When it comes to indulging in a luxury steak lunch, few cuts are as impressive and mouthwatering as a Tomahawk steak. This massive, flavorful ribeye, attached to an extended bone, is often seen as a celebration of the primal, carnivorous side of cooking. It’s a perfect centerpiece for special lunches, offering a visual and gastronomic spectacle.
In this article, we will dive deep into everything you need to know to prepare, cook, and serve an unforgettable Tomahawk steak. From selecting the right cut to mastering the cooking process, we will cover every aspect, including a complete recipe to elevate your steak lunch experience. By the end, you will be armed with all the information needed to prepare a restaurant-quality steak from the comfort of your kitchen or outdoor grill.
What is a Tomahawk Steak ?
A Tomahawk steak is essentially a bone-in ribeye steak, but what sets it apart is the rib bone left long and attached. It gets its name from the steak’s resemblance to a Native American tomahawk axe. This bone can be up to 6 inches long, and it adds a dramatic flair to the steak, making it perfect for presenting at special occasions.
The bone also adds a subtle flavor to the meat during the cooking process, and the fat marbling of the ribeye makes the steak incredibly tender and juicy. Weighing anywhere between 30 to 45 ounces (or more), one Tomahawk steak can easily serve two people, making it an excellent choice for a decadent lunch shared with friends or family.
Why the Tomahawk Steak is Perfect for Lunch
The rich and juicy nature of a Tomahawk steak makes it an ideal lunch dish for those special occasions when you want to go beyond the ordinary. Because of its size and the spectacle of its presentation, it becomes more than just a meal ; it’s a dining experience.
A lunch focused on Tomahawk steak offers the perfect balance of indulgence and leisure. You can complement the steak with lighter side dishes such as fresh salads, grilled vegetables, or roasted potatoes, making it a satisfying yet not overwhelmingly heavy lunch.
Additionally, cooking a Tomahawk steak offers flexibility. You can cook it outdoors on the grill, embracing the sunny midday atmosphere, or prepare it indoors with pan-searing followed by oven roasting for a more controlled approach.
How to Choose the Perfect Tomahawk Steak
The foundation of a great steak lunch starts with choosing a high-quality cut of meat. When shopping for a Tomahawk steak, there are a few key factors to consider :
- Marbling : The marbling refers to the streaks of fat running through the meat. More marbling means more flavor and tenderness. Look for steaks with an even distribution of fat for the best results.
- Bone Length : While the bone doesn’t add to the flavor, it certainly enhances the presentation. If you’re serving this steak for a lunch gathering, the longer the bone, the more impressive the final dish will look.
- Freshness : Always opt for fresh over frozen when possible. A fresh steak will have a vibrant red color with no gray or brown spots. The meat should also be firm to the touch and have no off-putting smells.
- Thickness : A Tomahawk steak should be at least 2 inches thick. Thicker cuts allow for better control during the cooking process and ensure the meat stays juicy on the inside while developing a beautiful crust on the outside.
- Source of Meat : Whenever possible, choose grass-fed or organic beef for a superior flavor and ethical considerations. Local butchers often offer better quality than mass-market grocery stores, so it’s worth checking in with your neighborhood meat purveyor.
Preparing the Tomahawk Steak
Step 1 : Seasoning
A Tomahawk steak needs very little in terms of seasoning due to its natural flavor. A simple blend of salt, pepper, and olive oil is all you need to enhance the beef’s richness. However, if you want to add an extra layer of flavor, feel free to experiment with garlic powder, smoked paprika, or herbs like rosemary and thyme.
Ingredients for Seasoning :
1 Tomahawk steak (about 2-3 lbs)
2 tbsp olive oil
Kosher salt
Freshly ground black pepper
Optional : garlic powder, smoked paprika, thyme, or rosemary
- Start by taking the steak out of the refrigerator and allowing it to come to room temperature, which takes about 30-45 minutes. This ensures even cooking throughout the meat.
- Pat the steak dry with paper towels to remove excess moisture. This will help the seasoning stick and encourage a nice crust during cooking.
- Generously season the steak on all sides with kosher salt and freshly ground black pepper. If you’re using additional spices or herbs, mix them with the salt and pepper for an even coating.
- Lightly coat the steak with olive oil to help the seasoning adhere and to promote a good sear.
Step 2 : Let the Steak Rest
After seasoning, let the steak sit for 10-15 minutes. This resting period allows the salt to start penetrating the meat, improving the flavor inside and out.
Cooking Methods : Grill or Pan Sear & Oven Roast
There are two primary methods for cooking a Tomahawk steak, and both are equally delicious. If the weather permits, grilling is an excellent option for a steak lunch, adding a smoky flavor and a bit of outdoor flair to your meal. For indoor cooking, pan-searing the steak first and finishing it in the oven is a reliable way to achieve a beautifully browned crust and tender interior.
Method 1 : Grilling the Tomahawk Steak
Ingredients :
1 Tomahawk steak (about 2-3 lbs)
2 tbsp olive oil
Kosher salt and freshly ground black pepper
Instructions :
- Preheat your grill to high heat, aiming for about 450°F (230°C) on one side for searing and a cooler area around 350°F (175°C) for indirect cooking.
- Sear the steak on the hot side of the grill for 4-5 minutes per side, or until you achieve a golden-brown crust. The key is not to over-flip ; allow the meat to develop a good sear before turning.
- Move the steak to the cooler side of the grill and close the lid. Let it cook indirectly for 15-20 minutes, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to check the internal temperature, inserting it into the thickest part of the steak.
- Remove the steak from the grill and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a juicy steak.
Method 2 : Pan Sear & Oven Roast
Ingredients :
1 Tomahawk steak (about 2-3 lbs)
2 tbsp olive oil
Kosher salt and freshly ground black pepper
2-3 sprigs of fresh rosemary or thyme (optional)
3 cloves garlic, smashed (optional)
2 tbsp butter (optional)
Instructions :
- Preheat your oven to 375°F (190°C).
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it’s smoking hot. Add olive oil to the pan.
- Sear the Tomahawk steak in the hot pan for 4-5 minutes on each side, creating a deep brown crust. If using garlic and herbs, add them to the pan during the last 2 minutes of searing, along with butter for added flavor.
- Transfer the skillet to the preheated oven and roast the steak for 10-15 minutes, depending on the thickness, until it reaches your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
- Remove the steak from the oven and cover it loosely with foil. Let it rest for 10-15 minutes before slicing.
Perfect Sides for a Tomahawk Steak Lunch
The beauty of a Tomahawk steak is its versatility, and it pairs well with a wide variety of side dishes. For lunch, it’s best to keep the sides light but flavorful to balance the richness of the steak. Here are some excellent side dishes to complement your meal :
- Grilled Asparagus : Toss fresh asparagus in olive oil, season with salt and pepper, and grill them for a few minutes until they are slightly charred and tender.
- Arugula Salad with Parmesan : A fresh arugula salad dressed with olive oil, lemon juice, and shaved Parmesan cheese adds a refreshing contrast to the rich steak.
- Roasted Fingerling Potatoes : Roast fingerling potatoes with garlic, rosemary, and olive oil until crispy and golden. They provide a satisfying crunch and earthy flavor to the meal.
- Sautéed Mushrooms : Sauté mushrooms in butter and garlic for an earthy, savory side that pairs beautifully with the steak’s umami-rich flavor.
- Herbed Rice Pilaf : Lightly seasoned rice pilaf with fresh herbs like parsley and chives offers a gentle and fragrant accompaniment.
Finishing Touches : Serving and Presentation
The presentation of a Tomahawk steak is just as important as its taste, especially when serving it as the centerpiece of a lunch gathering. Here’s how to serve it with style :
- Slice Against the Grain : After the steak has rested, slice it against the grain into ½-inch thick pieces. This ensures Maximum tenderness in every bite. The grain refers to the direction in which the muscle fibers run, and cutting against it helps break up those fibers, making the meat more tender.
- Arranging on a Platter : Once the steak is sliced, you can arrange it on a large serving platter. If you want to impress your guests, keep the bone attached to the steak for presentation purposes and fan out the slices around it. This gives the meal an elegant, restaurant-quality look.
- Drizzle with Pan Juices : If you cooked the steak in a pan, don’t let those flavorful juices go to waste. Drizzle the pan juices over the sliced steak or serve them on the side in a small dish as an au jus.
- Garnish with Fresh Herbs : A sprinkle of fresh rosemary, thyme, or parsley adds a pop of color and freshness to the platter. For an extra touch of luxury, consider topping the steak with a dollop of compound butter made from softened butter mixed with garlic, herbs, and a hint of lemon zest.
Tips for a Perfect Tomahawk Steak Lunch
- Don’t Rush the Process : A Tomahawk steak is a premium cut of meat, so take your time to ensure it’s cooked perfectly. Letting the steak come to room temperature before cooking, properly searing it, and allowing it to rest afterward are all crucial steps for achieving the best texture and flavor.
- Use a Meat Thermometer : Cooking a large cut like a Tomahawk steak can be tricky without precise temperature control. Invest in a meat thermometer to avoid overcooking or undercooking the steak. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare, as the meat will continue to cook slightly while it rests.
- Let the Steak Rest : After cooking, always allow the steak to rest for 10-15 minutes. This step ensures that the juices, which are driven to the center of the meat during cooking, redistribute throughout the steak, resulting in a juicy and flavorful bite.
- Experiment with Seasonings : While salt and pepper are classic seasonings for a reason, don’t be afraid to experiment with other flavors. A sprinkle of smoked paprika, a rub of fresh herbs, or even a hint of citrus zest can add layers of complexity to your Tomahawk steak.
- Keep the Sides Simple : The Tomahawk steak should be the star of the meal, so keep your side dishes simple yet complementary. Grilled vegetables, salads, and roasted potatoes are great choices that won’t overshadow the meat.
- Balance the Meal : Because the steak is so rich and flavorful, it’s a good idea to balance the meal with lighter elements like fresh greens or a citrusy vinaigrette to cut through the fat. This will make the lunch feel less heavy and more well-rounded.
Conclusion
A Tomahawk steak lunch is a true celebration of flavor, indulgence, and visual appeal. Whether you’re cooking it on the grill for a sunny outdoor meal or preparing it indoors for a more intimate dining experience, this cut of meat offers versatility, richness, and an undeniable wow factor.
By following this guide, you can confidently prepare a Tomahawk steak that’s cooked to perfection, seasoned simply yet effectively, and served with side dishes that enhance rather than overpower the main event. Paired with a bold red wine and enjoyed with good company, this lunch will be an unforgettable culinary experience.
So, the next time you’re planning a special lunch and want to impress your guests or treat yourself to something extraordinary, consider the Tomahawk steak. With its juicy, tender meat and spectacular presentation, it’s sure to be a meal to remember.