Tomahawk steak
JoyOuceKitchenWhat Is a Tomahawk Steak?
Tomahawk steaks are a relatively new cut of meat, and they have become increasingly popular in recent years. They are often served as a showpiece steak, and they can be quite expensive. However, for those who enjoy a good steak, a tomahawk steak is a truly special treat.
A tomahawk steak is a bone-in ribeye steak that is cut with a long, frenched rib bone, which gives it a unique appearance and also helps to enhance the flavor of the meat. The bone is about 10-12 inches long, and the steak itself is typically about 2 inches thick. It is called a "tomahawk" because of its distinctive shape, which resembles a tomahawk axe. Tomahawk steaks are known for their impressive size and their rich, flavorful meat. They are often cooked over high heat to sear the outside and bring out the natural juices of the meat.
What Does Tomahawk Steak Taste Like?
A tomahawk steak tastes like a very tender, juicy ribeye steak with a rich, beefy flavor. The bone helps to keep the steak moist while it cooks, and the marbling of the meat adds a layer of richness and complexity to the flavor.
Some people say that the bone also adds a subtle flavor to the steak, but this is not always the case. The bone is mostly marrow, which is a fatty substance that has a mild flavor. However, if the bone is cooked properly, the marrow can melt into the steak and add a richness and creaminess to the flavor.
Overall, a tomahawk steak is a delicious and impressive steak that is sure to please. It is a great choice for a special occasion or a night out with friends.
Here are some of the flavors that you might taste in a tomahawk steak:
✧Beefiness: The tomahawk steak is a cut of beef, so it will have a strong beefiness to it. This is the most dominant flavor in the steak.
✧Marbling: The marbling in the steak will add a layer of richness and complexity to the flavor. This is the fat that is interspersed throughout the meat.
✧Marrow: If the bone is cooked properly, the marrow can melt into the steak and add a richness and creaminess to the flavor.
✧Salt: The steak is typically seasoned with salt, so you will taste a salty flavor.
✧Black pepper: The steak is also typically seasoned with black pepper, so you will taste a peppery flavor.
Tomahawk Steak vs. Ribeye: What’s the Difference?
The tomahawk steak and the ribeye steak are both cuts of beef that come from the rib section of the cow. The main difference between the two is that the tomahawk steak has a larger bone, which gives it a more impressive presentation.
Here is a table that summarizes the key differences between tomahawk steak and ribeye steak:
| Feature | Tomahawk Steak | Ribeye Steak |
| Bone | Large, frenched rib bone | None |
| Size | 2-2.5 inches thick, 1-1.5 pounds | 1-1.5 inches thick, 0.5-1 pound |
| Flavor | Rich, beefy flavor | Rich, beefy flavor with a hint of sweetness |
| Texture | Tender and buttery | Tender and juicy |
| Cooking time | 5-7 minutes per side, plus resting time | 4-5 minutes per side, plus resting time |
| Price | More expensive | Less expensive |
In terms of flavor and texture, tomahawk steak and ribeye are very similar. Both cuts are known for their rich, beefy flavor and tender, buttery texture. However, tomahawk steak may have a slightly more intense flavor due to the larger bone.
In terms of price, tomahawk steak is typically more expensive than ribeye. This is because tomahawk steak requires more labor to prepare, as the butcher must french the bone.
So, which steak is better? It really depends on your personal preferences. If you're looking for a showstopping steak with a rich flavor and impressive presentation, then tomahawk steak is a great option. If you're looking for a more affordable steak with a delicious flavor and tender texture, then ribeye is a great choice.
How to Cook Tomahawk Steak?
Cooking a tomahawk can seem daunting, but follow these cooking tips to get an easy, perfectly cooked steak. Make sure to completely thaw a frozen tomahawk steak by thawing in the refrigerator for 48-72 hours. Add foil to the Frenched trimmed bone to prevent the bone from charring.
The following is Tomahawk steak recipe made by our culinary team:
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