Whether you buy your tomahawk to cook at home or buy it at a restaurant, that means you’re paying ribeye-steak price for something you aren’t going to eat-and since restaurant markup for ingredients is 300%, that means a lot of extra money for, in essence, an amazing presentation. In the end, a tomahawk steak is just a large, bone-in ribeye with a lot of extra bone weight attached to it. (Frenching is the process of scraping rib-bones clean so they look nice when cooked.) Is a tomahawk steak worth the price? Also, the steak’s frenched bone makes a very impressive presentation. It’s a true crowdpleaser for its rich flavor and juiciness. The steak gets its name from its loose resemblance to a throwing axe with a bone handle.īecause it is essentially a ribeye, the meat is usually tender and well-marbled, which is great because there’s something special about the flavor and smell of cooked ribeye fat. It’s a foot or more longer than the steak it is attached to. The bone in these bone-in steaks is not like the standard bone-in steak bone. The tomahawk-also called the cowboy ribeye or cowboy steak-is a large bone-in rib-eye steak cut from between the 6th and 12th ribs of the cow and usually weighs between 30 and 45 ounces. Spoiler: it’s not just as simple as throwing it on the grill. Read on to learn the thermal secrets to cooking this gorgeous piece of meat.
What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone?īut there is more to the tomahawk than good looks. It has steadily gained popularity, especially in the age of food-selfies. If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak.
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