What is a Tomahawk Steak you ask? You probably think a Tomahawk Steak is a steak you’ve heard of but haven’t actually eaten? There is no need to second guess yourself, few people have tried a Tomahawk, and if you had you certainly wouldn’t have forgotten, as it is the ultimate ‘wow-factor’ steak. Named because it allegedly resembles the Tomahawk axe, Tomahawk Steak is becoming more common here in the usa, and although it isn’t very common on restaurant menus, (mainly because of price) you can usually get one at an upmarket steakhouse these days. It is popping up in more places for the home cook and you meat fans to get hold of, with even Marks and Sparks jumping on the bandwagon.
The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour.
The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people. If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on the T-bone and Porterhouse.