Butchers and steakhouses provide various cuts of meat, ranging from filet mignon to porterhouse. If you’re not a meat lover, how can you distinguish between the two?
It’s essentially a bone-in-ribeye-steak that is made from the sixth and the twelfth rib of the animal. It’s cut into pieces leaving at most five centimeters (13 centimeters) of the bone that is attached to the rib. The bone itself could be as large as 20 inches (0.5 meters) long , but it is typically cut down to just 10 inches (0.25 meters). The long rib bone appears like a hatchet or it could be a Native American tomahawk — that’s how it got its name.
The Tomahawk Steaks can be expensive, but how much and is it really worth it?
To get the steak in the meat, the butcher needs to create straight from the rib. the meat typically is about two inches (5 millimeters) in thickness and weighs anywhere between 30 to 45 pounds (850 175 to 1,275 grams). The butcher then trims the bone with a method known as ” Frenching.” This process removes meat and fat from the bone , giving it a clean appearance. The steak that is left on the bone will preserve the juices of the cut to ensure optimal flavor.
The steak cut typically also features impressive marbling meaning it’s a premium quality cut. The more marbling means more fat, which implies an intense taste. Of course, it also implies more money.
Another reason it’s costly? The muscles in the rib cage that the ribeye steak is cut aren’t utilized by cows. The result is that the meat is extremely soft and full of flavor.
The most popular places to purchase the tomahawk steak is at the local butcher shop or steakhouse. Expect to spend between $50 to $100 in the steakhouse. It’s unlikely that you’ll find them in the grocery store, but it’s likely that you’ll find bone-in or traditional ribeye instead.
How to Cook a Tomahawk Steaks
The process of cooking this steak at home can be a challenge because of its size, however, it’s simple enough to pan-sear the steak and cook it by baking it If you follow these instructions:
- Set your oven’s temperature to 425°F.
- Sprinkle the steak with salt and spice as it is cooling on the counter.
- Cover the bone with aluminum foil.
- In the big cast-iron skillet warm oil on medium-high just until it begins to smoke. Place steak in skillet and cook for 2-3 minutes on each side.
- Transfer the steak onto a baking sheet and bake in the oven. Roast for 7-10 minutes or until the desired degree of doneness (125 degree Fahrenheit to cook rare 135 degrees Fahrenheit for medium-rare and 135 degree Fahrenheit to medium).
- If you’d like While the steak is cooking add fresh thyme, butter as well as garlic into the pan and cook at a low heat for approximately 2 minutes. Transfer the steak back to the pan and coat with garlic and butter.
- Transfer the steak to the cutting board, and let it the steak rest for around 10 minutes before cutting it into the grain.
After dinner, make sure to keep the bones. It can be used in soups, or make broth with beef to cook for later meals. The leftover steak is great for other meals such as beef Stroganoff or breakfast steaks as well as eggs.
The tomahawk is worth all the hype and also the price? It’s all about. If you’re willing to pay this much money to buy a ribeye by all means, buy it. Be aware that pound for pound, you’re paying primarily for appearance. If you’re not concerned about it, stick with a bone-in ribeye , and end your day.