What Is A Tomahawk Steak?

Have you ever stared at a menu, wondering what a tomahawk steak really is? This impressive cut of meat often leaves diners both intrigued and confused. Understanding what a tomahawk steak is and how to cook it properly can elevate your grilling game and impress your guests.

This article explores the tomahawk steak, its characteristics, cooking techniques, and tips for achieving the best results. Knowing how to handle this cut will make your next barbecue unforgettable.

What Is A Tomahawk Steak?

A tomahawk steak is a bone-in ribeye steak known for its long rib bone and impressive size. It typically weighs between 2 to 3.5 kilograms (4 to 7 pounds) and is cut from the rib section of the cow. The long bone gives it a striking appearance, resembling a tomahawk axe, hence the name.

Characteristics of Tomahawk Steak

The tomahawk steak is prized for its marbling, tenderness, and rich flavor. The marbling refers to the intramuscular fat that enhances the steak’s juiciness and taste. This cut is often well-aged, which further intensifies its flavor profile.

Where to Buy Tomahawk Steak

Finding a tomahawk steak can be straightforward if you know where to look. Many butcher shops and high-end grocery stores carry this cut. Online meat suppliers also offer tomahawk steaks, often with options for grass-fed or organic beef.

Price Range

The price of a tomahawk steak can vary significantly based on quality and source. Expect to pay anywhere from $15 to $50 per kilogram ($7 to $25 per pound). Higher prices often reflect better quality beef.

Preparing Tomahawk Steak

Preparation is key to achieving a perfect tomahawk steak. Start by selecting a high-quality cut. Look for good marbling and a bright red color. Once you have your steak, follow these steps for preparation.

Trimming the Steak

While tomahawk steaks are usually well-trimmed, you may want to remove any excess fat or silver skin. Use a sharp knife to carefully trim away these areas without cutting into the meat itself.

Seasoning

Simple seasoning works best for a tomahawk steak. Use kosher salt and freshly cracked black pepper. Generously season both sides of the steak at least 40 minutes before cooking. This allows the salt to penetrate the meat, enhancing flavor.

Bringing to Room Temperature

Before cooking, let the steak sit at room temperature for about 30 to 60 minutes. This step helps ensure even cooking throughout the steak.

Cooking Techniques for Tomahawk Steak

Cooking a tomahawk steak can be done using various methods, including grilling, roasting, or reverse searing. Each method has its advantages, so choose one that suits your equipment and preference.

Grilling

Grilling is a popular method for cooking tomahawk steaks. Follow these steps for perfect results:

1. Preheat your grill to high heat, around 230°C to 260°C (450°F to 500°F).
2. Place the steak on the grill and sear for about 4 to 5 minutes on each side.
3. After searing, move the steak to a cooler part of the grill to finish cooking. Close the lid and cook until the internal temperature reaches your desired doneness.
4. Use a meat thermometer to check the temperature. Aim for 50°C (120°F) for rare, 57°C (135°F) for medium-rare, and 65°C (150°F) for medium.
5. Once done, remove the steak from the grill and let it rest for at least 10 to 15 minutes before slicing.

Roasting

Roasting a tomahawk steak in the oven is another excellent option. Here’s how:

1. Preheat your oven to 135°C (275°F).
2. Season the steak as previously mentioned and place it on a roasting rack in a baking dish.
3. Roast the steak until it reaches an internal temperature of about 50°C (120°F) for rare or 57°C (135°F) for medium-rare.
4. Remove the steak from the oven and let it rest for 10 to 15 minutes.
5. For a nice crust, finish by searing the steak on a hot grill or skillet for 1 to 2 minutes on each side.

Reverse Searing

The reverse sear method combines low and slow cooking with a final high-heat sear. This technique ensures even cooking and a perfect crust. Follow these steps:

1. Preheat your oven to 135°C (275°F).
2. Season the steak and place it on a baking sheet.
3. Roast until the internal temperature reaches about 50°C (120°F) for rare or 57°C (135°F) for medium-rare.
4. Remove the steak and let it rest for 10 minutes.
5. Heat a skillet or grill to high heat and sear the steak for 1 to 2 minutes on each side.

Resting the Steak

Resting is a crucial step that many overlook. Allowing the steak to rest after cooking helps redistribute the juices, resulting in a more flavorful and tender bite. Aim for a resting time of 10 to 15 minutes.

What Happens When You Rest Meat

During cooking, the juices in the meat move toward the center. Resting allows these juices to redistribute throughout the steak. Cutting into the steak too soon will cause these juices to run out, leading to a dry piece of meat.

Serving Tomahawk Steak

When it comes to serving, presentation matters. A tomahawk steak is visually stunning, so showcase it on a large cutting board or platter. Here are some tips for serving:

Slicing the Steak

Use a sharp knife to slice the steak against the grain. This technique ensures tenderness in each bite. Cut thick slices for a hearty portion or thinner slices for smaller servings.

Accompaniments

Pair your tomahawk steak with sides that complement its rich flavor. Consider options like:

• Grilled vegetables
• Garlic mashed potatoes
• Caesar salad
• Roasted asparagus
• Homemade steak sauce

Wine Pairing

A bold red wine pairs beautifully with tomahawk steak. Look for options like Cabernet Sauvignon, Malbec, or Syrah. These wines enhance the steak’s flavors and provide a delightful dining experience.

Common Mistakes to Avoid