The debate around whether a tomahawk steak lives up to the hype is subjective, much like choosing between a Wagyu ribeye and a Wagyu striploin. It boils down to personal preference. For many, the ideal steak is a succulent, tender, restaurant-quality cut. This leads to the question: what exactly is a tomahawk steak?
Defining the Tomahawk Steak
A tomahawk steak is essentially a ribeye beef steak, but with a distinctive difference: at least five inches of rib bone are left intact. This extended bone is French-trimmed, a culinary technique also applied to racks of lamb to achieve their signature appearance. This involves removing meat and fat from the bone, creating a visually striking “handle” that elevates the steak’s presentation.
The meat itself is known for its exceptional marbling, tenderness, and rich flavor. It’s sourced from a part of the animal where the muscles aren’t heavily used, resulting in a particularly tender and soft texture. During cooking, the intramuscular fat melts, blending with compounds released from the large bone, creating a wonderfully decadent flavor profile. The distinguishing features of a tomahawk steak compared to a standard ribeye are its extended bone and the thickness to which it’s cut, matching the rib’s width. Its name comes from its resemblance to a Native American tomahawk axe. Specifically, the tomahawk steak is cut from between the sixth and twelfth rib.
Understanding the Price Tag
The size of a tomahawk steak contributes to its cost. It’s a substantial cut, often easily serving two people. Typically, the steak is about 2 inches thick, weighing between 30 and 45 ounces.
At purveyors like Chophouse Steaks, tomahawk ribeye steaks can weigh between 44 and 55 ounces. The size offers good value, along with the convenience of handling the meat by the long bone, which makes for a great conversation starter. High-quality beef often receives high grades and certifications, such as the United States Department of Agriculture (USDA) prime-grade shield. The tomahawk steak price reflects the quality of the meat and the thick cut. Online butcher shops can offer competitive prices.
Cooking the Perfect Tomahawk Steak
When it comes to cooking a tomahawk steak, the possibilities are numerous. However, it’s crucial to start with properly thawed meat. Here’s a BBQ method:
- Thaw the steak in the refrigerator for 2–3 days until it reaches room temperature.
- Generously season the steak with salt just before grilling. Due to its thickness, ensure even coverage.
- Set the grill to its highest setting and grill the meat, flipping to sear all sides.
- Use an internal thermometer to check for desired doneness.
- Once cooked to your preference, remove the steak from the grill, cover with foil, and let it rest for 10–15 minutes.
- Add butter and salt if desired, then slice against the grain to your preferred thickness.
The Tomahawk Steak Experience
A tomahawk steak provides a unique dining experience, from its impressive presentation to its rich flavor. Whether grilled, pan-seared, or oven-roasted, the key to a perfect tomahawk steak lies in quality ingredients and proper cooking techniques. Consider a gift card for a memorable steak experience.
Ultimately, a tomahawk steak is more than just a piece of meat; it’s a culinary statement.
