How To Cook Tomahawk Steak In Slow Cooker [GUIDE]

The tomahawk steak, with its signature long rib bone and generous marbling, is a show-stopping cut that evokes both primal satisfaction and culinary sophistication. Often associated with grilling and searing due to its thickness and dramatic presentation, this steak also shines in the slow cooker. The slow cooker transforms this hefty cut into a tender, flavorful masterpiece with minimal effort, allowing connective tissues to break down gently and marbling to melt into a rich, succulent texture. For those who crave the bold taste of beef without the stress of mastering high-heat techniques, slow-cooking a tomahawk steak offers an elegant, foolproof alternative. Beyond convenience, this method creates a steak with deep, concentrated flavors that almost rival traditional braising or sous-vide techniques.

How Long To Cook Tomahawk Steak In Slow Cooker

Timing is critical when slow-cooking a cut as thick as a tomahawk steak. Unlike thinner cuts, which may cook quickly, tomahawk steaks are dense, often 2 inches or more, and require gradual, sustained heat to achieve a tender interior without drying out. Generally, cooking on low heat is preferred to maximize tenderness and flavor.

• Low setting: 6 to 8 hours
• High setting: 3 to 4 hours

The exact timing depends on the steak’s thickness and whether you sear it beforehand. A seared steak may require slightly less time because the Maillard reaction enhances flavor upfront. Patience is key; rushing the slow-cooking process risks uneven cooking or a tougher texture.

How To Tell If It Is Done

Unlike thin cuts, tomahawk steaks do not always allow for a simple visual cue. Slow cooking transforms the meat’s texture rather than changing its surface color dramatically. Here’s how to gauge doneness:

• Internal temperature: Use a meat thermometer. For slow-cooked steak:

  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 135-145°F (57-63°C)
  • Medium-well: 145-155°F (63-68°C)
• Texture check: The steak should feel tender but not mushy. Insert a fork; it should slide in with minimal resistance, and the meat should pull apart slightly.
• Juice test: If you pierce the steak and the juices run clear with a slight pink tint, it’s done. If juices are still red, cook a bit longer.

Ingredients Needed

A tomahawk steak in the slow cooker shines best with simple, complementary ingredients that enhance its natural beefy flavor without overpowering it. Essential ingredients include:

• 1 tomahawk steak (2-3 pounds)
• 2 tablespoons olive oil or clarified butter
• 3-4 cloves garlic, minced
• 1 large onion, sliced
• 1 cup beef broth or red wine (or a combination)
• Fresh herbs (rosemary, thyme, or bay leaf)
• Salt and freshly ground black pepper
• Optional: mushrooms, carrots, or potatoes for a complete meal

These ingredients provide a robust base, ensuring the meat absorbs rich, savory notes while remaining tender and moist.

How To Cook Tomahawk Steak In Slow Cooker

1. Sear the steak (optional but recommended): Heat olive oil in a hot skillet and sear the tomahawk on all sides until golden brown. This locks in juices and adds depth of flavor.
2. Prepare the slow cooker: Place onions, garlic, and optional vegetables in the bottom. Pour in the beef broth or wine to create a cooking liquid.
3. Add the steak: Lay the tomahawk on top of the vegetables. Sprinkle generously with salt, pepper, and herbs.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. Avoid lifting the lid too often, as this releases heat and slows the cooking process.
5. Rest: Remove the steak and let it rest for 10-15 minutes before slicing against the grain for maximum tenderness.

When Things Go Wrong

Even with the slow cooker’s forgiving nature, issues can arise:

• Steak is dry: Likely overcooked or not enough liquid. Next time, ensure the steak is partially submerged in broth or add a splash of wine mid-cooking.
• Steak is undercooked: May be too thick for your slow cooker’s heat setting. Cook longer on low or briefly finish in a hot oven.
• Mushy texture: Overcooking on high can break down the fibers excessively. Stick to low and slow for a gentle tenderization.

Expert Tips

• Searing first: Adds both flavor and an attractive crust.
• Low and slow wins: Slow cooking at low temperatures maintains the steak’s structure while softening connective tissues.
• Flavor layering: Use aromatics, herbs, and wine or broth to infuse the meat gradually.
• Don’t crowd the cooker: Allow space for heat to circulate around the steak.
• Check early: If your steak is extremely thick, start checking an hour before the recommended finish to prevent overcooking.

Can I Do This Without A Slow Cooker?

Absolutely. If a slow cooker isn’t available, you can mimic the method using:

• Oven braising: Preheat to 275°F (135°C), sear the steak, place in a covered roasting pan with broth, and cook for 3-4 hours.
• Sous-vide: Precisely control temperature to achieve consistent doneness and finish with a quick sear for crust.

The principle remains the same: low, consistent heat over several hours to break down connective tissue.

Reheating Leftovers In Slow Cooker

Reheating tomahawk steak without drying it out requires gentle heat:

1. Slice the steak into portions.
2. Place in the slow cooker with a splash of beef broth or gravy.
3. Heat on low for 1-2 hours, stirring occasionally.

Avoid high heat, as it will quickly toughen the already cooked meat. This method maintains juiciness and reintroduces some moisture lost during refrigeration.

FAQs

Can I Cook A Tomahawk Steak In A Slow Cooker?

Yes, you can cook a tomahawk steak in a slow cooker. This method allows the steak to become tender and flavorful over a longer cooking period, although it won’t achieve the same sear or crust as grilling or pan-searing. For best results, sear the steak before slow cooking to enhance flavor.

How Long Should I Cook A Tomahawk Steak In A Slow Cooker?

Cooking time depends on the size of the steak and the desired doneness. For a 2-3 pound tomahawk steak, cook on low for 6-8 hours or on high for 3-4 hours. Always check internal temperature with a meat thermometer to ensure it reaches your preferred doneness.

Do I Need To Sear The Tomahawk Steak Before Using A Slow Cooker?

Searing is not strictly necessary, but it is recommended. Searing the steak in a hot skillet for 2-3 minutes per side before slow cooking develops a rich, caramelized flavor and improves the appearance of the final dish.

What Liquid Should I Use In The Slow Cooker For Tomahawk Steak?

A slow cooker requires some liquid to prevent the steak from drying out. Suitable liquids include beef broth, red wine, or a mixture of broth and aromatic ingredients such as garlic, onions, and herbs. About 1/2 to 1 cup of liquid is generally sufficient for a tomahawk steak.

Can I Add Vegetables When Cooking A Tomahawk Steak In A Slow Cooker?

Yes, adding vegetables like carrots, onions, potatoes, or mushrooms is a great way to create a complete meal. Place the vegetables at the bottom of the slow cooker to allow them to cook evenly while the steak rests on top.

How Do I Ensure The Steak Remains Juicy In A Slow Cooker?

To keep the tomahawk steak juicy, avoid overcooking and make sure there is enough liquid in the slow cooker. Cooking on low heat rather than high helps preserve moisture. Also, letting the steak rest after cooking allows the juices to redistribute.

What Is The Best Seasoning For A Slow-cooked Tomahawk Steak?

Simple seasonings work best, such as salt, black pepper, garlic powder, and fresh herbs like rosemary or thyme. You can also create a marinade using olive oil, soy sauce, or Worcestershire sauce for additional flavor.

Can I Cook Frozen Tomahawk Steak In A Slow Cooker?

It is not recommended to cook a frozen tomahawk steak in a slow cooker because slow cooking from frozen can result in uneven cooking and potentially unsafe temperatures. Thaw the steak completely in the refrigerator before slow cooking.

Should I Cover The Slow Cooker While Cooking A Tomahawk Steak?

Yes, always cover the slow cooker while cooking. This traps moisture and heat, ensuring the steak cooks evenly and remains tender. Avoid removing the lid frequently, as this prolongs cooking time and can dry out the meat.

How Can I Finish A Slow-cooked Tomahawk Steak For A Better Crust?

After slow cooking, you can quickly sear the steak in a hot skillet or under a broiler for 1-2 minutes per side to create a flavorful crust. This step enhances both texture and presentation without overcooking the meat.