Tomahawk steaks are essentially ribeye steaks with the bone protruding from the meat like a handle. It may look like a complex cut of meat, but it’s actually very simple to season and grill up on a hot BBQ. If you’d rather take this recipe to the oven, we’ve found an excellent guide by How Stuff Works, so you’re good to go either way!
Tomahawk steaks tend to be quite thick, since they’re at least the width of the rib that they’re attached to. Because of this, they’ll take a few more minutes to cook than most other steaks that you might be used to, but it’s well worth the wait!
Because the meat comes from a fatty part of the cow, it’s extremely rich in flavour, and makes for a very juicy cut when cooked. What’s more, unlike the shoulder or hindquarters of the animal, the muscles around the ribs aren’t used very much. This makes the steak more tender and less chewy, so it really is worth the price if you’re looking for a showstopper.
Your best bet for buying a steak like this is your local butcher, as you’re unlikely to find it in the supermarkets. Being specialists, they can always tell you more about the meat and where it came from.
Now that summer’s coming to a close and your grilling muscles are no doubt warmed up, this simple recipe is the perfect way to grill up one last meal with some first-class steak! Make sure to serve with some crisp, thick-cut chips and peppercorn sauce, or a spiced, earthy rocket salad. Enjoy!