How To Cook A Tomahawk Steak Like Gordon Ramsay

how to cook a tomahawk steak gordon ramsay

Learn how to cook a Tomahawk steak just like Gordon Ramsay in this comprehensive guide. Gordon Ramsay, the esteemed culinary maestro, reveals his secrets to mastering the art of the perfect Tomahawk steak. Follow our step-by-step process to achieve a Tomahawk steak that’s bound to leave your friends and family in awe. Dive into the world of elite grilling and discover how to replicate Gordon Ramsay’s signature Tomahawk steak technique.

By Ryan Yates, Culinary Expert with over 15 years of experience in gourmet steak dishes.

how to cook a tomahawk steak

Choosing the Tomahawk Steak

When it comes to cooking a tomahawk steak, the first step is selecting the right cut of meat. The tomahawk steak is a bone-in ribeye steak with the rib bone left intact, giving it its signature look resembling a tomahawk axe. This impressive cut is known for its tenderness and rich flavor, making it a favorite among steak enthusiasts.

Selecting the Meat

When choosing a tomahawk steak, it’s essential to find a well-marbled piece of meat. Marbling refers to the thin streaks of fat that are dispersed throughout the muscle. These pockets of fat enhance the flavor and juiciness of the meat. Look for even marbling throughout the steak for the best results.

Examining the Marbling

Take a close look at the marbling of the tomahawk steak before making your purchase. The fat should be evenly distributed and have a creamy white color. Avoid any steaks with large chunks of fat or excessive gristle, as they can affect the texture and taste of the meat.

Considering the Size

When aiming to cook a Tomahawk steak like Gordon Ramsay, it’s essential to consider the size of your steak. Gordon Ramsay emphasizes that the size should match your preference and the number of guests. Typically, a Tomahawk steak weighs about two pounds, perfect for sharing. Depending on your requirements, you can opt for smaller or larger cuts. Remember, as Gordon Ramsay would advise, larger steaks might need extended cooking durations or varied techniques to achieve uniform doneness.

Preparing the Tomahawk Steak

Before you fire up the grill, it’s crucial to give your tomahawk steak some prep work to ensure a flavorful and tender end result.

Bringing it to Room Temperature

Start by taking the tomahawk steak out of the refrigerator and allowing it to come to room temperature. This process helps the meat cook more evenly throughout, preventing the center from being undercooked while the outer edges become overcooked.

Seasoning with Salt

Gordon Ramsay recommends seasoning the tomahawk steak generously with sea salt. Salt not only enhances the flavor of the meat but also helps draw out moisture, resulting in a beautifully caramelized crust. Allow the salt to sit on the steak for at least 45 minutes before grilling to allow it to penetrate and season the meat thoroughly.

Adding Pepper and Spices

When mastering how to cook a Tomahawk steak like Gordon Ramsay, seasoning is key. After allowing the salt to enhance the steak, Gordon Ramsay suggests adding spices and pepper tailored to your palate. Given the Tomahawk steak’s inherent rich taste, it’s crucial, as Ramsay would advise, to be judicious with spices. Opt for favorites like black pepper, garlic powder, paprika, or a mix of herbs such as rosemary and thyme, but always ensure they complement, not overshadow, the steak’s natural flavor.”

selecting the steak

Preheating the Grill

Now that your tomahawk steak is properly seasoned, it’s time to get your grill ready for cooking.

Choosing a Grill Type

Whether you prefer a charcoal or gas grill, both can achieve excellent results when cooking a tomahawk steak. Charcoal grills impart a smoky flavor, while gas grills offer precise temperature control. Choose the grill type that suits your cooking style and equipment availability.

Cleaning and Oil the Grates

Before preheating, ensure that your grill grates are clean to prevent any unwanted flavors or flare-ups. Use a wire brush to scrape off any residue. Once cleaned, lightly oil the grates to prevent the steak from sticking during grilling.

Using Charcoal or Gas

If you’re using a charcoal grill, arrange the briquettes in a two-zone fire, creating a hot direct heat area and a cooler indirect heat area. This setup allows for different cooking techniques, as we’ll discuss later. If you’re using a gas grill, preheat it to medium-high heat.

Grilling the Tomahawk Steak

Grilling a tomahawk steak requires a combination of direct and indirect heat to achieve a perfect sear on the outside while cooking the steak to the desired doneness.

Direct vs. Indirect Heat

Direct heat refers to grilling directly over the flames or heat source, while indirect heat means cooking to the side without direct contact. By utilizing both techniques, you can achieve a beautiful seared crust without overcooking the interior.

Searing the Steak

To cook a Tomahawk steak like Gordon Ramsay, begin by searing the steak over direct heat. Gordon Ramsay’s technique involves giving each side a few minutes to sear, ensuring the juices are locked in and a delectable crust forms. Following Ramsay’s method, utilize long-handled tongs for an efficient flip, ensuring every side gets that perfect sear.

Creating a Two-Zone Fire

After the initial sear, move the tomahawk steak to the indirect heat zone to continue cooking. This allows for a slower, more gentle cooking process, ensuring the steak cooks evenly without charring the exterior. Close the grill lid to retain heat and promote even cooking.

grilling the tomahawk steak

Cooking Techniques

When learning how to cook a Tomahawk steak like Gordon Ramsay, monitoring the internal temperature is crucial. Gordon Ramsay emphasizes the importance of achieving the perfect doneness by consistently checking the steak’s internal heat.”

Using a Meat Thermometer

Investing in a good-quality instant-read meat thermometer is crucial for achieving the perfect tomahawk steak. It allows you to monitor the internal temperature accurately and ensure that you reach your desired level of doneness.

Monitoring the Internal Temperature

Insert the meat thermometer into the thickest part of the steak, away from the bone. The ideal internal temperature for a medium-rare tomahawk steak is around 130°F (54°C). Cook longer for medium or medium-well doneness, but be cautious not to overcook the steak, as it may result in a loss of tenderness and juiciness.

Determining the Desired Doneness

Cooking times may vary depending on the thickness of the tomahawk steak and your grill’s heat output. As a general guideline, aim for approximately 8-10 minutes per side for medium-rare. Adjust the cooking time accordingly to achieve your preferred level of doneness. Remember that the steak will continue to cook as it rests, so factor in a few extra degrees of carryover cooking.

Resting the Steak

After achieving the perfect internal temperature, it’s crucial to let the tomahawk steak rest before slicing into it. This allows the juices to redistribute evenly, ensuring a more tender and flavorful result.

Transferring to a Cutting Board

Using your tongs, carefully transfer the cooked tomahawk steak from the grill to a cutting board. Be mindful as the meat will be hot, so take precautions to avoid any accidents.

Covering with Foil

Loosely cover the tomahawk steak with aluminum foil. This helps to retain heat and prevent moisture loss during the resting process. Allow the steak to rest for about 10 minutes, giving the juices time to distribute.

Allowing the Meat to Rest

Resist the temptation to cut into the steak immediately. Resting allows the muscle fibers to relax, ensuring a more tender and juicy eating experience. The tomahawk steak will still be hot and ready to serve after the resting period.

resting the steak

Serving and Presentation

Now that your tomahawk steak has rested and is ready to be enjoyed, it’s time to focus on the presentation and serving techniques.

Slicing the Steak

To showcase the impressive bone and presentation, slice the tomahawk steak perpendicular to the bone. Aim for thick, even slices to highlight the beautifully cooked interior and juicy texture.

Arranging on a Platter

Once sliced, artfully arrange the tomahawk steak on a serving platter. You can choose to keep the bone intact or remove it for easier slicing and sharing. Arrange the slices in a way that highlights both the exterior crust and the perfectly cooked interior.

Garnishing with Herbs

For an elegant finishing touch, garnish the tomahawk steak with fresh herbs. Sprinkle finely chopped parsley, thyme, or rosemary over the slices to add a pop of color and enhance the aroma of the dish.

Accompaniments and Pairings

Completing the dining experience involves selecting the right side dishes, sauces, and the perfect beverage to complement the flavors of the tomahawk steak.

Choosing the Right Side Dishes

When choosing accompaniments for your tomahawk steak, opt for dishes that won’t overpower the robust flavors of the meat. Classic choices include roasted vegetables, garlic mashed potatoes, or a simple green salad. Consider incorporating sauces, such as a creamy horseradish sauce or a rich mushroom sauce, to add an extra layer of flavor.

Creating a Flavourful Sauce

A well-made sauce can elevate the flavors of a tomahawk steak. Consider making a red wine reduction, a tangy chimichurri sauce, or a compound butter to melt over the hot steak. These additions add complexity and enhance the overall dining experience.

Selecting the Perfect Beverage

Pairing the right beverage with your tomahawk steak can enhance the flavors and create a harmonious balance. Red wine is a popular choice, such as a full-bodied Cabernet Sauvignon or a bold Malbec. If you prefer other spirits, consider a bourbon or a craft beer that complements the richness of the steak.

presenting the tomahawk steak

Tips and Tricks from Gordon Ramsay

Renowned chef Gordon Ramsay has shared some valuable tips and tricks to take your tomahawk steak to the next level.

Adding Additional Seasonings

If you’re looking to experiment with flavors, Gordon Ramsay suggests adding additional seasonings like crushed garlic, fresh herbs, or even a touch of smoked paprika. These ingredients can enhance the complexity of the steak’s taste and add an extra layer of aroma.

Basting with Butter

To infuse extra richness and a luscious mouthfeel, baste the tomahawk steak with melted butter during the grilling process. The butter helps to keep the exterior moist and imparts a flavorful finish to each bite.

Achieving the Perfect Grill Marks

For those seeking the perfect grill marks, Gordon Ramsay recommends rotating the steak a quarter turn halfway through each side. This technique creates a visually stunning presentation and adds a professional touch to your dish.

Common Mistakes to Avoid

To ensure your tomahawk steak turns out perfectly every time, be mindful of these common mistakes and avoid them during the cooking process.

Overcooking or Undercooking

Achieving the ideal doneness is crucial when cooking a tomahawk steak. Overcooking results in a dry and tough piece of meat, while undercooking can leave you with raw or unpleasantly rare meat. Use a meat thermometer to monitor the internal temperature and cook it to your desired level of doneness.

Not Resting the Steak

Resting the steak after cooking is a crucial step that should never be skipped. Cutting into the meat too soon leads to juices spilling out, resulting in drier and less flavorful meat. Patience is key when it comes to allowing the tomahawk steak to rest and ensure a tender eating experience.

Skipping the Seasoning Step

Salt is a vital component when it comes to seasoning a tomahawk steak. Skipping the salt or not allowing it enough time to penetrate the meat can result in a bland and one-dimensional flavor profile. Take the time to generously season the steak before grilling to achieve a well-seasoned and flavorful end result.

By following these steps and considering the tips shared by Gordon Ramsay, you can master the art of cooking a delicious tomahawk steak. Whether you’re hosting a special occasion or simply treating yourself to a mouthwatering steak dinner, the tomahawk steak is sure to impress with its incredible flavor and stunning presentation. Enjoy the process, experiment with flavors, and savor each bite of this show-stopping cut of meat.

What is the significance of marbling in a Tomahawk steak?

Marbling refers to the thin streaks of fat dispersed throughout the muscle of the steak. These pockets of fat enhance the flavor and juiciness of the meat. It’s essential to choose a well-marbled steak for the best results.

Why is it important to bring the Tomahawk steak to room temperature before grilling?

Allowing the steak to come to room temperature helps it cook more evenly. This prevents the center from being undercooked while the outer edges might become overcooked.

How do I ensure that my Tomahawk steak has a caramelized crust?

Season the steak generously with sea salt. Salt not only enhances the flavor but also draws out moisture, resulting in a beautifully caramelized crust. Let the salt sit on the steak for at least 45 minutes before grilling.

What’s the difference between direct and indirect heat when grilling the Tomahawk steak?

Direct heat means grilling directly over the flames or heat source, while indirect heat involves cooking to the side without direct contact. Using both techniques allows you to achieve a seared crust without overcooking the interior.

How can I determine the doneness of my Tomahawk steak?

An instant-read meat thermometer is crucial. Insert it into the thickest part of the steak, away from the bone. For a medium-rare steak, aim for an internal temperature of around 130°F (54°C).

Why is it necessary to rest the Tomahawk steak after grilling?

Resting allows the muscle fibers to relax, ensuring a more tender and juicy eating experience. It also allows the juices to redistribute evenly throughout the steak.

Are there any common mistakes to avoid when cooking a Tomahawk steak?

Yes, some common mistakes include overcooking or undercooking the steak, not allowing it to rest after grilling, and skipping or rushing the seasoning step.

We value your feedback! If you’ve tried this method or have any questions, please leave a comment below. Our team, including Ryan Yates, will be more than happy to engage and assist.

Note: This article was crafted with the primary intent of educating and assisting our readers. We ensure that our content is backed by research and expertise. For more culinary insights, stay tuned to the Authentic Hospitality Group blog or subscibe below!

Ryan Yates

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