The Massive Tomahawk Recipe

Posted by Helen Harrell on

Our 40-48 oz tomahawk range from 2.5 to 3 inches thick, making it challenging to cook sometimes. We find a reverse sear is the best way to treat thick cuts like this.  

    1. Thaw your TriTails Tomahawk for 24 hours before cooking. Allow the thawed steak to reach room temperature by taking it out of the package and allowing it to sit on a plate.
    2. Preheat the oven to 275ºF and place a heat proof pan in the oven.  
    3. Remove excess moisture from the tomahawk by patting it with a paper towel. Season both sides of the tomahawk with salt and pepper.  TriTails Mesquite Espresso Rub or TriTails Hickory Espresso Rub are great additions.  
    4. Cook on the preheated pan in the oven for about 20-25 minutes or until it reaches 10ºF below desired doneness (Cook temperature doneness chart below). To check steaks temperature, go to the thickest part of the steak near the bone with a quality meat thermometer. 
    5. Remove from the oven once steaks have hit the desired temperature. Preheat your pan on the stove with a little oil or start your grill. We're going to start searing! Whether on the grill or the stovetop, cook each side of the steak for 2 minutes, flipping every 30 seconds or until a beautiful brown crust has formed.
    6. Take off the heat and allow steak to rest for 5-15 minutes.
    7. Slice & Serve! 

 

 

Medium-Rare

125ºF 

Medium 

130º F

Medium-Well

150º F

Well Done 

160º F

 

Cooking Grilling Recipes steaks Tomahawk

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