If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on the T-bone and Porterhouse.Īlthough technically a steak, at 1.2kg the Tomahawk many people oven roast this, because it can be awkward for frying as it is so large. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people. The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. It is popping up in more places for the home cook and you meat fans to get hold of, with even Marks and Sparks jumping on the bandwagon. Named because it allegedly resembles the Tomahawk axe, Tomahawk Steak is becoming more common here in the UK, and although it isn’t very common on restaurant menus, (mainly because of price) you can usually get one at an upmarket steakhouse these days. Add some butter and salt, serve and enjoy.What is a Tomahawk Steak you ask? You probably think a Tomahawk Steak is a steak you’ve heard of but haven’t actually eaten? There is no need to second guess yourself, few people have tried a Tomahawk, and if you had you certainly wouldn’t have forgotten, as it is the ultimate ‘wow-factor’ steak.A medium-rare will be about 130 to 135 F. Sear all sides of your steak for one minute then take it off heat.Leave the grate for 3 to 5 minutes, and once hot, place your steak above the coals. Add more coals to your chimney to bring the temperature heat up. Once the temperature has reached 115 - 120 F, pull it off the grill and cover it in foil.
Use your meat thermometer to check the inside after 15 minutes.This should leave one side empty, where you can place your steak on the grate above. Once they’re at a good temperature, slide them to one side of the grill. Depending on the size of the meat will determine how long it needs to adjust to the room temperature. Give your steak piece 1 or 2 hours outside of the fridge.Take a look at our grill cooking process: “Their thickness makes it all too easy to end up with a burnt exterior and a cold, raw middle… A prewarmed steak will sear much faster, minimizing the amount of overcooked meat under the surface.” Popping your tomahawk ribeye on the grill will do wonders for the flavor. Many people choose to oven cook or skillet their meat, but in my experience, that isn’t the best heat method available. We wouldn’t want burnt edges and a raw inside. Since the steak is so big, when it comes to cooking methods, we need to slowly apply heat rather than sear it straight off. Looking to cook a tomahawk steak? Look no further. Meat Delivery Service Expand / Collapse.
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