Tomahawk Steak
Beef goes by a lot of fancy names. Coulotte is sirloin from a cow’s thigh. Filet mignon is a small piece of tenderloin. Chateaubriand is its larger neighbor, butchered for two people. But “tomahawk” is the most straightforward moniker in the steak world.
You’ll know it when you see it. The chop comes not only bone-in, but bone protruding. An almost foot-long rib that connects to the two-inch thick slab of marbled meat makes it look like the battle-ax it is named for. Its massive size is also responsible for another label—“cowboy steak”—although Fred Flintstone could easily have lent his name to this plateful.
At heart, a tomahawk is a rib eye specially cut from the rib cage with all the moistness and flavor that comes with marbling. The meat is tender, but has a bit of fight to it, not the easy chew that is filet mignon. What sets it apart is the thickness. One tomahawk easily feeds two, perhaps three.
It’s that volume that makes the tomahawk a bit of a challenge to cook as you want it seared on the outside, but not overcooked inside. This requires two phases: roasting and searing. (It can be done in the reverse order, but this is our recommendation.) Season with your favorite herb/spice mixture and refrigerate for 12 to 24 hours. Then put the meat in the oven at 200 degrees with a thermometer for half an hour or until it reaches the desired internal temperature: 120 degrees rare; 125 degrees medium rare; 130 degrees medium; 140 degrees well done. (Alternatively, this is a great time to use a sous vide system and accurately dial in the temperature.) Sear the meat on a grill at 400 degrees for three minutes on each side. Because a tomahawk comes with its own handle it’s easy to flip, although you’ll need barbecue gloves to handle it. (Some suggest searing in a frying pan, but then you’d need to lose the bone that makes the presentation.) Wrap in tin foil for 15 minutes, slice (in front of everyone) and serve.
