The Tomahawk

The Tomahawk Steak: A Cowboy's Delight
Hello steak enthusiasts! Today, we are diving deep into the world of steaks, focusing on a cut that is not just a treat to your palate but a feast for your eyes as well - the Tomahawk steak, often referred to as the "cowboy cut."

What Sets it Apart
At first glance, the Tomahawk steak might resemble a ribeye, and you wouldn't be wrong to think so because it is essentially a ribeye steak. However, what sets it apart is the long, 14-inch rib bone that is left attached to it. This bone is French-trimmed, a technique that shapes the meat into a visually appealing masterpiece, ready to steal the show at any dining table.

The Cut
The Tomahawk steak is carved from the most marbled section of the rib loin, specifically the primal ribs numbered 6 through 12. This region is known for its rich marbling, which translates to a flavor that is rich, deep, and utterly satisfying.

Texture and Flavor
Lovers of this steak cherish it for its succulent and buttery texture. Each bite offers a rich and luxurious taste, making it a top choice for steak enthusiasts around the world. The visual appeal combined with its rich flavor profile makes it a star dish, whether it's a special occasion or a weekend treat.

Perfect Pairings
To elevate your Tomahawk steak experience to the next level, consider pairing it with classic sides such as a hearty serving of potatoes or a fresh wedge salad. These sides not only complement the rich flavors of the steak but also add a delightful contrast in textures, making your meal truly unforgettable.
The Tomahawk steak, with its striking presentation and rich, buttery flavor, stands tall in the world of steaks, offering a dining experience that is nothing short of spectacular. So, the next time you are in the mood for a steak that promises both visual appeal and a gastronomic adventure, you know the cowboy cut is the way to go.

Tips for Preparing a Tomahawk Steak
  • Start by allowing the cut to reach room temperature; remove it from the refrigerator 45 minutes before cooking to achieve optimal results.
  • Before the final sear, let the steak rest for 5 to 15 minutes.
  • Preheat your grill to 250 degrees F (120 degrees C). Given the steak’s thickness, it’s advisable to season it generously with salt and pepper. Insert a temperature probe into the thickest part of the steak and cook until it reaches an internal temperature of 120-125 degrees F.
  • After cooking, allow the steak to rest for 10-15 minutes. During this time, heat up your cast iron skillet.
  • Sear the steak in the skillet until it develops your preferred crust and coloration.
  • To remove the bone, slide your knife between the meat and the rib bone. Given the thickness of Tomahawk steaks, consider angling your knife at a 45-degree angle to cut at a bias, which shortens the vertical muscle fibers and enhances the meat's tenderness.