As a meat lover, you must have come across countless cuts of beef. You might have seen a steak that looks a lot like a tomahawk ax, thus, wondering where on a cow it is cut from.
Tomahawk steak is cut from the beef rib primal and is situated under the front end section of the backbone of a cow. The bone-in ribeye steak has its fat and meat trimmed of the rib bone with only a long bone remaining.
It is a highly flavorful and marble-rich cut of steak, which, when perfectly seasoned, could be a real catch for all meat lovers. It is usually shaped like a tomahawk ax, hence the name “Tomahawk steak.”
In this article, I will discuss tomahawk, how it differs from ribeye steak and how to cook a perfectly seasoned tomahawk steak.
What is tomahawk steak?
Tomahawk is a large steak that is French trimmed with ribeye still attached to it. This trimming process cuts the meat and fat away from the short rib bone and leaves the ribeye bone up to five inches.
It got its name because when trimmed with the ribeye attached, the steak looks like the tomahawk ax. They are very expensive because they are one of the best steaks for grilling.
A tomahawk steak without the ribeye or the handle is known as the cowboy steak. Additionally, they usually weigh around 1.5 pounds and ranges between two to three inches thick.
The tomahawk steak has a very tender texture which is often described as a melt-In-your mouth texture. It is also rich in flavor, and this is because of the large amount of marbling in them.
Tomahawk steak is mostly served alone, as they tend to present a dramatic appearance that many find attractive. They are mostly enjoyed alongside classic wines.
SEE: 12 Oz Steak Size
Nutritional information on tomahawk steak
According to the USDA, 100 gram serving of tomahawk serving contains;
- Calories: 280
- Fat: 22g
- Cholesterol: 68g
- Sodium: 50mg
- Protein: 19g
It also contains high levels of iron, vitamin B, B12, D, Selenium, and Niacin.
What part of a cow is tomahawk steak?
Tomahawk is cut from the primal rib, which is the front section of the backbone of a cow. The meat and fat are trimmed off from the small rib bones, but the big ribeye bone remains.
This bone is about 5 inches long, attached to the steak, and shaped like a tomahawk ax, when it is cut without this ribeye bone, it is known as a cowboy steak.
SEE: What Part Of The Beef Is Brisket?
How does tomahawk steak differ from ribeye steak?
Although they are cut from the same place in a cow, there are still a few key differences between them.
1. Bone length
The first and most noticeable difference between them is the extended bone. This gives a unique recognition to the tomahawk, while the ribeye steak comes with a smaller bone length, and most times, it comes boneless.
2. Size
Another key difference is the size; a tomahawk is cut according to the thickness of the bone. It is generally around two to three inches thick and weighs around 30 to 40 pounds.
SEE: Do Ribeye Steak Have A Bone?
Why is the tomahawk steak so expensive?
There are four primary reasons why they are so expensive. They include;
- They are made of high-quality primal cut
- Tomahawk requires extra processing
- They are usually larger, more flavorful, and more tender than many other steaks
- Tomahawk steak is novel and is well marketed.
SEE: Ribeye Location
How can you cook the perfect tomahawk steak?
Cooking this excellent steak is a similar task to cooking other steaks. What matters is the searing and resting, while most people opt for oven-made steak, grilling is one of the best ways to enjoy tomahawk steaks.
The equipment and ingredients required are;
- An instant-read thermometer
- A timer
- A tin foil
- Grill
- Tomahawk steak
- Onion
- Butter
- Salt
- Pepper.
Step 1: Dry-brine the steak
Dry-brining is a way of getting the juices in a lump of meat to render,. Spray salt and pepper on both sides of the steak and allow to dry-brine for 40 – 50 minutes.
The salt, which is soluble, dissolves the meat juices which were drawn out and creates its own concentrated brine.
SEE: Can You Boil Steak?
Step 2: Start up the grill
While the brining process takes place, start up your grill at a temperature of 400 degrees Fahrenheit.
SEE: Best Grill Temperatures to Make the Best Steaks
Step 3: Season the steak properly
Before placing the steak on the grill, ensure it is adequately seasoned. Because of its thickness, ensure you season every side properly.
Remember to go easy on the salt and pepper, as you used some during the dry-brining process.
Step 4: Place your steak on the grill
Ensure you use a meat read thermometer to get to the required doneness level. The minimal recommended temperature is 130 degree, and the best temperature range from 160 degree and above.
The grilling process takes roughly 15 – 20 minutes. Use the timer, so you remember to flip the steak occasionally, and this is to make sure that both sides are properly cooked.
SEE: Are Food Thermometers Accurate?
Step 5: Allow to rest
Wrap the steak with foil and allow it to rest for 15 – 20 minutes. This will give the heat from the bone enough time to spread back through the meat, also adding to its flavor.
Step 6: Proceed to slice the steak
Proceed to slice the steak against the grain. If you wish, you may rub some dash of butter on it to get a better texture and flavor.
SEE: Ways to Know When Your Meat Is Done?
FAQs
Is tomahawk steak better than ribeye steak?
Yes, they are. Tomahawk steak is better because of its flavor, tenderness, fat content, and texture.
Where can you buy tomahawk steak online?
You can purchase them on Snake River Farm, Porter Road, and Crowd Cow.
What is the average price of tomahawk steak?
Depending on the size, cut, and quality, they cost between $50 – $80.
How many people can eat a tomahawk steak?
2 or 3 people should eat a typical tomahawk steak.
Are there alternatives to tomahawk steak?
If you are skeptical about spending so much on them, you can go for more affordable and still flavorful alternatives, such as ribeye, sirloin, T-bone, and the New York strip.
Conclusion: Tomahawk steak part of a cow
They are cut from the rib side of a cow, which is the front section of the backbone. They are considered one of beef’s most expensive and largest cuts.
It is similar to the cowboy steak but cut with the ribeye bone still attached. This gives it a unique shape that is likened to that of a tomahawk ax.
I hope you enjoyed this article, if you did, you should also see the various cuts of steaks gotten from a cow.
Thank you for reading this article.
