Whether you want to smoke, grill or oven cook it, become a steak master cowboy cut steak our Tomahawk steak meat and cooking guide. Tomahawk steak is an unusual cut of beef rib that makes a statement on any BBQ plate. But what is it exactly, and does it deserve the hype?
Learn everything you need to know about prep, temperatures, and techniques with our tomahawk steak guide. If you’ve been wondering exactly how to get this glorious cut of meat perfectly cooked, you’ve clicked on the right spot. Read on to learn about the tomahawk steak and how to prepare the mouthwatering delicacy. Butchers and chefs will french a crown roast and a rack of lamb to give it the formal presentation, too. Tomahawk steaks have a few remarkable traits.
The second trait is the thickness, which presents beautifully on a plate. Most importantly, the steak is delicious, especially when cooked to perfection on the inside with a charred crust on the outside. Butchers cut the tomahawk steak from the rib, just like they would for any other rib steak. Most tomahawk cuts are at least two-inches thick. Butchers include the longissimus dorsi, spinalis, and complexus in the cut. Most are about two-inches thick, and the bone is about seven inches long. This substantial cut occupies a large space on the grill and the plate.
