Tomahawk Steak

Price per steak. Average size 3lbs, Minimum size 2.7lbs.

Tomahawk Steak is a double cut bone-in Rib Steak with the rib bone left on and stripped. It is also known as a Frenched Rib Steak or Long Bone Rib Steak.

Tomahawk Steak – A Majestic Culinary Experience

The Tomahawk Steak, also known as a bone-in ribeye or long bone rib steak, is a visually stunning cut of beef characterized by its impressive length of rib bone. This dramatic presentation not only enhances its visual appeal but also adds depth of flavor during the cooking process. The thick cut of meat, along with the extended rib bone, makes it an excellent choice for gourmet meals and special occasions.

Elevate your grilling to an art form with our Tomahawk Steak, a double-cut, bone-in Rib Steak that epitomizes luxury and flavor. Known also as a Frenched Rib Steak or Long Bone Rib Steak, this steak is as visually impressive as it is delicious. The rib bone is left on and stripped, extending from the steak and adding not just to its dramatic presentation but also to its depth of flavor.

Origin and Preparation

Our Tomahawk Steak is expertly sourced from the rib section of the cow, specifically the rib primal. This area is known for producing cuts with exceptional marbling, which contributes to the steak’s rich flavor and tenderness. The bone is “frenched,” meaning it is meticulously cleaned of meat and fat, extending several inches from the meat to provide an elegant and striking presentation.

Cooking Tips

To cook a tomahawk steak to perfection, it’s essential to start with a few key steps. First, bring the steak to room temperature. This ensures even cooking throughout the thick cut of beef. Pat the steak dry with paper towels to remove any excess moisture, which helps achieve a perfect crust during searing.

For grilling enthusiasts, the charcoal grill method imparts a classic smoky flavor. Preheat your grill to high heat and sear the steak on each side for 3-4 minutes to develop a beautiful crust. Then, move the steak to indirect heat, cover, and cook until it reaches your desired internal temperatures.

For a more controlled cooking process, try reverse searing. Preheat your oven to 275°F and place the steak on a baking sheet. Cook it until the internal temperature reaches 110°F, then finish by searing it in a hot cast iron pan for 1-2 minutes on each side. This method ensures an even cook and a perfect crust.

Preparation Tips

Achieving the perfect medium rare tomahawk steak involves aiming for an internal temperature of 130°F. Using a meat thermometer is crucial to ensure accuracy. After cooking, let the steak rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute, enhancing the steak’s flavor and juiciness.

Season the steak generously with salt and pepper before cooking. This simple seasoning enhances the natural flavors of the beef without overpowering it. For an excellent sear and heat retention, use a cast iron pan.

Flavor and Texture

The Tomahawk Steak is celebrated for its robust flavor and tender texture. The thick marbling throughout the meat ensures each bite is juicy and savory. This cut of meat is perfect for those who appreciate a rich, beefy flavor and a tender steak experience.

Serving Suggestions

Pair your tomahawk steak with classic sides like garlic mashed potatoes, grilled vegetables, or a crisp salad. For beverages, a hearty red wine such as a Shiraz or a craft beer can beautifully complement the steak’s rich flavors.

FAQs

How do I bring my steak to room temperature? 

Leave the steak out on the counter for about 30-60 minutes before cooking. This helps ensure even cooking.

What is the best way to cook a tomahawk steak? 

The best methods are charcoal grilling and reverse searing. Both techniques help achieve a perfect crust and tender interior.

How do I know when my steak is done? 

Use a meat thermometer to check the internal temperature. For medium rare, aim for 130°F.

Why should I let my steak rest after cooking? 

Resting allows the juices to redistribute throughout the meat, making it more flavorful and tender.

Can I use a gas grill instead of a charcoal grill? 

Yes, a gas grill can also be used. Preheat to high and follow the same cooking instructions as for a charcoal grill.