Tomahawk

What is a Tomahawk?

A tomahawk steak is an impressive steak with a large bone that sticks out. Tomahawk owes its name to that long piece of bone, reminiscent of the similarly named Native American battle axe. A tough piece of meat for the true carnivore. You should actually see a tomahawk as a mega ribeye with a handle: a bone of at least 12 cm, but usually between 15 and 20 cm. After the bone is trimmed of fat and meat (frenched), a pure, highly flavorful piece of meat remains. The meat is at least two centimeters thick and the beauty is: these pieces of meat are meant to be shared. There is always someone at the table who wants to gnaw on the bone. What a party to prepare such a hefty piece of meat on the BBQ. Difficult? Not really. What you need is patience and a good meat thermometer!

Why a tomahawk and not a ribeye? Even the Keuringsdienst van Waarde has paid attention to this. Is it justified to pay extra for the bone? You have to decide for yourself. The bone must be frenched, and that's quite a job for the butcher, which makes a tomahawk automatically relatively more expensive. Personally, we think the bone adds value. It not only looks impressive, but it also imparts a lot of flavor. We are big fans of ribeye and certainly of Tomahawk as well. Although ribeye might be a bit more 'everyday.' Tomahawk is truly an impressive steak to prepare on the BBQ!

What is a Cowboy Steak?

In principle, there is hardly any difference between a cowboy steak and a tomahawk. It is sometimes said that a cowboy steak is somewhere between a cote de boeuf and a tomahawk. A cowboy steak is also a ribeye with a handle, namely. But often the bone on the tomahawk is longer. Hence the comparison with the Native American battle axe. However, many butchers do not distinguish between cowboy steak and Tomahawk. Neither do we, to be honest.  

Dry Aged Tomahawk

The Tomahawk steak is excellently suited for dry-aging! Just like the Cote de Boeuf, the Tomahawk is a rib cut with a long rib bone, which adds extra flavor and juiciness to the meat. Through the dry-aging process, the Tomahawk steak becomes even more flavorful and tender, making it a perfect choice for meat lovers who enjoy a full, rich taste.

During the dry-aging process, the meat loses moisture, resulting in a more intense flavor. Additionally, the natural collagen in the meat breaks down, making it more tender.

Dry-aging requires a careful approach and some expertise. The meat must be aged in a controlled environment, where temperature, humidity, and air circulation are closely monitored. The duration of the aging process can vary, but it is usually recommended to dry-age the Tomahawk between 21 and 60 days for the best results.

It is important to note that dry-aging results in a loss of weight, as the meat loses moisture during the process. Therefore, dry-aged meat is often more expensive than non-aged meat. However, for enthusiasts of premium meat and a more intense flavor experience, it is certainly worth the price!

Tomahawk Caveman Style

If you get such a tough steak like a tomahawk steak at home, you naturally want to prepare it in a tough way as well. What better way than caveman style? Caveman style, also known as caveman grilling, is a simple and primitive method of preparing meat by placing it directly on the hot coals of an open fire, without any protection such as a grate or grill grid.

When caveman grilling a Tomahawk steak, the meat is placed directly on the glowing coals of the barbecue. This creates intense heat that cooks the meat quickly and evenly. The direct contact with the hot coals also creates a smoky and crispy crust on the outside of the meat, adding a delicious flavor and texture to the Tomahawk steak.

The caveman style cooking method is especially suitable for thick, large pieces of meat like the Tomahawk steak. Due to the thick rib-eye bone and the natural marbling in the meat, the Tomahawk steak can withstand the intense heat of the coals well and remains juicy and tender inside, while it develops a delicious crust on the outside.

Tomahawk Reverse Sear

The reverse sear method is ideal for preparing a tomahawk! In the reverse sear method, the meat starts with slow, low cooking at a low temperature in the oven or indirect heat on the barbecue. This ensures that the meat cooks evenly and gently, without the risk of burnt edges.

Then, after the meat has reached the desired internal temperature, it is quickly and vigorously seared on high heat or direct heat, or in a blazing hot grill pan. This gives the meat that delicious, crispy crust on the outside, while the inside remains juicy and tender.

The Tomahawk steak is thick and large, so by using the reverse sear method, you can ensure that the meat cooks evenly without the outside becoming overcooked before the inside reaches the desired doneness. This is especially important for a thick piece of meat like the Tomahawk, as you want to prevent the outer part from becoming too cooked while the inside is still warming up.

Ps, looking for a Reverse Sear Tomahawk Recipe? Check it out here..

Preparing a Tomahawk Steak

Such a large piece of meat can be exciting to prepare, as you don't want to overcook it or serve it too raw. Here is a step-by-step plan for a perfect tomahawk:

1. Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before to come to room temperature.
2. Preheat the oven to 120°C for nice doneness and the pan or grill to maximum heat.
3. Sear or grill the meat all around until brown in a large pan with butter or on the grill until it is completely brown and any fat edge is nicely crunchy.
4. Move the meat to the preheated oven, place the seared steak in a roasting pan, and pour the roasting fat over it.
5. Time: use the schedule below for your own planning; these times are indicative.
6. Always measure the internal temperature for these types of meat. Use the temperatures from the schedule.
7. Resting: let the meat rest for 10 minutes before slicing/serving.
8. Season the meat after searing or afterwards with pepper and salt or a rub of your choice.

Buying a Tomahawk Steak Online

Buying a tomahawk is not always possible at the butcher around the corner. Ribeye is almost certainly available, but tomahawk is a specific steak for true enthusiasts and not everyone can appreciate that enormous bone. Buying a tomahawk online might even be easier. You can specifically search by breed (Rubia Gallega, Wagyu Australia, USA Black Angus, etc.), weight, etc. We deliver from Monday to Friday between 5:00 PM and 10:00 PM. Evening delivery, therefore. You can choose your own delivery day, and if you order before 11:00 AM, you can have your tomahawk at home the same evening. QuickFrozen, thus with optimal quality preservation. It doesn't get easier than this!

Tomahawk QuickFrozen Delivery

Your meat is therefore delivered frozen to your home, which we do to ensure the quality of the meat. How does this work? When the meat arrives, the butchers cut and trim the tomahawk to perfection. Immediately after portioning, we vacuum-pack the steaks individually and freeze the steak within an hour at extremely low temperatures. This ensures that flavor, structure, and nutritional values are preserved. When you have placed your order, we take the meat out of the freezer and package it in a box with an insulation bag and dry ice. For evening delivery, your shipment is picked up from us around noon and delivered the same evening. So it's not in transit for long! This ensures that you receive the meat in top condition.

Ordering a Tomahawk Steak Online

How ideal is it nowadays to simply order your tomahawk online. At The Butchery, you can even choose from multiple breeds. Are you going for a dry aged Rubia Gallega tomahawk or an Australian Wagyu tomahawk? The choice is vast! Each one has been selected for quality and fine origin by our skilled butchers. Feel free to fill your cart with daily & BBQ meats, always having some in stock. Ideal!