The Art of Cooking The Perfect Tomahawk Steak Easily
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CHARLOTTE, N.C. - ncarol.com -- Cooking a perfect Tomahawk steak can be intimidating, especially if you don't have a grill. But fear not, we've got you covered! In this article, we will guide you through the steps to easily cook a juicy and delicious Tomahawk steak in a pan.

What is a Tomahawk steak? A Tomahawk steak is a ribeye steak with the bone left in and trimmed to create an impressive and unique presentation. The bone's length is typically around 8–14 inches, resembling a Tomahawk axe, hence the name.

How big are Tomahawk steaks? Tomahawk steaks are a substantial cut of meat, usually weighing between 2–3 pounds, and can be up to 2 inches thick. They are ideal for sharing between two to three people.

What is the best pan to cook a steak? You need a heavy-bottomed cast-iron pan or a stainless-steel pan for cooking a Tomahawk steak. These pans distribute heat evenly and can withstand high heat, which is crucial for searing and browning the steak. Preparing ribeye steaks for the reverse sear to prepare the Tomahawk steak for cooking, take it out of the refrigerator at least an hour before cooking to let it come to room temperature. Preheat the oven to 275°F. Season the steak generously with salt and pepper or your favorite steak rub. Place the steak on a wire rack over a baking sheet and bake in the oven until the internal temperature reaches 125°F for medium-rare.

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How to cook a Tomahawk steak? Now it's time to sear the steak. Heat your pan over high heat and add a tablespoon of oil with a high smoke point, such as canola or vegetable oil. Once the pan is hot, carefully place the steak in the pan and sear for 2–3 minutes on each side, including the edges, until a brown crust forms.

How long should you let steak rest? Once the steak is seared, remove it from the pan and let it rest on a cutting board for 10–15 minutes.

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