The Tomahawk steak is a distinctive and impressive cut of beef, known for its striking appearance and rich flavor. This premium steak’s visual appeal and substantial size contribute to its popularity among steak enthusiasts.
Defining the Tomahawk Steak
The Tomahawk steak is a bone-in ribeye, distinguished by an extended, “French-trimmed” bone that gives it an axe-like shape. This cut originates from the rib primal of the steer, specifically the longissimus dorsi muscle. The bone is cleaned of meat and fat, a process known as Frenching, to enhance its presentation.
Typically, a Tomahawk steak is cut to a substantial thickness, often 2 to 2.5 inches, and can weigh between 30 to 45 ounces (2 to 3 pounds). The long rib bone, which can measure 5 inches or longer, is a defining characteristic, differentiating it from a standard bone-in ribeye. This cut is known for its generous marbling, which is intramuscular fat distributed within the muscle tissue, giving it a streaky appearance.
Qualities of the Tomahawk Cut
The Tomahawk steak’s appeal extends beyond its visual impact, due to qualities inherent to the cut. Its exceptional tenderness stems from the longissimus dorsi muscle, which is not heavily used by the animal, resulting in a softer texture. This muscle’s composition, combined with intramuscular fat, contributes to a melt-in-your-mouth experience.
The rich, beefy flavor is significantly influenced by its marbling, the visible fat within the muscle fibers. During cooking, this fat renders into the meat, infusing it with flavor, enhancing juiciness, and contributing to a buttery texture. While some debate whether the bone directly imparts flavor, it acts as an insulator, promoting more even cooking and helping to retain moisture. This insulation can prevent the thick steak from drying out.
Preparing and Cooking a Tomahawk
Cooking a Tomahawk steak requires specific techniques due to its considerable size and thickness. It is recommended to remove the steak from the refrigerator 1-2 hours before cooking to allow it to come to room temperature, which promotes more even cooking. Seasoning generously with salt and pepper, or a preferred rub, is important. Some methods suggest a dry brine overnight in the refrigerator to enhance flavor and tenderness.
The reverse sear method is a widely used approach for cooking a Tomahawk steak, especially for achieving an evenly cooked interior and a desirable crust. This method involves slow-cooking the steak at a lower temperature in an oven or smoker until it reaches an internal temperature approximately 10-15°F below the desired final doneness. For example, for a medium-rare steak (target 130-135°F), it would be slow-roasted to about 110-120°F.
After this initial slow cook, the steak is rested for 10-15 minutes, allowing juices to redistribute and internal temperature to rise slightly. The final step involves searing the steak over high heat on a grill, in a hot cast iron pan, or under a broiler for 3-4 minutes per side to develop a caramelized crust. After searing, a final rest of 5-10 minutes is important, as the internal temperature will continue to rise (carryover cooking) and the meat fibers will reabsorb moisture, ensuring a juicy result. When carving, the meat should be sliced against the grain to maximize tenderness, often after removing it from the bone.