![]() ![]() It's cut from the front back of the beef, making it basically a generously sized ribeye steak with extra long bones. It owes its martial name to its appearance: The tomahawk steak is so named because it looks like the North American hatchet. I find the grill to be the easiest, because the long bone makes it a little cumbersome to sit flat in a pan.Looks great on the grill and tastes sensational: The tomahawk steak is the highlight of every barbecue - if you prepare and prepare it correctly. Once the steak reaches 110F degrees, you can sear it off on a hot grill, in a cast iron pan or under a broiler in the oven. Place the steak on a 250-degree grill or smoker over indirect heat.Place the steak on a wire rack over a sheet pan in a 250F degree oven.Place the steak in a bag and submerge it in a water bath with a sous vide machine.With each, the goal is to get the internal temperature of the meat to 110F degrees. I prefer the first method, which is known as the reverse sear cooking method.įor the slow and low part of the cook, you also have a few options. You can either start by cooking the steak slow and low and finishing it at a high temperature, or you can sear it first and finish it over a lower temperature. There are two primary ways to adjust for the thickness. If you were to just throw one on a hot grill, the outside would finish cooking before the inside was done. Tomahawk ribeye steaks are thick, so they need a little special treatment compared to your standard 1-inch ribeye. See the full recipe card below for servings and a full list of ingredients. Another great combo is to layer Girl Carnivore’s Ooomami Rub with my Steak Rub or Brisket Rub. Steak Seasoning: The beef in tomahawk ribeye steaks is so good, I usually just use kosher salt and coarse-ground black pepper. For the best flavor, choose one that is well-marbled and graded prime or above. If they aren’t able to source it for you, you can purchase one online. Tomahawk Ribeye Steak: Ask your local butcher for a long bone-in ribeye or tomahawk ribeye. The North American Meat Institute refers to it as a frenched, bone-in rib steak cut from the rib with the full rib bone attached. Because the term may be considered offensive to Native Americans, some butchers now refer to the cut as a long-bone ribeye. The steak got its name because it resembles a tomahawk axe, which was a tool and weapon used by indigenous people of North America. The meat comes from the beef rib primal and is extremely marbled, especially if you purchase prime-grade or American Wagyu beef. Some can be up to 3 inches thick and weigh up to 4 pounds. Unlike a traditional beef bone-in ribeye that has a bone the length of the steak, a tomahawk ribeye has the full rib bone attached, which can be one to two feet long.Ī cowboy steak has a bone that’s longer than a regular steak but significantly shorter than a tomahawk.Īdditionally, a tomahawk steak is generally sliced a lot thicker than a standard ribeye. How to reverse sear a tomahawk ribeye steakĪ tomahawk steak is a thick-cut, bone-in ribeye steak that’s known for it’s showiness and is great for a special occasion.Different ways to cook a tomahawk ribeye.
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