Tomahawk steak has a big personality, a captivating presence, a strong character, and we love it. Besides the name “tomahawk steak”, it can also be called a “tomahawk chop,” “bone-in ribeye,” or “cote du boeuf.” No matter what you choose to call it, this meaty lollipop is a steak aficionado’s ultimate treat.

What Is A Tomahawk Ribeye Steak?

The tomahawk steak is a gorgeous thick cut of rib meat, attached to at least 5-8 inches of the rib bone. The long bone is French trimmed until it starts resembling a handle, giving the bone an elegant clean look. This trimming technique is called “Frenching”. It gives the steak a signature look, which may remind you of the Native North American Tomahawk axe. Hence, the name Tomahawk Steak!

Credit : shuigao

Why Is it Too Darn Expensive?

Listen, tomahawk steak is a cut that demands your attention. What demands your attention deserves your money. Still not convinced? Just hear us out.

Grilled Tomahawk Steak
“Grilled Tomahawk Steak” by Another Pint Please… is licensed under CC BY-NC-SA 2.0

Picture Perfect

Tomahawk is a swoon-worthy scarlet cut of beef. Just look at it, it’s stunning! While some scoff at the uselessness of the rib bone that’s attached to the meat, those with an eye for the finer details appreciate its presence. It adds character and edge to your steak and makes for a splendid presentation. Not to mention that the rib bone isn’t entirely useless! You can use it to make a flavorful broth that will come in handy for cooking stews or soups.

Flavor Fest

Tomahawk is suffused with exquisite marbling; it makes your meat tender and explosive with flavor, until the very last bite. The intramuscular fat, combined with the attached rib bone, work in unison to make your steak an unforgettable delectable treat. Tomahawk is one of the best steaks money can buy, and we vouch for it. You’ll be spending mad cash on a top-notch eating experience, not just a random forgettable meal. 

Monster Size

Tomahawk’s size will give you a giant bang for your buck. Granted, size does range but you’ll still be getting a decent steak to share with your loved ones. Its size can range from 30 oz to 60 oz. Its satisfying size, coupled with its marvelous presentation, can make it a perfect meal to share for a romantic dinner or a casual get together with family or friends. It’s perfect for every occasion!

Which Beef Cattle to Choose?

Wagyu     

Wagyu is sourced from 4 main Japanese cow breeds: Kuroge, Akage, Nihon Tankaku, and Mukake.

The abundance of intramuscular fat is a signifier of its superior quality and exquisite taste. You can do no wrong if you choose this one! We invite you to read all about Wagyu and why it’s expensive here

Angus

Angus is popular beef cattle, originally bred from the Aberdeen Angus cow native of Scotland. Certified Angus is an equally superb choice to choose your steak from. Similar to Wagyu, Angus cattle carry a substantial amount of intramuscular fat which fills your steak with flavor. You can learn more about Angus here

Of course, you can always get in touch with a specialty butcher to get you a high-quality tomahawk. Or, you can have your steak delivered. 

Cooking the steak

A tomahawk worth its salt can probably feed an entire family! Its fairly high cost and whopping size will have you rethink your usual cooking methods. This can be intimidating for some, but it doesn’t have to be. Keep reading and we’ll give you the 411 on how you can cook your tomahawk steak into a Michelin meal.

How To Reverse Sear a Ribeye Steak

Credit : HowToBBQRight

Reverse Searing

Reverse searing is one of the best methods for cooking a thick tomahawk. It ensures that the inside of your steak is perfectly cooked to your preferred doneness. I mean, no one wants to end up with nasty dry edges and a raw middle part. Or even worse: a dry and charred steak.

Steps

  1. Let your steak come up to room temperature. Remove your steak from the fridge 2-3 hours before cooking. If it’s frozen, let it slowly thaw in the refrigerator 2-3 days in advance. This will ensure the steak cooks evenly.
  2. Season your steak generously. Coat your steak in large grains of salt and pepper and make sure to cover all sides. Don’t be stingy with the seasoning! This thick baby needs to have seasoning all over. Don’t shy away from adding some rosemary or garlic.
Photo by Edson Saldaña on Unsplash
  1. Preheat your grill. Preheat your grill to 225 degrees Fahrenheit.
  2. Smoke it! Place your tomahawk steak directly on the grill and close the lid. Use a reliable meat thermometer to measure the internal temp of the steak. 115-125 degrees Fahrenheit is optimal.
  3. Searing O’clock. Preheat a large cast-iron skillet over high heat. Melt generous knobs of butter into the skillet and allow it to bubble. If you choose to sear on your grill, turn your grill on high and butter each side of your tomahawk with a brush. Place the steak directly in the skillet or on the hot grill and let each side sear for 2-3 minutes. Keep an eye on the internal temperature of the steak until it reaches your desired doneness.
Person barbecuing meat
Photo by Emerson Vieira on Unsplash
  1. Rest is key! Due to your steak’s size, it’s important tolet it rest for 10-15 minutes. We get it, you’ll probably be famished at this point, but don’t slice your steak just yet. Let it sit in its glorious juices, and then proceed to slice, serve, and relish every bite!
sliced meat
Photo by Emerson Vieira on Unsplash

Grilled Tomahawk Ribeye on the PK Grill

Credit : HowToBBQRight

Here’s a bonus guide for steak cooking temperatures:

  • Rare: 125ºF
  • Medium rare: 135ºF
  • Medium: 145ºF
  • Medium-well: 155ºF

According to the data we have, a 3oz Tomahawk steak (85 grams) is 207 calories: 24 grams of protein and 12 grams of fats. If tracking your macronutrient intake is important to you, then make sure to meal plan accordingly! A side dish of rice or grilled veggies will make an amazing addition to your steak.

Best Wine Pairings with A Tomahawk Steak

Whether you choose to have your steak at home, or a nice restaurant, we think you ought to treat yourself all the way. The following are wine suggestions to consider for when you’re having your steak.

Sirloin Steak Wine
  1. Cabernet Sauvignon. You can’t go wrong with Cabernet Sauvignon. Its earthy robustness qualifies it to be the perfect pairing for this marvelously marbled steak.
  2. Zinfandel. If you prefer sweeter tasting wines, then Zinfandel is the perfect fit for you. Your steak’s salty/peppery seasoning will complement the sweetness of your wine.
  3. Malbec. This one would work for those who tend to lean towards fruity profiles. It’ll definitely suit your fancy! 
  4. Whatever the heck you choose to drink! Just have fun with it and treat yourself!

The Gist

Tomahawk steak is one of the best steaks money can buy, and we suggest you start spending! It’s a steak you MUST try at some point. Trust us; it’ll be hella worth it!