We need to figure out if you should actually attempt grilling it at home, and if the steak is worth the hype. What we’re trying to determine is for the DIY home griller. Like any cut of meat, the size varies varies greatly by how it was cut by the butcher and the size of the cow.įor the purposes of this article, we won’t talk about whether you should order the tomahawk in a restaurant. Tomahawk steaks are usually about 2 inches thick, and weigh around 2.6 pounds. And it’s because of this attention that the tomahawk has become a trendy cut of cow. These steaks are making the rounds with chefs and high-end restaurants because, well, they look different. Then they “french” the bone, which is essentially removing the excess meat and exposing the bone. The butcher or meat packer takes a cut of ribeye and leaves the rib bone in up to a length of about 20 inches, which is where the navel begins. This particular cut of steak is also referred to as the “cowboy steak” or a “bone-in ribeye”. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe. Place the steak back into the butter mix, ladling the butter of the steak and turning the meat, ensuring that both sides are coated with buttery goodness.Tomahawk steak is a french-cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes.In the cast iron pan, melt the butter in the pan, and place the garlic and thyme into the butter, stirring frequently.Transfer the steaks to a baking sheet and place in the oven, cooking for around 10 minutes or until the steak gets to your desired cooking temperature.Lower the heat to medium high and cook for around 7 minutes, turning every minute.Sear for a little over a minute, turning constantly. Once the olive oil is right at the smoking point, place the steaks onto the pan. Place a couple of tablespoons olive oil into the pan and turn on high.Once the garlic is fragrant, remove from the heat and set aside. While the oven is preheating, take your cast iron pan, drizzle some oil and brown a quartered head of garlic on medium heat.Pull the steaks out of the refrigerator and let them heat up close to room temperature.Garnish the steaks with a pad of butter on top of the meat and serve after 5-10 minutes of resting.Ĭast iron is a fantastic way to cook a tomahawk steak, as the flat surface allows for consistent caramelization of the meat. The cast iron method starts the meat in the oven and then transfers to cast iron to finish with a brilliant sear.Remove the meat from the grill once the desired internal temperature is reached.
Place the meat on the hot side of the BBQ directly over the flame and and turn every minute or so to develop an even, dark caramel-colored crust on the surface of the meat.So, if you’re wanting a medium-rare steak (around 135 degrees), then remove the steak from the indirect side at around 110-115 degrees. Using a meat thermometer check the meat and remote it once the internal temperature is around 15-20 degrees from the desired temperature. Place the steaks on the side without heat, and let then cook indirectly.Also, the tomahawk is a thicker cut of meat, which can handle more seasoning than thinner cuts. Make sure to pat the seasoning into the meat, as a good portion will fall off during the grilling process. Season the steaks with salt and pepper, coating thickly and evenly.You’ll want the heat to be medium-high or possibly higher, depending on the size and type of your BBQ. Turn on the burner to one side of your BBQ, or heat your charcoal and put on one half of your BBQ.
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