Tomahawk ribeye is one of the most popular cuts among steak connoisseurs. Rich in flavor and satisfying to chew, the tomahawk is well known for its long handle that gives it its signature appearance. To truly enjoy this premium cut of beef, you’ll need to experience it from different perspectives. And for that, you’ll need to eat it prepared with different cooking techniques.
For this mini-guide, we’ll show you three great ways for cooking tomahawk ribeye. Some you will likely have heard before, but there’s likely one you haven’t. How many have you had?
Table of Contents
Tomahawk Ribeye Style #1: Traditional
When traditions go back a long way, it’s interesting to note how they have endured for so many years. But for tomahawk ribeye steak, there’s no mystery to be had. Putting this steak over a fire and letting it sear has always resulted in a sizzling taste that can’t be beat.
For our traditional tomahawk, we enlisted the help of Zachary (Instagram: @zrod94) for his unique take on this classic technique.
As you prepare your coal-fired grill and get it as hot as possible, season the steak with salt and pepper generously on all sides. Then sear all sides of the steak, flipping every minute until a solid crust forms.
Meanwhile, on a side without coals, place a pan under the grates and add butter, thyme, rosemary, and garlic. Once the crust is complete, transfer the steak to the non-coal side and baste with butter, flipping every minute until the internal temperature reaches 125°F (52°C).
At this point, remove the steak from heat. Pour the garlic, rosemary, and butter over the steak and let rest for 10 minutes. Slice against the grain and enjoy.
Getting Great Results the Traditional Way
Although many people will cook according to time or external appearance to tell when the ribeye is done, this is one tradition that is completely out of date. For guaranteed results, the only proper way to tell when a steak is done is by measuring its internal temperature.
And for this, Zachary recommends using a ThermoPro TempSpike. This feature-packed device can provide wire-free temperature monitoring for distances up to 500 feet. Featuring a simple-to-use operation, simply stick the TempSpike probe in the ribeye before until it reaches the black line before putting it on the grill. Then, open the TempSpike App, set the temperature to 125°F (52°C) for medium rare, and just monitor your phone until it notifies you that it’s ready.
Tomahawk Ribeye Style #2: Reverse Sear
For a long time, putting steak over intense heat was considered the only proper way to cook a steak. But in recent years, reverse sear has become popular for its even cooking, improved browning, and unsurpassed tenderness.
As LA-based chef and TV personality Ara Zada (Instagram: @arazada) confides, reverse searing is his favorite way to cook a thick steak. Ara’s first step is to season the ribeye with salt and pepper, place it on a sheet tray, and then place in an oven preheated to 275°F (135°C). The steak is cooked until its internal temperature reaches 15 degrees below the desired temperature, which for Ara is 110°F (43°C).
For step two of the process, sear the steak on hot cast iron for just 30 seconds on each side. Then let it rest until it reaches the correct temperature. Cut, add flaky salt, and serve.
Getting Great Results with Reverse Sear
As Ara says, the only way to really know what temperature you have inside is by using a thermometer. By using the ThermoPro TempSpike and its included app, you can ensure that you always get the correct finish inside!
To use the TempSpike App, simply select “Beef”, then select the temperature to match your preferred level of doneness. And with its waterproof construction, cleanup is a snap with the TempSpike.
Tomahawk Ribeye Style #3: Pizza Oven
Just when you think you’ve seen it all, there are actually additional ways to prepare a tomahawk ribeye. For our most unconventional method, we enlisted the aid of Brand Ambassador Frank who actually used a backyard pizza oven to make his delicious version!
For his recipe Tomahawk Ribeye with Blue Cheese Crust, Frank seasons his ribeye with sea salt and olive oil before placing it in his pre-fired pizza oven. And for added flavor, Frank applies a blue cheese compound butter to the surface of the steak near the end of the cooking process, which is baked for a few minutes before removing.
Getting the Best Results with a Pizza Oven
As we’ve already seen, getting the right temperature is the most important part of the cooking process. Because pizza ovens require a few more steps than your simple pan-fried technique, this process requires specialized thermometers.
A ThermoPro TP450 Infrared Thermometer is needed to make sure the pizza oven has reached a temperature of 650°F (343°C). Its non-contact operation simply requires that you aim this thermometer gun at the oven interior to get measurements within seconds.
To measure the steak, Frank recommends using a ThermoPro Lightning Instant-Read Meat Thermometer. This device features a one-second read time that can be used to instantly check that the steak has achieved an internal temperature of 135°F (57°C).
Here’s Frank to show you how easy it is to make this recipe at home!
Are you looking for a meat thermometer to help you make perfect steaks? Browse ThermoPro’s full lineup of cooking thermometers on Amazon!
