how long to pan fry thick tomahawk steak no oven

2 min read 23-01-2025

how long to pan fry thick tomahawk steak no oven

The tomahawk steak, with its impressive bone-in presentation and thick cut, is a showstopper. But achieving a perfect sear and juicy interior without an oven can seem daunting. This guide will walk you through pan-frying a thick tomahawk steak to perfection, ensuring a delicious meal every time.

Preparing Your Tomahawk Steak for Pan-Frying

Before you even think about the pan, proper preparation is key for a perfectly cooked tomahawk steak.

1. Pat it Dry:

Begin by thoroughly patting your steak dry with paper towels. Excess moisture hinders proper browning.

2. Season Generously:

Season generously with kosher salt and freshly ground black pepper. Don't be shy! You can also add other seasonings like garlic powder, onion powder, or your favorite steak rub. Let the steak sit at room temperature for at least 30 minutes to allow it to come to equilibrium. This ensures even cooking.

3. Choose Your Pan:

A heavy-bottomed cast iron skillet is ideal for even heat distribution and a good sear. Make sure your pan is screaming hot before adding the steak.

Pan-Frying Your Tomahawk Steak: A Step-by-Step Guide

Now for the main event! Here's how to pan-fry your tomahawk steak to your desired doneness:

1. Achieving a Perfect Sear:

Add a high-smoke-point oil (like canola or avocado oil) to your screaming hot pan. Carefully place the steak in the pan, ensuring it makes good contact with the surface. Don't overcrowd the pan. Sear for 3-4 minutes per side, undisturbed, to create a beautiful crust. Resist the urge to move it around!

2. Reducing the Heat:

After searing, reduce the heat to medium or medium-low. Continue cooking, turning occasionally, until the steak reaches your desired internal temperature. Use a meat thermometer to check for accuracy. Avoid over-cooking.

How Long to Cook Based on Doneness:

Here's a helpful guide, but remember internal temperature is the most reliable method:

Rare: 125-130°F (52-54°C), about 6-8 minutes total cooking time after searing.
Medium-Rare: 130-135°F (54-57°C), about 8-10 minutes total cooking time after searing.
Medium: 135-140°F (57-60°C), about 10-12 minutes total cooking time after searing.
Medium-Well: 140-145°F (60-63°C), about 12-14 minutes total cooking time after searing.
Well-Done: 145°F+ (63°C+), about 14+ minutes total cooking time after searing.

Important Note: Cooking times are estimates and will vary depending on the thickness of your steak, the heat of your stove, and the desired level of doneness. Always use a meat thermometer for the most accurate results.

3. Resting is Crucial:

Once cooked, remove the steak from the pan and let it rest on a cutting board for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

4. Slicing and Serving:

After resting, slice the steak against the grain and serve immediately. Enjoy your perfectly pan-fried tomahawk steak!

Tips for Pan-Frying a Tomahawk Steak to Perfection

Use a meat thermometer: This is the most reliable way to ensure your steak is cooked to your desired doneness.
Don't overcrowd the pan: This will lower the temperature and prevent proper searing.
Let the steak rest: This is crucial for a juicy and tender steak.
Adjust cooking time based on thickness: Thicker steaks will require longer cooking times.

By following these steps, you can easily pan-fry a thick tomahawk steak to perfection without the need for an oven. Enjoy!