The Art of Searing and Basting
As a seasoned barbecue pitmaster, I’ve spent countless hours perfecting the art of searing and basting steaks to achieve that mouthwatering, restaurant-quality finish. And when it comes to the ultimate steak experience, the tomahawk ribeye reigns supreme. This impressive cut, with its long, bone-in rib cage, is the stuff of steak dreams – a true showstopper that deserves every bit of the care and attention we can give it.
Now, I know what you’re thinking – how can I, a humble home cook, possibly recreate the magic of a high-end steakhouse in my own kitchen? Well, my friends, allow me to share the secrets that I’ve learned over the years, from my experiences battling it out at barbecue competitions to the countless hours spent tinkering with techniques in my own backyard.
The key to nailing the perfect tomahawk steak lies in a two-step cooking process that combines the sear-then-bake method with a delectable butter-basting finale. By first developing a deep, caramelized crust on the grill, then finishing it off in the oven with a generous basting of herbed butter, you’ll unlock a flavor profile that will have your guests singing your praises long after the last bite has been devoured.
Prepare for Perfection
Before we dive into the cooking process, let’s talk about the importance of proper preparation. As with any great barbecue dish, the foundation is laid long before the heat hits the grates.
First and foremost, you’ll want to ensure you’re working with a top-quality tomahawk ribeye. This isn’t the time to settle for anything less than the best. Seek out a well-marbled, dry-aged cut from a reputable local butcher or online purveyor. Creekside BBQ is one of my go-to sources for exceptional beef, but the options are endless if you’re willing to do a bit of research.
Once you’ve secured your prized tomahawk, it’s time to get it ready for the grill. I like to start by patting the steak dry with paper towels, removing any excess moisture that could inhibit that all-important sear. Then, it’s time to season generously with a blend of kosher salt, freshly ground black pepper, and a touch of garlic powder. The salt is key here, as it will help develop a delicious crust and enhance the natural flavor of the meat.
Now, before you start cooking, let’s talk about one of the most important steps – allowing the steak to come to room temperature. This simple step can make all the difference in the world, ensuring your tomahawk cooks evenly from edge to edge. Plan to take your steak out of the fridge about an hour before you’re ready to start grilling. Trust me, your patience will be rewarded with a juicier, more flavorful result.
Mastering the Sear
With your steak prepped and ready to go, it’s time to turn up the heat and work our magic on the grill. Now, I know there are a lot of different schools of thought when it comes to the ideal cooking method for a tomahawk, but I’m a firm believer in the power of the sear.
Preheat your grill to a blazing-hot 400°F for direct, high-heat cooking. You want those grates ripping hot, so don’t be afraid to let them get good and screaming before you even think about putting the steak on. Once the temperature is where you want it, give the grates a quick wipe with a lightly oiled paper towel to create a non-stick surface.
Now, it’s time to work our searing magic. Carefully place the tomahawk onto the hot grates, taking care not to overcrowd the space. You’ll want to let that steak sit undisturbed for 15-20 minutes, allowing the Maillard reaction to work its delicious wonders. Resist the urge to fiddle with it – just let the heat do its thing.
When that perfect golden-brown crust has developed, it’s time to flip. Again, be gentle and avoid moving the steak around too much. Repeat the searing process on the other side, monitoring the internal temperature with an instant-read thermometer. Your goal is to pull the steak off the grill when it reaches an internal temp of 110°F, which will allow for some carryover cooking as it rests.
Herbed Butter Basting: The Grand Finale
With that beautifully seared exterior in place, it’s time to take our tomahawk steak to the next level with the magic of butter basting. Now, I know some of you might be hesitant to douse your precious steak in butter, but trust me, this is where the real flavor fireworks happen.
Start by melting a couple of tablespoons of unsalted butter in a cast-iron skillet or ovenproof pan. To this, add a medley of fresh herbs – I like to use a combination of rosemary, thyme, and a few crushed garlic cloves. The aroma alone will have your mouth watering in anticipation.
Carefully transfer your rested tomahawk to the skillet, then slide it into a 500°F oven. Let the steak sizzle and baste in that fragrant, bubbling butter for 3-4 minutes, basting it constantly with a spoon to ensure every inch is coated in that rich, herbed goodness.
When the time is up, remove the skillet from the oven and let the steak rest for a few minutes. This is where the real magic happens – as the steak rests, the butter will continue to infuse it with unbelievable flavor and moisture.
Finally, it’s time to serve. Slice the tomahawk against the grain, being sure to spoon any of the remaining butter-herb mixture over the top. I like to serve mine with a side of creamy mashed potatoes and a crisp, green salad – the perfect accompaniment to this truly decadent steak experience.
Variations and Tips
Of course, the beauty of the tomahawk steak is that it’s a blank canvas, just waiting for you to put your own creative spin on it. While I’ve shared my personal favorite approach, there are endless ways to elevate this impressive cut of beef.
For instance, you could experiment with different herb and spice blends in your compound butter. A touch of rosemary and garlic is a classic, but why not try something a little more adventurous, like a smoky chili-lime butter or a zesty Italian-inspired blend? The possibilities are endless.
And if you’re really looking to take your tomahawk game to the next level, consider trying a reverse sear method. By slowly roasting the steak in the oven first, then searing it on the grill, you can achieve an incredible edge-to-edge doneness that’s truly worth writing home about. Creekside BBQ has some great resources on this technique if you’re interested in exploring further.
No matter which approach you choose, the key is to have fun and embrace the process. Barbecuing and grilling are all about experimentation, trial and error, and most importantly, enjoying the journey. So fire up those coals, grab your tongs, and get ready to create a steak masterpiece that will have your guests wondering if you’ve been secretly moonlighting as a steakhouse chef.
Happy grilling, my fellow pitmasters! I can’t wait to hear about your tomahawk adventures.
