Cowboys prepared steaks in this manner and found they resembled a Native American hatchet, or “tomahawk.” In the United States, the tomahawk steak can be traced back to the Texas Cattle Drives of the 1860s. It is the same cut used for t-bone steaks and porterhouse steaks. Tomahawks are typically taken from the loin of the cow, which is composed of two muscles that run along the spine. This method of trimming, called “Frenching,” is the same technique used to create a rack of lamb. Both come from the rib area of the cow, but a tomahawk is specially trimmed to leave about 5 inches of rib bone intact. The tomahawk is technically the same cut of beef as a ribeye. Cooking tomahawk steaks on a charcoal grill at home is relatively easy and makes for a delicious and eye-catching meal. It is instantly recognizable by the extended, handle-like bone, which gives the cut its name. It's certainly not an everyday steak, but then again it's not everyday you get to eat like The Flintstones.The tomahawk ribeye is an impressive cut of meat. Slice the meat across the grain into slices as thick as you need them and serve. When cooked and rested, hold the bone in one hand and cut along the bone lengthways to separate the meat from the bone. Arguably the best method for a Tomahawk Steak is to grill on a barbecue, and using an internal meat thermometer cooking until the optimum temperature for Medium-rare is achieved (58✬).īecause of it’s size it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak. If choosing to oven roast, you’re best off searing it all over in a large frying pan first (you might not need any oil/fat just a pretty hot pan), before transferring to a hot oven (200✬) for 15 minutes. If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on the T-bone and Porterhouse.Īlthough technically a steak, at 1.2kg the Tomahawk many people oven roast this, because it can be awkward for frying as it is so large. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people. The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point.

The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. It is popping up in more places for the home cook and you meat fans to get hold of, with even Marks and Sparks jumping on the bandwagon. Named because it allegedly resembles the Tomahawk axe, Tomahawk Steak is becoming more common here in the UK, and although it isn’t very common on restaurant menus, (mainly because of price) you can usually get one at an upmarket steakhouse these days. What is a Tomahawk Steak you ask? You probably think a Tomahawk Steak is a steak you’ve heard of but haven’t actually eaten? There is no need to second guess yourself, few people have tried a Tomahawk, and if you had you certainly wouldn’t have forgotten, as it is the ultimate ‘wow-factor’ steak.

40 oz tomahawk steak