Steakhouses and butchers offer many different cuts of beef , everything from thefilet mignon to the porterhouse . But if you ’re not a squawk aficionado how do you tell the dispute between them ?
And what about the tomahawk steak ? Never heard of it ?
What Is a Tomahawk Steak?
It ’s basically a osseous tissue - in - ribeye steak that comes from between the 6th and 12th rib of the moo-cow . It ’s butchered allow at least 5 inches ( 13 centimeters ) of the costa bone attached . The bone itself can be up to 20 in ( 0.5 beat ) long but often is reduce to less than 10 inches ( 0.25 meter ) . The long rib bone looks like a hatchet — or a Native American hatchet — which is how it got its name .
The tomahawk steak is passing expensive , but why and is it worth it ?
Well first , to obtain the cut , the butcher has to cut up it straight from the costa , andthe steakitself is usually about 2 column inch ( 5 centimeter ) wooden-headed and weighs between30 and 45 ounces(850 to 1,275 gm ) . Next , the butcher trims the bone using a proficiency called " French . " This removes the fatness and meat from the bone to give it its blank look . Leaving the actual steak on the bone aid preserve all the juices in the cut for optimum flavor .
This baseball swing of steak commonly also has telling marbling , which means it ’s a higher-ranking slash of meat . More marbling also mean more fat , which means more vivid relish . Of course , this also means more money .
Another understanding why it ’s so expensive ? The rib cage muscles where the ribeye steak is hack from are barely used by the moo-cow . That means the meat is incredibly sensitive and ample in flavor .
The most common places to get a hatchet steak would be at your local chophouse or butcher . Expect to dish out between$50 and $ 100at the steakhouse . You credibly wo n’t find them at the supermarket ; you ’ll likely get hold a os - in or classic ribeye instead .
How to Cook a Perfect Tomahawk Steak
Cooking this steak trim back at home might daunting due to its size , but it ’s easygoing enough to pan - sear it and finishin the ovenif you follow these step :
After dining , do n’t forget to carry through the bone . you may use it in soups or to make gripe broth for future meals . remnant steakis also big for other meal like bitch Stroganoff or a breakfast steak and testicle .
So is the tomahawk worth all the hype — and the gamey price tag ? It just depends . If you do n’t bear in mind dropping that much hard currency for a ribeye , by all mean , go for it . Just know that pound - for - pound , you ’re paying mostly for display . If you do n’t like much about that , just stick with a bone - in ribeye and call it a day .
