What is it?
The Tomahawk steak is undeniably one of the most impressive cuts you’ll find in our service cases. Featuring a long, Frenched bone reminiscent of a traditional tomahawk axe, this cut is a true feast for the eyes and ideal for dramatic presentation. Its extended bone requires a thicker cut — typically around two to two and a half inches — making it larger than a standard ribeye.
The steak itself is a ribeye, known for its rich, buttery flavor and tender texture. It includes two primary muscle groups: the Longissimus Dorsi (the “eye” of the ribeye) and the Spinalis Dorsi, often referred to as the Ribeye Cap or Crown. The eye is the central, meaty portion loaded with marbling, while the cap wraps around it, separated by a rich seam of fat. The Spinalis is especially prized for its tenderness and deep flavor, often regarded as the most luxurious part of the ribeye.
How to Prepare:
Given its size and thickness, the best way to prepare this impressive steak is by bringing it to room temperature and then searing it on high heat for approximately 4 minutes per side. Once seared, transfer the steak to indirect heat and continue cooking until the internal temperature is about 5° below your preferred degree of doneness. If you prefer your steak rare, remove it from heat at around 120°F. For a medium-rare steak, aim for 130°F. A medium steak should reach around 140°F, while medium-well requires 145°F. If you enjoy your steak well done, remove it at 155°F. Remember to cover the steak with foil and let it rest for 5-10 minutes to allow the juices to redistribute and the flavors to intensify.
How to Pair:
Of course, no decadent Tomahawk steak dinner is complete without the perfect wine to accompany it. We recommend pairing this magnificent cut with a full-bodied red wine, such as a Cabernet Sauvignon or a Malbec from Chile or Argentina. The robust flavors of these wines beautifully complement the richness of the steak, elevating the dining experience.
