Tomahawk steak, the pinnacle of beef loin!

Tomahawk, the famous "Flintstones meat", an iconic and very peculiar cut, both for barbecue lovers and for laypeople and enthusiasts of good food.

What immediately catches the eye when we see Tomahawk steak is certainly its shape: the steak is served attached to the rib bone, which averages 30 cm and, more than mere aesthetics, the bone provides, in addition to extra protein fixation, ease in keeping the steak tall and thick throughout the process, after all, the idea of a ribeye is precisely to be tall (ancho, from Spanish, means wide).

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The Tomahawk cut

The name of the meat, Tomahawk, is a reference to its shape: tomahawks are axes used by Native Americans, a kind of war club, which the meat, thanks to the bone handle, greatly resembles.

Each bovine yields only four pieces of Tomahawk meat, as the cut is taken from the front of the loin. It is a ribeye steak, a noble cut, quite thick, juicy and tender.

Being a very specialized cut, it is not common to find Tomahawk in markets, as it has a lot of added value due to its origin and type of cut, its peculiarity and, of course, for being marbled meat.

Meat marbling is the sum of a series of techniques to ensure that the fat is interspersed with the meat, instead of being separated into layers of fat, as in most barbecue cuts. Feeding, genetics, location, breeding method, and even brushing the cattle are processes for marbling.

The result of all this is a meat with a tender, balanced texture, with a flavorful and very particular juice.

Preparing Tomahawk steak

Since the structure of marbled meat is less homogeneous, because the fat and meat are more mixed instead of separated by the surface and the cap, as long as it is prepared close to the flame, it is not necessary to sear the meat, unless the idea is to prepare it in the oven, which is not such a common method, but possible.

The most recommended way to cook your Tomahawk steak is on the grill, very close to the flame, as ribeye steaks are quite thick and need to be constantly turned. But it is worth noting that, although close to the flame, the flame should not be high, or the surface will get too burnt while inside the fat will not be able to dissolve into the meat.

A common practice is to start by searing the back of the bone, to give a special touch to the preparation; even when the meat is ready, give it a minute for the steak to absorb the flavor of the bone before starting to detach it with a knife.

It is not advisable to add too much salt or seasoning in general before preparation; a little parilla salt and aromatic herbs are enough, marbled meat has a very special flavor on its own that is worth experiencing, but post-preparation creams and condiments can be added to taste, especially the milder ones.

The Tomahawk steak cut should preferably be perpendicular to the cut made to detach the steak from the bone, following this pattern.

The tendency is to consume cuts of this category rare, to preserve the properties of both fat and meat, which is why you should also avoid piercing it when flipping, to keep its juice.

Pairing

As it is a complex meat, with a high level of succulence, strong drinks are very welcome; a Malbec wine and, on the beer side, the classic IPA. Both the more tannic wine and the more bitter beer create an interesting contrast on the taste buds.

The Tomahawk steak is certainly an interesting gastronomic experience, both in preparation and flavor, in the techniques implemented in its production and in all the iconic references that involve this noble cut.

To have your barbecue arsenal prepared for this specialty, you need to have barbecue accessories, pocket knives, kits and all cutlery items can be found at Cutelaria CIMO. Investing in quality equipment is very important!

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How about leaving your comment here? This way, you can tell us how you prepared your Tomahawk! Did everything go well? Was the meat approved? We hope so! See you in the next post!