What Is A Tomahawk Steak Where Do I Purchase One
The tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender. Tomahawk steaks can be found in many butcher shops and are becoming more common in higher-end grocery stores. Be sure to ask at the meat counter if you can special order one. They can also be purchased online.
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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Tomahawk Steak For Sale
Vincents Meat Market is your one-stop shop for various impressive steaks, including dry-aged Tomahawk steaks for sale.
Juicy, tender, and taken from the steers loin, this highly marbled and flavorful steak will provide top flavor profiles. The history of this steak dates back to Rio Grande cattle drives when cowboys took spices from Mexico to flavor their foods. This steaks hatchet-like appearance is what gave this cut the name tomahawk. These Tomahawks are as impressive as they are delicious. They are aged between 30-35 days and have a long exposed bone extending 8-9 off of the end of the steak. The 48 oz. steak is cut 2 thick.
Located on 187th street, Vincents Meat Market has been providing the Bronx with premium-quality cuts for nearly 70 years. Whether you stop in the store or order online, there is no better place to buy Tomahawk steaks.
For more information about our Tomahawk steaks for sale, stop by our store or contact the Vincents Meat Market team today.
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How To Make This Tomahawk Steak Recipe
Hands down, the best way to cook a cowboy ribeye steak, or tomahawk, is to sear it on the grill over high heat then finish it in the oven. This is true for many cuts of beef, but especially this one.
Theres very little hand-on time which makes it a very easy recipe. First, youll want to remove the steaks from the refrigerator for about 30 minutes so theyre not completely cold when they go on the grill.
Next, youll rub the steaks all over with olive oil . Season the steaks very generously with a high-quality coarse salt and freshly ground black pepper.
Sear the steaks on a VERY HOT grill grate directly over the flames for about 3-4 minutes per side. Remove them from the grill, place them on a sheet pan, and insert an oven-safe meat thermometer into the thickest part of the meat, as close to the center as you can get.
Put them in the oven and cook them for about 30 minutes, or to an internal temperature of 130° F. Remove the steaks from the oven, place them on a cutting board, tent them gently with aluminum foil, and allow them to rest for 10-15 minutes.
See? This tomahawk steak recipe uses a very simple process that will give your steaks a seasoned crust on the outside while being done to perfection on the inside!
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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:
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How Do You Reverse Sear A Tomahawk Steak On A Gas Grill
One of the nicest finishes for a steak is a reverse sear, and the same thing applies to tomahawk steaks. But, knowing how to reverse sear a steak of this size is often difficult, so heres what you need to do.
To begin the reverse sear, you should cook your tomahawk steak at an indirect temperature of 250 degrees. Do this until the internal temperature of the steak reaches around 110/115 degrees. Then take your steak off the grill and crank up the temperature on your grill until it reaches 600 degrees.
Once the grill reaches said temperature, you should then place your steak onto it, searing each side of the steak for roughly 5 minutes each. You will know that your steak is done when it reaches an internal temperature of 135 degrees. Set aside for 10 minutes, before eating, if you want a medium finish.
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What Exactly Is A Tomahawk Steak
A Tomahawk steak is a ribeye beef steak that has been explicitly cut with at least 5-inches of the rib bone and usually about 10-20 inches of the rib bone left.
Like the Ribeye, it comes from the area between the 6th and 12th rib of the steer.
This visually stunning steak has a long bone that has been French trimmed, just like a rack of lamb is shaped. This means that the bone is trimmed of any fat or meat so that it is completely clean and resembles a handle of the Native American Tomahawk ax.
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How To Cook A Tomahawk Steak:
When you are cooking or even preparing a Tomahawk Steak then you will face a challenge from the size of this steak.
Because of the 2 inches of thickness if you are searing this steak traditionally then it will either leave the centre of the steak cold or uncooked or it could burn the surface with the charcoal suit thus, in the end, it will leave your steak destroyed.
The best and authentic way to cook a Tomahawk Steak it to use a grill or you can use a process called reverse searing which includes both a grill and a pan at the same time.
About Windsor Quality Meats
Windsor Quality Meats has been serving the Main Street Neighbourhood since 1946, when George Freeman opened the store next to the Aristocrat restaurant after World War 2 and it has been owned and operated by the Freeman family since. Taken over by Rick Freeman in 1985, the butcher shop has mostly recently been passed to his son Connor in 2009.
Since 1946, Windsor Quality Meats have been proud to be The Meat Men on Main. Friendly, helpful men with cleavers who wrap up your order in paper and send you off with a smile, knowing youre getting the top-notch, award-winning product that the finest chefs in town insist on.
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Reverse Searing Your Tomahawk Steak:
How To Cook A Tomahawkribeye To Perfection
At Ruths Chris, our chefs are expertly trained to hand-select each tomahawk to order, depending upon how rare or how done each guest prefers theirs to be prepared. From there, we balance our perfected aging process with our special cooking method in 1800-degrees broilers to make the best tasting tomahawk steak in the world.
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Do I Need To Let The Steaks Rest
Yes, you absolutely do not want to skip this step. The steak continues to cook during those few minutes of resting. This continuation of cooking is great because it doesnt dry out the steak, as it would by simply leaving it in the oven longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust us, let it rest a few minutes and your tomahawk steak will turn out perfect.
Is There A Difference In The Price Of The Tomahawk And A Regular Ribeye Steak
The price of a Tomahawk steak depends on many factors, including where you are getting it from and what grade and quality meat you are buying.
Still, you can expect that a Tomahawk steak will cost up to three times the price of a regular Ribeye steak.
For example, The Chicago Steak Company is currently selling two USDA Prime Dry Aged Tomahawk Ribeye for $239 per steak . The same company is offering four Bone-in Ribeye Steaks with the same USDA Prime Dry Aged quality and grade at a price of $274.95 .
Another popular online butcher is offering its dry-aged USDA Prime graded Angus Tomahawk Chops for $235.95 , which is more than the cost of their 24-oz Miyazaki Wagyu Ribeye, which has won the Beef competition at the Culinary Olympics in Nagasaki for quality and costs $289.95 for 24-oz.
Even though the difference in the weight of the two steaks may seem a lot, keep in mind that a large portion of the net weight of the Tomahawk steak comes from the bone rather than the meat itself.
Other butchers offer quality Tomahawk steak at an average price of $100, but you should remember that you will be paying over $50 for the bone itself rather than the meat.
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Why Is It So Expensive
The steak is so expensive because of the cut and the bone. Frenching a cut of meat is time-consuming, and butchers need to be compensated for their work. Ideally, if you give the meat time to cook, the bone marrow will add flavor to the cut. But, grilling the meat does not give the marrow time to affect the taste of the steak.
How Does The Price Of A Tomahawk Steak Compare To A Normal Ribeye:
The ricing of a tomahawk steak completely depends on the quality of meat that you are buying and from whom you are buying it from.
But when it is compared to a normal Ribeye steak then you will be paying three times more than the price of a normal Ribeye steak.
The Chicago steak company which is well-known in dealing with meat right in Chicago are selling their tomahawk steak for the price of $239.95 and their steak is USDA prime dry-aged steaks.
Although you can get more than that in the package such as you can get four prices of Tomahawk dry-aged prime USDA approved steak with addition to Bone-in Ribeyes for $274.95.
Debragga is a company that also deals in meat and their Steak Miyazaki Wagyu which was 24oz won a Culinary Olympics prize are selling Tomahawk dry-aged prime Steak for $285.00 for a pair of steaks.
This pricing is lower than their Olympics winner steak.
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How To Cook A Perfect Tomahawk Steak
Cooking this steak cut at home might daunting due to its size, but its easy enough to pan-sear it and finish in the oven if you follow these steps:
After dining, dont 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 dont mind dropping that much cash for a ribeye, by all means, go for it. Just know that pound-for-pound, youre paying mostly for presentation. If you dont care much about that, just stick with a bone-in ribeye and call it a day.
