Tomahawk Steak

 

Wayne waited a long time to try the Tomahawk Steak at Okeechobee Steakhouse, and while it was a delicious steak, since this is a ribeye cut, we weren't planning on having it ever again. However, while walking through Costco, we noticed they had some in stock. We couldn't resist buying one to try ourselves at home. 

I followed the instructions from this website, at least for the most part, and they worked perfectly.

For the perfect medium-rare Tomahawk steak on the stove, sear in a non-stick skillet for 3 minutes on each side. (I used our cast iron grill pan, which meant I didn't have to transfer it before putting it in the oven.)

Preheat your oven to 425°F and place on the rack, baking to desired doneness, according to the times listed below.

For the perfect medium-rare Tomahawk steak finished in the oven, cook for 12–14 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. (After 6 minutes on one side and 6 on the other, the steak still felt raw in the middle. I left it in the oven for another five minutes. I probably should have flipped it one more time, but after resting, the meat was done perfectly to our liking.) Rest for at least five minutes before cutting and serving.

We were curious as to what the meat to bone ratio was, so we measured:

• raw - 3 pounds
• after cooking - 2 1/2 pounds
• bone - 1 pound