The labels placed on meat packages today are confusing. You don’t want too much fat around the outside of the meat, but some fat helps it cook evenly. The whole point of marbling is that it adds flavor and tenderness to the meat. Look for FatĮven though many people are conscious of fatty foods, when it comes to steak, it’s a good thing. This is because the cuts from thicker muscle have more myoglobin, which makes the red color.Īnother note is that thicker steaks like the tomahawk are fresher on the inside because less meat is exposed to the air. Keep in mind that ribeye might not be as red as cheaper cuts of flank or chuck. If you see any gray or brown on the steaks, it doesn’t necessarily mean they’ve gone bad.īut, it could mean that they’ve been on the shelf for a while. Spend some time inspecting the rib eye steak. Here are a few tips on selecting a full-flavored tomahawk steak: Examine the Cut Make sure to ask for a steak cut from the loin end of the rib roast. Since tomahawk steak is a luxury cut, you should call ahead to your butcher or grocery store to order it. Whether you buy your steak at the local butcher, the grocery store, or online retailer like Porter Road, a good way to increase your chances of finding a decent tomahawk steak is to know what piece to choose.
#Buy tomahawk steak how to#
How to Choose a Tomahawk Steak in the Store That experience adds value & expense to the steak. It’s an Instagram ready steak in ways that other expensive steak options like a filet mignon or a Porterhouse steak is not, and it simply makes for a fun dining experience. The dry-aged bone-in rib eye adds more value to the steak.īut finally, it’s well-marketed and novel in a way that a “regular” expensive steak (like filet mignon or porterhouse steak) is not.
So, the main reasons tomahawk steak is so expensive is it’s a prime, massive cut of marbled, flavorful meat. Tomahawk Steaks are Novel, Fun & Well-Marketed They usually weigh about 3 to 4 pounds, which is a much larger portion than most cuts of steak. Tomahawk Steaks are Usually Large & HeavyĪuthentic tomahawk steaks are easily 1 to 2 inches thick and, with the bone, at least a foot long. Some people refer to it as a cote de boeuf or a cowboy steak.Īlthough the cowboy steak is a ribeye, it has a shorter bone than a tomahawk steak making it a slightly less impressive steak.
Finally, using tongs lift the tomahawk steak and sear the edges to render some of the fat on the bone side and fat-cap side.Then, move the steak to the lower heat side of the grill (keep the other side on high heat the entire time) and cook the steak 6-8 minutes per side.Oil the grill and sear the steak over the high heat side, 4-5 minutes per side until nice and charred.Preheat the grill with one side on high heat (500-550F) and the other side on low.Then, season with ground pepper on both sides. Season both sides with salt (1 tsp per side) and let stand at room temperature for at least 30 minutes, up to 1 hour minutes. Put the steak on a wire rack over a baking sheet OR on a plate. Kitchen Equipment: cooling rack or plate, cookie sheet, cutting board Swiss chard, sauteed with olive oil and salt & pepperġ/2 cup of finely chopped mixed herbs (oregano, parsley, thyme, rosemary) Sauteed mushrooms with butter, garlic, salt & pepper And, use up all of those fresh herbs to create a simple herby ‘dressing’ which goes just perfectly with the steak. With simple ingredients, you can enjoy a restaurant-worthy Tomahawk Steak at home. This showstopper is perfect for weekends or even a weeknight.
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