Did your passion for cooking steak begin with the Flintstones? Or have you ever grilled a delicious Ribeye and wished it resembled a Native American tomahawk? Well, we have good news for you! In this article, we will delve into the world of Tomahawk Ribeye Steaks, exploring what they are, where to find them, and the secrets to cooking them to perfection.
- Unveiling the Tomahawk Steak
- Where to Acquire Tomahawk Steaks
- Crunching the Numbers: Tomahawk Steak vs. Traditional Ribeye
- Is it Worth the Price?
- Mastering the Art of Tomahawk Steak Cooking
- Explore More Steak Recipes
Unveiling the Tomahawk Steak
A Tomahawk Steak is essentially a bone-in Ribeye that is taken from the rib section of the steer. The butcher intentionally leaves the large rib bone attached, extending up to 20 inches from the steak, giving it a distinctive appearance resembling a meat lollipop. The Ribeye steak is cut from the longissimus dorsi, one of the underutilized muscles in a beef cow’s ribs. This lack of use, combined with remarkable marbling, makes Ribeye steaks incredibly tender and popular among meat enthusiasts.
Experiencing the Tomahawk’s Size
Tomahawk Steaks are known for their impressive thickness, approximately 2 inches, and weight, ranging from 2 to 3 pounds. The extended bone of the Tomahawk is meticulously ‘frenched,’ which involves removing all connective tissue, fat, and meat from the bone, leaving behind a clean bone handle for your steak.
Tomahawk Steaks are usually advertised under their distinctive name. However, be aware that Ribeyes marketed as Cowboy Cuts or bone-in Ribeyes refer to smaller, more traditional cuts that retain a small section of bone. So, if you’re seeking that Stone Age steak experience, make sure to order a Tomahawk specifically.
Where to Acquire Tomahawk Steaks
Specialty butchers may offer Tomahawk Steaks, but if that’s not an option, you can always have them delivered to your doorstep.
Snake River Farms
Snake River Farms provides a stunning 2″ thick American Wagyu Tomahawk Steak, complete with the prized Ribeye fat cap. This 2.5-pound USDA Prime steak showcases the legendary Wagyu marbling, resulting in a beautifully smooth texture. With a rich history since 1968 and a reputation for supplying Michelin-star restaurants, Snake River Farms guarantees excellent quality beef. Their meat is shipped frozen via courier, ensuring freshness, and orders placed before 1 pm EST are shipped the same day.
Porter Road offers a fresh 2.5-3 pound Tomahawk Ribeye for just $75, promising to leave you feeling like a caveman. Founded by former chefs James Peisker and Chris Carter, Porter Road aims to provide customers nationwide with premium hand-cut meat sourced from local farms. Apart from ground beef, sausages, or larger roasts, all their meat is shipped fresh in vacuum-sealed bags via UPS using Standard and Express shipping options.
Crunching the Numbers: Tomahawk Steak vs. Traditional Ribeye
The price of a Tomahawk Steak varies depending on the beef’s quality and the seller. Generally, expect to pay up to three times more than a regular bone-in Ribeye. For instance, the Chicago Steak Company sells two USDA Prime dry-aged Tomahawk Ribeyes for $239.95 compared to four USDA Prime dry-aged Bone-in Ribeyes for $274.95. DeBragga, known for its Culinary Olympics-winning 24oz Miyazaki Wagyu Ribeye, offers a pair of dry-aged Prime Tomahawk Steaks for $285.00. However, keep in mind that a significant portion of the weight consists of bone rather than meat. On average, a quality Tomahawk Steak costs around $100, with $50 to $80 going towards the sizeable bone and the steak’s Instagram-worthy appearance.
Is it Worth the Price?
Determining whether Tomahawk Steaks are a rip-off ultimately depends on your perspective. Does the extra bone add flavor to the meat? Not really. The flavor typically associated with bones comes from melted marrow, which is rich in meaty goodness but doesn’t contribute significantly to the taste when dry cooking methods like grilling, roasting, or frying are employed. The allure of a Tomahawk Steak lies in its presentation—a massive chunk of meat with a convenient bone handle that evokes images of Conan the Barbarian. Is it worth paying a little more for this experience? That’s for you to decide. If you desire a beef cut that looks and feels like a weapon, the Tomahawk Steak is the perfect choice. It’s an impressive steak that is sure to turn heads.
Mastering the Art of Tomahawk Steak Cooking
The challenge when it comes to preparing Tomahawk Steaks lies in their sheer size. With a thickness of around 2 inches, traditional searing methods often result in either a cold center or a charred surface. The best cooking methods for Tomahawk Steaks involve either grilling them using a reverse-sear technique or a combination of grilling and pan cooking.
Reverse Searing your Tomahawk Steak
- If you’re using a gas grill, heat one burner to medium-high. For charcoal, heap the coals to create a hot zone and a cool zone.
- Season your Tomahawk Steak to taste, keeping in mind that some seasoning may fall onto the grill.
- Place the steak on the cool side of the grill to allow indirect heat to start cooking it.
- Monitor the steak’s temperature using a meat thermometer.
- Once the steak reaches a temperature approximately 15-20 degrees below your desired level of doneness, move it to the hot side of the grill and turn it every 30 seconds to maintain even cooking temperature.
- When the steak is about 5 degrees away from the desired doneness, remove it from the grill and set it aside.
Hybrid Grilling your Tomahawk Steak
Another option is to follow the low and slow method mentioned earlier, and then finish the steak in a hot pan. This method is suitable if your grill or smoker is already prepared for low and slow cooking and you prefer not to reconfigure it for searing.
- Follow the steps mentioned earlier for low and slow cooking using a two-zone grilling method.
- Once the steak is approximately 15-20 degrees away from your desired level of doneness, remove it from the heat and set it aside.
- Heat a cast-iron skillet until it is smoking hot. If your grill has a side burner, it’s best to perform this step outside to avoid setting off smoke alarms.
- Place the steak directly into the hot skillet to achieve the Maillard reaction, turning it regularly to avoid scorching the surface.
- When the steak is about 5 degrees away from the desired doneness, remove it from the grill and allow it to rest on a wire rack with a plate underneath for approximately 5-10 minutes.
- Just before serving, heat the juices in the pan with those on the plate until smoking hot, then drizzle them over the steaks for an extra burst of flavor.
Explore More Steak Recipes
To satisfy your carnivorous cravings further, here are some tantalizing steak recipes you should check out:
- Reverse Seared Tomahawk Steak With Garlic Butter Mushrooms and Grilled Asparagus
- Brazilian Picanha Steak With Chimichurri
- Best Steaks for Grilling For Your Next Cookout
- Mind Blowing Side Dishes for Steak
Embrace the Steak Lover Within
While Tomahawk Steaks may not be the most economical choice, can you really put a price on the joy of brandishing your steak like a Viking weapon? If that idea appeals to your inner caveman, go ahead and indulge in a Tomahawk Steak. After all, why not channel your inner Ragnar the Steak Viking any day of the week? We’d love to hear your thoughts on Tomahawk Steaks. Are they worth the splurge, or are they just a fun novelty? Let us know in the comments below!