Food

Elevated Eats: Tomahawk Steak Feasting Uncovered

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The internet has been abuzz with the latest gastronomical craze: the Tomahawk Steak. If you haven’t heard about it yet, you’re in for a treat!

A beloved classic in the world of beef, this bone-in ribeye (the centre chunk of a cattle rib) cut perfection is highly regarded for its tenderness, marbled texture, and juicy and flavourful taste. Often presented in the signature axe shape cut, the cattle rib muscle steaks known as cowboy stakes are also popular in the culinary world.  

In this blog, let us discover the journey of this thick-cut succulent meat that starts from the farms of our trusted sources and ends at a feastful experience loved by millions of people.

How much do you know about Tomahawk Steak?

The term isn’t used to define a specific meat type but rather a cut of meat. Similar to an axe shape, the very cut of this beef is a ribeye steak with an entire rib bone left attached. 

The visually appealing and equally indulgent tomahawk steak is the reason behind the ever-lasting popularity of steakhouses in the United States. It is said to have originated in the Native American cultures that used cattle meat and bones for food and tools, respectively. Perhaps the tool and weapon making was the reason behind keeping the large rib bones intact.

In modern times, this popular steak is a symbol of high-quality gourmet dining. Whether it is the art of visual presentation, culinary creativity, variety,  quality, or simply flavour, this primal meal is worth every penny when cooked to perfection.

Cooking Techniques for a Tomahawk Steak

There are several techniques to prepare ribeye meat, including grilling, broiling, searing and more. Each of the earlier-mentioned techniques and others helps to bring out the unique and natural flavour of the steak. Given below are some of the commonly used methods of preparing a beef steak:

Grilling 

Grilling a tomahawk steak creates a meat that oozes flavour due to a high-heat cooking method. You can follow the steps below for grilling :

Preparation: Bring the steak to room temperature and season it with salt and pepper. You can also rub herbs and spices of your choice, which will infuse with the beef once cooked.

Searing: Preheat the grill to a high temperature. Sear the steak for 2-3 minutes on each side on a skillet or a grill.

Cooking: Move the steak to indirect heat, close the lid, and cook until the internal temperature of the steak reaches 130-135°F (54-57°C) for medium-rare.

Resting: Let the steak rest for 10-15 minutes.

Serving: Slice against the grain and serve.

Broiling

Broiling is another great way of cooking a tomahawk steak for those who adore the crispy on the outside and the tender on the inside combination. This cooking style involves using the oven’s broiler to achieve a beautifully seared crust while keeping the inside juicy and tender. Here’s a step-by-step guide to broiling your beef:

Preparation: Allow the steak to rest and generously season both sides with salt, pepper, and other preferred spices or herbs. Keep the seasoned steak aside for at least 15 minutes.

Preheating: Preheat the broiler and place an oven rack 6 inches below the heat.

Broiling: Place the steak on a broiler pan and broil for 4-5 minutes per side until a rich, brown crust forms.

Cooking: Reduce heat to 375°F (190°C) and continue cooking until the internal temperature reaches the desired temperature:

  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 135-145°F (57-63°C)

Resting: Let the steak rest for 10-15 minutes to allow the juices to flow throughout the meat.

Serving: Slice against the grain and serve with the side dishes or sauces of your likeness.

Searing

When cooked using the searing technique, a steak is cooked faster. Searing the meat at a high temperature creates a flavorful, caramelized crust while maintaining a juicy, tender interior. The process of searing a steak includes:

Preparation: Allow the steak to rest and generously season both sides with salt, pepper, and other preferred spices or herbs. Keep the seasoned steak aside for at least 15 minutes.

Preheating: Preheat the broiler and place an oven rack 6 inches below the heat.

Broiling: Place the steak on a broiler pan and broil for 4-5 minutes per side until a rich, brown crust forms.

Cooking: Reduce heat to 375°F (190°C) and continue cooking until the internal temperature reaches the desired temperature:

  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 135-145°F (57-63°C)

Resting: Let the steak rest for 10-15 minutes to allow the juices to flow throughout the meat.

Serving: Slice against the grain and serve with the side dishes or sauces of your likeness.

Fail-proof Tricks and Tricks 

As said earlier, you may cook this hearty delicacy as per your requirement and achieve the desired result, which will always be heavenly if you ask. Whatever your choice of cooking technique may be, it is important to highlight that the thick cut of the steak plays an essential role in even heat distribution, allowing for a sizzling and caramelized magnificence. 

But remember, the final taste of the steak also depends on the first step, in other words, preparation before the actual cooking part. So, let that meaty axe come to room temperature for about 30-60 minutes before seasoning.

You can also serve your tomahawk steak in a way similar to the classic steakhouses. For that matter, sides such as mashed potatoes, roasted veggies, or a crispy salad can be paired and enjoyed with this meat. Likewise, sauces like chimichurri or a rich steak sauce for dipping can enhance the steak’s taste.

Perfect Meal for Communal Dining & Sharing!

Don’t you think it would be a waste to not share this robust goodness, especially when celebrating? Considering the size of a regular cattle steak, it would be difficult to eat it on your own anyway. So, a wise move is to share it with your loved ones. In any case, sharing a stake can be seen as a token of socialising and celebrating togetherness.

Food has always been one of the ways to make and strengthen bonds among family and friends. It continues to this day as we see even world diplomats sharing their thoughts over a meal. 

To imply, the joy of sharing, eating a meal at a shared table, sharing memories and engaging in conversation can create a sense of community and connection among different individuals. Simple gestures and acts of sharing food with people around you make the dining experience more engaging, meaningful, and enjoyable.

Exploring Culinary Arts: Trends and Variations

Feasting is not just about eating; it’s about creating memorable experiences through communal dining and exploring culinary art through trends and variations. Tomahawk Steak may have originated in a small part of the world but this savoury dish has made its way into different cultures with their different variations. For example, a bone-in rib steak is simply called a ribeye in Australia and New Zealand. Similarly, you can find different variations of this mouthwatering meaty affair in Argentinian and Spanish cuisines. 

Embracing these trends and variations brings people closer and enables them to be creative and personalise their feasts as per their preferences. When looked closely, you will notice that the practice of eating bison meat might have originated out of necessity but it has now become an indispensable part of the culinary art and food culture, leading to other revolutions such as Japanese wagyu beef. 

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