Master the Art of Cooking a Perfect Tomahawk Steak on a Green Egg: Timing and Temperature Secrets Revealed

I’ll start by saying that cooking a tomahawk steak on a Green Egg is a culinary experience like no other. As an expert in the field, I’ve had the pleasure of perfecting the art of cooking this impressive cut of meat. In this article, I’ll guide you through the process, providing you with all the information you need to achieve a mouthwatering tomahawk steak cooked to perfection on your Green Egg.

When it comes to cooking a tomahawk steak on a Green Egg, timing is everything. The first thing you need to consider is the thickness of the steak. A thicker cut will require a longer cooking time to ensure it is cooked to your desired level of doneness. In general, for a medium-rare tomahawk steak, you’ll want to cook it for about 20-25 minutes per inch of thickness. However, it’s important to keep in mind that every Green Egg is slightly different, so it’s always a good idea to use an instant-read thermometer to check the internal temperature for the most accurate results.

One of the key factors in achieving a perfectly cooked tomahawk steak on a Green Egg is the temperature. I recommend preheating your Green Egg to a temperature of around 450-500°F (230-260°C) for a medium-rare steak. This high heat will help to sear the outside of the steak, creating a delicious crust while locking in the juices. Once the Green Egg is preheated, carefully place the tomahawk steak on the grill and let it cook undisturbed for the recommended cooking time, flipping it halfway through for even cooking.

In this article, I’ll share my expert tips and techniques for cooking a tomahawk steak on a Green Egg. From determining the cooking time based on thickness to achieving the perfect temperature for a mouthwatering result, you’ll have all the knowledge you need to impress your friends and family with a show-stopping meal. So, let’s

What is a Tomahawk Steak?

A Tomahawk steak is a visually impressive cut of beef that is known for its long bone, which resembles a tomahawk axe (hence the name). This bone-in ribeye steak is cut from the rib section of the cow, and it typically measures about 2 inches thick. The long bone attached to the meat not only adds to its presentation but also enhances the flavor and tenderness of the steak.

The Tomahawk steak is often considered a showstopper at barbecues and special occasions due to its large size and dramatic appearance. It is perfect for those who love a hearty, indulgent meal. The marbling found in the ribeye makes it one of the most flavorful cuts of beef available, and the bone adds a richer taste to the meat.

Cooking a Tomahawk steak is an art that requires precision and attention to detail. The thickness of the steak means that it requires a longer cooking time to ensure even cooking throughout. To achieve a perfect medium-rare steak, it is recommended to cook the Tomahawk for around 20-25 minutes per inch of thickness. However, cooking times may vary depending on your desired level of doneness and the heat source you are using.

Now that we have established what a Tomahawk steak is, let’s dive into the cooking process on a Green Egg.

Preparing the Tomahawk Steak

To ensure that your tomahawk steak cooks evenly and to perfection on the Green Egg, it’s essential to properly prepare it before grilling.

1. Seasoning: Begin by generously seasoning the steak with your favorite dry rub or marinade. A simple combination of salt, pepper, and garlic powder can go a long way in enhancing the natural flavors of the beef.

2. Bring it to room temperature: Take the tomahawk steak out of the refrigerator and let it sit at room temperature for about 30 minutes before grilling. This allows the meat to cook more evenly and helps it retain its tenderness.

3. Trim excess fat: While tomahawk steaks are known for their marbling and flavor, they can sometimes have excessive fat that may cause flare-ups during grilling. Trim any excess fat around the edges of the steak, leaving a thin layer for flavor and juiciness.

4. Prepare the grill: Ensure that your Green Egg is properly preheated to the desired temperature. For a medium-rare tomahawk steak, aim for a grill temperature of around 375°F (190°C) to 400°F (205°C).

5. Let it rest: Once the tomahawk steak has reached the desired level of doneness, remove it from the grill and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat and ensures a tender, juicy steak.

Remember, the cooking time may vary depending on the thickness of your tomahawk steak. However, as a general guideline, expect to cook it for about 20-25 minutes per inch of thickness for a medium-rare steak.

By following these steps to properly prepare your tomahawk steak, you’ll be well on your way to grilling a mouthwatering and impressive meal.

Setting up the Green Egg

When it comes to cooking a delicious tomahawk steak on a Green Egg, setting up the grill properly is key. Here are the steps I follow to ensure a successful cook:

1. Clean the grill: Before starting, I always make sure to clean the grill grates thoroughly. This helps to prevent any leftover residue from previous cooks from affecting the flavor of the steak.
2. Light the charcoal: Next, I carefully light the charcoal in the Green Egg. For best results, I recommend using natural lump charcoal, as it provides a clean and consistent heat source.
3. Adjust the vents: To control the temperature of the grill, I adjust the vents accordingly. Opening the vents allows for more airflow and higher temperatures, while closing them partially helps to lower the temperature.
4. Preheat the grill: Once the charcoal is lit and the vents are adjusted, I close the lid of the Green Egg and allow it to preheat. I aim for a target temperature of around 450°F (230°C) for searing the tomahawk steak.
5. Add smoking wood (optional): If you prefer a smoky flavor, you can add a few chunks of smoking wood to the charcoal. This infuses the steak with a delicious smoky aroma as it cooks.

By following these steps, you’ll have your Green Egg set up and ready to cook the perfect tomahawk steak. Remember, maintaining the right temperature throughout the cooking process is crucial for achieving that melt-in-your-mouth deliciousness. Stay tuned for the next section where I’ll guide you through the seasoning and cooking of the steak!

Cooking the Tomahawk Steak

When it comes to cooking the perfect tomahawk steak on a Green Egg, timing and temperature are key. Let me walk you through the process step by step to ensure you achieve that juicy and flavorful result.

First, make sure to season your tomahawk steak generously with salt and pepper. This will enhance the natural flavors of the meat. Next, allow the steak to come to room temperature before grilling. This will promote even cooking and help prevent the steak from becoming tough.

It’s time to fire up the Green Egg. Clean the grill grates to ensure there are no remnants from previous meals. Next, start lighting the charcoal using a chimney starter, taking care to follow the manufacturer’s instructions. Once the charcoal is lit, arrange it in a single layer on the grill grate.

To achieve the perfect cooking temperature, aim for around 225-250°F (107-121°C) on your Green Egg’s temperature gauge. Remember to place a drip pan underneath the cooking grate to catch any excess drippings and prevent flare-ups.

Carefully place the tomahawk steak on the preheated grill. Close the lid and let the steak cook for approximately 20-25 minutes per inch of thickness for a medium-rare doneness. This timing will ensure a beautifully pink center and a slightly charred exterior.

While the steak is cooking, you might want to add some smoking wood for an extra flavor boost. Popular options include hickory, mesquite, or cherry wood. Simply place a few wood chunks or chips on top of the charcoal, close the lid, and let the Green Egg work its magic.

Once your steak reaches the desired internal temperature, which should be around 130-135°F (54-57°C), it’s time to remove it from the grill. But before you dig in, give your steak a chance to rest for about 5-10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful bite.

Monitoring the Cooking Time

Once you’ve got your tomahawk steak on the Green Egg, it’s important to monitor the cooking time to ensure that it reaches your desired level of doneness. As a seasoned grill master, I know that timing is everything when it comes to cooking the perfect steak. Here are a few tips to help you monitor the cooking time and achieve the results you desire:

1. Use a timer: Set a timer for the recommended cooking time based on the thickness of your steak. As a general rule of thumb, it’s recommended to cook the steak for 20-25 minutes per inch of thickness for a medium-rare result. Adjust the cooking time accordingly for different levels of doneness.
2. Use a meat thermometer: To be absolutely certain that your steak is cooked to perfection, I recommend using a meat thermometer to check the internal temperature. For a medium-rare steak, the internal temperature should reach around 130°F (54°C). Remember to insert the thermometer into the thickest part of the steak, avoiding contact with bone or fat.
3. Keep an eye on the grill temperature: Along with monitoring the cooking time, it’s important to keep a close eye on the temperature of your Green Egg. Make sure the grill is maintaining a steady temperature of around 225-250°F (107-121°C) for slow and even cooking. Adjust the vents to regulate the airflow and maintain the desired temperature.
4. Check the color and texture: As the steak cooks, keep an eye on the color and texture. A nicely seared and browned exterior indicates that the steak is developing a delicious crust. Use tongs or a spatula to gently press on the steak and check for firmness. This will give you an idea of the steak’s doneness.

Remember, these are just guidelines, and the cooking time may vary based on factors such as the thickness of the steak, the heat of the grill, and personal preference. By carefully monitoring the cooking time and following these tips, you’ll be well on your way to cooking a mouthwatering tomahawk steak on your Green Egg.

Determining the Doneness

When it comes to cooking the perfect tomahawk steak on a Green Egg, determining the doneness is crucial. You want a steak that is cooked just right, with a juicy and tender interior and a beautifully seared exterior. Here are a few methods I use to determine the doneness of my steak:

1. Using a Meat Thermometer: A meat thermometer is an essential tool in any kitchen. It allows you to accurately measure the internal temperature of your steak, ensuring that it is cooked to perfection. For a medium-rare tomahawk steak, the internal temperature should be around 135-140°F (57-60°C).
2. Checking the Color and Texture: Another way to determine the doneness of your tomahawk steak is by checking its color and texture. A medium-rare steak will have a warm pink center and a slightly firm but still tender texture. As the steak cooks, the color changes from red to pink, and finally to gray as it becomes more well-done.
3. Using the Finger Test: If you don’t have a meat thermometer handy, you can use the finger test to gauge the doneness of your tomahawk steak. Simply press the center of the steak with your index finger. If the steak feels soft and squishy, it is still rare. As it cooks, it becomes firmer and more resistant to touch. A medium-rare steak will have a slight bounce when pressed.

Remember, the cooking times mentioned earlier are just guidelines. Every grill and steak is different, so it’s important to use these methods to ensure that your tomahawk steak is cooked to your desired level of doneness. Whether you prefer a rare, medium-rare, or medium steak, these techniques will help you achieve the perfect results every time.

Resting the Tomahawk Steak

Once the tomahawk steak has reached the desired doneness, it’s time to let it rest. Resting the steak is an essential step in the cooking process as it allows the juices to redistribute and the internal temperature to stabilize. This rest period ensures that the steak will be juicy and tender when it’s time to serve.

To properly rest a tomahawk steak, I recommend placing it on a cutting board and loosely covering it with aluminum foil. The foil will help to retain heat without trapping moisture, allowing the steak to rest without becoming too hot or overcooking. It’s crucial to let the steak rest for at least 5-10 minutes, although I prefer to let mine rest for about 15 minutes to ensure optimal results.

During the resting period, the internal temperature of the steak will continue to rise by a few degrees. This process, known as carryover cooking, is why it’s essential to remove the steak from the heat just before it reaches the desired doneness. By allowing the steak to rest, it gives the proteins time to relax and the juices to redistribute throughout the meat.

I cannot stress enough the importance of not skipping this step. Resting the tomahawk steak will make a significant difference in the final outcome. The rest period allows for a more even distribution of juices, resulting in a tender and flavorful steak that is sure to impress.

So, resist the temptation to slice into the steak right away. Give it the time it needs to rest and soak in all the delicious flavors. Trust me, your patience will be rewarded with a mouthwatering tomahawk steak that is juicy, tender, and bursting with flavor.

Slicing and Serving the Tomahawk Steak

Once your tomahawk steak is perfectly cooked and rested, it’s time to slice and serve it. Follow these steps to ensure a mouthwatering presentation:

1. Let it rest: Before slicing into the steak, give it a few minutes to rest. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
2. Find the bone: The tomahawk steak is known for its long bone, which adds a dramatic flair to your presentation. Use a sharp knife to locate the bone and identify where you’ll make your first cut.
3. Slice against the grain: To achieve the most tender and juicy slices, you’ll want to cut against the grain of the meat. Look for the lines and fibers in the meat and cut perpendicular to them. This will ensure that each bite is tender and easy to chew.
4. Optimal thickness: Aim for slices that are about 1/2 inch thick. This allows for a good balance of texture and flavor. But remember, it’s your steak, and you can adjust the thickness to your preference.
5. Plating and garnishing: Arrange the slices of tomahawk steak on a platter or individual plates, making sure to showcase the bone for an impressive presentation. You can also garnish the steak with fresh herbs, such as rosemary or thyme, to add an extra touch of flavor and elegance.
6. Enjoy the masterpiece: Once the tomahawk steak is beautifully plated, it’s time to enjoy the fruits of your labor. Take a bite and savor the rich, juicy flavor of the perfectly cooked steak. Serve it alongside your favorite sides, such as roasted vegetables or a creamy potato gratin, for a complete and satisfying meal.

Tips on How Long to Cook

Cooking a tomahawk steak on a Green Egg requires careful timing and temperature control. By following the expert tips and techniques outlined in this article, you can achieve a perfectly cooked steak that will impress your friends and family.

To ensure the best results, it is recommended to cook the steak for 20-25 minutes per inch of thickness for a medium-rare doneness. Preparing the steak involves seasoning, bringing it to room temperature, trimming excess fat, and preheating the grill.

Remember to let the steak rest before slicing to ensure maximum tenderness and juiciness. Setting up the Green Egg involves cleaning the grill, lighting the charcoal, adjusting the vents, preheating the grill, and adding smoking wood for a smoky flavor.

Monitoring the cooking time is crucial, and you can use a timer, a meat thermometer, and visual cues such as the color and texture of the steak to determine its doneness.

Once the tomahawk steak is perfectly cooked and rested, you can slice and serve it by letting it rest, finding the bone, slicing against the grain, aiming for optimal thickness, and plating and garnishing it to create a culinary masterpiece.

With these tips and techniques, you can confidently cook a delicious tomahawk steak on your Green Egg and enjoy a memorable dining experience.