Page Contents
The Untold Truth of the Tomahawk Steak: Exploring the Epic Cut
Beef lovers the world over can’t resist the allure of a perfectly cooked steak. From marinated steak tips on the grill to succulent prime rib for the holidays, beef holds a special place in our hearts and on our plates. And when it comes to indulging in a truly decadent and larger-than-life cut of beef, the tomahawk steak takes center stage. In this article, we will delve into the untold truth of the tomahawk steak, exploring its origins, unique characteristics, cooking techniques, and more.
A Tomahawk Steak: More than meets the eye
At first glance, the tomahawk steak stands out for its striking resemblance to the traditional Native American tool from which it takes its name. But there is more to this extravagant cut of beef than meets the eye. Let’s uncover the facts:
A bone-in ribeye in disguise
Despite its name, the Tomahawk Steak is essentially a bone-in ribeye. Certified Angus Beef confirms that this highly marbled and tender cut of beef is a regular bone-in ribeye steak. The long rib bone, measuring at least five inches (or more), gives the Tomahawk Steak its distinctive ax handle appearance.
Unlike regular ribeyes, which come in a variety of sizes, tomahawk steaks are traditionally at least two inches thick and sold in 30- to 45-ounce portions. These striking characteristics set the Tomahawk Steak apart from boneless ribeyes and other premium steaks, making it a true showstopper on any dining table.
The Art of French Cooking
The signature bone-in look of the Tomahawk Steak is achieved through a culinary technique known as “frenching”. This classic cooking method removes excess fat, meat and tissue from the exposed bone, resulting in a clean and visually appealing presentation.
Frenching not only enhances the aesthetic appeal of the steak, but also elevates it to a higher level of fine dining. The perfectly frenched bone is a critical element of a Tomahawk steak, adding to its appeal and making it easy to handle. Without frenching, the bone would remain covered in flesh, making it less appealing both visually and practically.
A cut like no other: The Rarely Used Rib Muscles
Tomahawk steak comes from the longissimus dorsi muscle, the same muscle group responsible for T-bone and porterhouse steak cuts. These muscles, located along the back of a cow’s upper back, lie below the ribs. They are rarely used by the cow, resulting in an abundance of intramuscular fat and exceptional marbling.
The liberal distribution of fat within these muscles gives the Tomahawk Steak its melt-in-your-mouth tenderness and a rich, flavorful flavor. The unique combination of marbling and tenderness makes the Tomahawk Steak a favorite of steak lovers and connoisseurs.
An expensive indulgence
The Tomahawk Steak’s hefty price tag is as remarkable as its impressive size and appearance. Because of its thickness and protruding bone, tomahawk steaks are among the most expensive cuts of beef available. The cost per pound can range from $50 to $100, depending on the butcher or supplier.
Since most tomahawk steaks are sold in portions of at least 30 ounces, the price can easily reach several hundred dollars. In fact, an aged tomahawk steak once held the title of the most expensive cut of beef in the world, selling for a staggering $3,200 per steak.
The Bone: More Than a Handle
While some may prefer boneless cuts for convenience, the bone in a Tomahawk steak serves an important purpose beyond aesthetics. During the cooking process, the bone helps insulate the meat, resulting in more even cooking and reducing the risk of drying out.
The slower cooking time allowed by the bone allows for better control and increases the chances of achieving a perfectly cooked steak. In addition, some believe that the marrow within the bone enhances the overall flavor of the meat as it seeps out during cooking.
Debating the value
As with any culinary delight, opinions on the tomahawk steak can vary. While many embrace its size and exceptional flavor, others argue that it may be more about aesthetics than anything else. Some critics contend that the bone adds unnecessary weight and cost to the steak, questioning its value compared to boneless alternatives.
Ultimately, the value and enjoyment of a tomahawk steak comes down to personal preference and the occasion. For special celebrations or those seeking a truly indulgent experience, the tomahawk steak provides a memorable centerpiece that is sure to impress.
How to Prepare and Cook a Tomahawk Steak
Because of its unique size and thickness, cooking a tomahawk steak requires careful attention and precision. Here are some tips to help you make the most of this exceptional cut:
1. Seasoning
To enhance the natural flavors of Tomahawk Steak, a simple seasoning of kosher salt and freshly ground black pepper is often sufficient. However, you can experiment with different rubs or marinades to add depth and complexity to the flavor.
2. Preheating and Searing
Start by preheating your grill or cast-iron skillet to a high temperature. The initial sear is critical to creating a flavorful crust on the steak. Sear each side for a few minutes until you get a caramelized and charred exterior.
3. Indirect heat
After searing, move the Tomahawk Steak to a cooler part of the grill or reduce the heat to medium-low if using a skillet. This will allow the steak to cook more gently and evenly, ensuring that it is cooked to your desired doneness without overcooking the exterior.
4. Monitor internal temperature
Use a meat thermometer to check the internal temperature of the steak. For medium-rare doneness, aim for an internal temperature of about 130°F (54°C). Keep in mind that the thickness of the steak may require adjusting the cooking time accordingly.
5. Rest Time
When the Tomahawk Steak is cooked to your desired doneness, remove it from the heat and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Enjoy the Tomahawk Steak Experience
When it comes to serving a Tomahawk Steak, simplicity is often the key. Allow the steak to take center stage and let its natural flavors shine. Consider serving it with classic steakhouse accompaniments such as roasted potatoes, grilled asparagus or a fresh green salad.
Remember, the Tomahawk Steak is an impressive cut that is meant to be shared. Gather your friends and family around the table to share this culinary masterpiece. The impressive presentation and indulgent flavors are sure to create an unforgettable dining experience.
Bottom line
The Untold Truth of the Tomahawk Steak reveals the fascinating history behind this epic cut of beef. From its origins as a bone-in ribeye to the art of frenching and its distinctive flavor profile, the tomahawk steak offers a unique and unforgettable dining experience.
While the Tomahawk Steak comes with a higher price tag and requires special cooking techniques, its size, tenderness and flavor make it a worthy indulgence for passionate steak lovers and those seeking a remarkable culinary adventure.
So, the next time you’re in the mood for an extraordinary steak experience, consider embracing the Tomahawk Steak and savoring its unsurpassed delights.
FAQS
What is a Tomahawk Steak?
A tomahawk steak is essentially a bone-in ribeye steak with the bone intact, giving it a distinctive axe-handle appearance. It is known for its impressive size, tenderness and exceptional marbling.
How is the signature bone-in look achieved?
The signature bone-in look of a Tomahawk steak is achieved through a culinary technique known as “frenching”. This process removes excess fat, meat and tissue from the exposed bone, resulting in a clean and visually appealing presentation.
Why is a Tomahawk Steak more expensive?
Tomahawk steaks are typically more expensive due to their thickness and protruding bone. The cost per pound can range from $50 to $100 depending on the butcher or supplier. In addition, the rarity and demand for this indulgent cut contributes to its higher price.
How do I cook a tomahawk steak?
To cook a Tomahawk Steak, begin by preheating your grill or cast-iron skillet to a high temperature. Sear each side for a few minutes to create a flavorful crust, then move the steak to a cooler part of the grill or reduce the heat to medium-low. Use an instant-read meat thermometer to check the internal temperature, and let the steak rest before serving.
What is the best way to serve a Tomahawk Steak?
When serving a tomahawk steak, simplicity is often the key. Allow the steak to take center stage and let its natural flavors shine. Consider serving it with classic steakhouse accompaniments such as roasted potatoes, grilled asparagus or a fresh green salad.
Is the bone necessary in a Tomahawk steak?
While the bone in a Tomahawk steak adds to its visual appeal, it also serves a practical purpose during the cooking process. The bone helps insulate the meat, resulting in more even cooking and reducing the risk of drying out. Some also believe that the marrow within the bone enhances the overall flavor of the meat.