Tomahawk Steak

Tomahawk Steak

The Tomahawk steak is a thick, ribeye steak that is cut from the chuck primal. This steak is named for its resemblance to a Tomahawk axe blade. The Tomahawk has a lot of marbling and flavor, which makes it a favorite among beef lovers. In this blog post, we will tell you all about Tomahawk steak and how to cook it. We will also share some recipes that you can make using this delicious cut of beef. Let’s get started!

What is Tomahawk Steak?

Tomahawk steak is a thick, bone-in ribeye steak. The steak is typically around 2-3 inches thick and can weigh up to 6 pounds. The Tomahawk steak gets its name from the large, single bone that runs down the center of the steak.

How to Prepare Tomahawk Steak?

Tomahawk steaks can be cooked on the grill, in a smoker, or in a cast-iron skillet. They are best-cooked medium-rare to medium.

To grill a Tomahawk steak, start by preheating your grill to medium-high heat. Place the steaks on the grill and cook for 4-5 minutes per side, or until they reach the desired level of doneness.

A smoked Tomahawk steak is best prepared using a charcoal or wood smoker. Use indirect heat to smoke the steaks for 4-5 hours at 225 degrees Fahrenheit. After smoking, let them rest for 5 minutes before serving.

To prepare your Tomahawk steak in the cast iron skillet, preheat it to medium-high heat and add oil to coat the bottom of the pan. Place the Tomahawk steak into the hot skillet and sear each side for 2-3 minutes. Add all liquids to deglaze (remove browned bits) from your pan and cook until the desired temperature has been reached on both sides of your steak. Use a meat thermometer to help you maintain an accurate temperature throughout the cooking process.

Why is Tomahawk Steak so expensive?

Because of the limited number of Tomahawk steaks produced, they are typically more expensive than regular, non-bone-in ribeye steaks. Tomahawk steaks are prized because their large size allows them to feed anywhere between 2 and 10 people, depending on the weight of the steak. One Tomahawk steak can be equivalent in size to two or three regular ribeyes. Their thickness also means that they are very tender and flavorful, making them a favorite at any upscale restaurant.

What does Tomahawk Steak taste like?

Tomahawk Steak looks heavy but it’s actually leaner than most other cuts due to its lack of fat marbling throughout the meat. The taste is predictably beefy with a nice, salty crust. Its large size and bone make it a dramatic presentation at the table, whether you’re serving it as the main event or alongside some sides. 

Why is it Named Tomahawk Steak?

Many of us have heard of Tomahawk steak, but how many know why it’s called that? The Tomahawk steak got its name because it resembles the head of a Tomahawk.

One time when the European settlers were trading with the Native Americans, they traded items such as knives and guns in return for animal furs. The Native Americans would then use these knives to dress their killed game animals or kill more animals for trading with other tribes or colonizing Europeans. Because of this, some call the Tomahawk steak “Indian Cowboy Steak”.

Tomahawks are known in popular culture for being thrown by indigenous people at enemies during raids. A direct hit with an authentic Tomah could mean instant death. Thus, the Tomahawk steak is named because of its resemblance to an Indian’s war weapon. 

Where can you find Tomahawk Steak?

It can be found at higher-end steakhouses across America, including Ruth’s Chris Steak House, Capital Grille, and Mortons. You will also find it at some chain restaurants like Texas Roadhouse or Logan’s Roadhouse.

So, the next time you’re looking for a special and impressive steak to impress your guests, ask for Tomahawk Steak. They might just call it dinosaur steak! 

What Makes the Tomahawk Steak Delicious?

Tomahawk steaks are known for their juicy and tender taste when properly grilled. They also take the marinade well, making them a great choice when cooking kabobs!

As with any meat, when you cook it depends on your personal preference. Some like to sear their meats before grilling them at high heat (around 350 degrees Fahrenheit). Others prefer to grill after they’ve seared it in oil or butter until lightly browned. 

How much does this cut of steak cost? 

It depends on the cut of the steak. For example, a porterhouse steak is more expensive than a flank steak. However, you can usually find good deals on meat if you know where to look. Ask your local grocery store or butcher for the best prices on meat. You may also be able to find discounts online. Just make sure you’re buying from a reputable source. 

How big is a 40 oz Tomahawk steak?

A 40 oz Tomahawk steak is a large, thick cut of meat. It is usually served bone-in and can be quite expensive. The steak is cut from the ribeye or strip loin and is usually grilled or broiled. Some restaurants also offer it as a Wagyu beef steak. 

Wagyu beef is a type of premium beef that comes from cattle that are raised in Japan. Wagyu beef is known for its high-fat content and intense flavor. It is considered to be some of the best beef in the world. 

If you’re looking to try a 40 oz Tomahawk steak, be prepared to spend a lot of money. The average price for this dish at restaurants in the United States is around $100. However, if you’re looking to make it at home, you can find rib eye or strip loin steaks that are close to the same size for a fraction of the price. 

So, is a 40 oz Tomahawk steak worth the money? That depends on your taste and budget. But if you’re looking for a large, juicy steak that will satisfy your hunger, this dish is definitely worth trying. 

How to Cook a Tomahawk Ribeye Steak: Reverse Sear Method

Tomahawks are something I’ve been wanting to cook on the grill for a while now. You may have seen these types of ribeyes before and probably wondered what they were all about. They’re not your regular ribeye. Tomahawk steaks can be up to 48 ounces in weight, 21 inches long and 4½ inches wide!

The best way to cook a Tomahawk is with the reverse sear method, meaning that instead of searing first then cooking through you do it in reverse. The secret to this technique is slow roasting at a low temperature for a long time which produces outstanding beef flavor and texture.

Ingredients for two servings:

• 2 x Tomahawk Steak – 42oz each (I got mine from my local butcher)
• Chop one of the steaks in half so you have 2 x 21″ x 4.5″ pieces for easier handling on sauté pans or grills.
• Sprinkle with kosher salt and black pepper to taste. Let stand at room temperature before cooking.
• Ingredients for bearnaise sauce:
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Dijon mustard
• 1 cup clarified butter – chop unsalted butter into cubes then heat over medium heat until melted. Skim foam off the top, strain through a fine-mesh sieve lined with cheesecloth or coffee filter paper. Set aside clarified butter to cool down but don’t allow it to solidify – place bowl in warmer if necessary while you make the sauce.
• 2 large egg yolks
• 1 tablespoon tarragon leaves, finely chopped
• salt, and pepper to taste

Instructions:

– Preheat oven to 225 degrees F (110 degrees C).- Season your steaks with salt and pepper on all sides.- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the steak halves (or quarters if you’re using a grill) and cook for 3 minutes per side, or until evenly browned. Remove from heat and place in a roasting pan or baking dish.

– Roast in preheated oven for about 25 minutes for medium-rare doneness (an internal temperature of 125 degrees F (52 degrees C)).- While the steaks are cooking, make the bearnaise sauce. Combine the lemon juice and Dijon mustard in a heatproof bowl and place over a pot of simmering water (double boiler).

– Slowly whisk in clarified butter or ghee until fully emulsified into the mixture.

– Transfer the now emulsified mixture to another heatproof bowl that will sit on top of your bearnaise saucepan. Place eggs and tarragon leaves in the bowl and season with salt and pepper to taste.

– Cook over low heat constantly stirring for about 15 minutes or until thickened like custard. Remove from heat and keep warm if necessary while you cook the steak.

– When serving, spoon some of the bearnaise sauce over each portion of steak.

– Note: you should have leftover sauce for other meals if you’re cooking steaks just for yourself.

– Enjoy! 

How to Cook Tomahawk Steak On Smoker: Step-By-Step

After chopping down the tree for this smoker, how about topping it off with a big ol’ Tomahawk steak? The rib bone that protrudes from one end usually looks pretty cool, but in my opinion, there’s nothing like grilling up a huge steak with lots of marbling! But let’s be serious here…you may not be able to find a Tomahawk steak at your local grocery store, so don’t go chopping down any trees quite yet. This recipe will work just fine with any thick-cut steak.

Ingredients:

• 1 Tomahawk steak, 1.5-2″ thick
• Salt and pepper to taste

To start this recipe off, let’s throw some wood on the coals. I used mesquite for this cook because it was readily available at the time, but you can use any sort of hardwood lump you like. Throw them onto the charcoal grate when they are fully engaged, and wait another 5-10 minutes until they are glowing orange. Adjust your smoker’s temperature to 225-250 degrees F if possible (see notes below). Then let it settle in for about 10 more minutes while we prep everything else.

Step 1: Searing Your Steak

As with all well-done steaks that will be cooked low and slow, you want to start with searing your steak in an oven-safe pan on the stovetop. I used cast iron for this one, but any pan that can take up to 500 degrees F is fine.

Once the pan is hot, lay the steak down gently and let it sear for about 30 seconds per side. We do not want to cook it at this point; we just want a nice dark brown crust with some flavor added in.

Step 2: Seasoning Your Steak

Remove the steak from the pan onto a plate or cutting board, but keep that pan right where it is! You are going to deglaze that bad boy with some white wine (or water), so don’t wash it out just yet. As with any meat that will be eating ‘low and slow, I like to make sure it is well seasoned before throwing it on the smoker. For this recipe, throw some salt, pepper, garlic powder, cayenne pepper, onion powder…whatever you want! Just make sure they are done evenly around the steak.

Step 3: Placing Your Steak On The Smoker

Place your steak onto a piece of parchment paper or aluminum foil to ensure easy clean-up later. Then use skewers to keep the rib bone end elevated at least 1″ higher than the cut end. If one side has more fat marbling than the other side (like mine), place that side up so you have an even thickness throughout cooking time. When placing it on the smoker, make sure that the fatty end is closest to the heat and not resting directly on the grate.

Step 4: The Smoke

Now it’s time for the fun part! Close your smoker’s lid and wait about 2 hours, or until your steak reaches an internal temperature of 110 degrees F (for medium-rare). I like to add a few chunks of wood at a time to keep that smoke going, but it’s up to you how much smoke you want your steak to have. 

Step 5: The Rest

Once your Tomahawk steak has reached the desired internal temperature, remove it from the smoker and let it rest for 10-15 minutes. This will allow all of those delicious juices to redistribute throughout the meat, instead of running all over your cutting board.

Step 6: The Cut

Now it’s time to cut into that beautiful Tomahawk steak! I like to cut it against the grain for maximum tenderness, but do whatever you prefer. You can also see how that delicious smoke flavor has permeated throughout the entire steak…yum!

There you have it; a delicious and easy way to cook a Tomahawk steak on your smoker! 

How To Choose The Best Tomahawk Steaks?

Steak is an integral part of most individuals’ diets, especially during celebrations or other special occasions. Steaks are usually cooked with the bone in them because it enhances the flavor but many prefer to get steaks without bones for health reasons. Choosing the best steak would usually depend on how you like it done (rare, medium-rare, medium, well done).

There are many people that prefer boneless steaks because they can be prepared with a variety of cooking methods. Buying boneless or bone-in does not matter as long as it becomes the best Tomahawk steak. Tomahawk steaks are known to belong and are thick, cut from the center of the ribeye. They are usually about 1-2 inches thick and 2-3 feet long. The best way to cook them is by grilling, smoking, or pan-frying.

When grocery shopping, you will usually see Tomahawk steaks in the butcher’s case. They are often sold as a whole piece but you can also ask the butcher to cut it for you. You can pick the ones with a lot of marbling because this means they are tender. For those that would prefer boneless steaks, ask the butcher if it is possible to have them deboned upon buying.

You can also purchase Tomahawk steaks from online butchers as long as they have a shop or facility outside your area. Ensure that you look into their return policy as well so that if the steak arrived in bad condition, you will be able to get a refund. Individuals living in remote areas tend to prefer buying food items on the Internet because there is no need to drive anywhere and pay for parking fees just so you can buy groceries or meat products.

Most people consider Tomahawk steaks to be too expensive for them because they are expensive cuts of meat. However, it is important to note that they are usually priced per pound which means there are options available for people on a budget. You simply need to calculate the price per pound and buy only what is affordable or enough for your family’s needs. Sometimes you can also get discounts when buying in bulk so this would be something worth looking into as well if you think you will use all of them in one sitting.

Aside from getting Tomahawk steaks locally, many prefer to purchase them online because delivery fees are often waived upon reaching a certain spending threshold. For example, you can order three items with an overall amount of $100 but shipping fees are only applied to the one worth $50. This means you will only pay fees for items that are below or equal to $100.

If you are on a budget, it is best to buy boneless Tomahawk steaks because they often have more options available in terms of pricing compared to bone-in ones. You also need to consider how many people you need to feed and then get steaks that can satisfy everyone’s needs. For example, if you have four children who eat very quickly, you should purchase 5-6 servings instead of 4 servings which would be insufficient after all are done eating. The last thing you want is your family members complaining about being hungry during meal times so always make sure there are enough food items available at home. 

Tomahawk steaks are often sold at specialty meat shops, grocery stores or butcher shops. There are many affordable options when it comes to buying boneless Tomahawk steaks but this depends on your budget or spending limit. You can also order them in bulk through online food retailers so you don’t have to worry about leaving the house and paying for parking fees. Always remember that price per pound is how most steak cuts are priced so make sure to buy only what is affordable enough for your budget and family’s needs. 

Tips For Cooking The Best Tomahawk Steaks:

Tomahawk steaks are a delicious and impressive cut of meat that can be cooked in a variety of ways. Here are some tips for cooking the best Tomahawk steaks:

1. Preheat your oven to 500 degrees Fahrenheit. This will help ensure that the steak is cooked evenly all the way through.
2. Season your Tomahawk steaks with salt, pepper, and any other desired seasonings. Note that seasoning a steak this size can be quite difficult as not enough of the seasoning will stick to the surface of the meat so keep heavy-handed on the seasoning as it will not be as noticeable as if you were to use less or omit it entirely.
3. Place the steaks in a baking dish or on a baking sheet and cook for about 10 minutes, or until they reach the desired level of doneness. This is typically going to result in medium-rare but can vary depending on how thick your Tomahawk steak is and what type of personal tastes you have. Tomahawk steaks tend to be very thick and, as a result, can be cooked a lot more than regular steaks without becoming dry.
4. Let the steaks rest for a few minutes before serving. This will help them retain their juices and keep them from becoming dry. 

What Are The Perfect Wines Drinking With A Tomahawk Steak:

When it comes to steak, there is nothing quite like a Tomahawk. This extra-large steak is cut from the ribeye, and it is known for its intense flavor and tenderness. If you are looking to make your Tomahawk steak even better, consider pairing it with a delicious wine. Here are some of the best wines to drink with a Tomahawk steak:

Red Wines:

When it comes to red wines, there are few that can compete with a Cabernet Sauvignon. This full-bodied wine pairs perfectly with the intense flavor of a Tomahawk steak. Another option is a Merlot. This fruity wine will complement the richness of the steak while also providing a bit of sweetness.

White Wines:

If you are looking for a white wine to pair with your steak, consider a Riesling. This sweet wine will help to balance out the richness of the meat while also providing some acidity. Another option is a Chardonnay. This buttery wine will pair well with the fattiness of the steak. 

How To Reheat Tomahawk Steak: Step-By-Step

If you’ve got a Tomahawk steak in your fridge, then you’re in for a real treat. This juicy, bone-in cut of meat is perfect for a special dinner or feast. But how do you reheat it so that it’s still delicious?

Here’s a step-by-step guide on how to reheat Tomahawk steak:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Place the Tomahawk steak on a baking sheet and bake for 10-15 minutes, or until it reaches the desired temperature.
3. Let the steak rest for 5 minutes before serving. Enjoy!

The key to reheating Tomahawk steak is to make sure that it’s cooked evenly all the way through. Baking it in the oven is a great way to do that, and it only takes 10-15 minutes. Letting the steak rest for a few minutes before serving will help ensure that it’s nice and juicy. Enjoy! 

Tomahawk Steak FAQs

Why would anyone want Tomahawk steak?

For the same reason, people ride motorcycles: because they can. The Tomahawk steak definitely lives up to its price tag, offering one of the most spectacular presentations available at an upscale restaurant. In fact, if you go to any popular steakhouse, you’re likely to find this particular cut on the menu.

How is Tomahawk steak cooked?

The Tomahawk steak can be grilled, pan-seared, or roasted. It’s a thick piece of meat so it’ll take a bit longer to cook than your average steak. But because of its size, it’s perfect for sharing with friends or family.

What should I drink with Tomahawk steak?

A big red wine like Cabernet Sauvignon would be a good match for the beefy flavor and intense marbling of the Tomahawk steak. Something with high tannins will stand up to the richness of the meat and help cleanse your palate between bites. 

Is there anything I should avoid?

Don’t be tempted to cut the steak with a fork and knife. The meat will not only stick to the utensils, but it’ll also tear causing unnecessary loss of juices. A sharp steak knife (not serrated) should help separate each bite while you eat.

How long should I let Tomahawk steak rest?

Tomahawk steak is a thick cut of meat, so you’ll want to let it rest for 5 to 10 minutes before slicing into it. This will ensure that the juices redistribute evenly throughout the steak and prevent them from spilling out when you cut into it.

What are the benefits of a Tomahawk steak?

A Tomahawk steak is an excellent way to impress your friends and family. It’s also a very flavorful cut of meat that’s perfect for those who enjoy beefy flavors. The large size of the steak makes it a great option for sharing, and the impressive presentation is sure to make a statement at your next dinner party. Thanks to its thickness, the Tomahawk steak takes a bit longer to cook than your average steak and it’s also a good option for those who like their meat well done.

How many calories are there in a Tomahawk steak?

Tomahawk steaks vary in size, so the number of calories will vary too. However, we can estimate that an average 2-lb Tomahawk is about 1,400 calories per serving.

Are Tomahawk Steaks worth the price?

The Tomahawk steak can cost anywhere from $65 to $129 depending on where you go and what cut of meat you order. Is it expensive? Yes. But as with most things, if you purchase the highest quality ingredients and cook them yourself at home (with tools like this ), it’s possible to make your own Tomahawk steak for much less.

What are the origins of the name Tomahawk Steak?

The names given to different cuts of meat can be very telling about their origin. A Tomahawk is literally translated as a hatchet with a long handle, but it can also refer to other weapons used by Native Americans. Thus, this cut of beef got its name due to its size and shape which makes it look like a weapon. Some experts believe that this steak originated in Australia where beef is more readily available than in America. However, because Australia has close ties with England, the Tomahawk steak was then popularized in American restaurants after being introduced by English butchers.

What are other names for Tomahawk steak?

As mentioned above, the Tomahawk is also called “Beef Axe” because of its resemblance to a battle-ready war axe. But it’s also referred to as “cowboy steak” or even just plain old beef rib due to its location on the cow. So if you’re looking for something else to call this cut of meat, think about what it looks like and try using those descriptors instead.

How do I remove the membrane from the back of a Tomahawk Steak?

To remove the membrane from a Tomahawk steak, first, pull off any excess fat around the edge so that there’s an inch border all along the top of the meat. Then, use a pairing knife to poke through the surface of the steak about an inch in from either end. Next, follow the contour of the steak with your blade along one side until you hit the bone, then press down on the membrane with your fingers and slide it toward the closest end. Do this all around the bone (which functions as a spine) and continue poking holes along both sides of it until you can easily lift up one edge of the membrane. With one hand holding up the membrane, use your other hand to pull it off while slicing any stubborn areas that stick to the meat.

How many servings are in a Tomahawk Steak?

Again, this answer will depend on the size of your steak. But we can estimate that a 2-lb Tomahawk is about 1,400 calories per serving. So if you’re looking to serve a crowd, this might not be the best option. However, if you’re looking to impress with a large and delicious cut of meat, the Tomahawk is definitely the way to go.

What is the best way to cook a Tomahawk Steak?

The best way to cook a Tomahawk steak is by using a grill or smoker. If you’re using a grill, set it to medium-high heat and cook for 8 to 10 minutes per side. If you’re using a smoker, aim for an internal temperature of 145 degrees Fahrenheit.

What is the purpose of marinating a Tomahawk Steak?

Marinating beef (or any other kind of meat) before cooking can achieve two things. First, it allows the meat’s natural flavor to really pop by locking in that moisture and drawing out whatever spices are used in the rub or sauce. But secondly, it also allows time for the enzymes in the soy sauce (or whatever you’re using) to tenderize tough cuts like this one which lets them absorb more flavors while requiring less time on the grill or smoker. If you plan on marinating your Tomahawk steak overnight, simply cover it with plastic wrap then put it into the fridge until morning when you’re ready to begin cooking.

Is there a specific marinade that works best for Tomahawk Steak?

A traditional Tomahawk steak is made with some kind of red meat and is grilled or smoked, so we recommend using a marinade that has a bold flavor while complementing the smokiness. Try adding ingredients like fruit juice (e.g., apple cider vinegar), honey, soy sauce, molasses, Worcestershire sauce, garlic cloves, onion powder, salt, and pepper. Remember to save some of your marinade mixtures before you begin cooking to use as a basting sauce every 5 minutes or so once the meat has nearly finished cooking through.

What sides go well with Tomahawk Steak?

Because this cut of meat is so huge and flavorful, it really doesn’t need much help in the flavor department. However, if you’re looking for a specific side to pair with your Tomahawk steak we recommend trying something that will cut through the richness of the meat while complimenting its smoky taste like an easy coleslaw or horseradish mashed potatoes. 

 

Conclusion 

The Tomahawk Steak is a cut of beef that has been gaining popularity in recent years. This type of steak can be cooked to suit individual tastes, but it usually includes the bone-in rib eye or strip loin with an additional inch on top where there are two tableside butter knives for cutting and serving. It’s common to see this style served at steakhouses around the country as well as upscale restaurants that pride themselves on their prime cuts. If you want to try cooking your own version of a Tomahawk steak at home, take not only how thick it will be when finished, but also what kind of seasoning best suits your taste buds!