The tomahawk steak stands out as one of the most iconic cuts of beef in the culinary world. Known for its dramatic presentation with a long, frenched bone, this steak impresses both visually and in flavor. But what exactly is a tomahawk , and why do chefs and meat lovers covet it?
In this article, we’ll explore the origins, anatomy, and cooking methods for the tomahawk , along with tips for buying, seasoning, and serving it.
What is a Tomahawk Steak?
A tomahawk steak is essentially a bone-in ribeye with a long rib bone left intact. Butchers use a technique known as “frenching” to trim and clean the bone, which creates the steak’s signature tomahawk shape. The result is a piece of meat that tastes amazing and looks stunning when served.
The tomahawk steak comes from the rib primal section of the cow, an area known for its tender meat and rich marbling. Typically, butchers cut the steak to be at least two inches thick, and it can weigh anywhere from two to four pounds. The thickness and the attached bone make it a larger cut than a regular ribeye, which sets it apart.
Why Leave the Bone Intact?
Leaving the bone intact in a tomahawk steak doesn’t just serve an aesthetic purpose. It helps the meat cook more evenly by insulating it during the process. The bone also contributes to the flavor, as the marrow interacts with the meat while it cooks, adding subtle richness. Keeping the bone in enhances both the flavor and tenderness, which makes the steak juicier than its boneless counterpart.
If you’re looking for detailed cooking instructions for this tomahawk , you can check out the reverse sear method, which is ideal for thicker cuts like the tomahawk.
Anatomy of the Tomahawk Steak
The tomahawk steak comes from the rib primal section of the cow, located between the 6th and 12th ribs. This section of the cow is known for its tenderness and high marbling, which creates an incredibly flavorful and juicy steak. The steak consists of three main muscles:
- Longissimus dorsi: This muscle makes up the majority of the steak and provides tenderness and flavor.
- Spinalis: Also known as the ribeye cap, this muscle surrounds the longissimus and offers a rich, buttery texture.
- Complexus: A smaller muscle that adds texture to the steak.
The Frenching Process
The long, frenched bone gives the tomahawk steak its signature appearance. Butchers trim the bone, removing the meat and fat to expose it cleanly, which creates an elegant look. Frenching not only enhances the steak’s presentation but also helps it cook more evenly.
For those interested in trying other rich beef recipes, you can explore how to make a delicious brisket sandwich, another flavor-packed cut of beef.
Tomahawk Steak vs. Ribeye: What’s the Difference?
Although the tomahawk steak is a bone-in ribeye, a few key differences set it apart from the regular ribeye cut:
- Tomahawk Steak: This steak includes the long frenched bone, is cut two inches thick, and typically weighs between two and four pounds.
- Ribeye Steak: The ribeye is often boneless or has a much shorter bone and is generally around one inch thick, weighing between 12-16 ounces.
Both steaks come from the same section of the cow and share the same marbling and tenderness. However, the tomahawk steak’s larger size and the presence of the bone give it an advantage in flavor retention. The bone helps the steak retain moisture during cooking, making it juicier than a regular ribeye.
Cowboy Steak vs. Tomahawk Steak
The cowboy steak is another bone-in cut often compared to the tomahawk steak. Butchers cut both steaks from the same rib primal section, but the cowboy steak features a shorter, frenched bone. While the tomahawk steak can weigh up to four pounds, the cowboy steak typically weighs around 16-20 ounces.
Despite the size difference, both steaks boast rich marbling and exceptional flavor. The main difference lies in the bone length and the visual impact they create when served. For a dramatic presentation, choose the tomahawk .
For a step-by-step guide on how to cook a tomahawk steak, explore our how-to article for helpful tips.
How to Cook a Tomahawk Steak
The size and thickness of a tomahawk steak require a more thoughtful cooking approach than thinner cuts of meat. Since the steak is thick, ensuring even cooking while achieving a good sear can be tricky. Two popular methods for cooking a tomahawk are the reverse sear and hybrid grilling techniques.
Reverse Sear Method
The reverse sear method works perfectly for thick cuts like the tomahawk steak. This method involves slowly cooking the steak at a low temperature before finishing it with a high-heat sear. Cooking the steak slowly allows you to bring the internal temperature to the desired level without overcooking the exterior.
Steps to Reverse Sear a Tomahawk Steak
- Preheat your oven or smoker to 225°F (107°C).
- Season the steak generously with salt, pepper, and any additional herbs or spices.
- Place the steak on a wire rack over a baking sheet, and cook for about 45 minutes to an hour. Aim for an internal temperature of 125°F (52°C) for medium-rare.
- Remove the steak from the oven and let it rest for 10-15 minutes.
- Sear the steak in a hot cast-iron skillet or on a grill for 1-2 minutes on each side to create a crispy crust.
The reverse sear method ensures that the steak stays juicy inside while developing a rich, golden-brown crust on the outside. Be sure to use a meat thermometer to check the internal temperature accurately.
Hybrid Grilling Method
If you prefer grilling, the hybrid grilling method offers a fantastic alternative. This method combines both direct and indirect heat, giving the steak a beautiful sear and an evenly cooked interior.
Steps to Hybrid Grilling
- Preheat your grill with one side set to high heat and the other to low heat.
- Sear the steak over high heat for 2-3 minutes on each side to develop a nice crust.
- Move the steak to the cooler side of the grill and cook until it reaches the desired internal temperature.
- Let the steak rest for at least 10 minutes before slicing.
The hybrid grilling method allows you to get the perfect balance of crispy exterior and tender interior.
Why Resting is Important
After cooking, let your steak rest for at least 10 minutes before slicing. Resting helps redistribute the juices throughout the meat, ensuring a more tender and flavorful bite. Cutting the steak too early causes the juices to escape, leaving the meat dry.
For more on why resting your steak is important, read this guide.
How Much Does a Tomahawk Steak Cost?
As a premium cut, the tomahawk steak tends to be more expensive than other cuts of beef. Prices generally range between $30 and $80 per pound, depending on the butcher, quality, and sourcing of the meat.
Several factors contribute to the higher cost of a tomahawk steak:
- Bone-in Presentation: The frenched bone adds weight and labor, increasing the cost.
- Marbling: More marbling enhances tenderness and flavor, which raises the price.
- Grass-fed vs. Grain-fed: Grass-fed beef often costs more due to its longer growth cycle and higher demand.
If you’re ready to try a tomahawk steak, consider purchasing from reputable online retailers such as Porter Road or Snake River Farms. These sources offer high-quality, well-marbled tomahawk steaks. Porter Road is known for its grass-fed beef and expertly frenched steaks.
Where to Buy a Tomahawk Steak
Although some grocery stores carry tomahawk steaks, the best way to find high-quality cuts is through specialty butchers or trusted online retailers. Here are two top sources:
- Porter Road: Known for grass-fed beef and precise butchery, they offer tomahawk steaks with beautifully frenched bones. Buy here.
- Snake River Farms: Famous for their American Wagyu tomahawk steaks, which are exceptionally tender and well-marbled.
For additional meal ideas, check out our guide on what should be in a fruit platter.
FAQs
Is a Tomahawk Steak the Same as a Ribeye?
Yes, the tomahawk steak is a bone-in ribeye that features a long frenched bone, which gives it its distinctive look and flavor.
How Do You Cook a Tomahawk Steak?
The best methods for cooking a tomahawk steak are the reverse sear and hybrid grilling techniques. Both ensure that the steak cooks evenly while developing a beautiful sear on the outside.
Why is Tomahawk Steak So Expensive?
The tomahawk steak tends to be more expensive due to the added labor in preparing the frenched bone, the size of the steak, and its popularity as a premium cut.
What’s the Best Way to Season a Tomahawk Steak?
Simple seasonings work best for a tomahawk steak. Salt, pepper, and olive oil enhance the natural flavor of the steak, but adding herbs like rosemary or thyme can elevate the taste.
Conclusion
The tomahawk steak combines incredible flavor with a striking presentation, making it a perfect choice for special occasions or indulgent meals. Whether you’re grilling it for a crowd or enjoying it on your own, mastering the art of cooking a Tomahawk cut will elevate your culinary skills.
For more meal inspiration, explore our best birthday cake recipes or try a delicious brisket sandwich for your next gathering.