About Grass-fed Tomahawk Steak
The Tomahawk is an impressive looking steak which is sure to give your next barbecue the ‘wow’ factor. The long rib bone left intact resembles the shape of a single-handed axe which gives this cut its unique name. Often referred to as the ‘cowboy steak’ or ‘bone-in rib eye’ Tomahawk steaks often come in large portions and are therefore ideal for shared plate-style dining.
The cut
Tomahawk steak is a cut of beef ribeye that has an extra length of the rib bone still intact for presentation purposes. Expect bold flavor and thick marbling, plus a little dramatic flair from the protruding rib bone.
How to cook
Best cooking methods – grill and finish in oven (or reverse sear)
Due to their large size and the long bone attached to the steak, tomahawks are ideal cooked on the grill, or a flat grill pan over the stovetop, and then finished in the oven.
If your tomahawk comes frozen, take it out of the freezer 2-3 days in advance to allow it to slowly thaw in the fridge. When it comes time to cook, remove the meat from the packaging, and pat it dry using a paper towel. Season generously with salt and pepper, but remember, seasoning should only be done right before you’re ready to put the meat on the grill.
Preheat the oven to 425 °F and turn the grill to high. Once your grill is hot, cook the steak for 3-4 minutes on each side to give it some impressive grill marks, pop into the oven to finish the cooking process for around 10 minutes, or until 130 °F (medium rare). Remember to allow the meat to rest for at least 5 minutes before eating.
For a showstopping perfectly pink inside, try the reverse sear method. Simply begin your steak over indirect heat on the grill then sear it over high heat to finish. Try this recipe for the perfect Reverse-Seared Grass-Fed Tomahawk Steak.