Tomahawk Ribeye Overview
The Tomahawk Ribeye is a dramatic steak that makes a big impact when you serve it up for a special meal. It’s a large cut of meat from the rib primal cut of the cow. The long bone that looks like a handle is an entire or trimmed rib bone, while the meat at the end is part of the eye of the ribeye. This part of the muscle doesn’t get worked as much as other cuts. The result is a tender and flavorful steak that is easy to handle on the grill thanks to the extra bone you can grip with tongs and other tools.
Tomahawk Ribeye Grades
Beef is graded by the USDA for all the major factors that affect the flavor and texture of the meat. USDA Select and Choice meat might be just fine for an everyday meal, but you’ll want to look for USDA Prime steaks for the highest possible quality and best marbling. Other than the grade, you may want to consider a certain beef breed or aging method to get exactly the quality you want.
Premium Angus Tomahawk Ribeye
Try a Tomahawk cut from one of the finest breeds to hail from Europe. Angus beef started out in Scotland, but the cows raised in the US today offer just as much marbling and flavor as their forebearers.
USDA Wet Aged Tomahawk Ribeye
Steaks are wet-aged today in vacuum-sealed containers that increase the rich beef flavor of the meat by trapping natural juices. You may also notice that this kind of aged meat is softer than freshly cut beef.
USDA Dry Aged Tomahawk Ribeye
Dry aging exposes the beef to chilled air for months at a time. This allows enzymes within the meat to transform it, creating nutty and meaty flavors that aren’t present in other types of beef. It’s a great way to add nuance and depth to the Tomahawk ribeye.
How to Cook Tomahawk Ribeye Guides
Most people heat up the grill when they’ve got Tomahawk ribeyes in the refrigerator. Yet this thickly cut steak also handles oven and slow cooking very well without losing flavor or texture. Sous vide treatment is a great way to get the most tender results from this particular steak.
- How to Grill Tomahawk Steaks: Make sure you’re setting up your grill just the right way for this particularly large steak. You’ll get juicy results without any risk of overcooking.
- How to Sous Vide Tomahawk Steaks: If you have the right equipment at home, you can take a page from the book of the world’s best chefs and experiment with sous vide cooking. The Tomahawk steak becomes buttery and nearly melts in your mouth after this kind of careful treatment.
- How to Cook Tomahawk Ribeye in the Oven: Sit back and relax while your oven does the hard work of cooking up a perfect Tomahawk ribeye for you. This steak can handle a slow cooking method like the oven because they’re usually cut thicker than other cuts of beef.
Tomahawk Ribeye Recipes
Add a new layer of flavor to your favorite type of ribeye with these Tomahawk recipes.
Tomahawk Ribeye FAQ's
What’s so special about the Tomahawk steak?
First, it has more bone attached than almost any other cut of beef. Second, the meat is rich with marbled fat and collagen for a tender and flavorful dining experience.
How is the Tomahawk steak different from the Ribeye?
The meat on the Tomahawk comes from the ribeye, but the extra bone adds flavor and a dramatic appearance. Other ribeye cuts may not have the marbling or collagen of this cut.
Is a Tomahawk steak enough for two people?
With side dishes and a thick cut, the average Tomahawk steak can easily feed two people. You can also serve one per person and save the leftovers for your favorite chopped steak recipes.
