Grilled Dry Aged Tomahawk Steak

What is a tomahawk steak

The rib of beef “Tomahawk” is a particular cut of the rib of beef. It is a ribeye with a long bone of excellent quality, more commonly called “Rib Steak”.

The muscle is very tasty and juicy; this is due to its bone and the nut of fat located in the center of the room. Increased tenderness due to the abundance of marbling and especially on the spinalis (muscle along the coast, the most tender and tasty part of all beef). It’s so juicy, you really don’t need to top this steak with melted butter.

Dry aged steak

The rib steak part of the tomahawk is dry-aged 30-65 days in an aging room, which reduces its weight – up to 40% – concentrating the flavors. This aging gives a very great tenderness to the meat.

I purchased this dry aged tomahawk steak from Snake River Farms. They sell an American Wagyu tomahawk steak and a USDA Prime Tomahawk. Their prime cut of tomahawk steak is cut to about 2 inches thick and is dry aged for over 30 days.

Prepare a steak that is frozen

If your Tomahawk is frozen, refrigerate it for 2 to 3 days to thaw slowly. This will prevent moisture loss too as opposed to thawing your steak in a water bath or at room temperature.

Once defrosted, take it out of its packaging, dry it with a paper towel, and rest until it is at room temperature. Salt all sides of the steak just before cooking.

Three methods for cooking steak

There are 3 methods to grill a dry-aged Tomahawk steak. These are as follows:

Direct Heat Grilling

Whether your barbecue is charcoal, gas, or electric, direct cooking allows you to sear (cook food so that it is lightly browned or grilled) quickly by putting them directly in contact with the heat. Preheat the barbecue. Mark the piece on each side even the thick side edge. Decrease the temperature to medium heat, close the lid and grill for 15 to 20 minutes or until the internal temperature of the meat thermometer reaches 125 degrees. After cooking, let stand at room temperature for about 10 to 15 minutes or until the internal temperature increases to 135 degrees F.

Indirect BBQ Cooking aka Reverse Searing

Indirect cooking allows roasting, as in the oven. With this cooking, the products are never in direct contact with the heat source, and you get tasty recipes cooked over low heat. Put the steak on the opposite side of the coals. Turn it every 5 minutes on all sides.

When the internal temperature is 120 F, remove it from the heat and let rest. You can cover with foil to keep it warm. After 15 minutes, please turn on the barbecue and wait until it is very hot. Place the Tomahawk on the hot grill and turn it over after 1-2 minutes to get grill marks on the other side. Finally, keep the fat side on the grill to cook it too. If you have not obtained the desired cooking, you can put it back on the grill for 30 seconds on each side. With this method, there is no need to let it sit, so remove it from the grill, slice it, and enjoy it.

Sous Vide Tomahawk Cooking

Sous Vide cooking is a cooking method that maintains the integrity of food by heating it for long periods at relatively low temperatures. This method requires the use of airtight plastic bags immersed in hot water. If you have the possibility of using a machine in a water bath, you will take advantage of this method, ensuring that you obtain a tender piece, with uniform cooking and an amazing outer crust. Heat the water bath to 129 – 135 F. Seal the Tomahawk in a vacuum bag and place it in the water bath. Cook for 1 to 3 hours. Thicker steaks will require longer cooking times.

Once the time has elapsed depending on the thickness of the piece, remove the steak from the bag and pat the wet steak dry with a paper towel. Add the avocado oil and butter to a large cast-iron skillet. Add the steak to the pan and mark it for a minute, then turn it over and repeat. Now support the fillet high with a meat hook or tongs and grill the thickest side and then the other edges until they become crisp. Cut and serve immediately.