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What Is A Tomahawk Steak

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Dry Brining The Steak

How to Cut a Tomahawk Steak with Ryan Callaghan | MeatEater Butchering Ep. 8

The first thing I did was salt and peppered the steak on both sides and allowed it to stand for roughly 40-50 minutes. The purpose of this is to allow the salt to act as a dry brine.

Dry-brining works through osmosis. When you add salt to the meat, the meat juices are drawn out. Since salt is soluble, it dissolves in the meat juices and creates its own concentrated brine.

This process also causes muscle proteins to be broken down/unmind or denature. Salt is comprised of sodium and chloride ions that carry electrical charges these ions attack proteins. Loosened muscle fibers then allow the brine solution to be reabsorbed.

Technically you could also salt the steak and leave it in the fridge over-night. This will allow the proteins to unwind and also result in a dry surface which can achieve a better crust.

This steak was a gift and doing so the night before wasn’t possible.

At this point you can also wrap the bone in tin foil. Wrapping the bone in tin foil is done for presentation purposes and is entirely optional. You could even further protect the bone by wrapping it with a moistened paper towel and then with tin foil.

What Is A Poor Man’s Ribeye

Chuck-eye steaks are also known as The Poor Man’s Ribeye because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience. … Steaks are cut 3/4 – 1 Inch thick.

Tips For The Best Tomahawk Steaks

  • Use an oven-safe meat thermometer. One more time, for the people in the back: use an oven-safe meat thermometer!
  • Season it VERY well with salt and pepper
  • Top it with a compound butter
  • If you have a steak rub or seasoning that you cant live without, feel free to use it in place of the salt and pepper.
  • Be sure to sear over high heat, directly over the flame
  • Let the meat rest both before hitting the hot grill and after it comes out of the oven
  • Add some fresh herbs, such as rosemary, to the sheet pan to infuse some additional flavor

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Grilling A Tomahawk Streak

The most common way to grill a tomahawk ribeye is as nature intended, sizzling on top of an open flame. Whether you use gas or charcoal, this method produces a smoky, rich flavor that pairs nicely with the meat. Because the tomahawk is usually a thicker cut2 inches or thickergrilling allows you to have a dark and crusty bark on the exterior, while the inside is nice and medium to medium rare.

If you want the steak to be more well done than medium, well then God help you.


  • 2 or more tomahawk steaks
  • Salt

Spinalis Dorsi Or Ribeye Cap Or Deckle

Ultimate Tomahawk Steak Recipe

Spinalis Dorsi in Blue

The spinalis dorsi is the cap of the ribeye It is also referred to as the rib crown. The cap sits above the eye of the primal and is separated by the longissimus dorsi by a kernel of fat.

Of the three muscles found on the ribeye, the Spinalis has superior intramuscular fat. Apart from the visual appeal, marbling has a direct affect on flavor, tenderness, and juiciness of the meat.

Due to these characteristics, the spinalis is the most desirable portion of the ribeye.

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What Is The Best Way To Cook A Tomahawk Steak

As the tomahawk is a rather thick cut steak, weighing somewhere between 1.000KG and 1.200KG, they are almost impossible to fry, especially with the long bone. The most common way to cook your tomahawk at home is in the oven. First wrap the exposed bone in foil, brush the steak with a little oil, season with salt and sear off the steak in a large frying pan on all sides for 3-4 minutes. Then transfer the steak to a roasting tin and cook in the centre of a preheated oven at gas mark 6/200C/fan 180°C/ for 15 minutes for rare, 20 minutes medium, and 25 – 30 minutes well done.

If you’re cooking yours on a BBQ, or grill, wrap the bone in foil, season your steak, and cook until an internal temperature of approximately 60C is reached for rare, 70C for medium, and 80C for well done.

Whichever way you cook yours, please remember to remove your steak from packaging and rest at room temperature for 10 minutes before cooking. It is also imperative that you allow the meat to rest for at least 10 minutes after cooking. This allows the heat from the bone to distribute through the meat.

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What Cut Is A Tomahawk Steak

The tomahawk is an impressively large bone in ribeye steak, big enough to feed two or three people. The tomahawk chop is kept on the rib bone and usually weighs between 30 – 45 ounces.

These steaks come from the outside muscles of the steers rib cage and are essentially ribeye beef steak.

The difference being, the tomahawk ribeye is specifically cut with 5 inches of bone left intact .

Using the frenching technique, which shapes the bone, connective tissue, and fat to resemble a handle, this extra-long bone uses the same culinary techniques that shape a rack of lamb.

Since this juicy steak cut is similar to a ribeye cap, the meat usually has good marbling and is tender.

While it truly gives off those caveman vibes, with the right cooking technique, this tomahawk ribeye steak is far from stone-age.

How Much Does It Cost

How to Cook a Tomahawk Steak

Youll have to do a little research on places near you where you can purchase this bad boy. Your local butcher may have them in stock, or it may be possible for you to put in an order for one.

On a quality steak, youll be looking to pay around $100. If you want to be real about it, $50 – $80 of that will be going on the considerably long bone handle.

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What Is It Like

As it is a bone-in rib steak, it has quite a lot of intermuscular fat present in it. This gives the Tomahawk steak so many delicious, buttery flavors when you tuck into it, with the flavors being released into the steak from the bone itself. Its beautifully marbled and incredibly tender too.

A lot of the tenderness from a Tomahawk steak comes from the fact that it is from a lesser-used muscle area and in fact, this same muscle is used for T-bone steaks and Porterhouse steaks.

As it isnt a muscle that is used so much, the meat is beautifully tender, and having the bone gives it that gorgeous, almost melt-in-the-mouth texture that is just irresistible.

What To Have With Your Tomahawk Steak

The first thing you should have in mind when preparing Tomahawk Steak is what to cook with it. You could go for a simple dish such as Herbed Butter Roasted Potatoes or make something more complex like Chefs Choice Buttermilk Fried Chicken. Tomahawk Steak is so big that it can be hard to find a dish that will fit with the size of it. A great way to ensure you pick something appropriate for your Tomahawk Steak would be to have a quick look at what other people on Instagram are cooking and see what dishes they recommend pairing with Tomahawk Steak.

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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.

How Long To Cook A Tomahawk Steak

Best 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.

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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 of pepper.

To keep this guys best flavor only season right before you slap it on the grill.

Can You Sear It On The Stove Instead Of The Grill

Yes, absolutely, especially if you use a cast iron skillet. The issue there is that these babies are pretty large with the bone extending out, and a grill has a lot more surface area to ensure you get a good sear. If you decide to go forth and use the stove, be sure you preheat your pan over high heat.

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Grocers And Butchers Selling Tomahawk Ribeye Steaks

If you want to try your hand at grilling a tomahawk, you can easily buy this meat online.

  • Snake River Farms offers Gold Grade tomahawk. Each steak is a generous cut of meat and has the most marbling available. Prices for their tender steak start at $159.
  • Omaha Steaks sells a 36 oz., 7-inch bone flavorful steak. The rich, buttery, melt-in-your-mouth steak costs $200.
  • Costco in typical Costco style, they offer a package of 4-38 oz tomahawk steaks for just over $329.

These online places offer the convenience of having your meat delivered right to your doorstep. Yet, you may find high-quality steaks at your local butchers. Another advantage of shopping locally is they can tell you where the meat comes from and share tips on how to grill it.

Preparing Ribeye Steaks For Reverse Sear

How to Cut Beef Tomahawk Steak | “Steak with a Handle” | The Bearded Butchers

There are 2 steps to preparing the steak, which need to be done ahead of time, so be sure to allow time for this important step.

Step One Salting and Dry Brining

  • The first step to prepping this big steak is salting it liberally with kosher salt.
  • Allow the salt to sit on the steak for 12-24 hours in the refrigerator uncovered. Place the steak on a rack on top of a baking sheet for best results.

We have found that salting improves the texture and flavor of nearly every type of red meat, not just steak. Why? Its science at work. When the salt is applied to the uncooked meat the juices inside the meat are drawn to the surface. The salt then dissolves into that liquid, forming a kind of brine that is then slowly reabsorbed into the meat.

The end result is an incredibly tender, moist, buttery steak loaded with flavor. This method works well on pork chops too.

Step Two The Seasoning Rub

  • Once the steak is done with the 12-24 hour salt brine take it out of the refrigerator and let it come to room temperature
  • Prepare the rub mixture which is a thick paste of olive oil, paprika, black pepper, and crushed garlic
  • Coat the entire steak and the bone area with the rub, return to the rack, and let it sit for about 15 minutes
  • Preheat the oven to 200F

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What Is The Difference Between A Ribeye Steak And A Tomahawk Steak

  • Score4.1/5

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.Read more

  • Tomahawk Steak vs Ribeye

Where To Buy A Tomahawk Steak

Some specialty butchers will sell you a Tomahawk, otherwise, you can always get one delivered.

Snake River Farms offer a gorgeous 2 thick American Wagyu Tomahawk Steak, complete with the prized Ribeye fat cap, for $125.00.

This 2.5 lbs USDA Prime steak takes advantage of the legendary Wagyu marbling for a beautifully smooth texture.

Snake River has been around since 1968 and is the supplier of A-grade meat to Michelin-star restaurants, so you can trust this family business to provide you with excellent quality beef.

Snake River Farms ships its meat frozen via courier and all orders made before 1 pm EST will be sent out on the same day.

Porter Road will ship you a fresh 2.5-3 lbs Tomahawk Ribeye for just $75 that will leave you feeling like a caveman.

Run by former chefs James Peisker and Chris Carter, Porter Road grew out of their desire to create a digital butchers shop that could supply top-quality fresh hand-cut meat, sourced from local farms, to customers nationwide.

All their meat, apart from ground beef, sausages, or larger roasts, is shipped fresh in vacuum-sealed bags using their Standard and Express shipping options via UPS.

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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:

  • Preheat your oven to 425 degrees.
  • Season the steak liberally with salt and pepper while it comes to room temperature on your counter.
  • Wrap the bone with aluminum foil.
  • In a large cast iron skillet, heat oil over medium-high heat just until it starts to smoke. Add steak to skillet and sear for about 2 to 3 minutes per side.
  • Transfer steak to baking sheet and place in oven. Roast for 7 to 10 minutes, or until it reaches desired doneness .
  • If desired, while the steak cooks, add butter, fresh thyme and garlic to the skillet and cook on low for about 2 minutes. Return steak to skillet and baste with butter and garlic.
  • Transfer steak to a cutting board and let rest for about 10 minutes before slicing against the grain.
  • 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.

    Prepare & Season The Tomahawk

    Organic Tomahawk Steak

    Likely, your Tomahawk will come vacuum sealed, and possibly frozen. If it is frozen, throw it in the fridge 2-3 days before your cook to allow it to slowly thaw. Remove the meat from packaging, and pat it dry using paper towel. Season generously with salt and pepper, or for an even better result, use Hardcore Carnivore Black. Seasoning should only be done right before youre ready to put the meat on the grill.

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    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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