What Is A Tomahawk Ribeye Steak
The tomahawk steak is a gorgeous thick cut of rib meat, attached to at least 5-8 inches of the rib bone. The long bone is French trimmed until it starts resembling a handle, giving the bone an elegant clean look. This trimming technique is called Frenching. It gives the steak a signature look, which may remind you of the Native North American Tomahawk axe. Hence, the name Tomahawk Steak!
Best Wine Pairings With A Tomahawk Steak
Whether you choose to have your steak at home, or a nice restaurant, we think you ought to treat yourself all the way. The following are wine suggestions to consider for when youre having your steak.
Pro Tips And Recipe Notes
- Dont have avocado oil on hand? Thats o.k. You may substitute extra-virgin olive oil or whichever oil you prefer. Just be sure it doesnt smoke.
- Leftovers will keep in the fridge in an airtight container for 4 days.
And thats it. Easy peasy roasted tomahawk steaks. Did I mention, theyre full of flavor? Keto, low-carb, paleo, whole 30, and gluten-free delicious.
Your favorite vegetable side dish, a crisp salad, or perhaps a baked sweet potato will complete your feast.
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Reverse Searing Your Tomahawk Steak
How Big Is A Tomahawk Steak
Tomahawk Steaks are cut thick, so you can expect a piece of beef around 2 inches in thickness and weighing between 2 and 3 pounds!
The bone sticking out from the Tomahawk Steak is frenched which means all of the connective tissue, fat, and meat has been removed from it, leaving a clean bone handle for your steak.
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How To Cook Tomahawk Steak On A Grill Or Smoker
Because its so big we need to slowly warm him up rather than sear it straight off, because the edges will char, and the inside will be raw. So here I will suggest using the reverse sear technique.
I also suggest investing in a good instant-read thermometer if youve not already got one, to make sure its cooked to the doneness level you want and not a degree more!
Here are our grilling instructions:
How To Prepare Tomahawk Steak For Grilling Or Smoking
Were going to prep this showstopper for the grill. However, this cut also does well in the smoker, and by drilling holes into the end of the rib you can hang them in a smoker, meaning more space for more tomahawks.
If you have ordered this guy online and its been delivered frozen, then place it into the fridge for 2 to 3 days before youre ready to eat it.
Once ready, pat it dry with a paper towel, and season it generously with salt and a little bit of pepper.
To keep this guys best flavor only season right before you slap it on the grill.
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What Rubs Go Best With Angus Beef Ribeye Steak
Try seasoning your ribeye steal with a fine blend of dried porcini mushrooms, brown sugar, black pepper and crushed red chilies. First, rub the mixture on the steaks, then grill or broil them, and finish by adding sea salt to taste.
Bring out the delicious flavor of your bone-in cowboy ribeye by rubbing with a mix of dry-roasted garlic, coarse sea salt and ground black pepper to evoke Chicago-style steakhouse flavors.
How To Cook A Perfect Tomahawk Steak
Cooking this steak cut at home might daunting due to its size, but it’s easy enough to pan-sear it and finish in the oven if you follow these steps:
After dining, don’t forget to save the bone. You can use it in soups or to make beef broth for future meals. Leftover steak is also great for other meals like beef Stroganoff or a breakfast steak and eggs.
So is the tomahawk worth all the hype and the high price tag? It just depends. If you don’t mind dropping that much cash for a ribeye, by all means, go for it. Just know that pound-for-pound, you’re paying mostly for presentation. If you don’t care much about that, just stick with a bone-in ribeye and call it a day.
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What Is The Best Method To Cook A Tomahawk Steak
You have a couple of choices when it comes to cooking tomahawk steaks, and both of them will result in a delicious steak, so its really just up to you and your own personal cooking preferences. You can cook this entirely on the grill outside, and move the steaks off of the direct heat after searing to finish cooking until they reach temperature. You can also cook them without using a grill at all, and sear them in a cast iron or heavy skillet over high heat before moving them to the oven to finish cooking until they reach temperature.
Flavor Texture Fat Content And Tenderness
The rib primal is known for producing rich and flavorful steaks thanks to the incredible marbling that runs throughout the muscles. When cooked correctly, it is also tender, with a melt in your mouth texture.
The tomahawk steak is trimmed of the majority of the outside fat to ensure that it looks good and ready to go. It does not have a fat cap, but its amazing marbling ensures this isnt needed!
The huge bone also adds to the flavor, with its juices released into the meat itself. Rich, buttery, and downright dirty, this badass steak offers the ultimate beefy taste!
If youre mad for bone-in steaks with big beefy flavor, like the porterhouse or the T-bone steak, then youll love this big boy just as much, if not more!
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Where To Buy Tomahawk Steak Online
To save from an adventure, lugging one around and placing it into your pick up truck, ordering a tomahawk steak online is simple and so much easier!
From the comfort of your own home, you can sit back, relax, and look at the tomahawk temptations from a variety of online outlets, and choose the one that you want.
Delivered straight to your door on the day of your grill sesh, the best things in life are simple, and online meat markets are definitely one of them.
Here are a few of our favorite meat outlets that offer this cut:
Sear The Tomahawk Steak To Finish
I added fresh charcoal to my kettle, opened up all of the air vents and let my GrillGrate panels get up to about 500F.
If you are using a gas grill then turn all of your burners up to High and let that grill get as hot as it can.
Sear the steaks for about three minutes per side or until the steak reaches an internal temperature of 135F.
Once the steak reaches 135F remove it from the grill and stand back as your guests applaud your masterpiece!
Basting the sliced steak with melted butter is an optional, but wickedly amazing, finish.
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How Do I Know When The Steaks Are Done
In this recipe, you are instructed to cook until 130 degrees, so that after resting time it will reach 135 degrees Fahrenheit to be considered medium-rare. If you prefer a more well done steak, simply remove the meat at 5 degrees Fahrenheit lower than your desired doneness temperature. Use a meat thermometer for best results.
Storage And Reheating Instructions:
Steak is best eaten fresh. You can store leftovers in an airtight container in the fridge for up to 3 days. You can reheat in a skillet on the stove over medium heat until warmed through, however it will be more well done than when first cooked.
If you like this recipe, you may be interested in these other delicious steak recipes:
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Love Specialty Steaks Like This Massive Tomahawk
Omaha Steaks may be your new best friend because they also offer specialty butcher services where they can carve you the perfect piece of beef to your needs.
Weve used their specialty butcher services for parties, and absolutely loved that they were able to carve steaks into the shape of Texas for us.
Check out our Texas shaped steaks blog post to see how they turned out!
What speciality steak would you want?!
Click this link to pin this tomahawk steak recipe on pinterest. Also, dont forget to follow us on and for more recipes and recommendations, we love to see when you make our recipes!
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Cooking Tomahawk Rib Eye Steak
I like to reverse sear my tomahawk rib eye steaks. To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. Using a meat thermometer to test for internal temperature, the steak is removed from the grill about 10-15 degrees from desired doneness. The grill is then cranked up to high or a cast iron skillet is preheated. The steaks are returned to the smoking hot grill or skillet and quickly seared on each side for a perfectly charred finish.
This method ensures that the inside of the tomahawk steak is perfectly cooked to your desired doneness from top to bottom opposed to having dry edges on the outside and a raw hunk of meat in the middle The most important thing to perfecting this method is having a quick read internal thermometer. I have a Thermoworks MK4 and I use it to get the perfect steaks every time. For an additional visual aid, make sure you watch the video below the recipe card.
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How To Reverse Sear A Tomahawk Steak
Although this steak looks massive and intimidating it is actually very simple to grill. The key is to keep things simple and dont be in a hurry.
On a steak this thick the trick is to cook it evenly. We want the steak to be a uniform medium rare and the best way to accomplish this goal is to cook it gently with the Reverse Sear technique.
The Reverse Sear is a fancy way of saying that we are going to cook the steak at a low temperature until it is almost done and then we are going to finish it by searing it off at high heat.
The London Restaurant With A ‘more Expensive Steak’ Than Salt Bae’s 1450 Gold
The London restaurant says that it has “the widest and finest selection of Wagyu beef available in London”
Londoners looking to splash the cash have a great new place to be seen doing it: meme-legend Salt Bae’s new Knightsbridge restaurant, Nusr-et, where you can get a gold-plated giant Wagyu tomahawk steak for £1,450.
The high-grade steak weighs in at 2kg and is coated in gold leaf, making it possibly the most decadent meal in the capital.
However, it’s not London’s most expensive steak – there’s a restaurant in Park Lane where a steak costs £16 more, and it isn’t even covered in gold.
On the ground floor of five-star hotel 45 Park Lane is CUT, “a cool twist on the modern American steak restaurant”.
The website says that it boasts “the widest and finest selection of Wagyu beef available in London”, and the menu includes an 8oz A5 Wagyu beef ribeye for £165.
Nusr-et’s 2kg tomahawk is £1,450 including its Instagrammable gold plating, but if you were to buy 2kg worth of CUT’s 8oz Wagyu it would cost you around £1,466.
According to the TripAdvisor reviews, CUT has “the best steak in town”, with people saying they “fell in love with filet mignon” and that “the Japanese Wagyu was one of the best ever had in London”.
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Grilled Tomahawk Steaks: Temp Tips For Oversized Cuts
If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak. It has steadily gained popularity, especially in the age of food-selfies. What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone?
But there is more to the tomahawk than good looks. Read on to learn the thermal secrets to cooking this gorgeous piece of meat. Spoiler: its not just as simple as throwing it on the grill.
Tomahawk Steak Vs Cowboy Steak
The cowboy steak is a bone-in ribeye, just like the tomahawk. But it has a smaller frenched bone in it. Cowboys reportedly cooked this steak with the bone so they could use it as a handle while grilling it.
Both cuts have well-marbled meat with plenty of flavors. The cowboy steak is usually about half the weight of the tomahawk cut.
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Where Does Tomahawk Steak Come From On The Cow
The tomahawk steak comes from the rib primal, situated under the front section of the backbone on the cow.
The primary muscle is the longissimus dorsi , It will also include the spinalis muscle and the complexus.
It is a bone-in steak, the rib is left in situ, but with a full French-trimmed rib bone attached, leaving it beautifully distinctive and presented with no meat or fat on the bone.
It also means it is easy to grab hold of cave-man style so that you can slap it on the grill, but from personal experience, it also means the dog can easily swipe it off the grill too , so watch out for Fido and his costly taste!
The tomahawk is essentially a bone-in ribeye steak that is cut with at least 5 inches of rib bone attached. For this reason, it gets a bit of flack in that you are essentially paying much extra for the bone, which you cant eat.
Butyou should probably try it at least once to impress your guests and get a photo for the gram!
Check out our guide to all cuts of beef if youd like to know where many more cuts come from and how to use them.
Londoner Makes Salt Bae’s 1500 Gold Steak At Home To Reveal How Much It Should Really Cost
The real cost might be even more shocking than the £1,450 price tag
A Londoner has taken matters into his own hands to find out just how much it would cost to make Salt Bae’s £1,450 golden tomahawk steak at home.
Demonstrating how he pulled off the experiment on social media, TikTok and YouTube star user Harrison Webb filmed his process, with the final result almost perfectly resembling the famous restauranteur’s infamous steak.
Since Salt Bae’s Nusr-Et restaurant opened in Knightsbridge earlier this month, social media has been recoiling at what many see as incredibly inflated prices.
Many have complained online that the steaks on offer are not worth the price and even a millionaire said he preferred McDonald’s!
Chief among the complaints is the golden tomahawk steak, and Harrison wanted to see just how much it would cost for him to make at home.
So the YouTuber went shopping, picking up butter for £2, Thyme for 70p, and garlic for 60p to start things off.
Next, he went to get his steak from a local butcher, picking up a 1.4kg cote de boeuf, or tomahawk steak, for £32.92.
He then runs through the quickfire cooking process: “Salt it. Sear it. Baste it. Then finish off in the oven.
“Let it rest while you cover in it gold, I picked up two packs that came to £28.”
This leaves the total cost of the shiny-looking steak at ‘just’ £64.22.
If there’s one thing you can be sure of, it’s that a saving that big will leave a very pleasant taste in your mouth.
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