A tomahawk steak is a ribeye steak, a couple of inches thick, cut to keep the bone in the ribeye. The protruding bone in the tomahawk ribeye steak gives it that distinctive look, and hence the name ‘tomahawk’ as it bears the same shape as the handle and head. Tomahawk steak prices depend on where you buy it, but it generally represents one of the better-value cuts for cost-to-flavour ratios. It's typically a USDA prime steak with plenty of intramuscular fat and marbling throughout, which makes it one of the best steaks for flavour.
When cooking steak - and it's no different when you cook a tomahawk steak - always make sure you leave it out of the fridge for a couple of hours to bring it up to room temperature first. Season before you start, with salt and pepper and whatever else you like, including garlic, or herbs like rosemary. Chilli is also a good flavour enhancer for tomahawk steak.
Depending on how you like your steak cooked, or your desired level of doneness (although a tomahawk steak is perfect medium-rare), there are a number of ways to achieve perfect results. Cooking over fire on the barbecue is probably the best way, but you can get great results cooking a tomahawk ribeye steak on the oven grill or in the pan.
A meat thermometer will ensue you maintain just the right internal temperature for the perfect medium-rare steak. It is also advisable to leave the steak on the side of the grill for 10-15 minutes so that it slowly cooks with smoke, then put the steak on high heat for a reverse sear. You can also lift the rib bone and place the steak to be finished in a cast iron skillet, with a little butter to caramelise the outside.
It is crucially important that once you have cooked your tomahawk ribeye steak the way you like it, that you take it off the heat and leave it to rest before serving. The steak should rest for the same amount of time that it took to cook, so a well done steak will rest a lot longer than a rare steak.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
There are plenty of commonalities across the board regarding regional barbecue styles in the US. Still, here we’ll focus on the four main regional barbecue styles: the Carolinas, Kansas City, Memphis, and – of course – Texas.