A Tomahawk steak is not just any ordinary cut of meat. Its impressive size, rich flavor, and unique presentation make it a showstopper at the dinner table. But if you're wondering what cut of meat a Tomahawk steak actually is, you're not alone. Let's take a closer look at this flavorful and visually striking cut and uncover its origins, characteristics, and how to cook it perfectly.
Understanding The Tomahawk Steak
A Tomahawk steak is a bone-in ribeye steak that is known for its long, exposed rib bone, which resembles a tomahawk axe. This dramatic presentation is one of the reasons why Tomahawk steaks are so popular in high-end restaurants and among home grill enthusiasts. The large bone is typically left around 6-8 inches long, giving the steak its distinctive "handle" appearance.
While the Tomahawk steak may look intimidating, it is essentially just a ribeye with the bone Frenched, meaning the meat and fat are removed from the bone to expose it. The result is an eye-catching cut with a generous portion of marbled meat that offers a rich, tender flavor.
The Cut Of Meat: Ribeye
To answer the main question, a Tomahawk steak is cut from the rib section of the cow, specifically from the rib primal cut. The ribeye itself is a well-marbled piece of beef that comes from the upper rib area, where the cow’s muscles do little work, allowing for a tender and flavorful cut.
Ribeyes are known for their rich marbling, which contributes to their juicy, tender texture and exceptional flavor. When the bone is left long and the meat is Frenched, it transforms into the Tomahawk steak that many people know and love. Therefore, the Tomahawk steak is essentially a ribeye with a dramatic twist.
The History Behind The Tomahawk Steak
The origins of the Tomahawk steak are a bit unclear, but it is believed to have been popularized in recent years by upscale steakhouses that wanted to create a visually impressive dish. The steak’s name, "Tomahawk," comes from the long bone that is left attached to the ribeye, resembling the shape of a Native American tomahawk axe.
The cut gained popularity not only for its taste but also for its striking appearance, making it a go-to choice for special occasions like birthdays and holiday dinners. Its eye-catching presentation and tender, flavorful meat make it the centerpiece of any meal.
Key Characteristics Of A Tomahawk Steak
There are a few defining features that set the Tomahawk steak apart from other cuts:
Long Bone: The most distinctive feature of the Tomahawk steak is the long, exposed rib bone, which can be anywhere from 6 to 8 inches long. This long bone is what gives the Tomahawk its iconic "axe-like" appearance.
Ribeye Marbling: As mentioned earlier, the Tomahawk steak is essentially a ribeye, so it inherits the characteristic marbling that makes ribeye steaks so juicy and flavorful. The fat within the meat melts during cooking, enhancing the steak’s flavor and texture.
Thick Cut: Tomahawk steaks are typically cut to a thickness of 2 to 3 inches, making them substantial in size. This thick cut ensures that the steak remains juicy and tender during the cooking process, even if it’s grilled or seared at high temperatures.
High-Quality Beef; Due to the labor-intensive process of preparing the Tomahawk steak (Frenched bone and large size), it is often made from high-quality beef, such as USDA Prime or Wagyu beef. This ensures that the steak has exceptional flavor and texture.
How to Cook a Tomahawk Steak: There is definitely a trick in cooking a Tomahawk steak, because if you do not incorporate the right method, you will not end up with a beautiful hot steak which is soft at the same time. For cooking this particular cut of meat there’s definitely some technique involved that is a little more art than science:
Grilling: Grilling is one of the best ways to cook a Tomahawk steak, as the high heat adds a smoky flavor and crispy exterior while keeping the inside juicy. Preheat your grill to a high temperature, sear the steak for 2-3 minutes per side, and then move it to indirect heat to finish cooking. Use a meat thermometer to check the internal temperature, aiming for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
Reverse Searing: Reverse searing is another popular method for cooking Tomahawk steaks. With this technique, you cook the steak at a low temperature in the oven or on the grill until it reaches the desired internal temperature. Then, you sear it in a hot pan or on the grill for a few minutes to develop a crispy crust.
Sous Vide: Sous vide methodology does lend some advantages for Tomahawk steak, mainly for its tenderness and a defined strength of crust formation. To achieve the desired doneness for sous vide steak cooking, season, vacuum seal the steak and submerge into water of your desired temperature for a few hours. Afterward, the meat is seared on the stove to create a brown crust on its exterior.
Tomahawk Steak Sideline
Given a Tomahawk steak has quite a flavor from high intramuscular fat content, it will go with a number of drinks and side dishes. Here are a few suggestions:
- Salads: Roasted vegetables. Mashed potatoes, creamed spinach or a freshly made side salad.
- Sauces: Bearnaise, chimichurris, or a classic red wine reduction.
- Wines: Include some good Cabernet Sauvignon, Malbec or a big Zinfandel, so that they can cut through the flavor of the steak.
Conclusion
The Tomahawk steak is unquestionably a tasteful cut that infuses its presentation with the current ribeye experience. Apart from enhancing your chef skills, it also serves as a centerpiece to any meal. No matter whether you cook it as a standing rib roast, or grill it at low temperatures for a long time, a tomahawk steak never fails to be moist and tasty. The next time you want to splash out on a mouth-watering centerpiece, go for this visually and tastefully appealing cut.