The tomahawk steak is not just a meal; it’s a dining experience. With its eye-catching presentation, rich flavor, and substantial size, the tomahawk steak has become a staple for those seeking both culinary delight and visual drama. Often referred to as the “king of steaks” the tomahawk steak is a must-try for any serious meat lover.
Introduction to the Tomahawk Steak
A tomahawk steak is a bone-in ribeye, distinguished by its long, frenched bone that resembles a tomahawk axe. This steak is renowned not just for its flavor but also for its impressive appearance, making it a popular choice for special occasions and high-end dining. The bone, which can extend up to 8 inches, adds a dramatic flair to the presentation, making it a showstopper on any table.
History and Origin of the Tomahawk Steak
The tomahawk steak originates from the rib primal, a section of the cow that yields some of the most tender and flavorful cuts. The practice of leaving the rib bone intact and cleaning it (a process known as “frenching”) has its roots in classical butchery. While the cut itself has been around for centuries, its popularity surged in recent years, driven in part by social media and a renewed appreciation for high-quality, visually appealing food.
What is a Tomahawk Steak?
At its core, a bone-in ribeye is a ribeye steak with an extended bone. The ribeye is known for its rich marbling, which contributes to its tenderness and flavor. The bone-in ribeye typically weighs between 30 and 45 ounces, making it significantly larger than most other steaks. The bone, while not edible, serves as a handle and enhances the steak’s presentation, making it ideal for sharing.
Why Is It Called a Tomahawk Steak?
The name “tomahawk” comes from the steak’s resemblance to a tomahawk axe. The long, curved bone mimics the handle of the axe, while the large, round steak represents the blade. This distinctive shape is not only aesthetically pleasing but also serves practical purposes in cooking, helping to retain moisture and flavor.
Anatomy of a Bone-in Ribeye
The bone-in ribeye is carved from the rib primal, specifically from ribs 6 through 12. This section includes the longissimus dorsi (eye of ribeye), the spinalis (ribeye cap), and the complexus. The ribeye cap is particularly prized for its tenderness and flavor, while the eye of ribeye provides a more uniform texture. The bone is frenched to create the tomahawk’s signature look, removing excess meat and fat to expose the clean, white bone.
Tomahawk Steak vs. Ribeye: What’s the Difference?
While the bone-in ribeye and ribeye steak come from the same part of the cow, the primary difference lies in the presentation. The tomahawk includes the full rib bone, which can add to the overall weight and cost. Despite this, the flavor profiles of both cuts are nearly identical, as they share the same marbling and tenderness. The tomahawk’s bone, however, contributes to a more dramatic presentation and can help insulate the meat during cooking, potentially enhancing the flavor.
How to Choose the Best Tomahawk Steak
When selecting a bone-in ribeye, look for one with ample marbling, as this fat will render during cooking, adding flavor and moisture. The steak should be at least two inches thick to ensure even cooking. The bone’s length is also a consideration—longer bones are more visually impressive, but shorter bones can make the steak easier to handle and cook.
Why Is a Tomahawk Steak So Expensive?
The high cost of a tomahawk steak is due to several factors. First, the cut is large, often weighing between 30 and 45 ounces, which drives up the price. The process of frenching the bone is labor-intensive, adding to the cost. Additionally, the bone itself, while not contributing to the edible portion, adds weight and thus increases the price. Finally, the presentation and visual appeal of the bone-in ribeye justify its premium price in the eyes of many consumers.
How to Cook a Tomahawk Steak: Basic Techniques
Cooking a tomahawk steak requires a bit of finesse due to its size and thickness. There are several methods to choose from, but the most popular include grilling, pan-searing, and oven-roasting. The key is to ensure that the steak cooks evenly without burning the exterior or leaving the center too rare.
Grilling a Tomahawk Steak to Perfection
Grilling is one of the most popular ways to cook a bone-in ribeye. Begin by seasoning the steak generously with salt and pepper. Preheat your grill to high heat, then sear the steak on both sides for 3 to 4 minutes until a crust forms. After searing, move the steak to indirect heat and continue cooking until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F. Allow the steak to rest for at least 10 minutes before slicing to ensure that the juices redistribute throughout the meat.
Reverse Searing a Tomahawk Steak
The reverse sear method is ideal for achieving a perfectly cooked bone-in ribeye. Start by cooking the steak in the oven at a low temperature (around 250°F) until it reaches an internal temperature of 120°F. Finish the steak with a high-heat sear in a cast-iron skillet or on the grill for 2 to 3 minutes per side. This method ensures an even cook and a beautiful crust.
Cooking a Tomahawk Steak in the Oven
To cook a bone-in ribeye in the oven, preheat to 425°F. Season the steak liberally with salt and pepper, then sear it in a hot, oven-safe skillet for 2 to 3 minutes per side. Transfer the skillet to the oven and roast the steak for 10 to 15 minutes or until it reaches your desired doneness. As always, let the steak rest before slicing.
Resting and Slicing a Tomahawk Steak
Resting the steak after cooking is crucial to ensure that the juices redistribute throughout the meat. A resting time of 10 to 15 minutes is ideal. To slice, first remove the bone, then cut the steak against the grain into thick slices. This method will ensure tender, juicy bites.
Serving Suggestions for Tomahawk Steak
Tomahawk steak pairs well with a variety of sides. For a classic pairing, serve it with roasted potatoes, grilled vegetables, and a fresh salad. For a more indulgent meal, consider truffle mashed potatoes or a rich, creamy sauce like béarnaise. A full-bodied red wine, such as a Cabernet Sauvignon, complements the steak’s robust flavor.
Popular Tomahawk Steak Recipes
Tomahawk steak can be prepared in numerous ways. Some popular recipes include garlic herb butter tomahawk, reverse-seared tomahawk with chimichurri, and grilled tomahawk with a simple salt and pepper seasoning. These recipes highlight the steak’s natural flavor while adding unique touches.
Tomahawk Steak for Special Occasions
Given its size, price, and presentation, the bone-in ribeye is often reserved for special occasions. Whether for a holiday meal, a birthday, or a dinner party, the bone-in ribeye is sure to impress. Its dramatic appearance and rich flavor make it the perfect choice for celebrations.
Common Mistakes to Avoid When Cooking Tomahawk Steak
Cooking a tomahawk steak can be tricky due to its size. Overcooking is a common mistake, as the steak’s thickness makes it easy to undercook the center while overcooking the exterior. Using a meat thermometer can help you monitor the internal temperature accurately. Another mistake is not letting the steak rest, which can lead to a loss of juices and a drier steak.
Where to Buy a Tomahawk Steak
Tomahawk steaks are available at specialty butcher shops, high-end grocery stores, and online retailers. When purchasing, consider the quality of the beef, the thickness of the steak, and the length of the bone. For the best results, choose a steak with plenty of marbling and a bone that adds to the visual appeal.
Is the Bone Worth It? Debating the Value of Tomahawk Steak
The bone in a bone-in ribeye is often a point of debate. Some argue that the bone adds flavor, as it insulates the meat during cooking and can potentially infuse the meat with marrow. Others believe that the bone is primarily for presentation and that you’re paying extra for weight that doesn’t contribute to the meal. Ultimately, the decision comes down to personal preference and how much you value the steak’s visual impact.
Tomahawk Steak in Pop Culture
The tomahawk steak has become a symbol of indulgence and luxury, frequently appearing in social media posts, restaurant menus, and food shows. Its eye-catching appearance and association with high-end dining make it a popular choice for those looking to impress or indulge in a special meal.
Health Considerations
While bone-in ribeye is undeniably delicious, it’s also a large and rich cut of meat. It’s best enjoyed in moderation, especially given its high fat content. When serving, consider portion sizes and balance the meal with lighter sides to offset the richness of the steak.
How to Store Leftover Tomahawk Steak
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, gently warm the steak in the oven at a low temperature to avoid overreheat. Alternatively, slice the steak thinly and use it in sandwiches, salads, or other dishes where reheating isn’t necessary.
Frequently Asked Questions About Tomahawk Steak
What makes a tomahawk steak different from a regular ribeye?
A bone-in ribeye is essentially a ribeye steak with a long bone left attached. The bone adds to the steak’s dramatic presentation and may contribute to the meat’s flavor and juiciness.
How do you cook a tomahawk steak evenly?
To cook a bone-in ribeye evenly, use a two-zone cooking method. Start by searing the steak over high heat, then move it to indirect heat to finish cooking to your desired doneness.
Is the tomahawk steak worth the high price?
The value of a bone-in ribeye depends on what you’re looking for. If you appreciate the visual appeal and the experience of cooking and serving a dramatic cut, it’s worth the splurge. However, if you’re focused purely on meat for the price, a boneless ribeye may offer better value.
How do I store a tomahawk steak before cooking?
Store the tomahawk steak in the coldest part of your refrigerator. If you won’t be cooking it within a few days, consider freezing it. Wrap it tightly in plastic wrap and aluminum foil before freezing to prevent freezer burn.
Can I cook a tomahawk steak on the stove?
Yes, but due to its size, you’ll need to use a large skillet and possibly finish it in the oven. Ensure you achieve a good sear on both sides before transferring it to the oven to cook through.
What sides go well with tomahawk steak?
bone-in ribeye pairs well with classic sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad. For a more indulgent meal, consider pairing it with truffle fries or a creamy sauce.
Conclusion: Is Tomahawk Steak Worth the Hype?
The tomahawk steak is much more than a piece of meat—it’s an experience. From its impressive size and striking appearance to its rich, flavorful meat, it’s a cut that offers something special for those willing to invest in it. Whether you’re grilling it for a special occasion or just want to indulge in one of the most visually stunning steaks available, the bone-in ribeye is sure to leave a lasting impression.