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
Brand: Carapreta, Country: Brazil
