How to Get the Perfect Sear on Your Tomahawk Steak
We’re going to show you how to get a crispy outer crust on your tomahawk steak by pan searing it. We’ll be using the Wolf 15” Stainless Steel Transitional Induction cooktop. This will not only give us a crispy outer crust, but a juicy and tender inside.
We have the induction up to 70% to preheat my cast iron pan. If you don’t know induction, it’s a safe and efficient way to cook using magnetrons. It only creates heat where it meets the pan on the cooktop.
You can put your hand beside your pan while cooking, and you won’t get burned. You can also have your utensils and cutting board right beside the pan and won’t have to worry about them being a safety hazard.
We’ll start by adding 1 tablespoon of olive oil to the pan before adding the meat. Also make sure to pat the steak dry, since this will allow for a better crust. Season this with 2 tablespoons of black pepper, and 2 tablespoons of sea salt. You can heavily salt this since it will only build on the flavor. To compliment the steak’s flavors, also add 1 tablespoon of Montreal steak seasoning to finish it off.
Chef’s Tip: To test if your pan is hot enough, sprinkle a little bit of seasoning into the pan and see if it pops. When it’s popping, you know it’s up to temperature.
Push the heat up to high, so we ensure we get a great sear in the first few minutes of cooking this. Put the steak down and it will cook on this side for 5 minutes. Throughout the cooking process you’ll want to monitor the internal temperature. You want your steak to be at about 130 degrees.
We used a wireless roast probe that connects to your phone and monitors the internal the temperature. Although, if you prefer a more old-fashioned method, you can also monitor the temperature with any meat thermometer.
It was about 5 minutes on each side until my steak reached the desired internal temperature. If your steaks are bigger or smaller though this will vary.
Once it’s ready to be pulled off, take it over to my cutting board. Then just add 1 ounce of butter on top. This will just give it a creamy richness to the crust.
If you can hear the crust when you run your knife along it, you know you have a great sear. To build the flavors and juiciness, let this rest for about 15 minutes. When it’s time to cut into it, an easy way to remove the bone is just to follow the curve of the bone with your knife.
This makes it a breeze to remove. Sometimes you’ll even get someone to knaw on the bone. (Maybe something I’ve done before myself).
To finish this out, just add a teaspoon more of sea salt. This steak will be crispy and salty on the outside, but soft and juicy on the inside. All within minutes on your induction cooktop.
Ingredients:
- 2 tablespoons black pepper
- 2 tablespoons salt 1
- tablespoon Montreal steak seasoning
Optional:
- 1 tablespoon of salt to taste
- 1 ounce butter
Method:
- Pat steak dry Season with salt, black pepper, and Montreal steak seasoning
- Preheat cast iron pan on high
- Add 1 teaspoon of olive oil to pan
- Insert wireless roast probe, or monitor internal temperature until it reaches 130 degrees Fahrenheit
- Cook steak on all sides for 5 – 8 minutes until reaching desired internal temperature
- Once steak is almost full cooked, add an ounce of butter to melt on top
- Let rest or serve right away
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