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Does a Tomahawk steak deliver what it promises?
Many people almost idolize the tomahawk steak as the epitome of masculinity on the grill. But I would say that either men love it or women hate it!? As with any steak, personal taste and the desire for enjoyment or prestige of the person grilling are crucial when choosing the right cut. Viewed soberly and objectively, the tomahawk steak is a club steak or beef chop with a very long rib, i.e. with part of the cross rib . In terms of taste, it is one of the best cuts of beef. Finely cut without the bone, a tomahawk can also become a ribeye . And that reminds me of a sentence from a video by Kari Underly, sensibly translated: "The best thing about a ribeye is the fat. The worst thing about a ribeye is the fat!" In other words, you either love this impressive steak or you hate it. So, despite its impressive size and prestigious appearance, it is not suitable for every company.Where is the Tomahawk Steak in the Beef
The tomahawk is located in the front part of the beef loin. In the graphic, this part is described as prime ribs (click on the graphic to enlarge it). Without the bone, the tomahawk steak is the same as the ribeye and entrecote of beef. It is important that this steak, which looks like an Indian axe, is always cut as thick as a rib. This means that, depending on the size of the beef and the cut, it is never lighter than 900g and can easily weigh up to 2.5kg. So it is by no means a one-man job! It should be served to at least two people, or even six people for large pieces.
What makes a good steak
As with any steak, many factors come into play with the tomahawk. The butcher's finishing is probably the most important component. If the griller has decided on a tomahawk, there are a huge number of different cutting options that are crucial for the quality of the steak. But first you have to decide: wet-aged or dry-aged . The dry-aged steak, provided it is well and properly matured, impresses with an intense aroma of nuts and stone fruit and even cheesy flavors. It is also matured to the highest level of tenderness. The wet-aged tomahawk, on the other hand, impresses with a very good price-performance ratio and is a little easier to prepare. Now that you have the right steak in your hands, it also has to be prepared perfectly. More on that...How to Grill a Tomahawk Steak
A tomahawk steak can be grilled and pan-fried in any way imaginable, just like any other steak. Here are the different options:Tomahawk Steak forward
The steak is usually grilled or fried on all sides over a heat source, whether it is a wood fire, gas, pan or charcoal, until golden brown. Due to its enormous size, the Tomahawk steak can hardly be cooked to the desired degree just by frying. So after it has taken on its color, it is brought up to its final temperature on the indirect zone of the grill or, for example, in the oven. We recommend a temperature of around 180 °C for indirect heat or around 120 °C for circulating air in the oven. For a wet-aged Tomahawk, we recommend around 54 to 58 °C, and for a well-aged dry-aged steak, 50 to 54 °C as the final core temperature.Backwards: Tomahawk Steak
We believe this method of preparation is the best for a tomahawk. The Indian axe steak is first cooked slowly to the desired final core temperature and then grilled vigorously just before it is reached. You start on the indirect zone of the grill at around 120 °C. Our tip for those who want to take their time: pre-cook on a rack in the oven at around 65 °C with circulating air for 2-3 hours. Around 4 °C before the desired final temperature, the steak is placed on the maximum direct heat and browned well on all sides. The advantage of this cooking method is that the core temperature is reached very evenly and gently. Furthermore, the Maillard reaction on the surface of the steak takes place very evenly. The crust also remains crispy when you eat the steak.Caveman Style
The Tomahawk steak is one of the few steaks that are predestined for this cooking method. In the Caveman Style, very hot embers are first created. It doesn't matter whether this is firewood, coal or briquettes. As soon as the bright red glowing embers have reached around 400 to 500 °C, the well-tempered or even sous-vide cooked Tomahawk is added directly. So don't just put it over the coals, but let the steak come into direct contact with them. This creates particularly smoky roasted aromas and makes a special impression on everyone who watches the preparation.How do I find the right price
I already mentioned above that it is not that easy to compare the price of a tomahawk. There are different maturing methods, degrees of maturation and cuts. I would like to give you a little orientation by means of a short list:cutting
- Cap of Ribeye - is it still there or trimmed off
- Bone free - if the inferior meat of the cross rib is still attached, it means less work and more weight
maturation
- The Dry Aged Tomahawk is up to 30% heavier than a wet-aged Tomahawk due to cutting and loss of maturity
- The longer a dryaged steak is aged, the more weight is lost and more flavor is concentrated
- With the Wet Aged Tomahawk, all the meat juice (= loss of maturity) stays in the bag and we pay
If a Tomahawk is not the right steak for you, no problem. We have plenty of alternatives such as
- Ribeye
- Porterhouse
- T-Bone
- New York Strip
- flank steak
