Are Tomahawk Steaks Worth The Money
Its easy to argue that a Tomahawk steak is overpriced because you are paying more for less essentially. You are getting a ribeye steak with the bone attached and frenched. You are essentially paying for the extra butcher labor to French the cut and leave a large protruding bone. Tomahawk steaks are not as easy or efficient to package either.
Is A Tomahawk Steak Worth The Price
In the end, a tomahawk steak is just a large, bone-in ribeye with a lot of extra bone weight attached to it. Whether you buy your tomahawk to cook at home or buy it at a restaurant, that means youre paying ribeye-steak price for something you arent going to eatand since restaurant markup for ingredients is 300%, that means a lot of extra money for, in essence, an amazing presentation. If youre going to eat one of these meat hunks, which are delicious, do it at home!
But if the photo-op/presentation doesnt matter to you, just get a thick-cut ribeye.
The Best Method To Cook A Tomahawk Steak
Because of its size, you cannot grill a tomahawk steak like an ordinary ribeye. This girthy 2-inch thick steak requires a different method of cooking. The indirect reverse sear is the best way to cook a tomahawk.
The Reverse sear method of cooking the tomahawk over low indirect heat. The low-and-slow indirect cooking is gentle and offers you some time to cook the meat perfectly on the inside. Then the grill is stoked up hot where the steak is seared over the fire finishing off the cook. The result is a sizzling crust on the outside with a blood-red medium-rare center.
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What Is The Best Way To Cut A Tomahawk Steak
As with any steak, you always want to cut the tomahawk against the grain of the meat. The grain is the natural direction the muscle fibers follow. Cutting against, or perpendicular to the grain, produces the most tender bite.A ribeye steak is made up of different muscles, so we recommend separating the steak from the bone of a tomahawk. For maximum effect, this can be down at the table to wow your audience!
Tomahawk Steak Vs Ribeye: Whats The Difference
Most people confuse Ribeye with Tomahawk steak, and we can see whyit is actually the same piece of meat. A Tomahawk steak is a bone-in Ribeye, taken from the rib area. The butcher can sometimes take out the bone, leaving the boneless Ribeye cut. The easiest way to differentiate Tomahawk steak vs. Ribeye steak is through the presence of a bonea Tomahawk Ribeye steak is on the bone, and Ribeye is not.
Tomahawk steak will take longer to cook than Ribeye because the bone serves as an insulator. They taste the same in terms of flavor, but because Tomahawk steaks cook more slowly than Ribeyes, it may be juicer . Many have trouble cooking the Tomahawk steak evenly because of its large size.
Bone-in steaks hold their shape better and make for a unique presentation, whereas boneless Ribeye steaks allow for caramelizing all sides evenly.
The consistency of any beef cut is impacted by the temperature and device in which the meat is cooked.
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Should All Steaks Be Cooked Using Reverse Sear
NO! I love this method of cooking, but its best served for cuts of meat that are at least 1.5 inches thick.
While this post features a massive tomahawk steak, reverse searing is ideal for any thick cut of meat. Like this giant porterhouse for two for example.
Another great use of this technique is for roasts. Like this prime rib, for example, and all of them can be done using the techniques Im sharing here using an oven and a cast iron skillet.
The reverse-sear method is also highly effective for cuts like filet mignon. The filet is a notoriously difficult cut of meat to cook perfectly, based on its shape and thickness.
If Im cooking a steak cut to a more standard thickness, or any piece of meat thats cut to less than 1.5 inches thick, I dont use the reverse-sear method. For the thicker cuts of steak though, or even these thick cut maple-glazed pork chopsthe reverse-sear method is highly encouraged.
Reverse Searing Your Tomahawk Steak
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Set Up Your Two Zone Heat And Start The Cook
Once the coals are at temp, dump them into your grill making sure they are all on one side, leaving the other side empty. You dont need to wait for the grate to heat up here as you normally would, because were trying to cook the Tomahawk gently to start, not sear it. Once your coals are in, place the seasoned meat over the cool side of 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.
More Steak Recipes To Check Out
Man grill steak!
A Tomahawk Steak might not be the most cost-effective steak youve ever eaten, but what you have to ask yourself is, can you put a price on waving you steak around like Viking weapon?
If that idea appeals to your inner caveman, then go ahead and get yourself a Tomahawk Steak, after all, you can not be Ragnar the Steak Viking any day of the week!
What do you think about Tomahawk Steaks? Total rip-off or a bit of fun that is worth the extra price? Let us know in the comments below!
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What Cut Is A Tomhawk Steak
Each tomahawk is cut from the rib primal and the steak is made up of three major muscles, all held together with tender sinew with large swaths of rich fat between them. The muscles are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribeye or deckle. The cap is universally known as the single most flavorful and tender cut.Each rack of ribs used for tomahawk steaks has 7 bones. Cutting to the side of each bone is long, so cutting each steak to include each bone produces steaks 2 thick or more.Some folks say the bone adds flavor, but in general, this is not the case. However, there are real advantages to a bone-in steak. In addition to looking amazing, the bone insulates the meat from cooking heat. The meat next to the bone remains extra juicy and tender. Many steak lovers seek out that section to enjoy its delicious flavor and texture
A Tomahawk Steak Is Just Another Name For A Bone
While the name may throw people off, the tomahawk steak is simply a bone-in ribeye . This incredibly tender, highly marbleized cut of beef is essentially a regular ribeye steak that hasn’t had the bone removed. The long, intact rib bone is crucial to a Tomahawk steak, given its resemblance to an axe handle, and generally measures at least five inches as a result .
Beyond the bone being left in, there are other distinguishing factors between a regular ribeye and a tomahawk steak. Unlike regular ribeyes, which have no set size or portion expectations, tomahawk steaks are traditionally at least two inches thick, and sold in portions ranging from 30-45 ounces. These eye-popping characteristics help set the tomahawk steak apart from boneless ribeyes, and other premium, high-quality steaks.
Additionally, “tomahawk” is just one of the steak’s many colloquial nicknames. Depending on where you’re ordering a tomahawk steak, it may be known locally as a “cowboy steak,” a “côte de boeuf,” or a “Delmonico steak.” Of course, the name attached the the meat doesn’t diminish the quality or taste, because, like a rose? A tomahawk steak by any other name is still just as mouth-watering.
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How Long To Cook A Tomahawk Steak
Since tomahawk steaks are a larger piece of meat, they take longer to cook. Depending on the heat method, it can take anywhere from 40 to 60 minutes total. Our recipe above will take about 50-60 minutes of slow cooking in the oven or smoker and then a final sear time of 2 minutes.
As with most pieces of meat, the best way to determine doneness is with a thermometer. Follow these temperature guidelines when cooking your steak.
Rare: take the steak off heat at 120°F and rest for up to 10 minutes
Medium-rare: pull steak off the heat at 130°F and rest
Medium: at 140°F, take it off the heat and rest
Well-done: pull the steak off the heat at 155°F + and rest. Might as well throw it in the garbage.
A steak will rise another 5 degrees during rest.
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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How To Store Leftovers
- Refrigerate: When your steak has cooled down then place it in an airtight container and put it in your fridge. It will last 3-4 days.
- Reheat: When you are ready to eat your leftover steak, preheat your oven to 325 degrees. Add a wire rack onto a baking sheet and place your steak on it. Cook your steak for about 15-20 minutes. Check on it often to make sure that it hasnt dried out. Add some Chimichurri sauce on top and enjoy!
How To Know When Theyre Done
I mentioned this once already, and Im going to remind you again at least one more time, but the easiest and most accurate way to get them to the perfect doneness is to use an oven-safe meat thermometer. I highlight this twice in the tomahawk steak recipe below because its that crucial to consistent success.
I use one that has an alarm and I would never be without it. I couldnt find mine on Amazon but this one has an alarm as well as many wonderful reviews.
Cooking tomahawk to 130° F is our preference, but of course you can cook it to your desired doneness if it happens to be different. Use this chart to help you decide on rare to well-done . Here are the temperatures for each, keeping in mind that the temperature will rise another 5 degrees while its resting:
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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 Much Is A Tomahawk Steak
Typically, the average price per pound of tomahawk ranges from $20 to $60, slightly more in the higher-priced butcher stores. It means that purchasing a single, high-quality tomahawk steak costs $75 to $150. In the case of top-quality beef and a specialized butcher, the price can easily exceed $200 per cut.
We point out that the price you will pay for Tomahawk Steak depends on the quality of the beef and the butcher or vendor. It is undoubtedly one of the most expensive steaks on the market.
For example, a roughly 40 oz tomahawk can cost up to twice as much as a 20 oz bone-in ribeye. At first glance, this looks fair however, remember that the bone can weigh as much as 10-15 oz. This means that, in theory, we are paying mainly for the bone and the appearance of the cut.
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Restaurants Offering Tomahawk Steak
There are a lot of locally owned restaurants that will offer a Tomahawk but here are a couple steak house chains that offer the Tomahawk on their menu.
- Ruths Chris offers a Tomahawk for two Steak. Weighing in at 44oz.
- Flemings Steak House offers a 35oz Prime Tomahawk.
- Mortons also offers a Tomahawk Ribeye.
Tips For The Best Tomahawk Steak
- Use an oven-safe, stay-in meat thermometer
- Season your steak very well with salt and black pepper or whatever spices you choose
- Top with butter to add an element of fat and help with searing
- Searing over high heat after cooking will cause a crispy crust
- Let the meat rest before searing
- Fresh herbs, like rosemary, can infuse flavor and pairs well with meat
- Buy a great cut. If you can afford it, try a Wagyu Tomahawk steak.
Pro-Tip: If you want to save yourself a lot of money and skip the large rib bone, ask your butcher for a 2 boneless ribeye. Youll save $30/steak easily and youll be eating just as well.
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Tomahawk Steaks Appeal To Humans’ Caveman Instincts
We love beef here in the United States that shouldn’t come as a surprise. The average American consumed 54.5 pounds of beef per year as recently as 2011 . Even with a reported 70% price increase in beef in March 2021, many future brides and grooms were willing to eat that cost just to ensure their wedding had a beef or steak option on the menu .
This unabashed desire for all things beef and meat is a big reason why the tomahawk steak is so beloved. There’s something primally enticing about a giant piece of cooked cow muscle, with the long rib bone still attached. There’s no pretending or distancing yourself from what you’re eating when you eat a tomahawk steak and that’s all part of the fun.
According to History.com, humans’ general love of beef can be traced back more than two million years. Humans have an inherent desire to pursue and consume animal flesh, which is largely rooted in evolution. After all, ancient humans weren’t buying fancily-packaged meat from a grocery store or placing orders at high-end restaurants. They were killing, scavenging, and butchering dead animals just to survive: blood, bones, flesh, and all.
We may not need meat or beef to survive, but we still often crave it. And when your caveman instincts kick in, and you want a meal that resembles the rack of ribs that tips over the Flinstone family car during the show’s opening credits? Nothing may satiate that instinctual, evolutionarily-derived craving like a tomahawk steak.
How To Cook Tomahawk Steak Is The Oven
Allow your Tomahawk steaks to come to room temperature for 30-minutes to an hour in advance. Switch your oven to the broil function and heat it for 10 minutes.
Season your steaks with your preferred blend of seasonings and place the steals into a broiling pan.
Arrange your Tomahawk steaks in the oven so they are 4-6 inches away from the heating element, and broil them until they reach your desired temperature.
For a Tomahawk steak thats at least 2-inches in thickness, cook it for 18-20 minutes to achieve the perfect medium-rare temperature until it has a temperature of 130°F.
Let the Tomahawk steak rest for 5 minutes so it can rise 5 degrees, and you are ready to dig into a moist, delicious steak.
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