Take the steak out about 10 degrees before your ideal internal temperature. The carryover cooking on this steak was crazy because the steak was so hot.
Give the steak ample time to rest so it retains all its juices. 10 minutes, uncovered, is perfect.
How to slice a tomahawk steak? Cut the meat away from the bone and then slice the meat across the grain in 1/2-inch thick slices.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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Experience the pinnacle of grilled perfection with a succulent Tomahawk steak, expertly prepared on your Ninja Woodfire Grill. This isn’t just a meal; it’s a culinary event, transformed by the innovative Woodfire Smoke function that infuses a deep, irresistible smoky flavor into every magnificent bite. Imagine a steak so tender, so juicy, and so robustly flavored that it becomes an instant classic in your grilling repertoire. Ready to impress your guests or simply indulge in an extraordinary steakhouse experience at home? Fire up your Ninja Woodfire Grill and embark on the journey to create the ultimate grilled Tomahawk steak today!
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At its heart, a Tomahawk steak is a bone-in ribeye, but with a dramatic flair that sets it apart. While a standard ribeye might have a shorter bone, the Tomahawk distinguishes itself by leaving a long, elegant section of the rib bone intact – often frenched for a clean, visually stunning presentation. This substantial bone, extending anywhere from 5 to 12 inches, gives the steak its distinctive “Tomahawk” axe-like appearance, hence the name. These magnificent cuts typically boast a thickness of at least 1.5 to 2 inches, ensuring a generous portion and optimal cooking characteristics. The Tomahawk steak is celebrated for its exceptional marbling, which refers to the intricate intramuscular fat that renders during cooking, imparting unparalleled juiciness, tenderness, and a rich, beefy flavor that defines the ribeye experience. The presence of the bone also contributes to the flavor, as it conducts heat slowly and evenly, preventing the meat closest to it from overcooking and enhancing the overall taste.
Why Choose a Tomahawk Steak for Your Next Meal?
While Tomahawk steaks might carry a premium price tag, their unrivaled quality and impressive presentation make them worth every penny for special occasions or when you simply want to treat yourself to an extraordinary culinary experience. Imagine the rich, beefy notes of a perfectly marbled ribeye, elevated by a colossal, show-stopping bone that adds not only visual drama but also a depth of flavor unlike any other cut. Each bite delivers an explosion of savory goodness, from the tender eye of the rib to the succulent meat near the bone, often described as having a unique, almost gamey richness. Grilling a Tomahawk steak to perfection transforms it into a true masterpiece, offering a combination of texture, taste, and aroma that will leave a lasting impression. It’s not just a meal; it’s an experience, a conversation starter, and a testament to the art of fine grilling.
What You’ll Love About This Ninja Woodfire Grill Tomahawk Steak Recipe
Unmatched Smoky Flavor: The Ninja Woodfire Grill infuses a delectable kiss of authentic woodfire smoke into your steak, accentuating its natural beefy flavor and adding a dimension of taste you simply can’t achieve with conventional grilling methods. It’s this subtle yet impactful smokiness that transforms a great steak into an unforgettable one.
Effortlessly Easy Grilling: Despite its grand appearance, grilling a Tomahawk steak on the Ninja Woodfire Grill is surprisingly straightforward. The grill’s intuitive design and consistent heat distribution make achieving perfect results accessible for both novice and experienced grill masters. You’ll be amazed at how easily you can master this show-stopping cut.
Perfect Sear, Incredible Flavor: This recipe focuses on creating an amazing sear on the steak, locking in juices and developing a rich, caramelized crust. This Maillard reaction contributes significantly to the steak’s overall flavor profile, creating a symphony of textures and tastes that make every bite a delight. Who doesn’t love a fabulously seared, juicy steak?
Ingredients for Your Masterpiece
Crafting the perfect Tomahawk steak requires minimal ingredients, allowing the quality of the meat to truly shine. Here’s what you’ll need:
Tomahawk Ribeye Steak: Opt for a high-quality cut, ideally at least 1.5 to 2 inches thick. Look for good marbling – those fine veins of fat dispersed throughout the muscle – as this is key to a juicy and flavorful steak. A steak weighing around 1.5 to 2 pounds is typically ideal for 2-3 servings.
Montreal Steak Seasoning: This classic blend provides a robust flavor with coarse salt, black pepper, garlic, onion, and various spices, perfectly complementing beef. Alternatively, feel free to use your favorite steak rub or a simple mixture of coarse sea salt and freshly cracked black pepper. The goal is to enhance, not overpower, the steak’s natural taste.
Essential Equipment for Grilling Success
Having the right tools makes all the difference when grilling a thick, impressive cut like a Tomahawk steak. Here’s what you’ll need:
Ninja Woodfire Grill: This innovative outdoor grill and smoker is the star of the show, allowing you to achieve authentic woodfire flavor with electric convenience.
Ninja Woodfire Pellets: Specifically designed for your Ninja grill, these pellets are crucial for generating the rich, smoky aroma that elevates your steak. Robust blend or competition blend pellets are excellent choices for beef.
Meat Thermometer: Absolutely indispensable for precision cooking. A reliable instant-read thermometer ensures you hit your desired doneness without guesswork, guaranteeing a perfectly cooked steak every time.
Long-Handled Tongs: Essential for safely handling and flipping the steak on the hot grill.
Cutting Board: A sturdy, large cutting board is necessary for both seasoning and carving your cooked steak.
How To Make the Ultimate Ninja Woodfire Grill Tomahawk Steak: Step-by-Step
Follow these simple steps to grill an unforgettable Tomahawk steak that’s smoky, perfectly seared, and incredibly juicy:
Prepare Your Grill: Begin by placing your Ninja Woodfire Grill on a stable, heat-resistant surface outdoors. Load the smoke box with your chosen Ninja pellets (about 1/2 cup) for that incredible woodfire flavor. Preheat the grill to its high setting. Set the timer for 20 minutes and activate the Woodfire Smoke function. Allow the grill to come to temperature and start smoking; this usually takes about 5-10 minutes.
Season the Steak Liberally: While the grill preheats, pat your Tomahawk steak dry with paper towels. This crucial step helps achieve a beautiful, crispy sear. Then, liberally sprinkle both sides of the steak with Montreal Steak Seasoning, pressing it gently to adhere. Don’t be shy with the seasoning; a thick cut like a Tomahawk can handle it.
Sear for Flavor and Crust: Once the grill is hot and smoking, carefully place the seasoned Tomahawk steak directly on the hot grill grates. Grill for 4 minutes on one side to develop a deep, flavorful crust. The intense heat initiates the Maillard reaction, creating those irresistible browned bits.
Flip and Slow Cook: After 4 minutes, flip the steak to the other side. Immediately reduce the grill temperature to low. This two-zone cooking method (initial high heat sear, followed by lower heat) is key to achieving a perfect interior doneness without burning the exterior.
Cook to Perfection: Continue cooking the steak on low heat for an additional 8-10 minutes per side, flipping once or twice more to ensure even cooking. Crucially, use your instant-read meat thermometer to monitor the internal temperature. For a perfect medium-rare, aim for an internal temperature of 120-125°F. Remember that the steak will continue to cook a few degrees as it rests.
Rest for Juiciness: Once the desired internal temperature is reached, carefully remove the Tomahawk steak from the grill and place it on a clean cutting board or serving platter. Let the steak rest, uncovered, for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender, moist, and flavorful steak. Skipping this step will result in juices running out when you slice, leaving you with a dry steak.
Slice and Serve: After resting, it’s time to carve your masterpiece. Hold the bone firmly and carefully slice the meat away from the bone. Then, slice the beef across the grain into ½-inch thick slices. Serve immediately and prepare for rave reviews!
Cook on low for perfect doneness.
Chef Jenn’s Expert Tips for Tomahawk Steak Success
Elevate your grilling game with these pro tips from Chef Jenn:
Mind the Carryover Cooking: This is perhaps the most critical tip for thick cuts of meat. Due to the steak’s mass and residual heat, it will continue to cook and rise in temperature even after being removed from the grill. For this Tomahawk steak, which was very hot, the carryover cooking was significant. Always pull your steak about 5-10 degrees Fahrenheit *before* your ideal internal temperature. For example, if you’re aiming for 130-135°F for medium-rare, remove it at 120-125°F.
The Art of Resting: Do not underestimate the power of resting your steak. This allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking. A full 10 minutes, uncovered, is perfect for a Tomahawk. If you cover it, you risk steaming the crust you worked so hard to achieve.
Slicing Across the Grain: Proper slicing is essential for tenderness. To slice a Tomahawk steak, first, cut the rich, flavorful meat away from the long bone. Then, identify the grain of the meat (the direction the muscle fibers run) and slice across it in ½-inch thick pieces. Slicing against the grain shortens these fibers, making each bite incredibly tender and easier to chew.
Pairing Your Masterpiece: What to Serve with Tomahawk Steak
A magnificent Tomahawk steak deserves equally impressive side dishes. Here are some fantastic pairings to complete your gourmet meal:
Easy Creamed Corn: The sweet and creamy texture of this classic side offers a delightful contrast to the rich, savory beef. Its comforting flavors complement the smoky notes of the steak beautifully.
Greek Lemon Potatoes: Crispy on the outside, fluffy on the inside, and bursting with zesty lemon and herbs, these potatoes provide a bright, acidic counterpoint that cuts through the richness of the steak.
Mediterranean Rice: A flavorful rice pilaf with herbs, vegetables, and subtle spices can add an aromatic and hearty element to your plate without overpowering the steak.
Grilled Asparagus or Broccolini: Lightly charred green vegetables seasoned with olive oil, salt, and pepper offer a fresh, slightly bitter balance to the rich meat.
Caesar Salad: A crisp, refreshing Caesar salad with a tangy dressing and crunchy croutons provides a classic steakhouse accompaniment.
Storage and Leftovers: Maximizing Flavor and Enjoyment
While a perfectly cooked Tomahawk steak is often devoured immediately, you might find yourself with delicious leftovers. Here’s how to store and repurpose them:
Store any leftover steak in an airtight container in the refrigerator for 3-4 days. For best results, allow the steak to cool completely before refrigerating. When reheating, avoid high heat to prevent drying out the meat. Gently warm slices in a pan over low heat, or even better, enjoy them at room temperature in creative dishes. I particularly love using leftover Tomahawk steak in this Steak and Pasta Salad, where the rich beef adds incredible depth. Sliced cold steak is also fantastic in sandwiches, wraps, or atop a fresh green salad for a quick and luxurious lunch.
Frequently Asked Questions About Tomahawk Steaks
How thick should a Tomahawk steak be?
Tomahawk steaks typically range from 1.5 to 2.5 inches thick. A thicker cut allows for better temperature control during grilling, resulting in a more even cook from edge to center and a juicier steak.
What is the best way to season a Tomahawk steak?
For a steak as flavorful as the Tomahawk, simple seasoning is often best. Coarse sea salt, freshly cracked black pepper, garlic powder, and onion powder are classic choices. Montreal Steak Seasoning, as used in this recipe, is also an excellent option. Apply seasoning liberally to both sides of the steak just before grilling.
Can I cook a Tomahawk steak on a regular grill?
Yes, you can cook a Tomahawk steak on a regular gas or charcoal grill. The key is to use a two-zone grilling method: sear over high direct heat, then move to lower indirect heat to finish cooking. While you won’t get the specialized Woodfire Smoke, you can still achieve a fantastic result.
How do I know when my Tomahawk steak is done?
The only reliable way to determine doneness for a thick steak like a Tomahawk is with an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone. For medium-rare, aim for 120-125°F before resting. The temperature will rise 5-10 degrees during rest.
Step By Step Process
Gather your simple, high-quality ingredients.Liberally rub the steak with your chosen seasoning.Place the seasoned steak onto the preheated Ninja Woodfire Grill.Sear vigorously on high heat, then flip and reduce heat.Continue cooking on low heat until desired doneness is reached.Rest the steak to lock in juices, then slice and serve.
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5 from 36 votes
Ninja Woodfire Grill Tomahawk Steak
Tomahawks are often hailed as the king of all steaks, and when prepared on the innovative Ninja Woodfire Grill, they are nothing short of fabulous! A subtle hint of authentic Woodfire Smoke elevates their rich, beefy flavor to new heights. With an impressive presentation and succulent taste in every bite, who could possibly resist this ultimate grilled masterpiece?
2tablespoonsMontreal Steak Seasoningor your favorite steak rub
Instructions
Preheat your Ninja Woodfire Grill to high, add 20 minutes to the timer, and hit the Woodfire Smoke button.
Liberally sprinkle your steak with the Montreal Steak Seasoning on both sides.
Add the steak to the grill and grill for 4 minutes, then flip it over and turn down the heat to low.
Cook the steak on low for 8-10 minutes, then flip it and continue cooking until the internal temperature reaches 120-F for medium-rare. The resting time will bring the steak up to 125-130, which is perfect for med-rare.
Rest the steak, uncovered, for 10 minutes, then slice and serve.
Notes
Chef Jenn’s Tips
Take the steak out about 10 degrees before your ideal internal temperature. The carryover cooking on this steak was crazy because the steak was so hot.
Give the steak ample time to rest so it retains all its juices. 10 minutes, uncovered, is perfect.
How to slice a tomahawk steak? Cut the meat away from the bone and then slice the meat across the grain in 1/2-inch thick slices.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Want More Delicious and Easy Recipes for Your Grill?
