Essentially, a tomahawk steak is a ribeye with its bone left in place. This cut comes from the rib area of the cow, in front of the short loin and behind the chuck area. That large, commandeering bone that juts out from the meat is one of the cow’s ribs. A butcher uses a technique called frenching to trim the excess meat and fat from that bone, leaving it clean and pristine when it’s ready to cook.
A tomahawk steak is just about as versatile as its cousin, the ribeye. Choose from the following cooking methods to use with your tomahawk steak. Before each, consider creating a dry brine to help crisp the steak as it cooks. To do this, remove the steak from the refrigerator and salt generously on all sides. Then, leave at room temperature for 45 minutes before cooking.
6 Ways to Cook Tomahawk Steak
1. Grilled
2. Pan-Seared
3. Oven
4. Reverse Sear
5. Tomahawk Sous Vide
6. Deep-Frying Tomahawk Steak
Beef is graded in two ways: quality grades for tenderness, juiciness and flavour; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean?
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat) and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.
Select beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavour of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavour.
Brand: Creekstone, Country: USA
