{"id":2636,"date":"2019-10-17T07:15:40","date_gmt":"2019-10-17T07:15:40","guid":{"rendered":"https:\/\/www.omahasteaks.com\/blog\/?p=2636"},"modified":"2024-04-15T18:58:05","modified_gmt":"2024-04-15T18:58:05","slug":"what-is-tomahawk-steak","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/what-is-tomahawk-steak\/","title":{"rendered":"Butcher’s Guide: What is a Tomahawk Steak?"},"content":{"rendered":"

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It’s the steak you see when you close your eyes and dream. It’s the steak that Fred Flintstone ate. It’s over the top. Larger than life. The ultimate. Omaha Steaks huge 36-ounce tomahawk ribeye steak is perfect for sharing with friends – use the long bone handle to enjoy this luxury steak yourself\u2026 caveman style.<\/p>\n

The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached. Here\u2019s the butcher’s guide to this steak lover\u2019s favorite cut.<\/p>\n

Cutting a Tomahawk<\/strong><\/p>\n

The tomahawk is carved from the beef rib – the same primal section as any other ribeye<\/a>. It’s a very thick (at least 2 inches) steak cut from ribs 6-12 on the rib primal. This cut will include the longissimus dorsi (eye of ribeye), spinalis (the ribeye cap), and the complexus. You can learn more about the sections of a ribeye in our butcher\u2019s guide<\/a>.<\/p>\n

The signature, extra-long bone is left whole and attached – and trimmed for beauty in a way that’s called “Frenched.” This means the bone is expertly cleaned of meat and fat by our master butchers. This resulting masterpiece resembles a \u2018handle\u2019 and that resemblance is where its namesake originates \u2013 the tomahawk axe.<\/p>\n

The Omaha Steaks Tomahawk steak<\/a>\u00a0bone measures seven inches in length and acts as a barrier to help keep the juices in the steak. Plus, it looks badass.<\/p>\n

\"tomahawk<\/a><\/p>\n

Why Try a Tomahawk?<\/strong><\/h2>\n

The tomahawk steak is an incredibly tender steak with buttery, rich flavor. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat \u2013 the fantastic marbling unique to the rib primal. This beautiful marbling adds a rich ribeye flavor and delicate buttery taste to this cut of steak. All Omaha Steaks are aged for 28 days to naturally add even more tenderness.<\/p>\n

A tomahawk steak is a true visual and taste experience – a full 2.5 pound impressive masterpiece. Whether you enjoy the steak right off the bone and devour it like an epic meat lollipop or cut it up and share – you will love it.<\/p>\n

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Omaha Steaks Tomahawk Ribeyes 2 Pieces 32 oz Per Piece<\/div>\t
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Cooking a Tomahawk<\/h3>\n

Cooking a tomahawk can seem daunting, but follow these chef-tested instructions to get an easy, perfectly cooked steak. Make sure to completely thaw a frozen tomahawk steak by thawing in the refrigerator for 48-72 hours. Add foil to the Frenched trimmed bone to prevent the bone from charring. Follow our directions for sear and slow roast or indirect grilling \u2013 your choice.<\/p>\n

\u00a0Oven – Sear and Slow Roast:<\/h4>\n
    \n
  1. Remove tomahawk steak from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap entire exposed bone in foil. Pre-heat oven to 250\u00b0F.<\/li>\n
  2. Heat 1 Tbsp. oil over medium high heat in a large skillet. When oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side.<\/li>\n
  3. Place the steak on an elevated rack in a roasting pan. Roast for approximately 45 minutes for rare, 45-50 minutes for medium rare and 50-55 minute for medium. Verify internal temp using a kitchen thermometer. Allow 10-15 minutes resting time before serving.<\/li>\n<\/ol>\n

    Indirect Grilling:<\/h4>\n

    Indirect grilling is a technique for grilling larger, thicker foods that might burn if grilled directly. When using this technique, place food next to, instead of directly, over the fire. View our complete guide on how to grill a tomahawk<\/a>.<\/p>\n

      \n
    1. Remove tomahawk steak from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap entire exposed bone in foil. Pre heat grill, but only light one burner. For grills with three or more burners, light a burner on the side of the grill, not in the middle.<\/li>\n
    2. Allow the internal grill temperature to reach 225 degrees. Place your steak as far from the direct heat as possible and close the lid.<\/li>\n
    3. Indirectly grill tomahawk steak for approximately 45 minutes, flipping every 10 minutes until internal temperature is 125 degrees.<\/li>\n
    4. When tomahawk has reached desired internal temperature. Turn two burners on grill to high. Place steak directly over hot burner, using direct heat for the sear. Flip every 30 seconds for 3-5 minutes or until desired level of browned crust develops. Remove from heat and let stand 10-15 minutes before serving.<\/li>\n<\/ol>\n

      Smoking:<\/h4>\n

      Smoking a tomahawk<\/a> adds incredible flavor and it’s easy to do. Follow the video tutorial from 5th generation owner, Todd Simon, and learn how to smoke this impressive steakhouse cut.<\/p>\n