The tomahawk steak one of our most popular items in recent years. You might think this steak was just meant for looks and driven to fame by impressive social media posts. But it’s not! The meat of the cut is absolutely delicious with a great mouth feel that is the perfect combo of tenderness and marbling. Try one and you’ll see why these Flintsone sized cuts are all the rage.
WHAT IS A TOMAHAWK STEAK?
The tomahawk steak is a large, bone-in ribeye steak. It’s a very thick cut of around 2 inches thick. This steak is cut from ribs 6-12 on the rib primal. The signature extra long bone is left whole and attached and is “Frenched” or trimmed of fat and gristle much like a lamb chop. The resulting “handle” resembles it’s namesake, thus the tomahawk steak was born. The frenched bone can be around 7 inches long, giving it that distintively aggressive look.
HOW DOES A TOMAHAWK STEAK TASTE?
As it comes from the exact same area as the rib eye, a tomahawk steak is just as tender with a meaty, buttery rich flavour from the rich marbling that comes from this part of the cattle.
HOW TO COOK A TOMAHAWK STEAK
If you’re looking to make a tomahawk steak, there are a few things you should keep in mind. As this is a premium cut of meat, costing a bit more than a similar sized ribeye, you want to be careful not to ruin it. One way to prevent this is by adding foil to the Frenched trimmed bone. This will help to prevent the bone from charring. Of course, remember not to cut into the steak immediately after taking it off the grill. Resist the urge to dig in right away and let the meat rest for a good 10 to 15 minutes to let the juices absorb back into the meat. Additionally here are a couple of methods you can try for the perfect tomahawk steak: grilling or the reverse sear method. Whichever method you choose, make sure that you pay close attention to the steak so that it doesn’t overcook. With these tips in mind, you’re sure to end up with a delicious tomahawk steak that everyone will love. These numbers are for a roughly 2.5 lb tomahawk steak.
Reverse Sear
- Wrap entire exposed bone in foil. Pre-heat oven to 250Β°F.
- Heat 1 Tbsp. oil over medium high heat in a large skillet. When oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side.
- Place the steak on an elevated rack in a roasting pan. Roast for approximately 45 minutes for rare, 45-50 minutes for medium rare and 50-55 minute for medium. Verify internal temp using a kitchen thermometer. Allow 10-15 minutes resting time before serving.
Grilling Over Indirect Heat
When you want to cook a steak without drying it out, indirect grilling is the way. This technique works best for larger and thicker foods that might otherwise burn when cooked directly over an open flame or hot surface! Instead of placing your food right on top close enough so flames can reach them–which would cause burning rather than delicious flavour–put these items away from any sparks & coals next to the direct heat source. The low heat will continue cooking while also preserving nutrients by preventing overcooking.
- Pat dry and generously season both sides of steak and let the tomahawk steak get to room temperature (about 1 hour). Wrap entire exposed bone in foil. Pre heat grill, but only light one burner. Do not use the center burner, use the edge burners.
- Allow the internal grill temperature to reach 225 degrees. Place your steak as far from the direct heat as possible and close the lid.
- Indirectly grill the tomahawk steak for approximately 45 minutes, flipping every 10 minutes until internal temperature is 125 degrees.
- When tomahawk has reached desired internal temperature. Turn two burners on grill to high. Place steak directly over hot burner, using direct heat for the final sear. Flip every 30 seconds for 3-5 minutes or until desired level of browned crust develops. Remove from heat and let stand 10-15 minutes before serving.
DRY AGED, GRASS FED TOMAHAWK STEAKS
We at Windsor Meats specialize in dry aging beef from small local and Alberta farms where animals are free to graze and are not fed hormones or steroids. We have dry aged tomahawk steaks from 28 days and up for when you are craving that extra beefiness flavour! We can also custom cut our steaks to any thickness you want or custom age steaks to your desired number of days. We will sometimes have wagyu or bison tomahawk steaks too. Just call ahead if you need any custom orders. We are happy to oblige.
If youβre looking for a delicious, buttery steak that is also free range and dry aged, look no further than our tomahawk steak. This cut of meat is all the rage right now, and for good reason β itβs absolutely stunning in looks and taste! So what are you waiting for? Give this taste sensation a try!
