The tomahawk steak is impressive in appearance and as tender as they come. This majestic steak is trimmed to look like a long handle, creating its distinctive look. Although more expensive than regular bone in ribeye, a tomahawk steak is worth every penny for its presentation and taste. However, as impressive and delicious as this steak is, it can be intimidating to take on if you've never cooked it before. Fortunately, anyone can make the perfect tomahawk steak with care and practice!
A tomahawk steak is rich and flavorful, cut from the section of the cow with lots of intramuscular fat. This fat causes the white lines that result in the beautiful marbling the tomahawk steak is known for. However, this fat also means that tomahawk steaks aren't the best choice for low cholesterol diets. A tomahawk steak is typically cut from the longissimus, dorsi, or loin of the steer. This tender, flavorful meat is one of the best steaks for special occasions like father's day or family bbqs because of its impressive appearance and size. Also known as a cowboy steak, a tomahawk steak is big enough for the whole extended family to get a piece.
Wife bought me a tomahawk steak yesterday. This mf is HUGE. I see what that Flintstone life was like.
— Coffins are a scam (@TreJames_) November 15, 2020
The tomahawk steak is basically a ribeye beef steak, set apart by how its rib bone is trimmed. The tomahawk is cut with five or more inches of rib bone left, a technique called frenching. This method involves trimming a bone of meat and fat to be very long, similar in appearance to a handle. This special method is actually how the tomahawk ribeye steak received its name; its long bone shape is reminiscent of the Native American tomahawk axe. It is also called a tomahawk chop, cote du boeuf and bone-in ribeye.
Dry-Aged USDA Choice Tomahawk Ribeye Steak
Beloved throughout the United States, a tomahawk steak can be found at your local butcher or grocery store, but you may need to specially ask for a ribeye steak to be Frenched to have the unique tomahawk shape. Beautiful tomahawk steaks are also available online at Snake River Farms.
How to Cook a Tomahawk Steak
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As large as a tomahawk steak is, any steak-lover can successfully cook the perfect steak using the right cooking method. The most important thing to keep in mind is how thick this beauty is- with at least 2 inches of steak, it's essential to take care to cook all the way through to the center. The best method accounts for this thickness and ensures a perfect level of tenderness!
Cooking a tomahawk steak can be accomplished by using the reverse sear method on a grill. If grilling isn't your style or it's not the weather for it, you can also cook an amazing Tomahawk steak using a cast iron skillet and the oven in your own home!
Directions
First, preheat your oven to 350 degrees Fahrenheit. Pat your steak until fully dry with paper towels. Sprinkle generously with kosher salt and black pepper, and then allow steak to reach room temperature.
While your steak warms, get the garlic ready. Cut off the top of the garlic head, cover in 1 tablespoon olive oil, and wrap in a foil tent. Roast your garlic in the oven for about 30 minutes until soft and tender, and leave to cool.
Prepare an oven-proof pan or a heavy cast iron skillet by heating 2 tablespoons of olive oil on high heat until slightly smoky. Put your steak into the skillet and sear for one minute, and then bring the heat to medium-high and cook for another 5 minutes without touching.
Turn the steak over using tongs and cook without touching for another 3 minutes. Now it's time for the oven! Place the tomahawk steak onto a baking sheet and place in the oven, roasting for 10 minutes or until it reaches the desired doneness.
At this point, use a meat thermometer to check the steak's internal temperature. If you're aiming for medium-rare, it should be 125 degrees F, while medium should be 135 degrees. Keep in mind that the meat's temperature will increase by 5 to 10 degrees after removed from the oven.
As the steak cooks, turn your stove to medium heat and melt the butter in the cast iron skillet. Put the roasted garlic into the pan, stirring to break up and distribute cloves, and then add in thyme.
Once the steak has reached its desired level of crispy tenderness, remove it from the oven and place back into the skillet. Use a spoon or turkey baster to baste the garlic and butter over the steak. Turn steak over and repeat basting. Then, remove steak from heat and place onto a cutting board, covering it with foil. Allow it to rest for 10 minutes.
The hardest part is over! Now it's time to carve. Make sure to carve the steak against the grain and then liberally drizzle more of the garlic butter mixture. Your Tomahawk steak is ready to serve!
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How to Cook a Tomahawk Steak
Ingredients
- 1 tomahawk rib-eye steak
- kosher salt to taste
- freshly ground pepper to taste
- 1 head garlic
- 3 tbsp olive oil
- 4 tbsp butter (1/2 stick, unsalted)
- 4 sprigs fresh thyme (large sprigs)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Pat your steak until fully dry with paper towels. Sprinkle generously with kosher salt and black pepper, and then allow steak to reach room temperature.
- While your tomahawk steak warms, get the garlic ready. Cut off the top of the garlic head, cover in olive oil, and wrap in a foil tent. Roast your garlic in the oven for about 30 minutes until soft and tender, and leave to cool.
- Heat 2 tablespoons of olive oil on high heat in an oven-proof pan until slightly smoky. Put your steak into the skillet and sear for one minute, and then bring the heat to medium-high and cook for another 5 minutes without touching.
- Turn the steak over using tongs and cook without touching for another 3 minutes. Place the tomahawk steak onto a baking sheet and place in the oven, roasting for 10 minutes or until it reaches desired doneness.
- Use a meat thermometer to check the steak's internal temperature. If aiming for medium rare, it should be 125 degrees F, while medium should be 135 degrees. Keep in mind that the meat's temperature will increase by 5 to 10 degrees after removed from the oven.
- As the steak cooks, turn your stove to medium heat and melt the butter in the cast iron skillet. Put the roasted garlic into the pan, stirring to break up and distribute cloves, and then add in thyme.
- Once the steak has reached its desired level of crispy tenderness, remove it from the oven and place back into the skillet. Use a spoon or turkey baster to baste the garlic and butter over the steak. Turn steak over and repeat basting. Then, remove steak from heat and place onto a cutting board, covering with foil. Allow it to rest for 10 minutes.
