![tomahawk steak tomahawk steak](https://glutenfreehomestead.com/wp-content/uploads/2018/09/tomahawk-steak-5.jpeg)
You’ll be aiming for an internal temperature of 140☏ (60☌) to achieve a medium-rare level of doneness.
![tomahawk steak tomahawk steak](http://irepo.primecp.com/2019/09/424130/Grilled-Tomahawk-Ribeye_ExtraLarge700_ID-3382142.jpg)
Like with any meat, internal temperature is key so you’ll need a good meat thermometer.
#TOMAHAWK STEAK HOW TO#
I prefer to grill it however, so today I’m going to show you how to cook it over a charcoal grill. Cooking it at a slow heat also helps to dry out the surface of the meat, which creates perfect conditions for searing it.Īnd when you do sear it, the crust it produces is part of the Maillard Reaction, which is a process that helps elevate the flavor of food, particularly when food is ‘browned’ on its surface.īecause it’s a large cut of meat, a lot of people prefer to oven roast Tomahawks. The good news is that reverse searing can be done either in the oven or in the grill. The problem with this is while it can produce beautiful results sometimes, other times you can be left with something either too rare or too tough.Īnd when cooking something expensive like tomahawk we want to be confident that the results will be flawless. The method ensures accuracy in comparison to conventional methods of simply searing steak, which usually results in a pink center and brown crust. Not only does it give you control, but it helps produce a tender portion of steak with a beautiful brown crust. The importance of this can’t be overstated, and I’ve written about it in great detail when talking about smoking meat.
![tomahawk steak tomahawk steak](https://www.smokedmeatsunday.com/wp-content/uploads/2019/06/IMG_0792-HDR.jpg)
It’s a great method of cooking as it gives you greater control of the internal temperature of your meat. Reverse searing involves cooking meat slowly, gradually bringing the temperature up, before then searing it over extremely high heat.