What is a Tomahawk Steak?

The tomahawk steak is a flavorful, tender steak that comes from the rib section of a cow. Named after the Native American weapon, tomahawk steaks stand out on any plate with their long, dramatic ”handle” on one end. While the steak itself is impressive, the tender, juicy meat inside is even more noteworthy. Tomahawk steaks are easy to prepare and have a rich, buttery mouthfeel that sets them apart from other steaks.

How Tomahawk Steaks are Cut

The tomahawk steak is cut from the rib section, either from the short loin or the rib-eye area. It is defined by the long, meaty bed that follows the spine of the cow, with a french-cut rib bone left attached and sticking out from one end. The other end of the tomahawk steak contains what is referred to as a ”point end”, which is a section of ribeye steak with a cap of fat.

Cooking Tomahawk Steaks

Tomahawk steaks are best suited for grilling or broiling, as the large surface area of the steak requires an intense, dry heat to ensure even cooking. Unlike other steaks, tomahawk steaks do not require any marinating or brining. To ensure optimal flavor, it’s best to season the steak with a dry rub no more than one hour before cooking. Depending on the doneness preference, steer away from cooking past medium, as this can cause the steak to become dry and chewy.

Nutritional Information

Tomahawk steaks are incredibly high in protein and contain a variety of vitamins and minerals. A 4-ounce serving of tomahawk steak contains about 30 grams of protein, has 155 calories, and contains 7.5 grams of total fat. Tomahawk steaks are also quite high in Vitamin B12, B6, and Iron.

Tomahawk steaks make an impressive presentation on a plate and are sure to make any meal an unforgettable one. With their unique shape and incredible flavor, tomahawk steaks have become a fan favorite for steak connoisseurs everywhere. Whether added to a restaurant entrée or cooked up in the home kitchen, tomahawk steaks are sure to please.