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TOMAHAWK RIBEYE HOW TO
The steak weighs about 2.5 pounds and usually has at least five inches of meat left on the bone.Ĭreative chefs have several methods for how to cook a tomahawk steak. This substantial cut occupies a large space on the grill and the plate.
Most are about two-inches thick, and the bone is about seven inches long. Consider cutting the rib primal from 6 through 12, leaving the bone in place, then cutting individually large pieces. Butchers include the longissimus dorsi, spinalis, and complexus in the cut. Most tomahawk cuts are at least two-inches thick. Most importantly, the steak is delicious, especially when cooked to perfection on the inside with a charred crust on the outside.īutchers cut the tomahawk steak from the rib, just like they would for any other rib steak. The second trait is the thickness, which presents beautifully on a plate. One is the massive piece of bone that makes the steak look primal – almost Flintstonian. Tomahawk steaks have a few remarkable traits. Butchers and chefs will french a crown roast and a rack of lamb to give it the formal presentation, too. This bone gives the look of a hatchet or tomahawk handle.īutchers prepare this cut of meat by “ frenching” it – this technique involves creating an attractive presentation by removing fat and meat cleanly from the bone. The tomahawk steak gets its name from the large bone that protrudes from the large part of meat taken from the cow’s ribs. Read on to learn about the tomahawk steak and how to prepare the mouthwatering delicacy. If you’ve been wondering exactly how to get this glorious cut of meat perfectly cooked, you’ve clicked on the right spot. This beautiful cut of bone-in ribeye brings a joyful challenge to chefs who work hard to perfect their cooking techniques. When it comes to cuts of meat, it doesn’t get much better than the tomahawk steak. Cut ribeye from the bone slice into 1/2-inch slices to serve.For a chef, using the best ingredients is a necessity. Check internal temperature with thermometer to confirm doneness (130° to 135☏ for medium rare). Remove from grill to cutting board rest steak at least 5 minutes. Place tomahawk on grate and sear for 1 to 2 minutes on each side or until a dark crust has developed.
This is called “burping” and is recommended for safety. Slowly open grill a couple inches, hold the lid in place for 1 second before opening all the way. While grill preheats, wrap the bone of tomahawk in aluminum foil to protect from scorching. Close lid to allow grill temperature to rise, targeting 600☏. Open both the damper and draft door all the way for maximum air flow. Remove diffuser plate from grill and return grill grate. Once steak reaches 110☏ internally, remove probe, remove steak from grill and set aside while you set up The Egg for direct, high heat. Smoke 1 hour while monitoring both the grill temperature (keep below 300☏) and steak temperature. Make sure both the draft door and damper are only open about 1-inch.
If using a probe thermometer, put the tip in center of steak, place steak on grate and close lid. Once target temperature holds, add wood chunks to coals, affix diffuser plate (wrapped in foil for easy clean up) and place grate on diffuser plate. Preheat the Big Green Egg to 275° to 300☏. Season the steak with salt and pepper refrigerate, overnight preferred.
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