- 1 Tomahawk Steak
- 1.1 Why the Name Tomahawk Steak?
- 1.2 How big is a Tomahawk steak?
- 1.3 What’s so special about a Tomahawk steak?
- 1.4 Nutritional Values for Tomahawk Steak
- 1.5 Buying Tomahawk Steak
- 1.6 The Tomahawk steak is expensive, but why?
- 1.7 How to Cook a Perfect Tomahawk Steak?
- 1.8 Cook Tomahawk Steak On Smoker: Step-By-Step Guideline
- 1.9 Tips For The Best Tomahawk Steaks
- 1.10 Best Wines Pairing With A Tomahawk Steak
- 1.11 Reheating And Storage Tomahawk Steak Instructions
- 1.12 Some Tomahawk Steak Recipes
- 1.13 1. Garlic and Herb Tomahawk Steak Recipe
- 1.14 2. Rosemary and Garlic Tomahawk Steak Recipe
- 1.15 3. Tomahawk Steak with Sun-Dried Tomato Pesto Recipe
- 1.16 4. Spicy Tomahawk Steak Recipe
- 1.17 5. Tomahawk Steak with Blue Cheese Sauce Recipe
- 1.18 6. Tomahawk Steak with Shaved Parmesan Cheese Recipe
- 1.19 7. Tomahawk Steak with Chimichurri Sauce Recipe
- 1.20 8. Tomahawk Steak with Roasted Garlic Recipe
- 2 Tomahawk Steak FAQs
- 2.1 Why would I want to eat this?
- 2.2 Butcher’s Steak or Cowboy Steak?
- 2.3 How do I cut up a Tomahawk steak?
- 2.4 How do I set up a Tomahawk Steak dinner party?
- 2.5 How Do I Know When The Tomahawk Steaks Are Done?
- 2.6 Do I Need To Let The Tomahawk Steaks Rest?
- 2.7 Can I use a large pan to cook my Tomahawk steak?
- 2.8 What if I’m not comfortable carving up my Tomahawk Steaks?
- 2.9 How much does a Tomahawk steak cost on average?
- 2.10 Is A Tomahawk Steak Worth The Price?
- 2.11 What Temperature Do You Grill Tomahawk Steaks?
- 2.12 What Do You Serve with a Tomahawk Steak?
- 2.13 How Do You Get The Tomahawk Look?
- 2.14 How Long Do You Cook a Tomahawk Steak in the Grill?
- 2.15 Can I Freeze a Tomahawk Steak?
- 2.16 Can I Reheat a Tomahawk Steak?
- 2.17 What does Tomahawk steak taste like?
- 2.18 What is the difference between a Tomahawk steak and a cowboy steak?
- 2.19 Are there any health benefits to eating a Tomahawk steak?
- 3 Conclusion
A Tomahawk steak is a type of steak that is cut from the ribeye primal. The steak is named for its distinctive shape, which resembles the Native American Tomahawk axe. Tomahawk steaks are typically large and thick, and they are often served bone-in to maximize flavor and juiciness.
Tomahawk steaks are often accompanied by a whiskey sauce or other rich, robust sauces. The steak can also be served without accompaniment.
On its own, the steak is very flavorful and juicy because of the marbling that runs through it due to its proximity to the rib primal. Tomahawk steaks must be cut into individual portions before serving, as the bone is often longer than an average dinner plate and impairs maneuverability of utensils.
Tomahawk steaks are sometimes known by alternative names such as cowboy steak or Long Bone Cowboy Steak depending on where they originate from on the cow.
The Tomahawk steak has inspired derivatives of this cut in some restaurants for visual effect more than anything else; these steaks are not different cuts of meat, but simply cut crosswise into thin medallions, which are often seared in bacon fat to add flavor.
Why the Name Tomahawk Steak?
Some people think that it was called “Tomahawk” because it resembled the hatchet used by early American Indians, but there are several other reasons given for the name.
One story is that it was called Tomahawk because the beefsteaks were so large that they had to be cut by a Tomahawk. Another story is that the name came from the fact that these steaks were sometimes cooked on an iron Tomahawk found in some early American kitchens.
Whatever the reason for the name, it is certain that Tomahawk steaks were enjoyed by early Americans. Today, they are still a very popular cut of meat.
The word Tomahawk (or sometimes “tom-hawk”) may also refer to:
- A hand-thrown axe used as a weapon or tool
- The hatchet-like ceremonial axes of some Native American tribes
- A type of North American plant – Hieracium Pilosella
However, none of these definitions located as far as we can tell relate directly to the cooking world.
How big is a Tomahawk steak?
A Tomahawk steak is typically 2 to 3 inches thick and can weigh up to 3 pounds. The steak is cut from the ribeye roast and has a long, tapered bone that resembles a Tomahawk axe. Tomahawk steaks are usually served with the bone in them, which makes them a bit more challenging to cook than a traditional steak. But the extra flavor and texture the bone adds to make it worth the effort.
Tomahawk steaks are best grilled or roasted, but can also be pan-seared. They are typically marinated before cooking and can be served with a variety of sauces, including béarnaise, chimichurri, or hollandaise.
If you’re looking for an impressive steak to serve at your next dinner party, a Tomahawk steak is a perfect choice. It’s sure to impress your guests and leave them wanting more. So if you’re feeling adventurous, give a Tomahawk steak a try. You won’t be disappointed.
What’s so special about a Tomahawk steak?
There are four factors that make Tomahawk steaks so special.
The first is the abundance of marbling which gives them great flavor and tenderness.
The second factor is their size, typically two inches tall by three inches wide by 15 to 20 inches long. This size creates more opportunity for contact with fire which makes for a better sear and exterior crust.
Third, Tomahawk steaks are cut from the beef rib primal which is one of the five main sections of a cow or steer skeleton. It includes ribs 6 through 12 and it’s positioned on top of the brisket point which is part of the chuck section.
The fourth factor that makes them unique is how they’re displayed at butchers. At many butcher shops, you will see them standing on their edge with the bone sticking up in what looks like an exaggerated version of your standard steak.
Texture, Flavor, Fat Content, and Tenderness of Tomahawk Steak
The texture of a Tomahawk steak is typically much like that of any other ribeye steak. The main difference in texture between the two types of steaks comes from the number of connective tissues (collagen) found in each one. Ribeye steaks are much more tender than Tomahawk steaks because the fat content in them contains much higher amounts of oleic acid. Oleic acid is a monounsaturated fatty acid that has been shown to have anti-inflammatory effects in humans. This means that the fat in ribeye steaks doesn’t cause unwanted inflammation in the body like fat from other parts of the cow (like gristle and more connective tissues). Since Tomahawk steaks contain much higher amounts of collagen than ribeye steaks, they are also tougher and less tender due to more cross-linking of polypeptides, which make up collagen.
Everyone knows that fat content helps determine how tasty and flavorful a steak will be. The high amount of oleic acid found in ribeye steaks gives them a very desirable flavor and texture compared to other cuts of beef. Fat content is not as important a factor in tenderness, but it does add to the overall appeal of the steak.
The last two factors, texture and tenderness, are determined by how the steak is cooked. Tomahawk steaks can be cooked in a variety of ways, but they are best when grilled or roasted over high heat. This sears the outside of the meat and creates a delicious crust while leaving the inside juicy and tender.
Nutritional Values for Tomahawk Steak
Tomahawk steaks provide plenty of protein and nutrients, making them a healthy choice for a meal. A three-ounce serving of Tomahawk steak contains about:
- 26 grams of protein
- 5 grams of fat
- 2 grams of saturated fat
- 1 gram of monounsaturated fat
- 0 grams of polyunsaturated fat
- 0 milligrams of cholesterol
- 99 milligrams of sodium
- 26 milligrams of potassium
- 96.3 milligrams of phosphorus
- 30.1 micrograms of selenium
Buying Tomahawk Steak
If you are looking to buy a Tomahawk steak, you can find them at most butcher shops and high-end supermarkets. The average price for a Tomahawk steak is around $30, but it can vary depending on the cut and the quality of the beef.
When buying a Tomahawk steak, you’ll want to look for a cut that is at least 2 inches thick. The steak should have a nice, even thickness so that it cooks evenly. You’ll also want to make sure that the bone is at least 10 inches long.
The Tomahawk steak is expensive, but why?
There are a few reasons for this. For one, the steak is quite large, and it takes a lot of time and effort to prepare it. Secondly, due to its size and popularity, the demand for Tomahawk steaks is high, which drives up the price. Finally, it’s a luxurious cut of meat that many people are happy to pay a bit more for. So if you’re looking to impress your guests with an impressive-looking steak, the Tomahawk is definitely the way to go!
How to Cook a Perfect Tomahawk Steak?
Cook Tomahawk Steak On A Grill: Step-By-Step Guideline
Now that you have your Tomahawk steak, it’s time to prepare it for the grill.
That’s all there is to preparing a Tomahawk steak for grilling!
Step 1: Trim The Excess Fat And Silverskin
The first thing that should be done before cooking any steak over an open flame is to trim excess fat off or excess silverskin. This will provide for even cooking as well as trims away other parts which may not be so delicious. There are many other trimmings around this particular part of the meat where it can be all removed if desired, but you want to keep a nice even thickness throughout the meat for an enjoyable experience.
Step 2: Obtain A Very Sharp Knife To Finish The Job
Getting a very sharp knife is the next step in the preparation of this cut of meat. As I mentioned in my How To Grill Steak, getting a good sharp knife and taking your time when cutting it will provide for much better cuts and slices which will allow more juice into the mouth while chewing and tasting the food during the cooking process. This keeps everything nice and moist as well as keeps everything tender and delicious.
Step 3: Add Salt And Coarse Ground Pepper To The Meat (On Both Sides)
After finding what type of salt and pepper you want to use, it’s time to add it to the steak. As with most things in life, adding salt and pepper will enhance the flavor of the final product. For this cut of meat, I recommend using coarse ground black pepper as it has a better texture and flavor when paired with steak. The coarse ground also means that it won’t dissolve as quickly on the surface so that you have a little bit more time to enjoy the flavors.
Step 4: Preheat Grill To High Temperature
Now that your steaks are prepped, it’s time to start cooking them. The best way to do this is by heating up your grill to a high temperature so that the steaks will cook evenly on each side without any additional effort.
Step 5: Grill The Steaks For 3 To 4 Minutes On Each Side Then Lower Temperature Of Grill
Once the steaks are on the grill, leave them there for a period of three to four minutes then flip the steaks over and repeat the process on the other side. After this, lower your grill’s temperature so that you can let them cook even further without causing any burning or overcooking. Generally speaking, I find that 5 minutes per side is perfect when it comes to medium-rare Tomahawk steaks.
Step 6: Remove The Tomahawk Steak From Heat And Allow To Rest For 5 Minutes Before Serving
The next and final step in preparation is to remove the steak from heat and allow it to rest for at least five minutes. While resting, the juices inside of the steak will settle throughout so when carving or cutting is done, all of them won’t pour out onto your plate. By doing this step only after the Tomahawk is ready to serve, you’ll keep all of that wonderful flavor in without losing too much of it along the way.
That’s pretty much everything there is to know about how to prepare a steak for grilling using a Tomahawk cut!
Cook Tomahawk Steak On Smoker: Step-By-Step Guideline
The best way to enjoy a Tomahawk steak is by smoking it. Follow these simple steps to make sure your steak comes out perfectly smoked every time:
Step 1: Remove Excess Fat
Start by removing any excess fat to keep your smoker clean and so the meat does not release a lot of greases.
Step 2: Prepare Steak For Smoking
Pat the steak down with paper towels. Make sure all sides are dry, including the bone end. Even better, let it sit out for an hour or two before you plan on smoking it. This will ensure that when you put salt and pepper on it, they stick instead of just sliding off into the fire below. You’ll also want to make sure your steak isn’t frozen solid because you don’t want it restricting blood flow while cooking (that leads to tough meat). Finally, liberally sprinkle both sides and edges with salt and coarsely ground black pepper.
Step 3: Place Steak On Smoker
Place your Tomahawk steak on the top rack of your smoker or grill. Make sure not to block airflow around it, you want that smoke to be able to easily circulate around the meat so every part is exposed to smoke. If placed on a lower rack, use something like aluminum foil to raise it up so the smoke flows underneath.
Step 4: Smoke At 225 Degrees Fahrenheit
Smoke your Tomahawk steak at 225 degrees Fahrenheit for 1 hour per pound. So, if your Tomahawk is 4 inches thick, you’ll want to smoke it for about 5 hours. If you’d like a rarer or medium-rare steak, which is what’s recommended for this cut of meat, by the way, shoot for an internal temperature of around 130-135 degrees Fahrenheit on a meat thermometer before taking it off the heat.
Step 5: Let The Steak Rest
Once you’ve pulled your Tomahawk steak off the smoker, let it rest for 10 minutes before slicing. This will give the juices a chance to redistribute throughout the meat and make for a juicier, more flavorful steak.
Now that you know how to smoke a Tomahawk steak like a pro, go ahead and try out this delicious recipe!
Tips For The Best Tomahawk Steaks
Tomahawk steaks are definitely a showstopper at your next barbecue. But if you want to make sure they come out perfect, follow these tips:
- Start by preheating your grill to medium-high heat. This will help ensure that steaks cook evenly and don’t get dried out.
- Coat the steaks in a light layer of oil. This will help them stay moist and juicy as they cook.
- Season the steaks with salt and pepper. This will add flavor and help them to brown nicely on the grill.
- Place the steaks on the grill, and cook for 3-4 minutes per side. Make sure to flip them regularly so they cook evenly on both sides.
- Once they’re cooked through, remove them from the grill and let them rest for a few minutes before serving. This will give them a chance to absorb all those delicious flavors!
Best Wines Pairing With A Tomahawk Steak
A Tomahawk steak is perfect for a special occasion or dinner party and it can be paired with a variety of wines, depending on your preference. If you are looking for a wine to pair with your Tomahawk ribeye steak, consider one of the following options:
- Cabernet Sauvignon: A Cabernet Sauvignon wine pairs well with rich, fatty meats like ribeyes. The tannins in this wine help to cleanse your palate and prevent the flavors of the meat from overwhelming your taste buds.
- Syrah: A Syrah wine has a smoky flavor that pairs well with a ribeye steak. If you are looking for a fuller-bodied wine, then Syrah is the way to go as it can stand up to the richness of this dish.
- Pinot Noir: A Pinot Noir wine has tangy fruit flavors and aromas that complement a Tomahawk ribeye. This wine has softer tannins so it won’t be harsh or bitter on your palate if you pair it with a steak.
The high concentration of amino acids in red meat makes this pairing one of the best food and drink combinations out there!
- Rose: If you prefer lighter wines, then consider getting a rose from France or California. The fruity aroma and crisp taste of a rose make it an excellent choice for those who enjoy pairing their steak with lighter wines.
As you can see, there are many different options when it comes to pairing your Tomahawk ribeye steak with wine. No matter which combination you choose, these four pairings will ensure that your meat is full of rich flavors and that each bite is more delicious than the last!
Reheating And Storage Tomahawk Steak Instructions
If you have a Tomahawk steak, you’re probably wondering how to store it and reheat it. Here are some instructions to help you out:
- If you plan to eat your steak immediately, be sure to bring it out 1 hour prior to cooking for a good resting period.
- Use heavy-duty aluminum foil and wrap the Tomahawk in it, making sure that you leave enough room before sealing. Store in the fridge if using within 3 days or freeze up to 6 months.
- To reheat, cook in the oven at 350 degrees Fahrenheit for about 15 minutes.
- Take out of the oven and let it rest for 5 to 10 minutes then cut into slices or chunks before serving.
- You can also use a pan to sear both sides until golden brown over high heat.
- Then place in the oven so you can finish cooking it thoroughly (about 1 hour).
Some Tomahawk Steak Recipes
1. Garlic and Herb Tomahawk Steak Recipe
-1 Tomahawk steak (2-3 lbs)
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-3 cloves garlic, minced
-1 tablespoon fresh rosemary leaves, chopped
-1 tablespoon fresh thyme leaves, chopped
-1 teaspoon sea salt
-1/2 teaspoon black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, rosemary, thyme, salt, and pepper.
- Place steak on a large baking sheet. Drizzle olive oil mixture over steak.
- Roast steak in the preheated oven until done to your liking, about 20 minutes for medium-rare. (For best results, do not flip the steak while cooking.)
- Remove from oven and let stand for 10 minutes before slicing.
- Slice down the middle of the bone with a large sharp knife to divide the steak into 2 portions.
- Serve with any remaining pan juices spooned over each serving.
2. Rosemary and Garlic Tomahawk Steak Recipe
1 (2-pound) Tomahawk steak, at room temperature
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh rosemary leaves
2 cloves garlic, minced
- Preheat oven to 475 degrees F (245 degrees C).
- Rub steak with olive oil, salt, and pepper. dredge in flour, shaking off any excess.
- In a large ovenproof skillet over medium-high heat, melt butter. Add steak and cook until browned on both sides.
- Remove skillet from heat and pour wine over steak. Sprinkle with parsley, rosemary, garlic, and any remaining flour.
- Place skillet in the oven and roast for 15 to 20 minutes, or until a meat thermometer inserted into the center registers 130 degrees F (55 degrees C) for medium-rare.
- Transfer steak to a cutting board and let it rest for at least 15 minutes before slicing across the grain into 1/2-inch thick pieces.
- Discard cooking juices, if desired, or pour through a strainer to remove excess fat before serving.
- Serve with lemon wedges, if desired.
3. Tomahawk Steak with Sun-Dried Tomato Pesto Recipe
1 Tomahawk steak (1-2 inches thick)
1/4 cup sun-dried tomatoes, rehydrated and chopped
1/4 cup olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup fresh parsley leaves
1/4 cup Parmesan cheese, shredded
Salt and pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, combine sun-dried tomatoes, olive oil, garlic, red pepper flakes, parsley, and Parmesan cheese; mix well.
- Rub the mixture over the Tomahawk steak.
- Place the steak on a baking sheet, and bake in the preheated oven for 25 minutes.
- Remove from oven, and season with salt and pepper to taste.
This recipe is perfect for any occasion! The Sun-Dried Tomato Pesto adds a delicious flavor to the Tomahawk steak while it cooks in the oven. You’re sure to impress your guests with this dish! Enjoy!
4. Spicy Tomahawk Steak Recipe
-1 Tomahawk steak (2-3 pounds)
-1 tablespoon olive oil
-1 teaspoon chili powder
-1 teaspoon smoked paprika
-1 teaspoon garlic powder
-½ teaspoon salt
-¼ teaspoon black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the mixture all over the Tomahawk steak.
- Place the steak on a rack in a roasting pan. Roast for 45 minutes to 1 hour in the preheated oven, or until the steak is cooked to your desired degree of doneness.
- Remove from oven and let rest for 10 minutes before slicing.
5. Tomahawk Steak with Blue Cheese Sauce Recipe
1 16 oz. package blue cheese crumbles
1 1/4 cup half-n-half cream (or heavy cream or whole milk)
2 Tbsp butter (divided)
2 tsp salt (divided)
3/4 tsp pepper (divided)
2 pounds Tomahawk steaks (or ribeyes)
2 tsp olive oil
1 Tbsp butter (or more if needed)
-Crush blue cheese crumbles with a fork to create small chunks. Set aside.
-Heat half n’ half cream, 2 tbsp butter, 1 tsp salt & 1/4 tsp pepper in a saucepan over medium heat. Do not boil (I put a lid on the pot for this step). Once the mixture is hot, add blue cheese crumbles and stir to incorporate. The mixture should be thick, like pancake batter.
-Remove from heat and set aside in bowl or gravy boat to use for dipping/drizzling over steaks later.
-Heat grill pan (or indoor griddle) on high with 1 tsp olive oil and 1 tbsp butter.
-Season both sides of each steak with remaining salt & pepper.
-Grill/cook on the first side until nicely charred, then flip carefully once (steak might fall apart if you flip it too early). Cook the other side until charred well; remove from pan when finished.
-Serve steaks with blue cheese sauce on the side for dipping/drizzling. Enjoy!
6. Tomahawk Steak with Shaved Parmesan Cheese Recipe
1 Tomahawk steak
2 tbs olive oil
1 tbs black pepper
-Heat 2 Tbs of olive oil in a large skillet or griddle over medium-high heat.
-Season the steak with salt and pepper, coating both sides evenly.
-Add the seasoned steak to the hot oil, and cook for 3-4 minutes per side, or until it reaches the desired level of doneness.
-Remove the steak from the pan and let it rest for 5 minutes before shaving thin slices of Parmesan cheese on top.
-Serve immediately with your favorite sides.
7. Tomahawk Steak with Chimichurri Sauce Recipe
1 Tomahawk steak (2″ thick, bone-in)
8 garlic cloves, minced
½ teaspoon red pepper flakes
Salt and Pepper to taste
For Chimichurri: (makes 1 cup)
½ cup fresh Italian parsley leaves, roughly chopped
¼ cup fresh cilantro leaves, roughly chopped
3 tablespoons fresh oregano leaves, roughly chopped
2 tablespoons fresh basil leaves, roughly chopped
1 tablespoon red wine vinegar
½ teaspoon honey or sugar
¾ cup olive oil (or more if you prefer a thinner sauce)
-Salt and pepper to taste Line a broiler pan with foil and place the steak on top.
-Combine garlic, red pepper flakes, salt, and pepper in a small bowl and spread over the top of the steak.
-Broil for 6-8 minutes per side (or until desired doneness is reached).
-Meanwhile, make the chimichurri sauce by combining all of the ingredients in a food processor and blending until smooth.
-Serve steak with chimichurri sauce on the side. Enjoy!
8. Tomahawk Steak with Roasted Garlic Recipe
1 Tomahawk Steak
1 bulb of roasted garlic, olive oil, sea salt, black pepper.
-Preheat your oven to 400 degrees Fahrenheit.
-Cut the top off of the garlic bulb so that the cloves are exposed. Drizzle a little bit of olive oil on top and wrap in foil.
-Place the Tomahawk Steak on a baking sheet and season liberally with sea salt and black pepper.
-Place the garlic bulb in the oven alongside the steak and bake for 25-30 minutes, or until the steak is cooked to your liking.
-Serve the steak with the roasted garlic as an aside.
Tomahawk Steak FAQs
Why would I want to eat this?
There are many reasons why you might want to eat this type of cut! For some people, it may be about making a statement – cooking more food at once, getting attention from your friends and family, or just bragging rights. It can also allow guests at your table to each have their own plate of meat, which is ideal for larger groups.
Butcher’s Steak or Cowboy Steak?
The name of this cut can vary depending on where you live. In some parts of the country, it may be called a butcher’s steak or cowboy steak. No matter what you call it, this is a ribeye steak that has had the bone sawed off to create a large, flat surface on one end of the meat.
How do I cut up a Tomahawk steak?
To cut up your Tomahawk steak, you can either ask your butcher to do this for you or learn how if this is something that interests you. If you decide to take matters into your own hands, make sure to use a sharp carving knife and be careful when cutting through the bones.
If the bone doesn’t bother you (it’s really tasty!) then go ahead and eat them like chicken wings! If carving isn’t your thing, just break out the meat claws and go to town. You can also use a serrated bread knife, which will allow you to saw the meat as well as cut it.
To serve your Tomahawk steak, set out a large platter and place the flat end of the bone up on the platter. Arrange your servings on top of this end of the bone, and then garnish with whatever you fancy!
How do I set up a Tomahawk Steak dinner party?
Setting up a Tomahawk steak dinner party is easy – all you’ll need are your steaks, some great sides, and some cool serving platters.
When it comes to side dishes, consider something warm with the option of being able to serve in ramekins so that each person can have their own mini-dish. There are many options out there for this type of dish, but hot dips or soups work well. Consider having ramekins filled with pasta or potato salads as well!
As far as platters go, think about large serving plates that will allow people to eat around them if they’re not sitting right next to one another. You could also set out small appetizer plates near the servings themselves.
How Do I Know When The Tomahawk Steaks Are Done?
This question makes it sound like you’re cooking more than one steak! If that’s the case, simply use a meat thermometer to test your temperature. For medium-rare steaks, this should be around 145 degrees Fahrenheit in the thickest part of the meat.
Do I Need To Let The Tomahawk Steaks Rest?
Yes. You should always let your meat sit and rest for about 10 minutes before cutting into it. This will help to ensure that all the juices end up staying in your steak, instead of seeping out onto the plate!
Can I use a large pan to cook my Tomahawk steak?
Yes. If you’re cooking for a smaller group (say, four people) then you might want to use this method of cooking instead of getting the grill ready. You can use any pan that fits your steak or cut it into pieces – just make sure that whatever surface you cook with is very hot!
What if I’m not comfortable carving up my Tomahawk Steaks?
It’s okay. Not everyone knows how to carve up meat like steaks and roasts, so feel free to ask your butcher or another professional to do it for you before purchase. A lot of butchers will be happy to prep your meat for you in exchange for a simple tip, so consider asking nicely when picking up your Tomahawk!
How much does a Tomahawk steak cost on average?
Tomahawk steaks are a bit pricier than your average ribeye, but that’s because of the added bone. You can expect to pay around $30-35 per steak, depending on the cut and weight. If you’re looking to save some money, consider asking your butcher for a T-bone or porterhouse steak instead – both of which have a similar shape to the Tomahawk!
Is A Tomahawk Steak Worth The Price?
This all depends on your personal preference! Tomahawk steaks are delicious, but they do not contain any more meat than an average ribeye. If you were to compare the two side by side, the Tomahawk steak would have slightly less fat and fewer calories per serving size.
What Temperature Do You Grill Tomahawk Steaks?
Tomahawk steaks can be grill-ready if you have a large enough surface for them. If not, you can cut the steak in half and cook it in a pan or on a griddle instead.
You’ll want to grill your Tomahawk steak over medium heat for about four minutes per side, but no more than that. This will give you a medium-rare steak that is juicy and delicious!
What Do You Serve with a Tomahawk Steak?
Tomahawk steaks are best served with sides that can be eaten off of the bone. This could be anything from mashed potatoes to a simple green salad. You could also try serving your steak with a delicious dipping sauce on the side!
How Do You Get The Tomahawk Look?
The Tomahawk look is all about presentation. You can either purchase a pre-cut steak or ask your butcher to cut one for you. If you’re feeling confident in the kitchen, you could also try cutting the steak yourself! Just make sure that you have a sharp knife and a lot of patience.
When it comes to presentation, try arranging your steak on a cutting board and sprinkling some sea salt over the top. You might also want to add in some rosemary or thyme sprigs for decoration!
How Long Do You Cook a Tomahawk Steak in the Grill?
Tomahawk steaks are best when grilled over medium-high heat for about six to eight minutes per side. This will give you a perfectly cooked steak that is charred on the outside and juicy on the inside!
Can I Freeze a Tomahawk Steak?
Yes! Tomahawk steaks can be frozen after cooking, but it’s best to eat them fresh. If you do want to freeze your steak, make sure it is fully cooked and either cooled or kept at room temperature for less than two hours before freezing. You will also want to wrap the steaks tightly in plastic wrap and store them in a freezer-safe bag before putting them away.
Can I Reheat a Tomahawk Steak?
Yes! You can reheat your Tomahawk steak in the oven, on the stovetop, or in the microwave. If you’re using the oven, preheat it to 350 degrees Fahrenheit and cook the steak for about 10-15 minutes. If you’re using the stovetop, cook your steak over medium-high heat for a few minutes per side. If you’re using the microwave, cook your steak on high for one to two minutes per side.
What does Tomahawk steak taste like?
Tomahawk steaks are juicy, tender, and delicious! They have a rich flavor that is slightly reminiscent of beef jerky. The bone adds a bit of extra flavor and juiciness to the steak, so it’s definitely worth trying if you’re looking for something a bit different!
What is the difference between a Tomahawk steak and a cowboy steak?
The main difference between a Tomahawk steak and a cowboy steak is the shape of the cut. Tomahawk steaks are ribeye steaks that have been cut in half, while cowboy steaks are flank steaks that have been cut into thin strips. Cowboy steaks are also usually marinated or coated in a rub before cooking, while Tomahawk steaks are not.
Are there any health benefits to eating a Tomahawk steak?
Tomahawk steaks are definitely a high-protein, low-carbohydrate food. They also contain plenty of vitamins and minerals, such as iron, zinc, and selenium. Selenium is an important mineral for athletes, as it helps to protect the body from free radicals. So, if you’re looking for a healthy and delicious way to refuel after a workout, a Tomahawk steak is a perfect choice!
The Tomahawk steak is a thicker cut, bone-in ribeye that has been popularized by chefs and TV personalities alike. It may seem like the perfect choice for your next meal if you’re looking to indulge in an impressive dish with friends or family members, but there are some important things to keep in mind before making this purchase. In order to make sure you get what you want from your new favorite restaurant experience, here are four common mistakes people make when ordering a tomahawk steak.
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