How long should I cook a tomahawk steak on a Traeger?
“Cooking a Tomahawk Steak on a Traeger: Achieving Perfect Caramelization on this Ultra-Rare Cut of Meat”
To achieve a perfectly cooked and caramelized tomahawk steak on a Traeger grill, follow these detailed guidelines. As the Traeger’s low-and-slow cooking method brings out the natural fatty acids in the meat, it’s crucial to monitor the temperature and cook the steak to the desired doneness. Here’s a step-by-step guide to help you achieve slow-smoked, fall-apart perfection.
Preheat your Traeger to 225°F (110°C) using a thermometer. Pat the tomahawk steak dry with paper towels to aid in even browning and to prevent steaming instead of smoking. Season the steak liberally with your preferred dry rub, allowing the bold flavors to penetrate the meat. Place the steak on the Traeger, close the lid, and let it cook for 10-12 minutes per side at 225°F (110°C) to achieve a nice sear. Once the desired sear is achieved, move the steak to a cooler section of the grill (around 200°F or 90°C) to allow it to finish cooking, about an additional 10-15 minutes. This will enable the juices to redistribute and the meat to achieve its tender, velvety texture. To highlight the best cooking results, always check the internal temperature of the steak, aiming for 130-135°F (54-57°C) for medium-rare to 140-145°F (60-63°C) for medium, with 150°F (65°C) or above for medium-well or well-done.
During the last 10-15 minutes of cooking, pat the tomahawk steak dry again with paper towels, ensuring any excess moisture isn’t trapped in the flesh but instead cooks evenly throughout. This incremental step grants the steak a beautiful, shiny finish as well as a slow, satisfied digestion of the tender, boneless meat. Since the cooking process will develop an amazing, rich, and complex umami flavor over time, further step up your cooking method in future experiments with this fantastic piece of meat.
What is the best way to season a tomahawk steak for the Traeger grill?
When it comes to seasoning a tomahawk steak for the Traeger grill, the key is to create a complex, savory, and slightly sweet blend that complements the natural flavors of the meat. To achieve this, try the following seasoning combination and techniques:
Dry Rub:
Mix together 2 tablespoons of kosher salt, 1 tablespoon of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (optional) in a small bowl. Rub this dry seasoning blend all over the tomahawk steak, ensuring an even coating from the surface to the edges. Make sure to coat it well, paying extra attention to any crevices or textured areas.
Apply Sauce (Optional):
Alternatively, you can brush the tomahawk steak with a prepared dry rub of your choice (such as a balsamic or herb-based sauce) and seal it under the broiler or in a preheated oven at 400°F (200°C) for 3-4 minutes to incorporate the flavors into the meat. However, do note that you should always follow your Traeger grill’s manufacturer instructions for the best result.
Achieve Perfect Grill Marks:
Preheat your Traeger grill to 400°F (200°C). Place the tomahawk steak over the heat plate and close the lid, ensuring the air flow for even heat distribution. Press the grill button or toggle the temperature to maintain a consistent temperature for 4-6 minutes per side, depending on the desired level of doneness. Use a meat thermometer to check for internal temperatures:
Rare: 120°F – 130°F (49°C – 54°C)
Medium-rare: 130°F – 135°F (54°C – 57°C)
Medium: 135°F – 140°F (57°C – 60°C)
Medium-well: 140°F – 145°F (60°C – 63°C)
Well-done: 145°F – 150°F (63°C – 66°C)
Your carefully seasoned Tomahawk steak, with its perfect balance of savory and sweet flavors, will emerge from the Traeger grilled to new heights, ready to be devoured.
Can I cook a frozen tomahawk steak on a Traeger?
To achieve a tender, mouth-watering steak on a Traeger, you don’t necessarily need a frozen one. While it’s true that some Traeger users swear by the “frozen tomahawk” method, this technique is actually more complex and depends on many factors, including the specific machine, the Tomahawk steak, and the desired level of doneness.
Traeger steaks can indeed be adjusted from frozen to a slight moisture loss, but this requires careful attention to temperature, cooking time, and a well-ventilated area. Here’s a general guide to get you started: To cook a frozen Tomahawk steak on a Traeger, follow these steps:
1. Preheat the Traeger to 300°F (148°C).
2. Add oil and seasonings: Drizzle a small amount of oil (e.g., Traeger-style olive oil) onto the steak and sprinkle your desired seasonings.
3. Use the right temperature: Traeger steaks are typically lower (300°F – 325°F / 149°C – 165°C). Cook the steak for a specific amount of time based on your desired level of doneness. Here are some guidelines:
Rare: 5-7 minutes
Medium-rare: 7-9 minutes
Medium: 9-12 minutes
Medium-well: 12-15 minutes
Well-done: 15-18 minutes
4. Close the lid and track the progress: After the initial 5-7 minutes, close the lid to convection and keep an eye on the steak’s progress. You can check for doneness by cutting into the thickest part of the steak; it should feel “fleshly” and have a pale interior.
5. Avoid overcooking: Traeger steaks can quickly go from perfect to overcooked, so it’s essential to monitor the temperature and adjust the cooking time as needed.
While cooking a frozen Tomahawk steak on a Traeger can work, be aware of the potential risks, including temperature fluctuations and uneven cooking. Remember, it’s always better to err on the side of caution and adjust the cooking time and temperature as needed to achieve your desired level of doneness.
Should I sear the tomahawk steak before or after cooking it on the Traeger?
When it comes to cooking a tender and juicy Tomahawk steak on your Traeger, the optimal searing method involves a quick and strategic approach. Instead of searing the steak before putting it on the Traeger, consider this innovative technique: sear the steak now and then cook it continuously on the Traeger.
Start by patting dry the steak with a paper towel and seasoning it liberally with your desired seasonings, ensuring they adhere evenly for a more flavorful exterior. Next, heat a griddle or skillet over high heat for 2-3 minutes to sear a crust on the steak. This concentrated sear develops a flavorful char on the outside while cooking the steak’s interior to your desired level of doneness. While the steak is searing, transfer it to the Traeger with your meat thermometer attached, ensuring accurate internal temperature readings. Don’t put the steak in its highest cooking settings yet, but immediately move it to the Traeger rack. Maintain a moderate temperature of 225-250°F (110-120°C) on the Traeger, allowing you to achieve a more tender and evenly cooked steak.
Throughout the cooking process, keep an eye on the steak’s internal temperature, knowing that the meat needs to reach an internal temperature of 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 155-160°F (68-71°C) for medium-well. Avoid exposing the Traeger to a high temperature immediately after searing, as it can lead to burning or drying the steak excessively. By applying a sear first and then continuously cooking the steak on the Traeger, you’ll experience the ultimate in tender, juicy, and flavorful Tomahawk steak goodness.
What wood pellet flavor is best for cooking a tomahawk steak on a Traeger?
When it comes to cooking a mouth-watering tomahawk steak on a Traeger, the right wood pellet flavor can elevate the entire experience. One of the most popular options is Hickory, specifically the high-heat, dry-husked variety known as Hickory Pellet. These pellets are seasoned with real hickory wood chips, infused with the unmistakable rich, smoky flavor that’s synonymous with wood-fired cooking. This bold flavor will complement the charred, grilled crust on your tomahawk steak, while adding depth and richness to the sauce and juices.
The Smooth Mountain pellet range by Green Mountain Grills, which features flavors like Applewood, Cherrywood, and Elm, also offers an excellent hickory-like experience. These pellets provide a more subtle smokiness compared to the high-heat, dry-husked Hickory options, allowing you to indulge in the full, complex character of hickory without overpowering the natural flavors of the steak.
Regardless of the pellet you choose, a shorter low-heat sear (around 200°F) followed by a final long, high-heat sear (around 400°F) is recommended to highlight the bold, meaty flavors of the hickory-grilled tomahawk steak. Whatever pellet you select, be sure to pair it with a seasoning blend featuring salt, black pepper, and any other dry rub ingredients that enhance your taste.
So, to achieve the perfect Traeger tomahawk steak experience, imagine savoring the bold flavors of hickory, with a solid low-heat sear and a final burst of high-heat smoke – the ultimate combination from Green Mountain Grills.
What should I serve with a tomahawk steak cooked on a Traeger?
When it comes to pairing the bold flavors and rich texture of a perfectly cooked Tomahawk steak on a Traeger grilling pit, the following options offer a well-rounded and satisfying culinary experience:
A classic combination featuring the juicy, smoky meat is grilled asparagus, accompanied by a zesty lemon-glazed red onion, perfectly balancing the subtle smokiness of the Traeger. To complement this light and refreshing dish, a crisp glass of Sauvignon Blanc White wine complements the bold flavors, while a handful of peppery arugula, thinly sliced and tossed with shaved Parmesan cheese adds an earthy depth to the table. Additionally, a side of roasted garlic mashed potatoes and sautéed wild mushrooms round out the meal, evoking the decadence and luxury inherent in a dry-aged, grilled Tomahawk steak.
Can I use a meat thermometer to check the internal temperature of the tomahawk steak on the Traeger?
“A perfectly cooked tomahawk steak on the Traeger grill requires a reliable temperature indicator. While a meat thermometer is one of the most effective ways to monitor the internal temperature of a tomahawk steak, using a Traeger grill with an integrated thermometer can also be an excellent option. However, the accuracy and ease of use of a Traeger grill with a thermometer can vary depending on the specific model. To ensure the internal temperature of your tomahawk steaks is precisely where you want it, follow these steps: first, preheat your Traeger grill according to the manufacturer’s instructions to the recommended temperature (usually between 300°F and 375°F). Next, select the “Doneness/Parmesan or Peppercorn” or “Medium Rare” setting on your Traeger’s thermometer. Once the temperature stabilizes, take a meat sample from the tomahawk steak (about 1 inch from the bone). Insert the thermometer probe into the thickest part of the steak and hold it steady for at least 30 seconds to allow for accurate temperature readings. Refer to your Traeger’s user manual for specific temperature guidelines on your particular model (if applicable). With a consistent degree of caution and careful thermometer positioning, a perfectly cooked tomahawk steak on the Traeger can be achieved, and you can showcase its succulent texture and caramelized crust in all its glory.”
What is the best way to carve a tomahawk steak after cooking it on a Traeger?
Carving a tender and juicy tomahawk steak after cooking it on a Traeger requires some finesse to ensure presentation and a safe approach. Here’s a step-by-step guide on how to carve a delicious Traeger tomahawk steak:
Before You Start
Ensure your pan is at a medium to high heat to achieve a nice sear.
Cut the Traeger tomahawk steak in half immediately after cooking to showcase its natural tenderness.
Remove the steak from the Traeger and let it rest for 5-10 minutes to allow the juices to redistribute.
Keep your fingers and knife clean to avoid cross-contamination.
Carving Techniques
Slice the steak against the grain using a sharp, thin knife.
Choose your preferred carving method:
+ Slice in a gentle sawing motion, taking care not to apply too much pressure, which can cause the meat to tear.
+ Use a rocking motion or a gentle pressing motion to create clean, even slices.
+ Simply slice into the steak, dividing it into 1-inch thick slices.
Tips and Tricks
Always carve away from your body and maintain a safe distance.
If the steak is particularly thick, consider slicing it into smaller portions or using a kitchen torch to achieve an even sear.
Use a sharpened knife or try re-sharpening your existing one to ensure a clean, precise cut.
If you’re not comfortable slicing the steak yourself, consider using a bold or decorative knife to add some flair to your presentation.
Safety Reminders
Always keep a clean and stable cutting board to prevent accidents.
Never slice or cook food on the same surface used for prep and then carve; ensure proper hand washing and sanitizing between tasks.
When handling raw meat, use separate utensils, cutting boards, and work surfaces to prevent cross-contamination.
By following these steps, expert chefs, and Traeger enthusiasts can ensure a flawless and professional-looking tomahawk steak carving experience.
Can I marinate the tomahawk steak before cooking it on the Traeger?
You can bring a bold flavor to your Traeger-cooked tomahawk steak by marinating it beforehand. Before cooking the steak on your pellet grill, you can create a marinade by mixing together a mixture of your favorite seasonings (such as salt, pepper, garlic powder, paprika, and your choice of herbs), and then applying the marinade to the tomahawk steak. This will allow the seasonings to penetrate deep into the meat, resulting in a more robust and complex flavor profile when steak is cooked to perfection on the Traeger. It’s the perfect combination of modern grilling methods and classic steakhouse flavors on this premium pellet grill.
Can I cook a tomahawk steak on a Traeger without using a meat thermometer?
Expert Burner Tips for Cooking a Tomahawk Steak to Perfection on Your Traeger Home Oven
As the premier pellet grill and smokehouse brand, the Traeger offers unparalleled advantages for creating mouthwatering, finger-lickin’ steaks at home. While traditional meat thermometers are the gold standard for achieving precise internal temperatures, there’s no need to sacrifice flavor and experience by not using one. Nevertheless, cooking a tomahawk steak, the behemoth of the grill world, without a meat thermometer still requires a solid understanding of grilling techniques and attention to the other sensory cues. With the right approach, you’ll be able to achieve a well-cooked, tender, and juicy tomahawk steak on your Traeger.
Understanding the Anatomy of a Tomahawk Steak
A tomahawk steak consists of two large, cylindrical sections, often weighing around 12-15 pounds. Traditionally, this cut is cooked in one of two ways: steaming or rubbing, where it’s seared on the outside to enhance the Maillard reaction and then finished on the grill to caramelize the exterior. On your Traeger, you can achieve a similar outcome by showcasing the structural integrity of the meat. By placing your tomahawk steak at a medium-low temperature (around 225-250°F) on the grill, you’ll draw heat all the way through the meat, searing it on the outside and leaving the interior hot and uncooked.
Key Points to Keep in Mind
Lower heat helps to prevent charring and a potentially overcooked exterior before the internal temperature takes hold.
The juicy, tender interior of your steak should be visible even after the sear; this is a clear indication of a well-cooked tomahawk.
Cook the steak for around 15-20 minutes per side to achieve a medium-rare color, with a slightly pink center.
Resist the temptation to press down on the steak while it’s cooking, as this can prevent the juices from escaping and heat from being retained within the meat.
By adhering to these expert burner tips and understanding the nuances of grilling a tomahawk steak on your Traeger, you’ll be well on your way to creating a truly exceptional dish, showcasing the incredible attributes of this incredible cut.
What is the ideal Traeger grill setting for cooking a tomahawk steak?
To achieve the perfect sear and cooking results on a Traeger grill for a deliciously cooked tomahawk steak, follow this ideal setting guide. Keep in mind to always use your Traeger chef’s coat or utensils to prevent juices from splashing.
1. Preheat the Traeger grill to 500°F (260°C). This high heat ensures an intense sear over the steak, locking in juices and flavors.
2. Once preheated, carefully place the tomahawk steak on the Traeger grates, fat side down. This placement creates a strategic path for the heat to distribute evenly, promoting those impressive, glossy sears.
3. Close the Traeger lid and lock the handle. The air circulation within the grill will moderate the temperature and allow for an even cook distribution. Here is where the brand allows a 3-5 hour delay and there is a reasonable number to ensure it gets to the correct temperature.
Can I cook a tomahawk steak on a Traeger using indirect heat?
Cooking a Tomahawk Steak on a Traeger Using Indirect Heat: A Masterclass for Flavors
For the ultimate wood-fired experience, there’s no substitute for the rich, even flavors that a Traeger can provide – even when using indirect heat. Cooking a Tomahawk Steak on a Traeger is a game-changer, offering unparalleled tenderness and a depth of flavor that’s hard to replicate by firing up a conventional grill or oven. To get the most out of this Traeger setup, it’s essential to set up your indirect heat cooking station to achieve perfect sear and juicy interior. Start by preheating your Traeger to 350°F (175°C) and set the heat to a milder temperature – 325°F (165°C). Meanwhile, take your Tomahawk Steak off the cooler and apply a small amount of oil to your grates, ensuring they’re generously coated to prevent sticking. Place the steak on the first rack of the Traeger setup, leaving a small gap between the steak and the sides to allow for air circulation. Close the lid, and as the Traeger warms up, cook the steak for 14-17 minutes per side – depending on your desired level of doneness – flipping it on the 7th and 8th minutes of cooking for a perfect crust. Once the internal temperature reaches 130-135°F (54-57°C) for medium-rare, medium, or medium-well, remove the steak from the Traeger and let it rest on a flat surface for 5 minutes on each side. Finally, slice the steak against the grain and serve with your favorite sauce, marinara, or seasoning. By following these steps and adjusting the Traeger’s temperature and cooking time according to your desired level of doneness, you’ll be well on your way to serving the ultimate uncut steak – cooked to perfection using indirect heat.