tomahawk steak (beef)
The Beef Tomahawk Steak is more than just a cut of meat; it's a culinary spectacle. This massive, bone-in ribeye, with its long, Frenched rib bone extending dramatically, is designed to impress. It's a steak that commands attention and promises an unforgettable dining experience. This article will delve into the world of the Tomahawk, exploring its characteristics, cooking methods, and more. Introduction to Beef Tomahawk Steak The Tomahawk Steak is essentially a bone-in ribeye steak with a significant difference: the entire rib bone is left intact and Frenched (cleaned of meat and fat). This long bone, often 5 inches or more in length, gives the steak its distinctive “handle,” resembling a tomahawk axe – hence the name. The meat itself is the same well-marbled, flavorful ribeye that steak lovers adore, but the presentation is elevated to a whole new level. Culinary Uses of Beef Tomahawk Steak Given its size and dramatic presentation, the Tomahawk is best suited for cooking methods that can handle its thickness and showcase its visual appeal: Grilling: Grilling is the most popular and arguably the best way to cook a Tomahawk. The high heat creates a beautiful sear and renders the fat, while the bone adds flavor and visual drama. Reverse Sear: This method, which involves slow-cooking the steak at a low temperature before searing it over high heat, is ideal for the Tomahawk. It ensures perfectly even doneness throughout the thick cut. Pan-Searing (followed by oven finishing): A very large, heavy-bottomed skillet (cast iron is preferred) can be used to sear the steak, followed by finishing it in the oven. Special Occasion Centerpiece: The Tomahawk is the ultimate steak for celebrations, special dinners, and impressing guests. Sharing: Due to its size, the tomahawk steak is great to share. Grilling: Grilling is the most popular and arguably the best way to cook a Tomahawk. The high heat creates a beautiful sear and renders the fat, while the bone adds flavor and visual drama. Reverse Sear: This method, which involves slow-cooking the steak at a low temperature before searing it over high heat, is ideal for the Tomahawk. It ensures perfectly even doneness throughout the thick cut. Pan-Searing (followed by oven finishing): A very large, heavy-bottomed skillet (cast iron is preferred) can be used to sear the steak, followed by finishing it in the oven. Special Occasion Centerpiece: The Tomahawk is the ultimate steak for celebrations, special dinners, and impressing guests. Sharing: Due to its size, the tomahawk steak is great to share. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done Tips for Cooking Beef Tomahawk Steak Cooking a Tomahawk requires a bit more care and attention than a smaller steak, due to its thickness and the presence of the bone: Choose a Thick-Cut Steak: Tomahawk steaks are inherently thick, but aim for one that’s at least 2 inches thick, preferably even thicker. Room Temperature: Let the steak come to room temperature for at least an hour before cooking. This promotes even cooking. Pat Dry: Pat the steak very dry with paper towels to ensure a good sear. Season Generously: Season liberally with salt and freshly ground black pepper, or your favorite steak seasoning. Two-Zone Cooking (Grilling): Create a hot zone for searing and a cooler zone for indirect cooking on your grill. High Heat for Searing: Use high heat to sear the steak on all sides, including the edges. Lower Heat for Finishing: After searing, move the steak to a cooler part of the grill (or transfer it to a preheated oven) to finish cooking to the desired doneness. Use a Meat Thermometer: A meat thermometer is essential for achieving the perfect doneness with such a thick steak. Let it Rest: Allow the steak to rest for 10-15 minutes after cooking, tented loosely with foil, to allow the juices to redistribute. Carve Off the Bone: For easier serving, carve the steak off the bone before slicing. Slice Against the Grain: Slice the steak against the grain for maximum tenderness. Choose a Thick-Cut Steak: Tomahawk steaks are inherently thick, but aim for one that’s at least 2 inches thick, preferably even thicker. Room Temperature: Let the steak come to room temperature for at least an hour before cooking. This promotes even cooking. Pat Dry: Pat the steak very dry with paper towels to ensure a good sear. Season Generously: Season liberally with salt and freshly ground black pepper, or your favorite steak seasoning. Two-Zone Cooking (Grilling): Create a hot zone for searing and a cooler zone for indirect cooking on your grill. High Heat for Searing: Use high heat to sear the steak on all sides, including the edges. Lower Heat for Finishing: After searing, move the steak to a cooler part of the grill (or transfer it to a preheated oven) to finish cooking to the desired doneness. Use a Meat Thermometer: A meat thermometer is essential for achieving the perfect doneness with such a thick steak. Let it Rest: Allow the steak to rest for 10-15 minutes after cooking, tented loosely with foil, to allow the juices to redistribute. Carve Off the Bone: For easier serving, carve the steak off the bone before slicing. Slice Against the Grain: Slice the steak against the grain for maximum tenderness. 10 Fun Facts About Beef Tomahawk Steak The Tomahawk Steak is a bone-in ribeye with the entire rib bone left intact and Frenched. “Frenched” means the meat and fat have been trimmed away from the bone, exposing it. The long bone resembles the handle of a tomahawk axe, hence the name. It’s essentially the same cut of meat as a ribeye, just with a different presentation. It’s one of the most visually impressive and expensive cuts of beef. It’s typically a very thick cut, often 2 inches or more. It’s a popular choice for grilling and special occasions. It’s a good source of protein, iron, and zinc. The bone is believed by some to add flavor during cooking (though this is debated). It often weighs between 30 and 45 ounces (or more!). The Tomahawk Steak is a bone-in ribeye with the entire rib bone left intact and Frenched. “Frenched” means the meat and fat have been trimmed away from the bone, exposing it. The long bone resembles the handle of a tomahawk axe, hence the name. It’s essentially the same cut of meat as a ribeye, just with a different presentation. It’s one of the most visually impressive and expensive cuts of beef. It’s typically a very thick cut, often 2 inches or more. It’s a popular choice for grilling and special occasions. It’s a good source of protein, iron, and zinc. The bone is believed by some to add flavor during cooking (though this is debated). It often weighs between 30 and 45 ounces (or more!). Culinary History of Beef Tomahawk Steak The Tomahawk Steak, while a variation of the ribeye, is a more recent culinary creation, driven primarily by presentation and marketing. The ribeye itself has a long history, prized for its flavor and marbling. The Tomahawk, with its dramatically extended bone, takes this classic cut and elevates it to a showpiece. It’s likely that butchers and chefs experimented with leaving the bone longer for visual effect, and the “Tomahawk” name caught on, evoking a sense of primal, rustic dining. Its popularity has soared in recent years with the rise of social media and visually driven food culture. Read More Nutritional Information on Beef Tomahawk Steak Beef Tomahawk Steak, being a ribeye, is a well-marbled and flavorful cut, which also means it’s relatively high in fat. This fat contributes significantly to its rich taste and tenderness. It’s an excellent source of high-quality protein, essential for building and repairing tissues. It also provides important minerals like iron and zinc. Due to its size and fat content, it’s a calorie-dense option. The specific nutritional profile will vary depending on the grade of beef and the preparation method, but it’s generally considered a protein-rich but higher-fat, higher-calorie indulgence. Read More Read More: Culinary History of Beef Tomahawk Steak The Ribeye Foundation: A Familiar Starting Point Like the Cowboy Ribeye and the standard ribeye, the Tomahawk steak originates from the rib primal of the beef carcass (ribs 6-12). This section is prized for its rich marbling, which translates to exceptional flavor and juiciness. The Tomahawk, however, takes the presentation of a bone-in rib steak to a whole new level. Defining the Tomahawk: The Long Bone is Key The defining characteristic of the Tomahawk steak is its long, Frenched rib bone. Unlike a standard bone-in rib steak, where the bone is typically trimmed relatively short, the Tomahawk retains the entire length of the rib bone, often extending 12 inches or more. Frenched Bone: The bone is “Frenched,” meaning the meat and fat are meticulously trimmed away, leaving the bone clean and exposed. This creates a handle-like appearance, reminiscent of a Native American tomahawk axe – hence the name. Thickness: Tomahawk steaks are typically cut very thick, often 2 inches or more, similar to a Cowboy Ribeye. Size and Weight: These are substantial steaks, often weighing in at 30-45 ounces or even larger. They are designed to be shared or to satisfy a truly epic appetite. Essentially, it IS a Cowboy Steak. The only difference is the length of the bone. Frenched Bone: The bone is “Frenched,” meaning the meat and fat are meticulously trimmed away, leaving the bone clean and exposed. This creates a handle-like appearance, reminiscent of a Native American tomahawk axe – hence the name. Thickness: Tomahawk steaks are typically cut very thick, often 2 inches or more, similar to a Cowboy Ribeye. Size and Weight: These are substantial steaks, often weighing in at 30-45 ounces or even larger. They are designed to be shared or to satisfy a truly epic appetite. Essentially, it IS a Cowboy Steak. The only difference is the length of the bone. The Origins of the Name: Marketing Genius The term “Tomahawk steak” is a brilliant piece of culinary marketing. It’s evocative, memorable, and instantly conveys the steak’s defining feature – the long bone. While the exact origin of the name is debated, it’s clear that it was a deliberate choice to create a unique and appealing identity for this particular cut. No Historical Connection to Tomahawks: There’s no historical evidence that Native Americans or anyone else used a similar cut of beef as a weapon or tool. The name is purely symbolic. Steakhouse Showmanship: The name, and visual, made them very popular in high-end steakhouses. The Rise of the Tomahawk: Spectacle and Indulgence The Tomahawk steak’s rise to prominence is a relatively recent phenomenon, driven by several factors: Steakhouse Showmanship: High-end steakhouses embraced the Tomahawk as a show-stopping menu item. Its dramatic presentation, large size, and premium price tag made it a perfect choice for special occasions and celebrations. “Instagrammability”: In the age of social media, the Tomahawk steak’s visual appeal became a major asset. Photos of the massive, bone-in steak quickly spread across platforms like Instagram, generating buzz and driving demand. The “Wow” Factor: The Tomahawk offers a unique dining experience. It’s a conversation starter, a centerpiece, and a symbol of culinary indulgence. Grilling Culture: The Tomahawk’s size and bone-in presentation make it a natural fit for grilling enthusiasts, who appreciate the challenge and reward of cooking such an impressive cut of meat. Steakhouse Showmanship: High-end steakhouses embraced the Tomahawk as a show-stopping menu item. Its dramatic presentation, large size, and premium price tag made it a perfect choice for special occasions and celebrations. “Instagrammability”: In the age of social media, the Tomahawk steak’s visual appeal became a major asset. Photos of the massive, bone-in steak quickly spread across platforms like Instagram, generating buzz and driving demand. The “Wow” Factor: The Tomahawk offers a unique dining experience. It’s a conversation starter, a centerpiece, and a symbol of culinary indulgence. Grilling Culture: The Tomahawk’s size and bone-in presentation make it a natural fit for grilling enthusiasts, who appreciate the challenge and reward of cooking such an impressive cut of meat. Culinary Characteristics and Preparations Ribeye Flavor: The Tomahawk shares the same rich, beefy flavor and juicy tenderness as a standard ribeye, thanks to its abundant marbling. Bone-In Benefits (Debated): While the scientific evidence is limited, many believe that the long bone adds flavor and helps to keep the meat moist during cooking. The bone certainly acts as an insulator. Grilling is Preferred: Grilling is the most popular method for cooking a Tomahawk steak, allowing for high heat, a flavorful crust, and the development of smoky flavors. Reverse Sear: The reverse sear method (slow cooking at a low temperature followed by a high-heat sear) is particularly well-suited for thick cuts like the Tomahawk, ensuring even doneness. Pan-Searing and Broiling: These methods are less common but can be used, requiring careful attention to heat and timing. Simple Seasoning: Like other high-quality steaks, the Tomahawk often needs only salt and pepper to showcase its natural flavor. Ribeye Flavor: The Tomahawk shares the same rich, beefy flavor and juicy tenderness as a standard ribeye, thanks to its abundant marbling. Bone-In Benefits (Debated): While the scientific evidence is limited, many believe that the long bone adds flavor and helps to keep the meat moist during cooking. The bone certainly acts as an insulator. Grilling is Preferred: Grilling is the most popular method for cooking a Tomahawk steak, allowing for high heat, a flavorful crust, and the development of smoky flavors. Reverse Sear: The reverse sear method (slow cooking at a low temperature followed by a high-heat sear) is particularly well-suited for thick cuts like the Tomahawk, ensuring even doneness. Pan-Searing and Broiling: These methods are less common but can be used, requiring careful attention to heat and timing. Simple Seasoning: Like other high-quality steaks, the Tomahawk often needs only salt and pepper to showcase its natural flavor. The Tomahawk Today: A Culinary Statement The Tomahawk steak remains a popular, albeit often expensive, choice for those seeking a truly memorable steak experience. It’s a cut that embodies both culinary excellence and a sense of theatrical presentation. Its continued appeal lies in: Visual Spectacle: The long, Frenched bone and impressive size make it a visually stunning steak. Exceptional Flavor and Texture: It delivers the classic ribeye experience – rich, beefy flavor and juicy tenderness. Grilling Challenge and Reward: It’s a rewarding cut to grill, demanding skill and attention but delivering exceptional results. The “Bragging Rights”: Serving or ordering a Tomahawk steak often comes with a sense of accomplishment and culinary bravado. Visual Spectacle: The long, Frenched bone and impressive size make it a visually stunning steak. Exceptional Flavor and Texture: It delivers the classic ribeye experience – rich, beefy flavor and juicy tenderness. Grilling Challenge and Reward: It’s a rewarding cut to grill, demanding skill and attention but delivering exceptional results. The “Bragging Rights”: Serving or ordering a Tomahawk steak often comes with a sense of accomplishment and culinary bravado. The culinary history of the Tomahawk steak is a testament to the power of presentation, the enduring appeal of bone-in beef, and the human desire for a dining experience that is both delicious and memorable. It’s a relatively young cut in the grand scheme of culinary history, but it has quickly carved out a prominent place for itself, becoming a symbol of steakhouse extravagance and grilling mastery. The Tomahawk is more than just a steak; it’s an event. Read More: Nutritional Information on Beef Tomahawk Steak Understanding the Cut: A Ribeye with a Dramatic Flair The tomahawk steak is cut from the same rib primal (ribs 6-12) as a regular ribeye. The crucial difference lies in the bone: Regular Ribeye: Can be boneless or bone-in (with a short, trimmed rib bone). Tomahawk Steak: Always bone-in, with the entire rib bone left intact and frenched (cleaned of meat and fat). This bone can extend 5 inches or more, resembling the handle of a tomahawk axe – hence the name. Regular Ribeye: Can be boneless or bone-in (with a short, trimmed rib bone). Tomahawk Steak: Always bone-in, with the entire rib bone left intact and frenched (cleaned of meat and fat). This bone can extend 5 inches or more, resembling the handle of a tomahawk axe – hence the name. The meat itself is identical to a ribeye. It’s characterized by abundant marbling (intramuscular fat), which is responsible for its rich flavor, tenderness, and juiciness. The tomahawk often includes a generous portion of the spinalis dorsi (the “cap” of the ribeye), a particularly prized muscle known for its exceptional flavor and texture. The long bone is primarily for presentation; it doesn’t add a significant amount of nutrients to the meat, although it can contribute some flavor during cooking (primarily through the small amount of connective tissue and marrow that may be present). Nutritional Breakdown: Identical to Ribeye (Meat Portion) Since the tomahawk is simply a ribeye with an extended bone, the nutritional profile of the edible meat portion is identical to that of a bone-in ribeye of comparable size and grade. Here’s a detailed look at the typical nutritional content of a 3.5-ounce (100-gram) serving of cooked tomahawk steak (meat only – excluding the bone): Calories: Approximately 270-330 calories. Protein: 19-24 grams. An excellent source of complete protein. Fat: 20-28 grams. Significantly higher in fat than leaner cuts. Saturated Fat: 8-12 grams. The saturated fat content is high. Cholesterol: 70-90 milligrams. Comparable to other cuts of beef. Iron: 1.5-2.5 milligrams. Provides heme iron. Zinc: 3-5 milligrams. A good source of zinc. Selenium: 20-30 micrograms. Offers antioxidant benefits. Vitamin B12: 2-3 micrograms. An excellent source of this essential vitamin. Niacin (Vitamin B3): 4-6 milligrams. Vitamin B6 (Pyridoxine): 0.3-0.5 milligrams. Phosphorus: 140-190 milligrams. Calories: Approximately 270-330 calories. Protein: 19-24 grams. An excellent source of complete protein. Fat: 20-28 grams. Significantly higher in fat than leaner cuts. Saturated Fat: 8-12 grams. The saturated fat content is high. Cholesterol: 70-90 milligrams. Comparable to other cuts of beef. Iron: 1.5-2.5 milligrams. Provides heme iron. Zinc: 3-5 milligrams. A good source of zinc. Selenium: 20-30 micrograms. Offers antioxidant benefits. Vitamin B12: 2-3 micrograms. An excellent source of this essential vitamin. Niacin (Vitamin B3): 4-6 milligrams. Vitamin B6 (Pyridoxine): 0.3-0.5 milligrams. Phosphorus: 140-190 milligrams. Key Nutritional Considerations High Fat Content: The tomahawk, like all ribeyes, is a high-fat cut due to its extensive marbling. Saturated Fat: A significant portion of the fat is saturated fat. Protein Powerhouse: An excellent source of complete protein. Rich in Nutrients: Provides important vitamins and minerals. Bone’s Minimal Nutritional Impact: The long bone itself adds very little nutritional value to the edible portion. It does not contribute significant amounts of calcium or other minerals to the meat you eat. Any nutritional benefit from the bone would come from slow-cooking methods that allow marrow and connective tissue to break down into a broth or sauce (which is not how tomahawks are typically prepared). High Fat Content: The tomahawk, like all ribeyes, is a high-fat cut due to its extensive marbling. Saturated Fat: A significant portion of the fat is saturated fat. Protein Powerhouse: An excellent source of complete protein. Rich in Nutrients: Provides important vitamins and minerals. Bone’s Minimal Nutritional Impact: The long bone itself adds very little nutritional value to the edible portion. It does not contribute significant amounts of calcium or other minerals to the meat you eat. Any nutritional benefit from the bone would come from slow-cooking methods that allow marrow and connective tissue to break down into a broth or sauce (which is not how tomahawks are typically prepared). Cooking and Its Impact on Nutrition Grilling and Broiling: These methods allow some fat to drip away, slightly reducing the overall fat content of the eaten portion. Pan-Searing: If cooked in added fat, the fat content will increase. Minimal added fat is recommended. Trimming Fat: Trimming external fat before cooking can reduce the overall fat content, but the internal marbling will remain. Trimming after cooking allows you to enjoy the flavor imparted during cooking while still reducing intake. Grilling and Broiling: These methods allow some fat to drip away, slightly reducing the overall fat content of the eaten portion. Pan-Searing: If cooked in added fat, the fat content will increase. Minimal added fat is recommended. Trimming Fat: Trimming external fat before cooking can reduce the overall fat content, but the internal marbling will remain. Trimming after cooking allows you to enjoy the flavor imparted during cooking while still reducing intake. Tomahawk Steak vs. Other Cuts Vs. Regular Ribeye: The nutritional profile of the meat is the same. The tomahawk is simply a presentation difference. Vs. Filet Mignon: The tomahawk has significantly more fat and a richer flavor. Vs. New York Strip: The tomahawk has more marbling and a richer, juicier flavor. Vs. Leaner Cuts (Top Sirloin, Top Round): The tomahawk is much higher in fat and calories. Vs. Regular Ribeye: The nutritional profile of the meat is the same. The tomahawk is simply a presentation difference. Vs. Filet Mignon: The tomahawk has significantly more fat and a richer flavor. Vs. New York Strip: The tomahawk has more marbling and a richer, juicier flavor. Vs. Leaner Cuts (Top Sirloin, Top Round): The tomahawk is much higher in fat and calories. Incorporating Tomahawk Steak into a Balanced Diet Moderation is Key: Due to its high fat, calorie content, and large size, the tomahawk is best enjoyed in moderation as a special occasion treat. Portion Control: Tomahawk steaks are typically very large (often 30 ounces or more, including the bone). Be extremely mindful of portion size. A 3-4 ounce cooked portion of the meat itself is a reasonable guideline for a single serving. Consider sharing the steak. Balance with Nutrient-Rich Foods: Pair the tomahawk with plenty of vegetables and whole grains. Consider Overall Dietary Pattern: Ensure the rest of your diet is generally healthy and low in saturated fat. Moderation is Key: Due to its high fat, calorie content, and large size, the tomahawk is best enjoyed in moderation as a special occasion treat. Portion Control: Tomahawk steaks are typically very large (often 30 ounces or more, including the bone). Be extremely mindful of portion size. A 3-4 ounce cooked portion of the meat itself is a reasonable guideline for a single serving. Consider sharing the steak. Balance with Nutrient-Rich Foods: Pair the tomahawk with plenty of vegetables and whole grains. Consider Overall Dietary Pattern: Ensure the rest of your diet is generally healthy and low in saturated fat. Conclusion: A Show-Stopping Steak with a Rich Nutritional Profile (and a Caveat) The tomahawk steak is a visually stunning and undeniably delicious cut of beef, offering the same rich flavor, tenderness, and marbling as a bone-in ribeye. From a nutritional standpoint, it’s an excellent source of protein and essential nutrients, but it’s also very high in fat and calories. The long, frenched bone adds to the dramatic presentation but doesn’t significantly impact the nutritional value of the meat itself. The tomahawk is a special occasion steak, meant to be savored and enjoyed in moderation. Understanding its nutritional profile allows you to make informed choices about incorporating it into your diet. While it’s not an everyday choice for most, the tomahawk offers an unforgettable culinary experience when enjoyed responsibly as part of a balanced and healthy lifestyle. It’s a celebration of beef’s flavor and a reminder that occasional indulgence can be part of a well-rounded approach to eating. The Beef Tomahawk Steak is more than just a meal; it’s an experience. Its impressive size, dramatic presentation, and rich, flavorful meat make it a true culinary showstopper. While it requires a bit more care and attention in the kitchen, the results are well worth the effort. Whether grilled to perfection, cooked using the reverse sear method, or pan-seared and finished in the oven, the Tomahawk is guaranteed to impress. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.