This glorious cut of meat is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it. In this blog, we'll share how to cook tomahawk steak in Gordon Ramsay Style.
The bone is “Frenched”, a culinary term that means it is trimmed of fat and meat. The Tomahawk steak is meant to look like the handle of an ax. It’s the same technique that is used on a rack of lamb.
The bone is intended to give it the “wow” factor however it also helps insulate the tender meat while it cooks.
The Tomahawk steak is extremely tender and buttery, with beautiful marbling. It’s also relatively simple to make!
Because of its size and 2″ thickness this steak requires a different cooking method than a regular sized steak, which usually just gets a quick sear on the grill.
We chose the indirect “reverse sear” method for our Tomahawks and we’ll show you how to do it, with step-by-step directions, so you will get it just right every time!
Preparing Ribeye Steaks for Reverse Sear
There are 2 steps to preparing the steak, which need to be done ahead of time, so be sure to allow time for this important step.
Step One – Salting and Dry Brining
The first step to prepping this big steak is salting it liberally with kosher salt.
Allow the salt to sit on the steak for 12-24 hours in the refrigerator uncovered. Place the steak on a rack on top of a baking sheet for best results.
We have found that salting (dry brining) improves the texture and flavor of nearly every type of red meat, not just steak. Why? Its science at work. When the salt is applied to the uncooked meat the juices inside the meat are drawn to the surface. The salt then dissolves into that liquid, forming a kind of brine that is then slowly reabsorbed into the meat.
The end result is an incredibly tender, moist, buttery steak loaded with flavor. This method works well on pork chops too.