotate it by about 60° so that it gets a nice grill pattern. Again on the second side and the grilling is done.
Now I put the steak in a bowl with some butter. If you like, you can also add thyme, rosemary, garlic or chilli. Cover the dish and let it rest in the indirect zone for a total of 20 minutes, turning once.
Ideally, you have a thermometer that you place on the bone in the middle of the meat to determine the temperature.
Once the desired core temperature has been reached, turn off the grill or place the dish on a wooden board, cover it slightly and let the meat rest for another 10 minutes.
Arrange and serve
On a wooden board, the Tomahawk Steak is sprinkled with fresh sea salt and pepper from the mill and sliced at the table in front of your guests.
Side dishes
Who needs side dishes with such a piece of meat? Even with the starter, you should be careful not to put too much on top. Afterwards there will still be some of the good steak left over. It’s better to serve something after the meat has been enjoyed. Serve with potato wedges, smashed potatoes, rosemary potatoes, chips, salad, corn on the cob and whatever else you can think of for BBQ. A cold beer goes just as well as a delicious red wine.
Sauces
Yes, there are sauces too. Whether they have to be on a Tomahawk steak is questionable in my opinion. Please decide for yourself.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
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