A tomahawk steak weighs approximately 1 kg and is 3-4 cm thick. Its distinctive feature is the intact rib bone, which is left attached at a length of at least 13 cm. In other words, a single steak of this size is sufficient for 2-3 people. Therefore, a tomahawk steak is a perfect choice for a shared dinner.
Let's explore the origins of the tomahawk steak and how to cook it.
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What Is a Tomahawk Steak?
The tomahawk is a rib-eye steak served with the rib bone attached. Through a specialized technique known as "frenching", the bone is cleaned of any remaining meat and fat.
This leaves the bone stark white and free of hanging meat fibers, resulting in a very neat and polished appearance when served.
The name "tomahawk" itself is derived from the long-handled war axe used by Native American tribes. In this cut of steak, the meat serves as the axe head, while the long, clean rib bone acts as the handle.
Characteristics of Tomahawk Steak
A single serving of tomahawk steak weighs between 900 g and 1.4 kg and measures 3-4 cm thick. This cut is distinguished by the white fat, or marbling, that is evenly distributed across its surface.
When you cook it, the fat melts and soaks into the meat fibers. This process creates a natural savory flavor with a subtle buttery note that lasts until the very last bite.
Which Part of the Beef Is Known as a Tomahawk Steak?
There are two parts of the cow's body in a tomahawk cut, namely:
1. The Sixth Through Twelfth Ribs
The tomahawk is taken from the rib primal, specifically the sixth through twelfth ribs. Because this area is rarely used by the cow for movement, the muscles aren't as tough as those in the legs or shoulders.
The light muscle workload keeps the meat fibers tender even when cut very thick.
2. Longissimus Dorsi and Marbling
The muscle in this cut is the longissimus dorsi (the long back muscle that runs along the ribs). This muscle contains a high concentration of fat (marbling) distributed throughout its fibers, not just on the surface.
When cooked, the attached ribs retain heat, allowing the meat around the bone to cook slowly and remain juicy.
Tomahawk Steak vs Rib-Eye
What distinguishes the tomahawk and rib-eye is the bone, size, and handling method. Here is the explanation.
1. The Rib Bone
A tomahawk steak retains a rib bone at least 12.7 cm long, while a rib-eye is typically served boneless or with a shorter rib bone.
2. Size and Thickness
Rib-eye typically weighs 8 ounces to 2 pounds with a thickness of about 2.54 cm. The tomahawk is much larger, weighing 2-3 pounds and measuring 3.18-3.81 cm thick.
Therefore, a single tomahawk serving is perfect for sharing.
3. Cooking Difficulty
The thickness of the tomahawk varies from end to end, so it takes longer for heat to reach the center. This is different from the standard rib-eye, which cooks faster and is easier
Consequently, the tomahawk requires a slower cooking process and very precise monitoring of internal temperature.
4. Price and Eating Style
The tomahawk is more expensive than the rib-eye. This is due to the bone's weight, the frenching process, and its large size.
When eating it, the tomahawk must first be cut off the bone, whereas the rib-eye can be sliced right away.
How to Cook a Tomahawk Steak Evenly
Here are the techniques for cooking a tomahawk steak.
1. The Reverse Sear Method
The reverse sear technique involves cooking the meat slowly at first, then finishing it off with a high-heat sear. Here are the steps.
• Season the entire surface of the meat with salt and black pepper.
• Roast at a temperature of about 107-121°C.
• Check the meat’s internal temperature until it reaches 46-48°C.
• Transfer the meat to a cast-iron skillet or high-heat grill, then sear each side until a golden-brown crust forms.
• Remove the meat and let it rest before slicing.
2. Internal Temperature Guide
A meat thermometer is the key to achieving the perfect result. Use the following temperature guidelines based on your desired level of doneness.
• Rare at 51°C.
• Medium-rare at 54-57°C.
• Medium at 60-62°C.
• Medium-well at 65°C.
• Well-done at 71°C and above.
Most chefs recommend medium-rare for a tomahawk steak, as the fat has melted perfectly and the meat fibers haven't lost their juices.
3. Resting Time
After searing, let the meat rest for 10-15 minutes before slicing. During this time, the juices that have risen to the surface will redistribute throughout the meat.
If the meat is sliced immediately, the juices will run onto the plate, and the meat will become dry.
What to Serve with a Tomahawk Steak
Here are dishes from Bistecca that pair well.
1. Creamy Truffle Mashed Potatoes to balance the richness of fat.
2. Creamy Parmesan Spinach for a fresh yet creamy contrast.
3. Green asparagus with Hollandaise for a light tang from the butter sauce.
4. Sautéed Mushrooms to enhance the charred aroma of the meat's crust.
5. Truffle Mac and Cheese for those who prefer a hearty side dish.
6. A glass of red wine or a classic martini to complement the meat's savory flavor.
ALSO READ: What Is Wagyu? An Exclusive Beef with Deep, Rich Flavor
Visit Bistecca to Enjoy a Premium Tomahawk Steak!
Bistecca offers 1 kg of tomahawk steaks, ranging from Certified Australian Black Angus to premium cuts with a marbling score of 4-5.
There's also the Signature Bistecca Fiorentina, which is aged for 21 days without moisture.
Bistecca has a beautiful design, combining the elegance of a New York-style steakhouse with the cozy atmosphere of a Florentine restaurant.
This makes it a great place for family dinners, business dinners, or special celebrations.
Make a reservation now at Bistecca PIK Avenue or Bistecca SCBD!
