Tomahawk steak is a culinary masterpiece that has captured the attention of steak lovers and gourmet chefs alike. The impressive, long bone and massive cut of ribeye make it not only a delicious choice but also an aesthetically pleasing one. With its juicy marbling, rich flavor, and unique presentation, tomahawk steak has become a star at both home dinners and top-tier restaurants.
In this guide, we’ll explore the tomahawk steak in great detail, providing insights into its origin, methods of cooking, and how to serve it with the perfect accompaniments. Whether you’re an experienced chef or someone cooking steak for the first time, this guide will walk you through every step of the process. From selecting the perfect cut to reverse-searing it to perfection, we’ll cover everything.
Introduction to Tomahawk Steak
What is a Tomahawk Steak?
The tomahawk steak is a ribeye cut from the beef rib with the bone left attached, and it’s frenched—meaning the bone is cleaned for a striking visual appeal. It is a bone-in steak, sometimes up to two inches thick, and generally weighs between 2 to 3 pounds. The bone is left long, mimicking the shape of a tomahawk axe, which is where the name comes from. Its size and presentation make it an unforgettable steak at any dinner table.
The cut itself, known for its marbling, delivers a combination of tenderness and flavor. The meat closest to the bone is known for being particularly flavorful, adding even more allure to this already desirable steak.
Why is it so Popular?
The tomahawk steak is popular for more than just its impressive appearance. Its flavor and tenderness make it a favorite for steak lovers who enjoy both grilling and pan-searing. The presence of the long rib bone makes it ideal for slow cooking methods like smoking or reverse searing, which allows you to achieve that perfect balance of a juicy interior and a crusty exterior.
Not only is the tomahawk steak a visual treat, but it’s also known for its incredibly rich flavor, making it a prized possession in high-end steakhouses. Whether you’re hosting a dinner party or looking to enjoy a gourmet steak at home, the tomahawk guarantees a show-stopping dish.
The History and Origin of Tomahawk Steak
While the ribeye steak has long been one of the most popular cuts of beef, the tomahawk steak represents a relatively modern evolution. The bone-in ribeye was always a favorite for its enhanced flavor due to the bone, but the frenched rib became a showpiece in its own right. In traditional French cuisine, “frenching” the bone (removing fat and meat from it) was done for lamb chops, but it was later adopted for beef, particularly the ribeye, to enhance the steak’s appearance.
The rise of social media, particularly platforms like Instagram, also fueled the popularity of the tomahawk steak. Its stunning presentation makes it an ideal dish for food photography, which, in turn, has contributed to its growth in the culinary scene.
The name tomahawk comes from its resemblance to the Native American tomahawk axe, with the long bone serving as the “handle” and the meat as the “blade.” The steak’s origins can be traced to American steakhouses, but its reputation has spread globally, making it a staple on the menus of upscale restaurants worldwide.
Buying the Perfect Tomahawk Steak
What to Look for When Buying
When purchasing a tomahawk steak, several factors can determine its quality. Here’s what you need to consider:
- Marbling: The key to any great steak is its marbling. Marbling refers to the fat streaks running through the meat, which melt during cooking, imparting flavor and tenderness. A good tomahawk steak should have ample marbling throughout the cut.
- Thickness: Thickness is a significant factor in how well the steak cooks. Look for steaks that are at least 2 inches thick. Thicker steaks not only cook more evenly, but they also retain more moisture, ensuring a juicier bite.
- Bone Frenched: Make sure the steak has a properly frenched bone, which means that the rib bone is cleaned of fat and meat, leaving a clean, attractive bone.
Where to Buy
Finding the perfect tomahawk steak isn’t difficult, but it’s important to know where to look. High-end butcher shops and grocery stores often carry tomahawk steaks, but they can also be purchased online. Here are a few recommended sources:
- Porter Road offers well-marbled, hand-cut steaks from pasture-raised cattle. You can find high-quality tomahawk steaks with expertly frenched bones here. Their tomahawk ribeye is a top choice Porter Road’s premium Tomahawk steaks.
- Snake River Farms, known for its American Wagyu, offers some of the most luxurious tomahawk steaks you can buy. These steaks are known for their superior marbling and tenderness, making them a top-tier choice for grilling enthusiasts.
Prices for tomahawk steaks vary based on quality and size, with prices ranging from $30 to $80 per pound.
Cooking Techniques for Tomahawk Steak
Cooking a tomahawk steak to perfection requires the right technique. Two of the most popular methods are the reverse sear and traditional grilling. Both methods deliver a flavorful, juicy steak, but they differ in approach.
Reverse Searing Method
The reverse sear is one of the most effective ways to cook a thick steak like the tomahawk. This method allows for precise control over the internal temperature while still achieving a beautiful, caramelized crust on the outside.
Step-by-Step Instructions for Reverse Searing:
- Seasoning the Steak: Liberally season your tomahawk steak with kosher salt and freshly ground black pepper. Let it rest at room temperature for about 30-60 minutes before cooking.
- Set up the Grill: You’ll need a grill with two heat zones—a low heat zone for slow cooking and a high heat zone for searing. Preheat your grill to 225°F for indirect heat.
- Cook Slowly: Place the steak on the indirect side of the grill and close the lid. Cook until the steak reaches an internal temperature of 110-115°F, which should take about 45 minutes to 1 hour, depending on the thickness of the steak.
- Searing: Once the steak reaches the desired internal temperature, move it to the high-heat side of the grill and sear for 2-3 minutes on each side. This will create a beautiful crust on the outside of the steak while keeping the inside tender and juicy.
- Resting: After searing, remove the steak from the grill and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the steak, making it even more flavorful.
Grilling Method
If you prefer a more straightforward approach, grilling your tomahawk steak over direct and indirect heat is another excellent option. The key to this method is to manage the temperature carefully to avoid overcooking.
Step-by-Step Instructions for Grilling:
- Prepare the Grill: Set up a two-zone fire on your grill, with one side at high heat (450-500°F) and the other side at low heat.
- Seasoning the Steak: As with the reverse sear method, start by seasoning the steak with kosher salt and pepper.
- Cook Over Indirect Heat: Place the steak on the cooler side of the grill and cook for about 45-60 minutes, depending on the size of your steak. Flip the steak halfway through to ensure even cooking.
- Searing: Once the steak reaches the desired internal temperature, move it to the hot side of the grill and sear for about 3-4 minutes on each side until a golden-brown crust forms.
- Resting: After grilling, let the steak rest for about 10-15 minutes before slicing.
Table: Grilling Temperatures and Doneness
| Doneness | Internal Temperature | Grill Time (Indirect) | Searing Time |
|---|---|---|---|
| Rare | 120°F | 40-50 mins | 3-4 mins |
| Medium-Rare | 130°F | 50-60 mins | 3-4 mins |
| Medium | 140°F | 60-70 mins | 3-4 mins |
Flavoring and Seasoning Your Tomahawk Steak
Classic Seasoning
The simplicity of a high-quality tomahawk steak allows you to focus on minimal but essential seasonings. Here’s how to bring out the best in this cut:
- Kosher Salt: This coarse salt is crucial for enhancing the flavor of the beef without overpowering it. Liberally season the steak on both sides.
- Freshly Ground Black Pepper: Black pepper adds the perfect amount of spice to the steak’s surface, balancing the rich, fatty flavor.
Advanced Seasoning Options
If you’re looking to add a bit more complexity to your steak, consider these additional options:
- Garlic-Herb Butter: Add a dollop of butter mixed with herbs like rosemary and thyme during the final moments of cooking or while the steak rests.
- Spice Rubs: For those who enjoy a bit more flavor, rubs with smoked paprika, cayenne, and garlic powder can elevate the taste.
Smoking for Flavor
If you are using a smoker, consider adding wood chips like cherry, hickory, or mesquite. These woods impart different flavors, from sweet and fruity to strong and earthy, giving your steak a rich, smoky undertone.
Serving Suggestions
Now that your tomahawk steak is perfectly cooked, it’s time to think about presentation and side dishes.
Presentation Tips
One of the most striking features of the tomahawk steak is its impressive bone, which adds a rustic and dramatic flair to your table. Here are a few tips to elevate the presentation:
- Wrap the Bone: Some chefs wrap the bone in aluminum foil during cooking to prevent it from charring. After cooking, you can replace the foil with butcher’s twine for an elegant look.
- Slicing and Carving: Present the steak whole, then slice the meat off the bone in thin slices for guests. Arrange the slices in a fan shape around the bone for an eye-catching display.
Side Dishes
Tomahawk steaks are rich and flavorful, so pairing them with simple, complementary sides is key. Here are a few options:
- Mashed Potatoes: Creamy mashed potatoes serve as a rich, buttery counterpart to the hearty beef.
- Grilled Vegetables: Asparagus, bell peppers, or zucchini add a charred, smoky flavor that pairs perfectly with steak.
- Garlic Bread: Crispy, buttery garlic bread makes an excellent accompaniment, especially if you’re serving the steak family-style.
Table: Recommended Side Dishes for Tomahawk Steak
| Side Dish | Description |
|---|---|
| Mashed Potatoes | Creamy, buttery, and smooth |
| Roasted Asparagus | Lightly charred with a smoky flavor |
| Garlic Bread | Crispy and buttery bread with hints of garlic |
| Grilled Vegetables | Adds color and freshness to balance richness |
Frequently Asked Questions
Why is a Tomahawk Steak so expensive?
The high price tag of a tomahawk steak is due to several factors:
- Cut Quality: The steak is cut from the ribeye, one of the most flavorful and tender sections of the cow. This high-quality cut alone commands a premium price.
- Bone Frenching: The process of frenching the bone (cleaning it of fat and meat) is labor-intensive, adding to the cost.
- Presentation: The long, frenched rib bone gives the steak a visual appeal that makes it a popular choice at upscale restaurants and special occasions.
Additionally, large, well-marbled steaks require more time and effort to cook properly, which further elevates the cost.
How long does it take to cook a Tomahawk Steak?
The cooking time for a tomahawk steak varies depending on the method and the thickness of the steak. For reverse searing:
- Indirect Cooking: This takes approximately 45 minutes to 1 hour, cooking the steak at a low temperature (around 225°F).
- Searing: After the steak reaches an internal temperature of about 110-115°F, sear it over high heat (450-500°F) for 2-3 minutes per side.
- Resting: Let the steak rest for 10-15 minutes before slicing and serving.
The total cooking time can range from 1 hour to 1 hour and 15 minutes. Grilling times vary depending on your grill and the size of the steak Best reverse sear method for Tomahawk steaks.
Where can I buy Tomahawk Steak online?
Tomahawk steaks can be purchased online from various specialty butchers and meat suppliers. A few reliable sources include:
- Porter Road: They offer premium, hand-cut tomahawk steaks sourced from pasture-raised cattle Porter Road’s premium Tomahawk steaks.
- Snake River Farms: Known for their Wagyu tomahawk steaks, Snake River Farms offers thick, marbled steaks perfect for special occasions.
How many people can one Tomahawk Steak serve?
A typical tomahawk steak weighs between 2 to 3 pounds and can comfortably serve 2-3 people. If you’re serving the steak with sides, one tomahawk steak could stretch to 4 people, depending on portion sizes.
What is the difference between a Tomahawk Steak and a regular ribeye?
A tomahawk steak is essentially a ribeye with the long rib bone left intact. While both cuts are flavorful and tender, the tomahawk’s presentation and size set it apart. The bone can also add a slight increase in flavor during cooking, especially when grilling or roasting. Additionally, the tomahawk cut is typically thicker, allowing for slower cooking methods like the reverse sear.
Conclusion
Tomahawk steak is more than just a meal—it’s an experience. With its stunning presentation, rich flavor, and tender texture, it’s perfect for special occasions or to impress your guests. Whether you opt for the reverse sear or a more traditional grilling method, the key to a perfect tomahawk lies in the preparation, seasoning, and careful monitoring of cooking temperatures.
Remember to let the steak rest before serving, and slice it thinly to showcase the perfect medium-rare center. Pair your tomahawk steak with simple, yet flavorful sides like mashed potatoes or grilled vegetables to create a memorable dining experience. By following the techniques and tips outlined in this guide, you can cook and serve a restaurant-quality tomahawk steak in the comfort of your own home.