The Creekstone Farms Tomahawk Steak is an impressive cut, known for its long rib bone and rich marbling. This bone-in ribeye delivers exceptional flavor and tenderness, perfect for those seeking a showstopping centerpiece for their meal. Sourced from Creekstone Farms, where cattle are raised with care and a focus on quality, this steak is ideal for grilling or roasting, offering a hearty and flavorful dining experience. Whether you're cooking for a special occasion or simply indulging, the Tomahawk will be a hit.
Typically feeds 2 people.
Creekstone Tomahawk Steak
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Preheat your grill or oven to 450°F (230°C).
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Seasoning: Coat the steak with olive oil, and season generously with salt, pepper, and herbs like rosemary or thyme. For a bolder flavor, add a rub of garlic and smoked paprika.
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Searing: For the best results, sear the steak on a hot grill or skillet for 2-3 minutes per side until a deep crust forms.
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Roasting: If using the oven, transfer the steak to a roasting pan and roast at 450°F for 10-15 minutes, then reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches:
- 120-125°F (49-52°C) for medium-rare.
- 130°F (54°C) for medium.
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Resting: Once cooked to your liking, remove the tomahawk from the heat and let it rest for 10-15 minutes under foil to allow the juices to redistribute.
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- Reverse Sear: For a perfectly cooked tomahawk steak, try the reverse sear method by roasting the steak at a lower temperature (250°F/120°C) until it reaches about 10°F below your desired doneness, then finishing with a high-heat sear for a crispy crust.
- Grilling Option: For grilling, cook the steak over indirect heat after searing to achieve a consistent temperature without burning the outside.
- Carving: Slice the steak against the grain for maximum tenderness and present it with the rib bone for a dramatic effect.