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Where To Find Tomahawk Steaks

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Do Tomahawk Steaks Taste Better

How to Cook the Perfect Tomahawk Steak

The tomahawk steak tastes delicious, especially if the meat has sufficient marbling. Cuts of meat closest to the bone taste the best. The challenge is getting the thick steak cooked correctly, yet its the thickness that makes it taste so good. Because the steak is so thick, chefs can get the crust to brown while the inside stays juicy and colorful.

A thin cut does not cook in the same way as a thick onethe thin cuts of meat brown through before the crust browns. While the thickness is a challenge, it is also a blessing because it gives you time to get the inside and outside just right.

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.

Grill The Tomahawk With Low Indirect Heat

Place the steak on the cool side of the grill and close the lid.

Let the steak slowly grill for an hour and then check the internal temperature. This one was at about 100F an the hour mark.

Flip the steak and allow it to cook until it reaches an internal temperature of 125F . It will start taking on some beautiful color!

Once the steak reaches 125F remove it from the grill and cover with Aluminum foil.

The steak is NOT done at this point. We are letting it rest for 10 minutes while we turn up the heat on the grill to scorching hot so we can put a beautiful sear on this bad boy.

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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.

What Is A Cowboy Steak

Pin on Tomahawk Steak

Cowboy SteaksteakWhat Are The Best Steaks To Order?

  • Tenderloin Filet. It’s also known as Filet Mignon.
  • Ribeye Steak. The ribeye has the most abundant fat marbling.
  • New York Strip. The New York, sometimes called a Kansas City, is perhaps the best steak when all things are considered.
  • T-Bone Steak.
  • Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
  • Season steaks generously with salt .
  • Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides.
  • Transfer the steak to a baking sheet .
  • Let rest 5-10 minutes before slicing.
  • Read Also: Empire Steak House New York

    What Temperature Do You Grill Tomahawk Steaks

    One of the most common mistakes when it comes to grilling tomahawk steaks is not allowing your grill to reach the correct temperature. If you are eager to eat your steak, it can be very tempting to rush the process, but it is very important that you wait, otherwise your steak will take longer to cook.

    To grill your Tomahawk steak, you should allow the grill to warm up to an internal temperature of 225 degrees Fahrenheit before you even consider putting your steak in the grill. Double check that it has reached this temperature, then add your steak. But remember to keep it as far away from the open flame as you can.

    As we have said, it will usually take around 45 minutes for your tomahawk steak to cook at this temperature. But, ensure that you flip the steak and check the temperature every 10 minutes so that it does not burn.

    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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    Tomahawk Steak Vs Ribeye

    The tomahawk steak and ribeye are cut from the same part of the cow. One notable difference is the bone that protrudes from the tomahawk steak. The ribeye steak just has the meat and is much smaller.

    A tomahawk usually weighs between 30 and 60 ounces and is two-inches thick. A 60-ounce steak weighs 3.75 pounds! The ribeye is usually a 12-ounce cut that is about an inch thick.

    Flavor Texture Fat Content And Tenderness

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

    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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    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.

    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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    How To Cook A Tomahawk Ribeye Steak:

    Because of the size of this steak the reverse sear method is the perfect way to cook it.

    Reverse searing involves slow roasting the meat in a low temperature oven, to bring it to the desired internal temperature, and then finishing it with a quick sear on the grill to create a delicious crust and lock in the flavor.

    Step-by-step for Reverse SearingMeatin the Oven:

    • Place spice rubbed steak in a 200F oven, on a rack, over a baking sheet to catch any juices
    • Start preheating the grill to medium-high while the steak is in the oven
    • Check the steak after about 30 minutes, but it will likely take closer to 40 minutes to cook
    • We highly recommend using an instant-read thermometerto check internal temperature
    • Cook until the internal temperature reaches preferred doneness:
    • Rare = 120F which is a cool bright red center and pinkish toward the outside
    • Medium Rare = 125F which is a warm red center but still very pink and slightly brown toward the outside
    • Medium = 130F which is a warm light pink center with outer portion brown
    • Remove steak from the oven and move it directly to the grill
    • Sear for 2-3 minutes on each side to lock in flavor and develop a crust
    • Let steak rest for about 5-minutes uncovered before slicing. The temperature of the meat will continue to rise about 5°F during this time

    How To Know When Theyre Done

    Ho To Cook Tomahawk Steak on the Barbecue

    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:

    • Rare 125°
    • Well done 160°

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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.

    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.

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    How To Grill A Tomahawk Steak Presentation

    Now at this point, youve got an incredibly tasty piece of meat on your hands. I always like to take things a step further though and wow everybody with the presentation.

    All you have to do for a steakhouse style presentation is to cut the steak along the bone line, detaching the meat from the bone. From there, cut the steak into 1/2 inch wide strips this is the perfect size for your audience to grab and share!

    After you cut all of the strips, press the strips against each other, recreating the shape of the original, whole steak, and place the meat back up against the bone on the cutting board.

    Enjoy, and happy grilling!

    How To Store And Reheat

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

    Cover and refrigerate leftover steak for up to 4 days. Its always best eaten the day you make it, but if you do end up with leftovers, make sure you reheat it gently. Ill often just let it come to room temperature and call it a day, but you can add it to a preheated skillet on medium-low heat just to warm it.

    Its also fun to make an entirely new dish using someleftover steak recipes!

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    What Is A Tomahawk Steak: Guide To Tomahawk Steak

    Steaks are becoming a mainstay of any discerning grill kings menu, and with so many different ones on offer, it can get confusing.

    While some people might pray at the altar of the ribeye or the sirloin, you might want to switch things up a bit and you might want to try out a Tomahawk steak. With so many different cuts of steak out there nowadays, finding the best meat for grilling can be a real task in itself.

    So just what is a Tomahawk steak? Well, youre in the right place! Read on for our guide to Tomahawk steak.

    Where To Buy Tomahawk Steak

    You can buy tomahawk steaks in several places, and where you buy it determines how it is prepared. If you purchase it at your favorite steakhouse, a skilled chef prepares it for you. If you buy it from a butcher, you have to prepare it. No matter where you buy them, you should expect to pay a hefty sum.

    Butchers sell them in their brick-and-mortar shops and online. These notable butchers sell them online:

    Also Check: The Best Way To Grill A Steak

    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.

    How To Cook Steak On Grill

    Buy Tomahawk Steak 1kg

    This one definitely needs a meat thermometer but also produces the best flavor in my opinion, espcially if doing charcoal. Move your coals to one side, or if using gas, only light up one side of the grill. Leave your steak as far away as possible from the coals or the burner on the other side of the grill and close it. Flip once in awhile to make sure youre getting even heat.

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    What Is A Tomahawk Steak

    Lets start out with a simple explanation of what a tomahawk steak is. A tomahawk steak is a ribeye with the rib bone left on. In most cases the bone is frenched too meaning the meat is removed exposing the bone. Some butchers leave 3-4 inches and other leave up to about 10-12 inches of bone. In my opinion a good tomahawk needs a nice, long bone.

    How Long Do You Cook A Tomahawk Steak In The Oven

    If you dont want to grill your tomahawk, you might instead choose to cook it in the oven. To do this, you will need to begin by setting your oven to 225 degrees Fahrenheit before leaving it to pre-heat.

    When your steak is prepared and the oven has preheated, you can then place your tomahawk in the oven. To do this, you should place the steak on a cooling rack, and then place the cooling rack in a baking sheet. You might choose to cover your baking sheet with foil to make cleaning up easier.

    Then, all you need to do is cook your steak in the oven for around 45 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. This temperature will give you a medium steak, so if you prefer your steak cooked differently, you will need to leave it in the oven for longer or take it out earlier.

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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.

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