Tomahawk Steak
The Tomahawk steak is a ribeye steak that includes a long, exposed bone, resembling a tomahawk axe handle. The bone is usually trimmed and frenched, meaning the meat is removed from the bone and the bone is cleaned of excess meat and fat, leaving a clean, elongated bone protruding from the steak.
Marbling: Like other ribeye steaks, the Tomahawk is prized for its marbling, which refers to the intramuscular fat distributed throughout the meat. This marbling contributes to tenderness, juiciness, and flavor, making the Tomahawk steak exceptionally flavorful and succulent when properly cooked.
Presentation: The long bone attached to the Tomahawk steak makes for an impressive presentation, often likened to a tomahawk axe, hence the name. It's a show-stopping centerpiece for any grill or dining table, making it popular for special occasions and gatherings.
Cooking: Due to its thickness and marbling, the Tomahawk steak is best cooked using high-heat methods like grilling or broiling to sear the outside while retaining moisture and tenderness on the inside. It's often recommended to sear the steak first and then finish it in the oven to ensure even cooking.
Size: Tomahawk steaks are typically large and can weigh anywhere from 2 to 3 pounds or more, depending on the size of the ribeye and the length of the bone. They are often designed to be shared between two or more people.