What is a Tomahawk Steak?
The tomahawk steak gets its name from its resemblance to a Native American tomahawk axe, with the long, bone-in rib serving as the handle. Essentially, it’s a bone-in ribeye, but with an extra-long rib bone left intact for dramatic effect. The bone can be anywhere from 6 to 8 inches in length, making the tomahawk steak one of the most visually impressive cuts of meat.
Cut from the rib section of the cow, the tomahawk is renowned for its marbling, which results in a juicy and flavorful steak. The meat is thick, typically 2 to 2.5 inches, which means cooking it properly requires a bit of patience and care.
Why is it So Popular?
Part of the tomahawk steak’s allure is its sheer size and presentation. When you serve one of these bad boys at a gathering, it’s guaranteed to steal the show. But it’s not all about looks—this steak is incredibly tender and flavorful, thanks to its ribeye origins. The rich marbling ensures every bite is packed with juicy, beefy goodness.
For steak lovers, the tomahawk offers a full spectrum of flavors and textures. The fat renders down during cooking, while the meat itself remains juicy and tender. And let’s not forget the bone—cooking meat on the bone adds an extra layer of flavor.
How to Choose the Perfect Tomahawk Steak
When selecting a tomahawk steak, quality matters. Here are a few tips to help you pick the best one:
- Marbling: Look for a steak with good marbling. The streaks of fat running through the meat will melt during cooking, adding flavor and keeping the steak moist.
- Thickness: A good tomahawk steak should be at least 2 inches thick. This ensures the steak stays juicy and doesn’t dry out during cooking.
- Bone Length: While the length of the bone doesn’t impact the taste, it does add to the visual appeal. A longer bone gives that iconic tomahawk look.
- Quality Grade: Opt for USDA Prime or Choice if you’re in the United States, or the equivalent high-quality grades in other countries.
Cooking the Perfect Tomahawk Steak
Cooking a tomahawk steak can feel a little intimidating because of its size, but it’s actually simpler than it looks. Here’s a foolproof method to get that restaurant-quality sear and flavor right at home.
1. Reverse Sear Method
The reverse sear is a favorite method for thick steaks like the tomahawk. It involves cooking the steak low and slow before finishing with a high-temperature sear. Here’s how:
- Step 1: Preheat the oven to around 250°F (120°C). You’ll be cooking the steak low and slow to keep it tender and juicy.
- Step 2: Season generously with salt, pepper, and any other herbs or spices you prefer. The tomahawk is such a flavorful cut that a simple seasoning is often best.
- Step 3: Cook the steak in the oven on a wire rack over a baking sheet for about 40-45 minutes, depending on the thickness. Aim for an internal temperature of around 120-125°F (49-52°C) for medium-rare.
- Step 4: Heat a cast iron skillet or grill to high heat. Once your steak reaches the desired internal temperature, sear it on each side for 1-2 minutes to get that perfect crust.
- Step 5: Rest the steak. After searing, let the steak rest for at least 10 minutes. This allows the juices to redistribute and makes for a more flavorful bite.
2. Grilling
If you’re a fan of grilling, the tomahawk is a fantastic candidate for the BBQ. Here’s a quick grilling guide:
- Step 1: Preheat the grill to medium-high heat (around 400°F or 204°C).
- Step 2: Sear the steak over direct heat for 3-4 minutes on each side, then move it to indirect heat to finish cooking. Aim for an internal temperature of 120-125°F for medium-rare.
- Step 3: Rest the steak for 10 minutes before slicing and serving.
How to Serve a Tomahawk Steak
Due to its impressive size, a tomahawk steak is often served sliced rather than as a whole steak. To serve, use a sharp carving knife and cut the steak into slices against the grain. This helps ensure each bite is as tender as possible.
Pair your tomahawk steak with simple sides that complement its rich flavor. Roasted vegetables, mashed potatoes, or a fresh green salad are great options. And don’t forget the wine—this steak pairs beautifully with a full-bodied red, such as Cabernet Sauvignon or Malbec.
FAQs About Tomahawk Steak
1. Is a tomahawk steak worth the price?
Yes, if you’re looking for a premium dining experience, both in terms of flavor and presentation. The tomahawk is a special-occasion steak that delivers in taste and style.
2. How much does a tomahawk steak typically weigh?
Most tomahawk steaks weigh between 30 and 45 ounces (850g to 1.3kg), making them large enough to feed two or even three people.
3. Can I cook a tomahawk steak without an oven?
Yes! You can grill it or cook it entirely in a cast iron skillet. The key is to manage the heat properly to ensure the inside cooks without burning the outside.
4. How long should I rest a tomahawk steak after cooking?
Let it rest for at least 10 minutes to allow the juices to redistribute. This ensures a juicier, more flavorful steak.
5. Is the bone in a tomahawk steak edible?
While you can’t exactly eat the bone, you can gnaw on it to enjoy every last bit of flavorful meat and fat that’s cooked around it!
Conclusion
The tomahawk steak is more than just a meal—it’s an experience. Whether you’re grilling it up for a family gathering or enjoying a special dinner at home, this steak offers unmatched flavor and presentation. With the right cooking method, it’s easy to turn your kitchen into a steakhouse. So, the next time you’re feeling a bit indulgent, treat yourself to a tomahawk steak—you won’t be disappointed!
