What Is Tomahawk Steak and Why Is It Special?
In the world of steaks, a tomahawk’s presence is almost theatrical. Few cuts command as much attention and admiration as this one, it is a coveted choice among the steak connoisseurs and culinary enthusiasts. But before we sing praises about tomahawk, it is important to actually know what it is and what makes it stand out on the plate and the palate?
To explain it in the simplest way, a tomahawk steak is a ribeye cut, taken from the rib section of the cow. It comes with a striking visual distinction: boasting an elongated, intact rib bone that’s typically at least five inches long. This bone is French-trimmed, a technique that removes fat and meat to leave a pristine, bone “handle,” reminiscent of a traditional tomahawk ax and designed to impress. And if you’ve read our article about the basic guides to steak, you’ll know the bone in a steak cut serves more than just an aesthetic purpose, but also works as a flavor enhancer. It infuses the steak with a richer depth as it cooks, resulting in a sumptuous, tender bite.
Renowned for its lavish marbling and softness, the tomahawk’s meat comes from a muscle that sees little action, making it wonderfully tender. The steak is thick—often around two inches—and averages between 30 to 45 ounces, with some variations tipping over 50 ounces, a tomahawk is great as a shared meal. If you’re having an office dinner with your co-workers, or with your friends, sharing a tomahawk makes the best choice for a lively meal.
How to Cook a Tomahawk Steak
Now that we have learned what a tomahawk is, there is no other way to actually get to know it better than trying to cook one. Making a tomahawk steak has become almost a rite of passage for many at-home chefs. In this article, we are guiding to step-by-step to make your own tomahawk from your kitchen!
a. First step, preparation and bringing the meat to room temperature.
- Thaw the steak in the refrigerator for 2-3 days if frozen, then let it reach room temperature before cooking to ensure even heat distribution.
- Generously coat the steak with olive oil, then season with salt, pepper, and any additional steak seasoning you prefer. This step allows the seasoning to penetrate deeply, enhancing the steak’s natural flavor.
b. Grilling Technique: searing the steak to perfection in 2 different ways.
- Heat: Preheat your grill to around 120-150°C for indirect heat and create a dual-zone setup, with one side for searing and the other for slower cooking.
- Searing: Crank up the grill to 260°C Sear the steak on high heat for about two minutes per side, which will yield that sought-after caramelized crust. For medium-rare, aim for an internal temperature of 49-52°C.
c. Resting the steak and adding finishing touches.
- Rest: Once the steak is off the grill, tent it with foil and let it rest for about 10 minutes, allowing the juices to redistribute throughout the meat.
- Compound Butter: Elevate the flavor by adding a slice of homemade garlic butter. A blend of softened butter, parsley, roasted garlic, lemon juice, and a touch of crushed red pepper brings a decadent finish to the tomahawk’s already intense flavors.
However, if you want to savor the best steaks without doing all the hustle at home, you can always pay a visit to Lawry’s The Prime Rib Jakarta, and peruse Lawry’s menu to experience the best steaks served in one of the most fine dining places in Jakarta. From our classic roasted prime ribs to an array of expertly crafted dishes, each of your meal will be a delight and leave a lasting impression that makes you want to return for more.
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