Have you ever wanted to hold your meat by the bone and wave it around like a Viking?
Now you can with a delicious tomahawk steak!
In all seriousness, tomahawk steak is a beautiful cut of beef that is guaranteed to delight your tastebuds.
But it is true that you can hold this steak by the bone! Between its unique appearance and unique taste, you can’t lose with a tomahawk steak.
Keep reading the learn more about this amazing cut of beef and how you can cook it to absolute perfection:
What Is A Tomahawk Steak?
Essentially, a tomahawk steak is a ribeye beef steak that is cut with around five inches of rib bone left intact.
This extra-long, french-trimmed bone is created using the same culinary technique that shapes a rack of lamb, which basically means that the bone and fat are trimmed to look like a handle.
Not only does this give tomahawk steak a unique look, but a unique flavor as well!
It was given the name “tomahawk” because of its resemblance to the Indigenous tomahawk axe.
The tomahawk steak is also referred to as “bone-in ribeye” and “cote du boeuf.”
What Cut is a Tomahawk Steak?
Tomahawk steak is primarily cut from the loin of the cow. This area consists of two muscles outside of the rib cage that runs along both sides of the spine.
This produces marbled, tender, and flavorful meat.
The primary muscle of the loin is also used in porterhouse and t-bone steaks.
Because these muscles of the cow are not used as much as the other muscles, the meat is notably soft and tender.
When cooked, the intramuscular fat combines with flavors from the large bone to give the tomahawk steak a rich buttery flavor and melting texture.
How is a Tomahawk Steak Different From a Ribeye?
Even though tomahawk steak and ribeye are technically the same cut, there are a few key differences.
Apart from the obvious difference in appearance, tomahawk steak is cut based on the thickness of the rib bone and is typically two inches thick.
Most ribeyes are sold boneless and are thinner than tomahawk steaks.
How To Cook a Tomahawk Steak
This steak has a sweet and buttery flavor and can be prepared in a variety of ways using tomahawk steak recipes!
Tomahawk steaks should be completely thawed before cooking, which you can do by placing it in the refrigerator for 48-72 hours.
You can add tin foil to the bone to prevent it from charring during the cooking process.
Here are some amazing ways you can cook a tomahawk steak:
Sear and Slow Roast in the Oven
Pat your tomahawk steak dry and season both sides. Allow it to set at room temperature for around an hour.
Wrap the bone in foil and preheat your oven to 250°F.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the steak to the pan and sear on both sides until brown (about 2-3 minutes per side).
Place the tomahawk steak on an elevated rack in a roasting pan and cook for 45 minutes for rare, 45-50 minutes for medium rare, and 50-55 minutes for medium.
Let the steak rest for 10-15 minutes before serving.
To avoid burning the meat while grilling, you can use a technique called indirect grilling.
Prepare your tomahawk steak as described above and pre-heat your grill (only lighting one burner).
Allow the internal temperature to reach 225°F and place the steak as far away from the direct heat as possible. Close the lid.
Grill for 45 minutes, flipping the steak every 10 minutes until the internal temperature reaches 125°F.
Turn two of your burners on high and place the steak directly on the burner to sear for 30 seconds on each side.
Remove the tomahawk steak and let it sit for 10-15 minutes before serving.
You can also smoke your tomahawk steak for a genuinely savory taste!
Prepare the steak and rub it with olive oil. Lightly coat the grates of your smoker with oil as well.
Place 3-5 lbs of charcoal in the center of the firebox, open the air vent 1-2 inches, and open the smokestack damper halfway.
Carefully light the charcoal and allow it to burn for around 20 minutes.
Once the coals have ashed over, you can add wood chunks, closing the lid once the smoke is clean.
Adjust the air vent and smokestack to reach a cooking temperature of 275°F.
Place the tomahawk steak on the smoker for approximately 2 hours, turning halfway through.
Allow the steak to rest before serving.
Tomahawk Steak Recipes
Hungry for more? Looking for the perfect tomahawk steak recipe?
Check out these delectable dishes:
- Reverse Seared Tomahawk Steak with Garlic Butter Mushrooms and Grilled Asparagus
- Tomahawk Steak with Cowboy Butter
- Tomahawk Steak with Smashed Fingerling Potatoes and Creamed Spinach
Where to Buy A Tomahawk Steak
D’Arcy’s Meat Market offers in-house dry-aged tomahawk steaks that will feed approximately 2-3 adults!
We start with an entire local Albertan beef carcass and process them at our St. Alberta butcher shop, racking the rib loins for 30-100 days to guarantee improved flavor and tenderness.
Tomahawk steaks are not a cheap cut of steak, but you can taste the difference when compared to more economical cuts!
While tomahawk steak prices can fluctuate, D’Arcy’s is dedicated to providing you with the best meat at the best price.
Click here to learn more about our dry-aged tomahawk steak.
Try a Tomahawk Steak Today!
When you buy your meat from D’Arcy’s, you are getting the best meat available from Alberta farmers.
We invite you to try to unique appearance and flavor of our dry-aged tomahawk steak. You won’t be disappointed!Come visit us at our St. Albert or South Edmonton locations or contact us for more information.