The tomahawk steak, with its thick, bone-in ribeye cut and striking appearance, has become a favorite among steak enthusiasts. Named after the iconic tomahawk axe, this flavorful and tender steak is a showstopper on any dining table. In this article, we’ll explore the origins of the tomahawk steak, its unique features, and how to cook it to perfection.

Origins of the Tomahawk Steak

The history of the tomahawk steak can be traced back to Native American tribes, who utilized every part of the buffalo for various purposes. When it came to meat, they sliced it off the rib bones, leaving the bones intact. These bones were then used for tools and weapons, including the tomahawk axe. The tradition of using the bone as a handle during cooking likely inspired the modern-day tomahawk steak’s distinctive appearance.

However, it wasn’t until the mid-20th century that the tomahawk steak gained popularity in the United States. As American steakhouse culture flourished, chefs sought to create visually appealing dishes to attract diners. The tomahawk steak, with its long, Frenched rib bone and rich marbling, quickly became a sought-after cut.

The Tomahawk Steak: Flavorful and Dramatic

• Thick Cut: The tomahawk steak is typically cut from the rib primal of the cow. Its thickness ranges from 2 to 2.5 inches, making it a substantial piece of meat.
• Bone-In: The long rib bone, resembling a tomahawk axe handle, gives the steak its name and adds to its visual appeal.
• Marbling: The generous marbling throughout the meat ensures a juicy and flavorful dining experience.

Cooking Methods

Grilling

Grilling is the go-to method for cooking a tomahawk steak. Follow these steps:

1. Preheat the Grill: Set your grill to high heat (around 450°F).
2. Season the Steak: Generously season the steak with salt, pepper, or your preferred seasoning.
3. Sear: Sear the steak on high heat for 3-4 minutes per side to create a beautiful crust.
4. Adjust Heat: Move the steak to a cooler part of the grill (medium heat, around 350°F) and cook for an additional 10-15 minutes per side, depending on your desired doneness.
5. Check Temperature: Use a meat thermometer to aim for 130-135°F for medium-rare or 135-140°F for medium.
6. Rest and Serve: Let the steak rest for 10-15 minutes before serving.

Broiling

Broiling is another excellent method for cooking tomahawk steaks:

1. Preheat the Broiler: Set your oven’s broiler to high.
2. Season and Sear: Season the steak and place it on a broiler pan, ensuring it’s 4-5 inches from the broiler. Broil for 5 minutes per side to sear and brown the exterior.
3. Reduce Oven Temperature: Lower the oven temperature to 375°F.
4. Continue Cooking: Cook the steak for an additional 15-20 minutes per side until it reaches your desired doneness.
5. Check Temperature: Aim for 130-135°F (medium-rare) or 135-140°F (medium).
6. Rest and Enjoy: Let the steak rest before slicing and serving.

Oven Roasting

For controlled and even cooking, try oven roasting:

1. Preheat the Oven: Set your oven to 375°F.
2. Sear in a Skillet: Sear the steak in an oven-safe skillet over high heat for 3-4 minutes per side.
3. Roast: Transfer the skillet to the oven and roast the steak for 20-25 minutes, adjusting the time based on your desired doneness.
4. Check Temperature: Use a meat thermometer to ensure it reaches the desired internal temperature.
5. Rest and Impress: Allow the steak to rest before serving.

Conclusion

Whether you’re dining at a high-end steakhouse or cooking at home, the tomahawk steak promises a memorable and flavorful experience. Its rich history and dramatic presentation make it a cut worth savoring. So fire up the grill, broiler, or oven, and enjoy this culinary marvel! 🥩🔥 Ribeye Steak tomahawk ribeye