Tomahawk Steak: The Ultimate Guide
If you’re a steak lover, you’ve probably encountered the Tomahawk steak—a massive, bone-in ribeye with a long, dramatic bone. Known for its rich flavor and striking appearance, this cut is perfect for special occasions or an impressive meal. Whether you’re looking to elevate your next barbecue or celebrate in style, this steak is sure to deliver.
In this guide, we’ll cover everything you need to know about preparing, cooking, and serving this impressive piece of meat.
What Is a Tomahawk Steak?
This cut is essentially a bone-in ribeye with the rib bone left intact. The bone, which can extend up to 6 inches, is frenched (trimmed of fat and meat), giving the steak its distinctive tomahawk-axe shape.
The Role of the Bone
The long rib bone doesn’t just add to the steak’s visual appeal—it also plays a role in retaining moisture during cooking, keeping the meat juicy and flavorful.
Tomahawk Steak vs. Ribeye Steak
While both come from the same section of the cow, the main difference is presentation. This cut includes the long bone, offering a dramatic appearance, while a ribeye steak is typically served without it. If you’re looking to wow your guests, this is the perfect choice.
Why Is It So Popular?
This steak has become a favorite for several reasons, combining great taste with an unforgettable presentation.
1. Rich Marbling for Maximum Flavor
Cut from the rib section, this steak has excellent marbling, which melts during cooking, ensuring a tender and juicy result every time.
2. Show-Stopping Presentation
With its long rib bone, this steak is as much about the presentation as it is about taste. It’s perfect for celebrations, special dinners, or when you want to create an unforgettable meal.
3. Perfect for Sharing
Weighing between 30 to 45 ounces, this steak is ideal for sharing. Its size makes it a great choice for a family meal or a romantic dinner for two.
How to Cook a Tomahawk Steak
While the size might seem intimidating, cooking this steak is easier than you might think. Here’s how you can achieve restaurant-quality results at home.
Ingredients:
- 1 large steak (about 2-3 inches thick)
- Kosher salt
- Freshly ground black pepper
- Olive oil
- Fresh herbs (rosemary, thyme)
- Butter (optional)
Instructions:
1. Bring to Room Temperature
Let the meat rest at room temperature for about an hour before cooking. This ensures even cooking throughout.
2. Season Generously
Pat the steak dry with paper towels and season generously with salt and pepper. Coat all sides evenly for the best flavor.
3. Preheat the Grill or Oven
For grilling, preheat your grill to high heat (around 500°F). If using the oven, preheat to 375°F. The reverse sear method—starting with low heat and finishing with high heat—is ideal for thick cuts.
4. Sear the Steak
Sear it over direct heat for 3-4 minutes per side to create a rich crust. If using a skillet, heat it over high heat with a little olive oil and sear each side.
5. Finish Cooking
Move the steak to a cooler part of the grill or transfer it to the oven to finish cooking. Aim for these internal temperatures:
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
Use a meat thermometer to ensure perfect doneness.
6. Let It Rest
Once cooked to your liking, let the meat rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
7. Slice and Serve
Slice against the grain for maximum tenderness and serve with your favorite sides and sauces.
Best Side Dishes for Tomahawk Steak
The bold flavors of this cut pair beautifully with a range of sides and sauces. Here are a few suggestions to complement your meal:
Classic Side Dishes
- Roasted Vegetables: Carrots, Brussels sprouts, or asparagus roasted with olive oil and garlic offer a healthy, flavorful contrast.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting and rich complement to the robust flavors.
- Grilled Corn on the Cob: A smoky, sweet side dish that adds another layer of flavor to the meal.
Sauces
- Chimichurri: A bright, herb-based sauce that cuts through the richness of the steak.
- Garlic Butter: A simple, decadent addition that enhances the steak’s natural flavors.
- Red Wine Reduction: A luxurious sauce that adds depth and pairs perfectly with the beef.
How to Choose the Best Tomahawk
When buying this cut, quality is key. Here’s what to look for:
Marbling
Look for white streaks of fat throughout the meat. The more marbling, the juicier and more flavorful the steak will be.
Thickness
A good cut should be at least 2 inches thick. Thicker steaks hold moisture better during cooking and allow for a nice sear on the outside without overcooking the inside.
Grass-Fed vs. Grain-Fed
Grass-fed beef tends to be leaner, while grain-fed offers a richer flavor due to its higher fat content. Choose based on your personal preference.
Frequently Asked Questions
1. Why is it called a Tomahawk steak?
The long rib bone resembles a tomahawk axe, which is how the cut got its name.
2. How much does Tomahawk Steak weigh?
Typically, this cut weighs between 30 and 45 ounces, making it ideal for sharing.
3. What’s the difference between Tomahawk Steak and a ribeye?
The main difference is the bone. Both cuts come from the rib section, but the long, frenched bone makes this one stand out in terms of presentation.
4. Can you cook Tomahawk Steak in the oven?
Yes! You can cook this cut in the oven using the reverse sear method—starting at a low temperature and finishing with a high-heat sear.
In conclusion, this steak offers a combination of rich flavor, tender texture, and dramatic presentation. Whether you’re grilling or using the oven, mastering the art of cooking this cut will elevate your next meal. With its impressive size and delicious results, it’s no wonder this cut has become a favorite for steak lovers everywhere.