![tomahawk strak tomahawk strak](https://i.ebayimg.com/images/g/JLUAAOSwqOFfMNb1/s-l400.jpg)
When cooked properly, it has a rich flavor and a tender texture.
![tomahawk strak tomahawk strak](https://i.pinimg.com/originals/d0/56/37/d05637bcf28dc4a0c39d28c5db8812b2.jpg)
It is a very flavorful cut of meat that is best cooked over high heat to bring out its natural flavor. If you don't have a barbecue or its not the season, you can cook a Tomahawk in a hot heavy based frying pan following the instructions above then finishing it off in the oven at 200 fan for 7-8 minutes. A typical tomahawk steak weighs about 1.5 pounds and is about 3 inches thick, but can be as massive as 2 pounds. Let the steak rest for 8-10 minutes in a warm place before serving. This will give you a perfect medium to medium well steak every time.Īdjust the cooking time up or down depending on your preference. This easy reverse sear method will turn out any thick cut steak to absolute pink, juicy, tender. The tomahawk comes from two muscles outside the steer’s. Large square of the reverse seared tomahawk ribeye steak. The cut is made using the French trimmed method, which involves trimming the bone from the meat and fat until it is exposed. In fact, it is a bone-in ribeye that has been trimmed to resemble the shape of a tomahawk axe. Place the steak on a hot barbecue and cook for 6-7 minutes on each side resisting the temptation to move it or turn it other than halfway through the cooking time. Tomahawk steak is a piece of rib meat with the bone attached. Rub the steak all over with good quality extra virgin olive oil and a good grinding of sea salt and black pepper. Unlike the Cowboy steak which has a short-frenched bone, the Tomahawk has a long-frenched bone. Tomahawks are really just large ribeye steaks with the bone still in place so it looks like a handle, however, they sure look grand So if youre wanting to. This gives the steak its signature flavor and unique look, which resembles a Native American Tomahawk Axe. The secret is to let the steak come right up to room temperature before you start so leave it unwrapped and out of the fridge for around an hour prior to cooking. The Tomahawk steak is truly categorized as a Tomahawk Ribeye steak, as it is a big, thick-cut Ribeye with a long bone still attached. For best results you should cook a Tomahawk steak on the barbecue.