So, you've got a magnificent tomahawk steak and want to pan-fry it to juicy perfection without using an oven? You've come to the right place! This guide will walk you through achieving that perfect sear and tender interior, focusing solely on pan-frying techniques.
Understanding Your Tomahawk
Before we dive into cooking times, let's talk about the steak itself. The thickness of your tomahawk is crucial in determining cooking time. A thicker steak will naturally require longer cooking to reach your desired doneness. We're aiming for a flavorful crust while keeping the inside tender and delicious.
Thickness Matters!
- 1.5 - 2 inches: Expect a shorter cooking time.
- 2 - 2.5 inches: This is a common thickness and will require a bit more time.
- Over 2.5 inches: These behemoths need careful attention and potentially a combination of techniques to ensure even cooking.
Pan-Frying Your Tomahawk Steak: A Step-by-Step Guide
This method prioritizes achieving a beautiful sear and even cooking throughout the steak, bypassing the oven entirely.
1. Preparation is Key:
- Pat it dry: Use paper towels to thoroughly dry your tomahawk steak. This is crucial for a good sear.
- Season generously: Don't be shy with your seasoning! Salt and freshly ground black pepper are a great start. You can also experiment with garlic powder, onion powder, or your favorite steak seasoning blend. Season at least 30 minutes before cooking, or even better, several hours ahead for maximum flavor penetration.
- Get your pan hot: Use a heavy-bottomed skillet, preferably cast iron. Heat it over medium-high heat until it's screaming hot – a drop of water should evaporate instantly. Add a high smoke point oil like avocado, grapeseed, or canola oil.
2. The Sear:
- Sear it beautifully: Place the tomahawk steak in the hot pan. Do not overcrowd the pan. Sear for 3-4 minutes per side to develop a deep, rich crust. Avoid moving it around too much during this stage. Let the steak develop a nice brown crust.
3. Reduce the Heat & Continue Cooking:
- Lower the heat: Reduce the heat to medium. Continue cooking, flipping occasionally, until the steak reaches your desired internal temperature. This part of the process will largely depend on the thickness of your steak.
4. Checking for Doneness:
- Use a meat thermometer: This is the most accurate way to ensure your steak is cooked to your liking. Insert the thermometer into the thickest part of the steak. Avoid touching the bone.
Internal Temperatures:
- Rare: 125°F (52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C) and above. *Note: Well-done steaks tend to be dry; we don’t recommend this for Tomahawk steaks.
5. Resting is Essential:
- Let it rest: Once cooked, remove the steak from the pan and let it rest on a cutting board for at least 10-15 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Cooking Time Estimates (Approximate):
Remember, these are estimates. The actual cooking time will depend on your stovetop, the thickness of the steak, and your desired doneness. Always use a meat thermometer for accuracy!
- 1.5-inch steak: Total cooking time of about 10-12 minutes.
- 2-inch steak: Total cooking time of approximately 15-18 minutes.
- 2.5-inch steak: Total cooking time of around 20-25 minutes or more.
Tips for Success:
- Don't overcrowd the pan: This will lower the temperature and prevent a good sear. Cook in batches if necessary.
- Use high-quality oil: This will help prevent burning and add flavor.
- Be patient: Allow the steak to cook properly, don't rush the process.
- Invest in a good meat thermometer: This is the most accurate way to determine the internal temperature of your steak.
By following these steps, you can pan-fry a delicious and perfectly cooked tomahawk steak without ever needing to turn on your oven. Enjoy!
