WHAT IS A TOMAHAWK STEAK?
The tomahawk is a ribeye beef steak with the perfect mix of marbling, texture and flavor. But the rib bone is cut 5 inches longer then normal giving it an “axe-like” appearance. The extra bone is “Frenched” a.k.a. all of the meat is cleaned off the bone same as you do with a rack of lamb. This gives the steak a more primal look like something you would see a caveman prepare while hiding from nocturnal predators. But this is also part of the reason this cut is so much more expensive then a ribeye – both the additional labor and that the chef / butcher now can’t also sell the ribs separately for additional revenue. The “wow” factor in this case literally has an additional, quantifiable cost. Because of this, some foodies claim this cut is a waste of time. However the same argument could be made regarding plating.
WHERE IS THIS CUT LOCATED?
This steak is cut between the 6th and 12th rib of the cow just like any ribeye. So while the extra long bone adds a cosmetic effect, it doesn’t impact the flavor in any way.
WHAT IS THE DIFFERENCE BETWEEN A TOMAHAWK AND COWBOY STEAK?
They are identical except for the size of the bone. A cowboy cut has a shorter Frenched bone while the Tomahawk bone handle is the longer, 5 inch cut. Cowboy steaks in fact are more commonly known as bone-in ribeye steaks. However the tomahawk is still relatively unknown versus much more popular cuts like the porterhouse, filet mignon or strip steak.
HOW LONG DO I COOK A TOMAHAWK STEAK FOR?
|HOW LONG DO I COOK IT FOR:|
|Rare||125 F / 52 C|
|Medium-Rare||135 F / 57 C|
|Medium||145 F / 63 C|
|Medium-Well||155 F / 68 C|
|Well Done||160 F / 71 C|
Note: Note that in general an internal core temperature of 165 F (74 C) is recommended by the U.S.D.A. for meat to be safe for consumption. Furthermore this is the minimum temperature at which all foodborne bacteria is safely killed. However professional chefs will favor lower temperatures and relax meat for half the cooking time prior to warming it up again and serving.