How To Cook Tomahawk Steak In A Pan
Cook the tomahawk steak until the interior temperature reaches 125 degrees f then remove the tomahawk from the oven.
How to cook tomahawk steak in a pan. If you haven t got the char you want you can flirt with another 30 seconds on each side. Remove the tomahawk from the bag and pat dry with paper towel. Place the steak directly over the searing hot coals turning over after a minute to sear the other side then holding the fat side over the coals after another minute.
Once removed from the oven heat up the grapeseed oil in a cast iron pan at high heat. What if you mess it up. Heat a large cast iron pan over a super high heat add vegetable oil and butter and when the butter begins to brown add the steak.
Alternatively roast it first before transferring to the barbecue weather permitting for added flavour. Sear the steak for about a minute on each side until the exterior has a nice char. Sear for 30 seconds 1 minute then flip and do the same on the other side.
They taste the same in terms of flavor but because tomahawk steaks cook more slowly than ribeyes it may be juicer if left 1 2 minutes longer on the grill. In a heavy skillet or oven proof pan heat the 2 tablespoons olive oil over high heat until it s just starting to smoke. Lay the tomahawk steak into the skillet and sear 1 minute.
Many have trouble cooking the tomahawk steak evenly because of its large size. For a beautifully browned crust start this thick cut off in a smoking hot griddle pan before finishing in the oven 200ºc 180ºc fan gas mark 6. Tomahawk steak will take longer to cook than ribeye because the bone serves as an insulator.
I had two of these bad boy tomahawks so i cooked one up at home and took the other to my friend chef chad pritchard an award winning chef in utah to cook it up with him in his restaurant.