Dry-Aged Tomahawk Steak

Tomahawk Steak – enjoyment with a handle

One of the largest steak cuts of beef - The tomahawk steak is undoubtedly a steak with a "powerful impact." When served with this bone-in ribeye steak, most guests are deeply impressed, as the dish has an archaic appearance and is one of the largest steaks that can be cut from beef. It is often referred to as tomahawk ribeye.

Naming

The steak cut undoubtedly derives its name from its tomahawk shape. This Native American war axe can be applied to this steak in several ways. The sheer size of this bone-in ribeye presents many grillers and chefs with a challenge during preparation, as the grill or oven should be of a corresponding size. The thickness of this steak often depends on the width of the costal arch and highlights the size of the animal. Such a steak can easily weigh well over 1 kg and will usually satisfy several people.

Which cut is the tomahawk steak

The Tomahawk steak is usually cut from the area of the eighth to twelfth rib and extends over the entire rib cage. The preparation on the bone is not only visually but also culinary different from the regular ribeye. Cooked on the bone the meat not only stays juicier – it also becomes more aromatic.

Conclusion:

Both the preparation and enjoyment of a tomahawk steak will be fondly remembered not only by guests but also by the chef. This meat not only offers great flavor, but also a taste experience.

Thepreparation

Due to its size, the Tomahawk steak is best prepared outdoors on a grill or over a fire. If your oven doesn't have enough space, you can use a saw to cut the steak to size. In the oven, it should be preheated to approximately 54 degrees Celsius (130 degrees Fahrenheit) and then seared thoroughly in a large pan. Due to its thickness, it can be left to stand for another five minutes after searing to allow the juices to redistribute throughout the meat.

Tomahawk steak on the grill

You can follow a similar procedure on the grill, bringing the steak to the desired internal temperature in an indirect area (i.e., not directly over the flame). Make sure the protective bone is placed toward the flame. Once the internal temperature is reached, grill the meat directly over the flame.

Assado style

One method of preparation often used in South America is assado. This is also ideal for the tomahawk steak. A wood fire is lit, and the steak is hung at a certain distance over the fire, for example, on a tripod. It is allowed to not only absorb a little smoky flavor but also cook to the desired internal temperature. The light smoky note gives this steak that certain something. Those who prefer a more archaic approach can use the so-called caveman method for searing, placing the steak directly on the embers to sear it.

Preparation in the oven

Check if the tomahawk steak fits in the oven. Take the meat out of the refrigerator one hour before preparation and place it in the oven on the middle shelf at 120 degrees Celsius.

Tomahawk Steak Sous Vide

Vacuum seal the steak and check that the pan is large enough. Then cook it at 55 degrees Celsius for one hour per kg. Then sear it on all sides.

Seasoning

Seasoning the Tomahawk steaks has now become a fundamental debate. We recommend preparing the Tomahawk steak without salt or pepper to fully appreciate the pure meat flavor our steaks bring. With coarse sea salt or mixed pepper, the dish can then be customized to suit every palate at the table.

Degree of doneness / core temperature

The degree of doneness is also in the eye of the beholder. While some people may not be "rare" enough, others still don't consider "well done." Here, you should work towards your own core temperature. A good average is 57 degrees Celsius, as the meat is still nice and juicy, but no longer raw.

What side dishes go well with tomahawk steak?

Before serving, it creates a certain show effect if the meat is removed from the bone at the table and then sliced into thin slices. The Tomahawk steak is intensely flavorful and therefore requires no other dominant accompaniments. A light side salad or rustic roast potatoes are ideal to complement this dish.