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A Steak Lovers Guide to the Tomahawk Steak - Wellborn 2R Beef

A Steak Lovers Guide to the Tomahawk Steak

The Tomahawk Steak

If you're a meat lover, you've probably heard of the tomahawk steak. This delicious cut of beef has become increasingly popular in recent years, thanks in part to its impressive appearance and unique flavor profile. In this post, we'll take a closer look at the tomahawk steak, including its origins, popularity, and other important information that will help you understand and appreciate this special cut of beef.

The Origins of the Tomahawk Steak

The tomahawk steak is a relatively new addition to the world of beef cuts. It first gained popularity in the early 2000s, when a handful of American steakhouses began offering this impressive cut on their menus. The tomahawk steak is actually a ribeye steak that is still attached to the rib bone. The bone is left in place and trimmed to look like a handle, giving the steak its distinctive tomahawk-like appearance.

Although the tomahawk steak is a relatively new cut of beef, it draws on a long tradition of butchery and steak preparation. The ribeye itself is one of the most popular cuts of beef, known for its rich marbling and tender texture. By leaving the rib bone in place, the tomahawk steak offers even more flavor and visual appeal.

The Popularity of the Tomahawk Steak

In recent years, the tomahawk steak has exploded in popularity, both in restaurants and in home kitchens. There are a number of reasons for this surge in popularity. For one, the tomahawk steak is simply an impressive cut of beef. Its size and appearance make it a centerpiece dish that is sure to impress your guests.

In addition to its visual appeal, the tomahawk steak also offers a unique flavor profile. The bone-in ribeye is already a delicious cut of beef, but the added bone and meat around it help to create an even more flavorful experience. Many people compare the flavor of a tomahawk steak to that of a traditional bone-in ribeye, but with even more richness and depth.

Cooking a Tomahawk Steak

If you're interested in trying a tomahawk steak for yourself, there are a few things to keep in mind when it comes to cooking. Because of its size and thickness, a tomahawk steak can be a bit more challenging to cook than a traditional ribeye. However, with a few simple tips, you can ensure that your steak turns out perfectly every time.

First, make sure to bring your steak to room temperature before cooking. This will help to ensure that the steak cooks evenly throughout. Next, season your steak generously with salt and pepper, or your favorite steak seasoning. You can also marinate your steak for added flavor.

When it comes to cooking your steak, you have a few options. Many people prefer to grill their tomahawk steak, as this method allows for the best flavor and char. However, you can also cook your steak in a cast-iron skillet or broil it in the oven.

Regardless of the cooking method you choose, it's important to monitor the temperature of your steak throughout the cooking process. The ideal internal temperature for a medium-rare tomahawk steak is around 130-135 degrees Fahrenheit. Make sure to let your steak rest for a few minutes before slicing and serving.

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