#Tomahawk strak how to

Basically, this cut is a bone-in version of the ribeye. Remember to allow the meat to rest sufficiently before eating. A tomahawk steak comes from the rib section, also known as the longissimus dorsi, just like the perfect ribeye steak. The long bone that is left whole and trimmed for a Frenched look is what makes the cut look like it has a ‘handle’ like a tomahawk axe. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus. Once your BBQ is hot, place the steak on it for 3-4 minutes which will give the steak some impressive grill marks, then pop into an oven to finish the cooking process for around ten minutes, depending on the size of the steak. A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib.

Seasoning should only be done right before you’re ready to put the meat on the BBQ. Remove the meat from the packaging, and pat it dry using a paper towel. If it is frozen, take it out of the fridge 2-3 days before your cook to allow it to slowly thaw. Likely, the Tomahawk will come vacuum sealed, and possibly frozen.

#Tomahawk strak how to

How to cookĭue to their size and the long bone attached to the steak Tomahawks are ideal cooked on the BBQ or a flat grill pan over the stovetop and finished in the oven. Its name comes from the long bone resembling a single-handed axe. Tomahawk steak is a cut of beef rib eye that has an extra length of the rib bone still intact, for presentation purposes. This can make it hard to cut it into a square, so a person can usually only cut it into a rectangle. It has a thick strip of fat on one side, and a thin strip on the other. The steak itself is referred to as being tomahawk-shaped. Recipes that suit this ingredient The cut Tomahawk steak is a dish made of beef, which is known for its large size and toughness. This steak is also sometimes referred to as the ‘cowboy steak’ or a ‘bone-in rib eye’. These steaks often come in large portions which are ideal to use as shared plate style dining. The long rib bone left intact resembles the shape of a single-handed axe which gives this cut its name. This is an impressive looking steak which will surely give your next BBQ the ‘wow’ factor.