Tomahawk Steak On The Blackstone A Total Home Run

Hey grilling enthusiasts! Let's talk about something truly epic – a Tomahawk steak cooked to perfection on the Blackstone griddle. I recently tried this, and guys, it was a game-changer. Imagine a steak so tender, so flavorful, it practically melts in your mouth like a prime rib. That's the magic we're diving into today. We'll explore everything from prepping your Tomahawk to achieving that perfect sear and juicy center, all on your trusty Blackstone. So, fire up your griddles, and let's get cooking!

Why Tomahawk on the Blackstone is a Culinary Dream

Cooking a Tomahawk steak on the Blackstone griddle might sound intimidating, but trust me, the results are worth it. The Blackstone offers a unique cooking surface that's perfect for searing and maintaining consistent heat, crucial for a thick cut like the Tomahawk.

• The Searing Powerhouse: The Blackstone's flat top delivers even heat distribution, ensuring a beautiful, flavorful crust on your steak. This intense sear locks in the juices, resulting in a Tomahawk that's both crispy on the outside and incredibly tender inside. Think of it as creating a delicious armor that protects the precious flavors within.
• Temperature Control is Key: Achieving the perfect internal temperature is paramount for any steak, and the Blackstone makes it easier than ever. You have precise control over the heat, allowing you to adjust as needed to avoid overcooking or undercooking. No more guesswork! A reliable meat thermometer is your best friend here. We'll talk about target temperatures later, but remember, practice makes perfect.
• Flavor Explosion: The beauty of cooking on a Blackstone is the flavor infusion. The high heat sears the steak quickly, creating those desirable Maillard reaction flavors – that rich, savory, almost nutty taste that makes steak so irresistible. Plus, you can easily add butter, herbs, and aromatics to the griddle for even more flavor depth. Imagine the sizzle of garlic and rosemary infusing your Tomahawk as it cooks. Pure culinary bliss!
• Crowd-Pleasing Presentation: Let's be honest, the Tomahawk steak is a showstopper. Its impressive bone-in presentation makes it a centerpiece-worthy dish, perfect for special occasions or simply impressing your friends and family. Cooking it on the Blackstone adds another layer of visual appeal, with that beautiful sear and glistening surface. Get ready for the compliments to roll in!

Selecting the Perfect Tomahawk Steak

Before we even think about firing up the Blackstone, we need to talk about the star of the show: the Tomahawk steak itself. Choosing the right cut is crucial for a successful cook, so let's break down what to look for.

• Marbling is Your Friend: Marbling refers to the intramuscular fat within the steak. These little white flecks of fat render during cooking, adding incredible flavor and tenderness. Look for a Tomahawk with ample marbling throughout the ribeye portion. Prime grade steaks will have the most marbling, followed by Choice grade. Select grade will have less marbling and may result in a less flavorful and tender steak.
• Thickness Matters: A Tomahawk steak is typically quite thick, usually around 2 inches or more. This thickness is important for achieving that perfect sear on the outside while keeping the inside juicy and medium-rare. A thinner steak is more likely to overcook before it develops a good crust.
• The Bone-In Advantage: The signature long bone of the Tomahawk isn't just for show. It adds flavor and moisture to the steak as it cooks, resulting in a richer, more succulent final product. Plus, it makes for a stunning presentation!
• Freshness is Key: Look for a Tomahawk that is vibrant red in color and has a fresh, meaty smell. Avoid steaks that are dull in color or have an off-putting odor. If you're buying a frozen Tomahawk, make sure it's properly sealed and shows no signs of freezer burn.
• Consider the Source: If possible, try to source your Tomahawk from a reputable butcher or meat market. They can provide valuable information about the cut and its quality. Don't be afraid to ask questions about the origin of the beef and the grading.

Prepping Your Tomahawk for Blackstone Brilliance

Now that you've got your hands on a magnificent Tomahawk, it's time to get it prepped for the Blackstone. Proper preparation is key to achieving that melt-in-your-mouth perfection we're after.

• Thawing is Essential: If your Tomahawk is frozen, you'll need to thaw it completely before cooking. The best way to do this is in the refrigerator for 24-48 hours, depending on the size of the steak. Never thaw a steak at room temperature, as this can promote bacterial growth. A fully thawed steak will cook more evenly and predictably.
• Dry Brining for Flavor and Tenderness: This is a crucial step that elevates your Tomahawk to the next level. Dry brining involves generously salting the steak and letting it rest in the refrigerator for at least a few hours, or even overnight. The salt draws out moisture from the steak, which then dissolves the salt and is reabsorbed back into the meat. This process not only seasons the steak from the inside out but also helps to break down muscle proteins, resulting in a more tender final product. Use kosher salt or sea salt for the best results. Aim for about 1 teaspoon of salt per pound of steak.
• Pat it Dry: Before hitting the Blackstone, pat your Tomahawk completely dry with paper towels. This removes excess moisture and allows for a better sear. Remember, moisture is the enemy of a good crust!
• Seasoning Sensibly: After the dry brine, your Tomahawk will already be well-seasoned with salt. For additional flavor, you can add freshly ground black pepper, garlic powder, onion powder, or any other steak seasoning you prefer. Keep it simple to let the natural flavor of the beef shine. A classic combination of salt, pepper, and garlic is always a winner.
• Bring it to Room Temperature: Allow your Tomahawk to sit at room temperature for about 30-60 minutes before cooking. This helps the steak cook more evenly, as the internal temperature won't be as drastically different from the cooking temperature. A cold steak will take longer to cook through, increasing the risk of overcooking the outside before the inside reaches the desired doneness.

Mastering the Blackstone Tomahawk Cook

Alright, the moment we've been waiting for! Let's get that Tomahawk sizzling on the Blackstone. This is where the magic happens, and with a few key techniques, you'll be grilling like a pro in no time.

• Preheat Your Blackstone: Just like any good grilling method, preheating is essential. Crank up your Blackstone to medium-high heat (around 400-450°F) and let it heat up for at least 15-20 minutes. A hot surface is crucial for achieving that perfect sear.
• Oil the Griddle: Once the Blackstone is hot, add a thin layer of high-smoke-point oil, such as avocado oil, canola oil, or grapeseed oil. This will prevent the steak from sticking and promote even cooking. Use a spatula or paper towel to spread the oil evenly across the surface.
• Sear, Baby, Sear!: Carefully place your Tomahawk on the hot Blackstone griddle. Listen to that glorious sizzle! Let it sear for 3-4 minutes per side, or until a rich, dark crust forms. Resist the urge to move the steak around too much, as this can hinder the searing process. We want that Maillard reaction in full force!
• The Art of the Flip: Once you've achieved a beautiful sear on both sides, it's time to reduce the heat to medium (around 300-350°F). Continue cooking the Tomahawk, flipping every few minutes, until it reaches your desired internal temperature. This gentle cooking will ensure that the steak cooks evenly throughout without burning the exterior.
• Temperature is King: This is where a reliable meat thermometer becomes your best friend. Insert the thermometer into the thickest part of the steak, avoiding the bone. Here are the target internal temperatures for different levels of doneness:
  • Rare: 125-130°F
  • Medium-Rare: 130-135°F (Recommended)
  • Medium: 135-145°F
  • Medium-Well: 145-155°F
  • Well-Done: 155°F+
• Basting for Extra Flavor (Optional): During the final few minutes of cooking, you can baste your Tomahawk with melted butter, herbs, and aromatics for added flavor. Simply brush the mixture over the steak as it cooks. This will create a delicious glaze and infuse the steak with even more flavor.

The All-Important Rest

Okay, your Tomahawk is cooked to perfection, but we're not quite done yet! The resting period is just as crucial as the cooking process itself. Resting allows the juices inside the steak to redistribute, resulting in a more tender and flavorful final product.

• Tent it with Foil: Remove the Tomahawk from the Blackstone and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. Don't skip this step! It makes a huge difference.
• Why Resting Matters: During cooking, the heat causes the muscle fibers in the steak to contract and squeeze out juices. If you slice the steak immediately after cooking, those juices will run out onto the cutting board, leaving you with a dry, less flavorful steak. Resting allows the muscle fibers to relax and reabsorb the juices, resulting in a more tender and succulent cut.

Slicing and Serving Your Masterpiece

Finally, the moment of truth! It's time to slice and serve your magnificent Tomahawk. This is where presentation comes into play, so let's make it look as good as it tastes.

• Slicing Against the Grain: This is a fundamental rule of steak slicing. Identifying the direction of the muscle fibers (the grain) and slicing perpendicular to them shortens the fibers, making the steak easier to chew. Look closely at your Tomahawk and you'll see the grain running in a particular direction. Slice across the grain for the most tender bite.
• The Bone as a Serving Tool: The impressive bone of the Tomahawk can also be used as a serving tool. You can slice the meat off the bone and serve it alongside the bone for a dramatic presentation. Or, you can carve the entire steak and arrange the slices around the bone on a platter.
• Simple Sides are Best: With a steak as flavorful and impressive as the Tomahawk, simple sides are the way to go. Think roasted vegetables, mashed potatoes, a fresh salad, or grilled asparagus. Let the steak be the star of the show!
• Finishing Touches: A pat of compound butter (butter mixed with herbs, garlic, or other flavorings) melting on top of the sliced steak adds a touch of elegance and extra flavor. A sprinkle of flaky sea salt is also a nice finishing touch.

So there you have it, guys! Cooking a Tomahawk steak on the Blackstone is totally achievable, and the results are absolutely phenomenal. With a little practice and these tips, you'll be serving up melt-in-your-mouth prime rib-quality steaks in no time. Happy grilling!