What Is a Tomahawk Steak?
The Tomahawk is a bone-in-ribeye steak that comes from between the sixth and twelfth rib of the cow. It's butchered leaving at least 5 inches (13 centimeters) of the rib bone attached. The long rib bone looks like a hatchet — or a Native American tomahawk — which is how it got its name.
The Tomahawk steak is a superior cut for a variety of reasons. First, to obtain the cut, the butcher has to carve it straight from the rib. Next, the butcher trims the bone using a technique called "Frenching." This removes the fat and meat from the bone to give it its clean look. This is the same technique that is used on a rack of lamb. Leaving the actual steak on the bone helps preserve all the juices in the cut as it helps to insulate the tender meat while it cooks, not to mention giving it the ‘wow’ factor.
This cut of steak usually also has impressive marbling, which means it's a superior cut of meat. The beautiful marbling makes this cut extremely tender and buttery, which means more intense flavour.
What else makes the Tomahawk special? The rib cage muscles where the ribeye steak is cut from are barely used by the cow. That means the meat is incredibly tender and rich in flavour.
Cooking the Tomahawk
The Tomahawk is one of the best steak money can buy, and there are many ways to cook the perfect Tomahawk steak. The reverse sear is highly recommended if you are making this at home.
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