Perfect Tomahawk Steak Internal Temp: The Best Guide

Grilling a tomahawk steak, with its impressive presentation and rich flavor, is a culinary endeavor worth mastering. Here's a unique approach to grilling this majestic cut of beef, ensuring you achieve a perfect, mouth-watering result every time.

Choosing Your Tomahawk Steak

Start with high-quality beef. Opt for grass-fed or grain-fed cattle from a trusted source to ensure the best flavor. A tomahawk steak, essentially a ribeye with the bone left in, is thick and juicy, often weighing around 32 ounces and being about 2 inches thick.

Ingredients You'll Need

• 1 Tomahawk ribeye steak (32 oz, 2 inches thick)
• Kosher salt
• Your favorite BBQ rub (e.g., Meat Church Holy Cow BBQ Rub or Traeger Rub)
• High-quality butter (preferably compound butter with herbs like basil or parsley)
• Cast iron griddle or skillet

Step-by-Step Cooking Instructions

1. Prep and Seasoning:

   • Remove the steak from the fridge and let it come to room temperature.
   • Generously coat the steak with kosher salt on all sides. Let it sit for an hour to draw out moisture and enhance flavor.
   • Rinse off the salt thoroughly and pat the steak dry.
   • Apply a liberal amount of your chosen BBQ rub to both sides of the steak.

2. Reverse Searing Method:

   • Preheat your grill to 225°F. If using a Traeger grill, activate the Super Smoke mode if available.
   • Place the steak directly on the grill grate. Cook until the internal temperature reaches 120°F (this usually takes around 45 minutes).
   • Remove the steak from the grill and let it rest for 10 minutes, tented with aluminum foil.

3. Searing for Perfection:

   • Increase the grill temperature to 450°F. Place a cast iron skillet or griddle on the grill to heat up.
   • Once the skillet is hot, place the steak on it to sear. Optionally, add a high smoke point oil like canola oil or butter.
   • Sear each side for about 1 minute, aiming for an internal temperature of 130°F for medium-rare.

4. Finishing Touches:

   • Remove the steak from the grill and top it with a generous amount of compound butter.
   • Let the steak rest for another 10 minutes to allow the juices to redistribute and the butter to melt over the meat.

5. Serving:

   • Slice the steak against the grain and serve immediately. Enjoy the rich, smoky flavor of your perfectly grilled tomahawk steak.

Tips for Perfection

• Internal Temperatures:

  • Rare: 120-130°F
  • Medium-rare: 130-135°F
  • Medium: 135-145°F
  • Medium-well: 145-155°F
  • Well-done: 155-165°F

• Compound Butter: Enhance your steak by using compound butter with fresh herbs to add extra layers of flavor.

• Resting Time: Allowing the steak to rest after cooking is crucial for juicy and tender results.

Grilling a tomahawk steak is a rewarding experience that transforms a simple meal into a gourmet affair. By following these steps and tips, you’ll be able to impress your guests with a steak that’s not only visually stunning but also bursting with flavor.