What is Tomahawk Steak And Why It's Worth Every Bite

Have you ever heard of the Tomahawk Steak? This unique cut of beef is a specialty in many high-end restaurants, and it’s quickly gaining popularity among steak aficionados. But what exactly is a Tomahawk Steak? It’s a large ribeye steak that’s been frenched – or trimmed down to the bone – and then left on the bone, giving it its signature shape and appearance. The result is an incredibly flavorful and juicy cut of steak that packs a big punch of flavor. In this article, we’ll explore what cut is a tomahawk steak, what makes a Tomahawk Steak so special, including its history, preparation techniques, and more.

What is Tomahawk Steak?

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One of my favorites, a dish that seems to be gaining popularity in recent years, is the infamous Tomahawk Steak. A Tomahawk Steak is a larger, bone-in ribeye steak cut in a way that leaves the rib bone intact, strikingly resembling a tomahawk axe. This particular cut of meat has become quite popular in the food industry due to its impressive size and presentation.

When cooking a Tomahawk Steak, there are a few things to remember. First, it’s essential to know that this cut of meat is thicker than your average steak, which means it will take longer to cook. To ensure your steak is cooked to perfection, it’s recommended to use a meat thermometer to check the internal temperature.

Another important factor to keep in mind is the seasoning. Since this cut of meat is so large, it’s important to season it generously, ensuring that the seasoning reaches all parts of the steak. A simple mixture of salt, pepper, and garlic powder is a great starting point, but feel free to get creative with your seasonings and try something new!

When it comes to serving a Tomahawk Steak, the presentation is key. This cut of meat is so impressive in size and appearance that it’s almost a shame not to serve it on a large platter, allowing your guests to marvel at its size and beauty before digging in.

While a Tomahawk Steak may seem like an intimidating dish to tackle, with a little bit of knowledge and preparation, it can be one of the most delicious and impressive meals you will ever make. So go ahead, try it, and impress your friends and family with your newfound expertise in culinary delights.

How Did The Tomahawk Steak Get Its Name, And What Is Its History?

You know, I’ve always been curious about how the Tomahawk steak got its unique name and what its history is. So, I did a little research and found some intriguing facts.

The Tomahawk steak got its name from the long rib bone attached to the meat. This bone resembles a Native American tomahawk, hence the name. Isn’t that fascinating? But the history goes even deeper.

It is said that the Tomahawk steak has its roots in the days of the Rio Grande cattle drives, where cowboys in Texas used Mexican spices to flavor their meals. The long rib bone, stripped of its meat, made the steak look like a hatchet or a tomahawk, hence its distinctive name.

I find it so interesting how the history of this steak is intertwined with the culture and traditions of Texas. It’s like a culinary tribute to the cowboy era.

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What Makes The Tomahawk Steak So Prized Among Meat-Lovers And Foodies?

The first thing that sets the tomahawk steak apart is its high-quality primal cut. Made from bone-in ribeye, this steak is incredibly tender due to the marbled fat that runs throughout the meat. The rib meat is less muscular, resulting in a deep, savory, moist delicacy that is hard to resist.

But it’s not just the meat quality that makes the tomahawk steak so prized. It’s also the extra processing and preparation that goes into creating this impressive cut. The bone-in ribeye is French trimmed, which means the meat is scraped off about 5 inches of the rib bone. This gives the steak its unique tomahawk shape, resembling an axe handle. It’s visually striking and serves as a handle to grab onto while enjoying every juicy bite right off the bone.

Another reason the tomahawk steak is highly valued is its size. These steaks are usually one to two inches thick and weigh up to three to four pounds. They are much larger portions compared to other cuts of steak, making them perfect for sharing or indulging in a truly hearty meal.

But what adds to the appeal of the tomahawk steak is its novelty and marketing. It has become an Instagram-worthy steak, capturing the attention of food enthusiasts far and wide. Its impressive presentation and the fun dining experience it offers make it worth the higher price tag.

So, whether you’re grilling a tomahawk steak at home or enjoying it at a high-end restaurant, you can be sure you’re in for an unforgettable culinary adventure. This steak’s tenderness, flavor, and sheer size make it a prized choice among meat lovers.

How Is A Tomahawk Steak Cut And Prepared, And What Cooking Methods Work Best For This Type Of Steak?

There are a few important steps to follow when preparing and cooking a Tomahawk steak.

First, it’s crucial to salt the steak liberally with kosher salt and let it sit in the refrigerator uncovered for 12-24 hours. This process, known as dry brining, allows the salt to draw out the juices from the meat, reabsorbing a kind of brine into the steak. The result is a tender, moist, and flavorful steak.

After the dry brining process, it’s time to season the steak with a rub mixture made of olive oil, paprika, black pepper, and crushed garlic. The steak should be coated entirely, including the bone area, and allowed to rest for about 15 minutes. This helps the flavors of the rub to penetrate the meat before cooking.

When cooking Tomahawk steak, the reverse sear technique is the best method. This involves slow-roasting the steak in a low-temperature oven until it reaches the desired internal temperature and then finishing it with a quick sear on the grill to create a delicious crust.

To cook the steak using the reverse sear method, preheat the oven to 200°F and place the spice-rubbed steak on a rack over a baking sheet to catch any juices. The steak should be checked after about 30 minutes, but it will likely take closer to 40 minutes to cook. The internal temperature should reach the desired doneness, which can vary from a cool, bright red center to a warm, light pink center with a browned outer portion.

Once the steak is done cooking in the oven, it is transferred directly to a preheated grill, where it is seared for about 2-3 minutes on each side to lock in the flavors and create a nice crust. After searing, it is essential to let the steak rest for about 5 minutes, uncovered, which allows the juices to redistribute throughout the meat, keeping it moist and flavorful.

After resting, the Tomahawk steak can be sliced against the grain into 1/2-inch pieces. For a beautiful presentation, the cut steak can be arranged back around the bone, making it appear as if it is still attached. The bone adds a wow factor to the overall presentation and can be easily removed when serving individual portions.

In conclusion, preparing and cooking a Tomahawk steak is a special experience requiring extra steps and care. However, the result is a tender, buttery, and flavorful steak that will impress your guests.

What Are The Best Side Dishes And Wine Pairings For A Tomahawk Steak?

When it comes to enjoying a juicy and flavorful tomahawk steak, the right side dishes and wine pairings can take the dining experience to the next level. To complement the rich and robust flavors of this impressive cut of meat, I like to choose side dishes that balance textures and flavors.

One of my favorite side dishes to serve with a tomahawk steak is garlic mashed potatoes. The creamy and smooth texture of the mashed potatoes perfectly contrasts with the steak’s tender and juicy meat. The garlic adds a wonderful flavor depth that complements the steak’s smoky and savory notes.
Another fantastic side dish option is grilled asparagus. The asparagus’s slightly charred and earthy taste pairs exceptionally well with the tomahawk steak. The crispness of the asparagus adds a nice contrast to the meat’s tenderness. I like drizzling some olive oil and sprinkling a pinch of sea salt on the asparagus before grilling for extra flavor.
For wine pairings, a bold and full-bodied red wine is the ideal choice to accompany a tomahawk steak. One of my personal favorites is a Cabernet Sauvignon. This robust wine has dark fruit flavors like blackberry and plum and hints of spices and oak. It’s tannins and acidity help cut through the richness of the steak and enhance the flavors on your palate.
If you prefer white wine, Chardonnay can also be a great option. Look for a Chardonnay that has gone through barrel fermentation and oak aging, as this will result in a more full-bodied and buttery texture. The creamy and toasty notes of the Chardonnay can provide a delightful contrast to the savory flavors of the tomahawk steak.

Is The Tomahawk Steak More Expensive Than Other Cuts Of Beef, And Why?

First, Tomahawk steaks are made from high-quality primal cuts, like bone-in ribeye. These steaks are large and hearty, cut from the rib section of the beef. The rib meat is not as muscular as other parts of the beef, which makes it more tender and gives it a deep savory flavor. The marbled fat spread throughout the meat adds to its tenderness and flavor, making it a prime choice for meat connoisseurs.

Another reason for the higher cost of Tomahawk steaks is the extra processing and preparation they require. The bone-in ribeye steak is transformed into a Tomahawk steak when it’s French-trimmed. This means that about 5 inches of the rib bone is scraped off, giving the steak a handle-like appearance. This unique presentation adds to the novelty and dining experience, making it more appealing to consumers.

Furthermore, Tomahawk steaks are usually larger and heavier than other cuts of steak. They can be easily 1 to 2 inches thick and weigh around 3 to 4 pounds. This generous portion makes it a more indulgent meal, and the larger size contributes to the higher price.

Lastly, the Tomahawk steak’s popularity and marketability play a role in its higher cost. It has become an Instagram-ready steak, with its impressive size and presentation making it a visual delight. The novelty factor of enjoying a massive, flavorful piece of meat also adds to the overall dining experience, making it a fun choice for special occasions.

How Does The Marbling Of A Tomahawk Steak Affect Its Flavor And Texture?

When it comes to steak, marbling refers to the intramuscular fat streaks found within the meat. These delicate threads of fat add a rich buttery flavor to the steak while keeping it moist and tender. The distribution of marbling, influenced by factors such as breed, diet, and aging, plays a crucial role in determining the taste and texture of the steak.

The Tomahawk steak, with its long rib bone expertly trimmed and exposed for a remarkable presentation, not only serves as a handle but also acts as a conductor of heat, enhancing the steak’s flavor and tenderness during cooking. The marbling in the steak melts during the cooking process, producing a mouthwatering combination of flavors.

It is important to cook the Tomahawk steak properly to bring out its full potential. Searing the steak on a hot grill or skillet triggers the Maillard reaction, creating a caramelized crust and enhancing the flavor. After cooking, it is essential to let the steak rest, allowing the meat’s juices to redistribute, resulting in a more succulent and juicy dining experience.

In conclusion, the marbling of a Tomahawk steak adds richness, tenderness, and flavor, making it a true gastronomic delight for any steak lover. So, if you’re looking for a transcendent dining experience, don’t miss the opportunity to savor a Tomahawk steak like no other.

Common Misconceptions About Tomahawk Steak

While this cut of meat has gained immense popularity in recent years, there are still many misunderstandings surrounding it. In this blog post, I aim to debunk some of the most common misconceptions about tomahawk steak.

Misconception #1: Tomahawk steak is just a fancy name for a ribeye.

This is perhaps the most common misconception about tomahawk steak. While it is true that tomahawk steak is a ribeye, it is not just any. The tomahawk steak is cut from the rib primal, located closer to the shoulder of the cow. This means that the meat is closer to the animal’s muscles, resulting in a more flavorful and tender cut of meat.

Misconception #2: Tomahawk Steak is only for show.

Many believe the tomahawk steak is just a gimmick meant to impress guests with its size and presentation. While it is true that the tomahawk steak is an impressive sight, it is also a delicious cut of meat. The bone-in nature of the tomahawk steak adds an extra layer of flavor and juiciness to the meat, making it one of the most sought-after cuts of steak.

Misconception #3: Tomahawk steak is difficult to cook.

Another common misconception about tomahawk steak is that it is difficult to cook. While it is true that the tomahawk steak requires a bit more attention and care than other cuts of steak, it is by no means impossible to cook. The key to cooking a perfect tomahawk steak is to start with a high-quality cut of meat, season it well, and cook it over high heat. With practice and patience, anyone can cook a delicious tomahawk steak.

Misconception #4: Tomahawk steak is only for the rich and famous.

While it is true that tomahawk steak can be expensive, it is not only for the rich and famous. Many high-end restaurants offer tomahawk steak on their menus, but purchasing it at your local butcher or grocery store is also possible. With a bit of planning and budgeting, anyone can enjoy a delicious tomahawk steak at home.

What Are Some Popular Accompaniments Or Side Dishes For Serving With A Tomahawk Steak?

Look no further if you’re unsure what to serve with your Tomahawk steak. Here are some popular options that are sure to please any carnivorous palate.

Roasted Vegetables: Tomahawk steaks are rich and flavorful, so it’s always a good idea to serve them with roasted vegetables to add a touch of freshness and balance. Broccoli, asparagus, and Brussels sprouts are all great options that complement the meat’s robust flavor.
Creamed Spinach: Creamed spinach is a classic steakhouse side dish that pairs perfectly with a juicy Tomahawk steak. The creamy texture of the spinach and the rich flavor of the steak are a match made in heaven.
Baked Potatoes: A baked potato is a simple and satisfying side dish that goes well with any steak, especially a Tomahawk. Load it up with your favorite toppings like butter, sour cream, chives, and bacon to make it extra indulgent.
Garlic Mashed Potatoes: If you want a more elevated potato dish, try serving your Tomahawk steak with garlic mashed potatoes. The garlic adds a punch of flavor that complements the steak’s bold taste.
Grilled Corn on the Cob: Grilling corn on the cob brings out its natural sweetness and adds a smoky flavor that goes well with a hearty steak like a Tomahawk. Brush it with melted butter and sprinkle on salt and pepper for a simple but delicious side dish.
Mac and Cheese: Who says you can’t have comfort food with your steak? Creamy and cheesy mac and cheese is a decadent side dish that pairs well with the rich and juicy Tomahawk.
Caesar Salad: A simple Caesar salad is a refreshing and light side dish that helps cut through the meat’s richness. The tangy dressing and crunchy croutons offer a nice contrast to the steak’s hearty texture.

How to Cook Tomahawk Steak?

Cooking a Tomahawk steak can be intimidating, but it can be a delicious and impressive meal with the right techniques and ingredients. As someone with experience and expertise in cooking this type of steak, I’m excited to share my tips and tricks.

Ingredients

2 Tomahawk steaks
Kosher salt
Pepper
Compound Butter
8 tablespoons salted butter at room temperature
2 teaspoons minced garlic
2 teaspoon parsley finely chopped
1 teaspoon rosemary finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce

Instructions

First and foremost, you’ll want to heat your outdoor grill to the highest heat possible. While the grill is heating up, preheat your oven to 375 degrees. You want to ensure your steak is at room temperature before cooking, so take it out of the fridge at least 30 minutes before cooking.
Season your steak generously with salt and pepper. I recommend using about 1 teaspoon of salt and pepper per pound of steak. Season the steak’s top, bottom, and sides, as this is a thick cut of meat.
Once your grill is hot enough, sear the steak on each side for 3 to 4 minutes. Let the flames lick up the sides of the steak to give it that beautiful charred flavor. You’ll know it’s ready to flip when it easily releases from the grill.
Next, transfer your steak to a baking sheet and bake it in the preheated oven until it reaches an internal temperature of 130 degrees. This should take about 30 minutes, but to ensure 100% accuracy, use a meat thermometer.
Once your steak has reached the desired temperature, rest for 5-10 minutes before slicing and serving. While it’s resting, you can prepare the compound butter.
To make the compound butter, combine softened butter, minced garlic, chopped parsley, rosemary, salt, pepper, and a splash of Worcestershire sauce in a bowl. Mix until well blended. Spoon 1-2 tablespoons of the compound butter onto the steak before serving.

What Are Some Tips For Achieving The Perfect Sear On A Tomahawk Steak?

Remember, achieving the perfect sear on a tomahawk steak takes practice and patience. Here are 5 Tips for Achieving the Perfect Sear on a Tomahawk Steak

Let the steak come to room temperature : Let your tomahawk steak sit at room temperature for at least 30 minutes before searing. This allows for even cooking and prevents the steak from being cold in the center.
Season generously with salt and pepper: Season your tomahawk steak with kosher salt and freshly ground black pepper before searing. This will enhance the flavor of the meat and create a delicious crust when seared.
Preheat the grill or pan: To achieve a perfect sear, it’s crucial to preheat your grill or pan. Make sure it reaches a high temperature before placing the steak on it. This will help create a beautifully caramelized crust and seal in the juices.
Use a high-heat oil: When searing your tomahawk steak, it’s essential to use a high-heat oil with a high smoke point, such as canola or grapeseed oil. This helps prevent the oil from burning and creates a nice sear on the steak.
Please don’t move the steak too soon: Once you have placed the tomahawk steak on the grill or pan, resist the temptation to move it around too soon. Let it develop a nice crust on one side before flipping it. This will give you a more even sear and prevent the steak from sticking to the surface.

FAQs

What Makes A Tomahawk Steak Different From A Regular Bone-In Ribeye?

What sets it apart from a regular bone-in ribeye is its impressive presentation. The Tomahawk steak is a ribeye steak with an extended portion of the rib bone intact. This bone is frenched, removing all the meat, leaving a clean and elegant look behind. The bone is at least 5 inches in length, giving the steak a stunning appearance resembling a tomahawk axe. This unique feature adds to the visual appeal and provides a convenient handle for flipping the steak on the grill.

The Tomahawk steak is known for its tender, melt-in-your-mouth texture and rich, buttery flavor. It is often slightly more expensive than a regular bone-in ribeye due to its delicate and premium nature. Overall, the Tomahawk steak is a showstopper on the plate and a true delight for any steak lover.

How Should You Season A Tomahawk Steak To Enhance Its Flavor?

When seasoning a Tomahawk steak, the goal is to enhance its natural flavor without overpowering it. I personally like to stick to kosher salt and freshly cracked pepper as a base seasoning. This allows the smoky flavors of the meat to shine through. However, to add some extra depth, try using a steak seasoning blend or adding spices like garlic powder, cumin, or paprika. Just be careful not to go overboard and create a seasoning that is too spicy, salty, or herbal. The key is to strike a balance of flavors that complements the Tomahawk steak’s rich buttery taste.

How Long Should A Tomahawk Steak Rest After Cooking?

After cooking a Tomahawk steak, it is essential to let it rest before serving. This allows the meat to relax and the juices to redistribute, resulting in a more tender and flavorful steak. The general rule is to let the steak rest for about 5 minutes uncovered. During this time, the temperature of the meat will continue to rise slightly, a process known as “carryover cooking.” Resting the steak also helps to ensure that the juices remain inside the meat, keeping it moist and delicious. So, when cooking a Tomahawk steak, make sure to give it a few minutes of rest before slicing and serving.

Conclusion

In conclusion, a tomahawk steak is a ribeye steak cut with at least five inches of rib bone attached, creating its signature tomahawk shape. It is taken from the cow’s rib section and is widely considered one of the best cuts of beef due to its marbling, tenderness, and rich flavor. So next time you’re at a steakhouse or grilling at home, try the tomahawk steak and see why it has become such a popular choice among meat lovers!

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Chip Holland

Hey readers! Chip Holland here, and I’m a Manager of this website. My passion for writing about it only matches my passion for BBQ. Follow my blog for mouth-watering recipes, tips, and tricks for the perfect smoke, grill, and BBQ. I’m sure you won’t be disappointed!

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What is Tomahawk Steak And Why It’s Worth Every Bite