A tomahawk steak is a bone-in ribeye with a long bone that resembles a tomahawk axe. It's a flavorful cut of beef that's great for grilling, broiling, or pan-searing. Description:
- A thick, well-marbled cut of beef from the rib primal
- Includes the eye of ribeye, the ribeye cap, and the complexus
- The long bone is trimmed to give it a "Frenched" look and a "handle"
- Also known as a rib steak, bone-in rib steak, or frenched bone-in rib steak
- A cowboy steak is a tomahawk steak without the handle
Cooking:
- Season with salt and pepper
- Bring to room temperature
- Sear on high heat for about 4 minutes per side
- Move to indirect heat and cook until it reaches your desired level of doneness
- Cover with foil and let it rest for 5-10 minutes
Flavor:
- The intramuscular fat mixes with the elements released from the bone to create a rich, sweet, and gelatinous flavor
Preparation:
- Tomahawk steaks can be cooked using a variety of methods, including grilling, broiling, smoking, or pan-searing