Tomahawk Steak

A Tomahawk Steak is a beauty to behold that you’ll definitely not forget soon, especially after seeing the price tag. This gorgeous primal cut of beef still attached to the rib bone is reminiscent of Neanderthal days and a mouthwatering addition to your recipe collection.

Course dinner, Entree

Cuisine American

Prep Time 30

Cook Time 25

Resting time: 10

Total Time 1 5

Servings people

Calories 773kcal

Author Imma

Ingredients

Stovetop Version Finished in Oven

30-45-ounce (850-1275 g) tomahawk or ribeye steak
salt and freshly ground pepper to taste
2 tablespoons (28 ml) cooking oil , grapeseed or canola
3-4 tablespoons (42-56 g) garlic butter
3-4 sprigs of rosemary (optional)
fresh chopped parsley , to garnish

Smoked Version

30-45-ounce (850-1275 g) tomahawk or ribeye steak
salt and pepper to taste

Marinade

3 tablespoons (10.05 g)minced fresh rosemary
2 tablespoons (5.48 g) fresh thyme
1-2 garlic cloves , minced
1-2 teaspoons (2-4 g) paprika
½ teaspoon (1 g) ground black pepper
¼ teaspoon (0.5 g) cayenne pepper (optional)
1 tablespoon (15 ml) soy sauce (optional)
2-4 tablespoons (28- 56 ml) canola or any cooking oil , adjust to desired consistency

Instructions

Stovetop Version Finished in Oven

Season steak liberally with salt and coarsely ground black pepper, then flip and season the other side. Set aside until ready to cook, at least 30 minutes, better an hour if you have it.
Preheat the oven to 400℉/200℃.
Add 1-2 tablespoons of oil to a cast-iron skillet and tilt around until the surface is lightly covered with oil. Place over high heat until super hot, and it starts to smoke.
Place steak into the hot skillet and sear for about 1-2 minutes or until it browns and forms a crust. Flip and do the same on the other side.
Reduce the heat if the meat is browning too quickly. If you prefer a lighter outside crust, then slightly reduce the time.
Turn off heat, add butter and rosemary, put it in the preheated oven, and continue cooking for about 7-10 minutes.
Use an oven pan mitt to tilt the pan so butter goes to one side of the pan, spoon butter over fillet steaks, and cook until it reaches desired doneness.
This will vary greatly depending on the thickness of the steak and preference.
Use an instant-read thermometer to gauge temperature.
Pour any remaining juices and butter from the pan over the steak and sprinkle with parsley before serving.

Smoked Version

Season steak with salt and pepper, then set aside.

The Marinade

Mix the rosemary, thyme, garlic, paprika, black pepper, cayenne pepper, and soy sauce (if using). Add enough oil to get the right consistency.
Rub the marinade all over the beef, covering every inch of the meat—place it in a zip lock bag or seal in a bowl. Refrigerate for at least an hour or overnight.

Smoking

When ready to smoke, preheat your smoker to 225℉/ 105℃, depending on your type of smoker. (See the instructions for different smokers below.)
Place the steak directly on the smoker grate; occasionally check its internal temperature.
Once it reaches the desired temperature, take it out of the smoker. If you reverse sear it, take it out of the smoker before it reaches the desired doneness, so you don't overcook it.
At this point, you can reverse sear it by throwing it on a hot preheated grill or in the oven under the preheated broiler for a few minutes on each side.
Let the meat rest for around 10 minutes to let all the juices settle back in. Then, proceed with slicing it to your desired thickness and serve.

Using a Pellet Smoker

Turn on the smoker to start heating the wood chips.
Place the steak on a rack indirect to the heat source.
Add a pan with half a cup of water to the smoking chamber to prevent it from drying out.
Close the lid to trap all the heat that you'll need to cook the steak.

Using a Charcoal Grill

Place the hot charcoals on one extreme side of the grill.
Place the tin catch just below the grill so you can catch any juices that drip off.
Place the steak on the other side of the grill furthest from the coals and the water pan beside it.
Close the lid to trap all the heat that you'll need to cook the steak.

Using an electric smoker

Preheat and pre-smoke the unit with the wood chips of your choice.
Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
Place the steak on the rack and close the lid or door.

Notes

To French trim the bone-in ribeye steak, take a sharp knife and cut out the meat off each rib bone up to the eye. Then, scrape the bone clean. Please don't waste the precious meat you clean off the bone. Throwing it in the soup pot is a much better way to use it than throwing it out.
Be generous with the salt. There's something about meat that can handle a little more than we think we should put.
Let the steaks rest at room temperature for at least 30 minutes before cooking.
Ensure to ALWAYS rub and massage it with olive oil, salt, and pepper into the steak to make it flavorful.
When pan-searing steaks, well-seasoned cast-iron skillets are best used for the best flavor.
Butter makes it better. As the butter melts and drips over the steak, it adds to the wonderful experience of that first incredible bite that goes in your mouth. Drooling!
Olive oil has a low smoke point, and burnt oil isn't good for anyone, no matter how healthy it was when it was still in the bottle. Peanut or grapeseed oil are better choices. Once you put it in the oven, a drizzle of olive will be perfect.
Protect the bone by wrapping it in aluminum foil during the first cooking phase; that way, the bone won't char, and it will look more attractive on the plate.
Use a timer and a food-grade thermometer! Guessing is not for steaks – timing is crucial. Every second makes a huge difference.
If you want to cook it in the oven, make sure to IMMEDIATELY TRANSFER the skillet to the oven after flipping it on the other side
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition