The tomahawk steak, a show-stopping cut of beef that’s sure to impress even the most discerning diners. With its rich flavor and tender texture, it’s no wonder this steak has become a favorite among meat lovers. But cooking a tomahawk steak can be intimidating, especially for those who are new to slow cooking. In this article, we’ll take you through the steps to slow cook a tomahawk steak to perfection, covering everything from preparation to serving.
Understanding the Tomahawk Steak
Before we dive into the cooking process, it’s essential to understand what makes a tomahawk steak so unique. A tomahawk steak is a type of ribeye steak that’s cut from the rib section of the cow. It’s characterized by its long, curved bone and generous marbling, which gives it a rich, buttery flavor. The tomahawk steak is typically cut to include the entire rib bone, which is then frenched to create a visually stunning presentation.
Choosing the Right Tomahawk Steak
When selecting a tomahawk steak, look for the following characteristics:
- A rich, red color
- Generous marbling throughout the meat
- A long, curved bone that’s been frenched
- A thickness of at least 1.5 inches
It’s also essential to choose a steak that’s been aged to perfection. Aging allows the natural enzymes in the meat to break down the proteins, resulting in a more tender and flavorful steak.
Preparing the Tomahawk Steak for Slow Cooking
Before slow cooking your tomahawk steak, it’s essential to prepare it properly. Here are the steps to follow:
Seasoning the Steak
Seasoning the steak is a crucial step in bringing out its natural flavors. Use a mixture of salt, pepper, and your favorite seasonings to create a dry rub. Apply the rub evenly to both sides of the steak, making sure to coat it thoroughly.
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking. This allows the meat to relax, resulting in a more even cook.
Searing the Steak (Optional)
If you want to add a crispy crust to your tomahawk steak, sear it in a hot skillet before slow cooking. Heat a skillet over high heat and add a small amount of oil. Sear the steak for 1-2 minutes per side, or until a crispy crust forms.
Slow Cooking the Tomahawk Steak
Now it’s time to slow cook your tomahawk steak. Here are the steps to follow:
Choosing the Right Cooking Method
There are several ways to slow cook a tomahawk steak, including:
- Oven roasting
- Braising
- Slow cooking in a crock pot
- Smoking
For this article, we’ll focus on oven roasting, as it’s one of the most popular methods for slow cooking a tomahawk steak.
Setting Up the Oven
Preheat your oven to 275°F (135°C). If you have a convection oven, use the convection setting to ensure even cooking.
Placing the Steak in the Oven
Place the steak in a roasting pan or Dutch oven, bone side down. If you’re using a roasting pan, add a small amount of liquid to the pan, such as beef broth or wine. This will help keep the steak moist during cooking.
Cooking the Steak
Cook the steak for 2-3 hours, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be at least 130°F (54°C).
Resting the Steak
Once the steak is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing the Steak
Slice the steak against the grain, using a sharp knife. Cut the steak into thin slices, making sure to include a portion of the bone in each slice.
Serving the Tomahawk Steak
The final step is to serve the tomahawk steak. Here are a few ideas for serving:
- Serve the steak with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Serve the steak with a side of mashed potatoes or roasted sweet potatoes.
- Serve the steak with a side of sautéed mushrooms or onions.
Wine Pairing
A tomahawk steak pairs perfectly with a rich, full-bodied wine. Here are a few wine pairing suggestions:
- Cabernet Sauvignon
- Syrah/Shiraz
- Malbec
Conclusion
Slow cooking a tomahawk steak is a simple process that requires patience and attention to detail. By following the steps outlined in this article, you’ll be able to create a deliciously tender and flavorful steak that’s sure to impress your dinner guests. Remember to choose the right steak, prepare it properly, and cook it to the right temperature. With a little practice, you’ll be a tomahawk steak expert in no time.
| Internal Temperature | Level of Doneness |
|---|---|
| 120°F – 130°F (49°C – 54°C) | Medium-rare |
| 130°F – 135°F (54°C – 57°C) | Medium |
| 140°F – 145°F (60°C – 63°C) | Medium-well |
| 150°F – 155°F (66°C – 68°C) | Well-done |
- Use a meat thermometer to check the internal temperature of the steak.
- Let the steak rest for 10-15 minutes before slicing.
What is a Tomahawk Steak and Why is it Suitable for Slow Cooking?
A Tomahawk Steak is a type of ribeye steak that is characterized by its unique shape, with a long bone resembling a tomahawk axe. This cut of meat is particularly well-suited for slow cooking due to its rich marbling, which is the intramuscular fat that is dispersed throughout the meat. This marbling helps to keep the meat moist and flavorful during the slow cooking process.
The slow cooking method allows the connective tissues in the meat to break down, resulting in a tender and juicy final product. Additionally, the low heat and moisture help to distribute the flavors evenly throughout the meat, making it a perfect candidate for slow cooking. Whether you’re using a slow cooker, oven, or grill, slow cooking a Tomahawk Steak is sure to result in a deliciously tender and flavorful meal.
What are the Benefits of Slow Cooking a Tomahawk Steak?
Slow cooking a Tomahawk Steak offers several benefits, including tenderization of the meat, even distribution of flavors, and a reduced risk of overcooking. The low heat and moisture help to break down the connective tissues in the meat, resulting in a tender and juicy final product. Additionally, the slow cooking process allows for even distribution of flavors, ensuring that every bite is packed with flavor.
Another benefit of slow cooking a Tomahawk Steak is the reduced risk of overcooking. When cooking a steak using high heat methods, it’s easy to overcook the meat, resulting in a tough and dry final product. Slow cooking eliminates this risk, as the low heat and moisture help to cook the meat evenly and prevent overcooking. This makes slow cooking a great option for those who are new to cooking steak or who want to achieve a perfectly cooked Tomahawk Steak.
What is the Best Way to Season a Tomahawk Steak for Slow Cooking?
The best way to season a Tomahawk Steak for slow cooking is to use a combination of dry and wet seasonings. Start by applying a dry rub to the steak, using a mixture of spices, herbs, and other seasonings. This will help to add flavor to the surface of the meat and create a crust during the cooking process.
Next, apply a wet seasoning, such as a marinade or sauce, to the steak. This will help to add moisture and flavor to the meat, and can be applied during the cooking process or before. Some popular wet seasonings for slow cooking a Tomahawk Steak include BBQ sauce, teriyaki sauce, and red wine. Be sure to adjust the amount of seasoning according to your personal taste preferences.
What is the Ideal Temperature for Slow Cooking a Tomahawk Steak?
The ideal temperature for slow cooking a Tomahawk Steak depends on the cooking method and the level of doneness desired. For slow cooking in a crock pot or oven, a temperature of 275-300°F (135-150°C) is recommended. This low heat will help to break down the connective tissues in the meat and result in a tender and juicy final product.
For slow cooking on a grill or smoker, a temperature of 225-250°F (110-120°C) is recommended. This low heat will help to add a smoky flavor to the meat and result in a tender and juicy final product. Regardless of the cooking method, it’s essential to use a meat thermometer to ensure that the steak reaches a safe internal temperature of at least 135°F (57°C) for medium-rare.
How Long Does it Take to Slow Cook a Tomahawk Steak?
The cooking time for a slow-cooked Tomahawk Steak will depend on the cooking method, temperature, and level of doneness desired. For slow cooking in a crock pot or oven, a cooking time of 8-12 hours is recommended. This will help to break down the connective tissues in the meat and result in a tender and juicy final product.
For slow cooking on a grill or smoker, a cooking time of 4-6 hours is recommended. This will help to add a smoky flavor to the meat and result in a tender and juicy final product. Regardless of the cooking method, it’s essential to use a meat thermometer to ensure that the steak reaches a safe internal temperature of at least 135°F (57°C) for medium-rare.
Can I Slow Cook a Tomahawk Steak from Frozen?
Yes, it is possible to slow cook a Tomahawk Steak from frozen, but it’s essential to follow some guidelines to ensure food safety. When slow cooking a frozen steak, it’s essential to cook it on low for a longer period of time to ensure that it reaches a safe internal temperature.
A good rule of thumb is to add 50% more cooking time to the recommended cooking time for a thawed steak. This will help to ensure that the steak is cooked evenly and reaches a safe internal temperature. Additionally, it’s essential to use a meat thermometer to ensure that the steak reaches a safe internal temperature of at least 135°F (57°C) for medium-rare.
How Do I Rest a Slow-Cooked Tomahawk Steak?
Resting a slow-cooked Tomahawk Steak is an essential step in the cooking process, as it allows the juices to redistribute and the meat to relax. To rest a slow-cooked Tomahawk Steak, remove it from the heat and let it sit for 10-15 minutes. During this time, the juices will redistribute, and the meat will relax, resulting in a tender and juicy final product.
It’s essential to let the steak rest in a warm place, such as a plate or tray, and to cover it with foil to retain the heat. This will help to keep the steak warm and prevent it from cooling down too quickly. After the resting period, slice the steak against the grain and serve immediately.