7 Expert Tips for Grilling Hiawatha Fareway Tomahawk Steaks Like a Pro
The Hiawatha fareway Tomahawk Steak is a show-stopping cut of beef that commands attention at any cookout. Essentially a bone-in ribeye, this massive steak features a long bone handle, making it as fun to cook as it is to eat. While its size may seem intimidating, the reverse sear method ensures a perfect cook, delivering a flavorful crust while keeping the inside tender and juicy. This method is essential for such a thick cut, as traditional searing can lead to an unevenly cooked steak. When selecting a tomahawk, opting for high-quality beef—such as Prime or Wagyu—ensures superior marbling and flavor, elevating the overall experience.
Cooking a Hiawatha fareway Tomahawk Steak isn’t just about technique; it’s about embracing the experience. Whether you source your meat from a trusted local butcher or an e-commerce provider like Snake River Farms or Meat N Bone, choosing well-marbled beef makes a significant difference. Butter plays a crucial role in enhancing the steak’s rich, savory profile, making every bite indulgent. Given its sheer size, grilling is the best approach, allowing for an even cook and an impressive presentation. Perfecting this steak is a rite of passage for grill enthusiasts, guaranteeing a meal that is as satisfying to prepare as it is to devour.
What is a Hiawatha fareway Tomahawk Steak
The Hiawatha fareway Tomahawk Steak is a visually striking, bone-in ribeye known for its rich marbling and impressive size. The long bone, which remains attached through a process called “Frenching,” gives it a dramatic appearance, similar to a rack of lamb but on a much larger scale. Due to the way butchers cut tomahawks between the ribs, these steaks are typically thicker than standard ribeyes, often reaching two inches in thickness. While the bone doesn’t enhance flavor, it adds to the steak’s appeal, making it a centerpiece dish for special occasions. However, this premium cut comes at a high price, making it an indulgence worth savoring.
Cooking a tomahawk steak requires careful attention to temperature rather than time, ensuring even doneness throughout. The reverse sear method, which involves slow cooking before finishing with a high-heat sear, is one of the best techniques, especially when using a pellet or charcoal grill. Other methods include searing in a cast iron pan before finishing in the oven or using a sous vide setup for precise temperature control. Regardless of the cooking approach, an instant-read thermometer is essential to achieve the desired doneness, whether it’s medium-rare or medium-well. By mastering these techniques, you can turn a tomahawk steak into a restaurant-quality masterpiece at home.
How to Cook the Perfect Hiawatha fareway Tomahawk Steak
Preparing a Hiawatha fareway Tomahawk Steak begins with bringing it to room temperature about an hour before cooking, which helps ensure even doneness. Due to its thickness, traditional searing methods may not be ideal, as they can leave the center undercooked or the exterior overdone. Instead, the reverse sear method, where the steak is slowly cooked over low heat before finishing with a high-heat sear, is a reliable technique.
This can be done on a pellet grill, charcoal grill with indirect heat, or even in a cast iron pan followed by oven roasting. For those who prefer precision, sous vide is another option. No matter the method, using an instant-read thermometer is key to hitting the perfect internal temperature, whether you prefer medium-rare or medium-well.
For those aiming to achieve restaurant-quality char marks, GrillGrates are an excellent addition to any grilling setup. Used by professional steak competitors, these specialized grates help prevent flare-ups, promote even cooking, and create distinctive sear lines. They also double as a flat-top griddle, making them versatile for cooking items like smash burgers. Given the size and bone-in structure of a tomahawk steak, adapting the cooking technique is crucial to avoid uneven doneness. Mastering the right approach ensures that this massive, visually impressive cut is not only perfectly cooked but also delivers an unforgettable dining experience.
Hiawatha fareway Tomahawk Steak on the Gril
Proper handling and storage are key to making the most of a Hiawatha fareway Tomahawk Steak . Before cooking, it’s essential to let the steak sit at room temperature for about an hour, as cooking it straight from the fridge can lead to uneven doneness. After grilling, any leftovers should be stored in an airtight container and refrigerated, though with a steak this delicious, leftovers might not be an issue. Glass containers are often preferred for meat storage due to their cleanliness, but the choice ultimately comes down to personal preference.
Achieving the perfect sear and char marks requires the right tools, and GrillGrates are a game-changer for serious grillers. These specialized grates ensure even cooking, prevent flare-ups, and create competition-worthy grill marks. They also double as a flat-top griddle, making them great for dishes like smash burgers. Since tomahawk steaks are thick, using a two-zone grilling setup is essential, especially for reverse searing. Mastering these techniques will guarantee a tender, juicy steak that impresses at any special occasion.
Ingredients about Hiawatha Fareway Tomahawk Steak
A perfectly cooked Hiawatha fareway Tomahawk Steak starts with high-quality meat, preferably Prime or Wagyu, seasoned generously to enhance its natural flavors. A simple yet effective seasoning blend includes kosher salt, black pepper, and garlic powder, with the option of adding smoked paprika or even food-grade charcoal powder for an extra depth of flavor. To bring out a rich, smoky taste, using wood chips like cherry, oak, or maple is highly recommended.
Cooking the steak requires careful attention, ensuring a beautifully seared crust while keeping the inside tender and juicy. A combination of butter and minced garlic adds a luxurious finish, and for those who enjoy a touch of sweetness, a drizzle of BBQ sauce can be the perfect complement. Brushing the steak with olive oil before seasoning helps the flavors adhere, resulting in a perfectly balanced bite every time.
Hiawatha fareway Tomahawk Steak
| Ingredient | Quantity | Notes |
|---|---|---|
| Tomahawk Steak | 1 (2.5 lbs, 2-inch thick) | Prime or Wagyu preferred |
| Kosher Salt | To taste / 1.5 tbsp | Enhances natural flavors |
| Black Pepper | 1.5 tbsp / 2 tsp | Freshly ground for best taste |
| Garlic Powder | 1.5 tbsp | Adds savory depth |
| Smoked Paprika | 1 tsp (optional) | Provides subtle smokiness |
| Charcoal Powder | 1 tsp (optional) | For extra smoky color & flavor |
| Olive Oil | As needed | Helps seasoning stick |
| Butter | 1/4 cup | For basting |
| Garlic (fresh) | 3 cloves (minced) | Infuses rich, aromatic taste |
| BBQ Sauce | Optional | Adds a sweet, tangy finish |
| Wood Chips | As needed | Cherry, Oak, or Maple |
This combination of premium meat, well-balanced seasoning, and expert cooking technique ensures a mouthwatering tomahawk steak experience every time.
Conclusion about Hiawatha fareway Tomahawk Steak
With hiawatha fareway Tomahawk Steak this delicious, leftovers are unlikely. However, if you do have any remaining, proper storage is key to maintaining flavor and texture. Keep the steak in an airtight container in the refrigerator, where it will stay fresh for up to five days. The finishing butter can also be stored—either in the fridge for a week or in the freezer for up to three months when wrapped properly.
When it’s time to reheat, using the oven ensures the steak stays juicy. Simply place it on a baking sheet lined with parchment paper or aluminum foil and heat at 375°F until warmed through. This method helps retain the steak’s tenderness while preventing it from drying out.
Faqs for Hiawatha fareway Tomahawk Steak
How to cook a tomahawk steak on a gas grill?
Start by preheating your gas grill to high heat (around 230-260°C). Season the steak generously with salt, pepper, and any desired spices. Sear it over direct heat for about 3-4 minutes per side until a crust forms. Then, move it to indirect heat, close the lid, and cook until it reaches your preferred doneness (use a meat thermometer). Let it rest for 10 minutes before slicing.
What is the tomahawk steak temperature guide in Celsius?
- Rare: 48-52°C
- Medium-Rare: 52-57°C
- Medium: 57-63°C
- Medium-Well: 63-68°C
- Well-Done: 70°C+
How to grill a Hiawatha fareway Tomahawk Steak on charcoal?
Prepare a two-zone fire by placing charcoal on one side of the grill. Sear the steak over direct heat for 3-4 minutes per side until well-browned. Then, move it to the cooler side, cover the grill, and let it cook slowly until the internal temperature reaches your desired doneness. Let it rest before serving.
How to cook a tomahawk steak like Gordon Ramsay?
Gordon Ramsay’s method involves seasoning generously with salt and pepper, then searing in a hot pan with oil. He bastes the steak with butter, garlic, and herbs, ensuring an even crust. After searing, he transfers it to the oven at 200°C to finish cooking until it reaches the preferred doneness. Resting the steak before slicing is crucial for maximum flavor.
What is the 3-3-3 rule for steaks?
The 3-3-3 rule refers to grilling a steak for 3 minutes on one side, flipping and grilling for another 3 minutes on the other side, then letting it rest for 3 minutes before serving. This method helps achieve a perfect sear while keeping the inside juicy.
How to properly cook a Hiawatha fareway Tomahawk Steak on the grill?
Use the reverse-sear method for the best results. Cook the steak over indirect heat at around 120°C until the internal temperature is about 10°C below your target doneness. Then, sear it over high heat for 1-2 minutes per side to develop a flavorful crust. Always rest the steak before slicing to allow the juices to redistribute.
How to broil a tomahawk steak?
Preheat your oven’s broiler to high and place the steak on a broiler pan or wire rack over a baking sheet. Position it about 6 inches from the heat source and broil for 4-5 minutes per side, then check the internal temperature. If needed, finish cooking at 180°C until it reaches your desired doneness. Rest before serving.
How is a Hiawatha fareway Tomahawk Steak best cooked?
The reverse-sear method is widely regarded as the best way to cook a tomahawk steak. Slowly cooking it at a low temperature ensures an even doneness, while finishing with a high-heat sear locks in flavor and creates a perfect crust. Using a meat thermometer guarantees precision, and resting the steak before cutting enhances its juiciness.
