Someone may ask what is tomahawk steak? The answer is quite simple. Smoked tomahawk steak is thick, flint stone-like hunk of rib eye with the “handle” still attached and it tastes just as awesome as they look right out of the smoker.The Tomahawk is a very large rib eye beef steak attached to the bone.
It’s the bone where the Tomahawk takes its name from – the large 30cm rib bone left on the cut gives it a distinct tomahawk shape, and each Tomahawk steak’s weight is between 1.6-2.1kg. The tomahawk steak actually resembles the tomahawk axe and it is very common in many parts of Europe especially in the United Kingdom.
What is a strip?
Top Sirloin (that has nothing related to all the Sirloin primal or even the Sirloin Steak, that can be a totally different cut altogether), Top Loin, Shell Steak .Towards the rear end of this steak from the Short loin primal (that is the primal just behind the ribs). A strip has a beefy flavor but less strong as rib-eye but a lot simpler to cut because of the less fatty pockets. This makes it easy to cook and because of this it is popular in tomahawk ribeye steak houses.
But another question comes in and that is; where to buy tomahawk steak and how much is tomahawk steak?
Tomahawk steak can be a little pricey depending on the quality of the meat. Tomahawk steak can be bought in butcheries and steak houses near your area and good quality steak similar to the wagyu beef can be as pricey as 100 dollars or more. However tomahawk steak price per pound will depend with the quality and type. The higher the quality the pricey it gets. Your expenditure will depend with your budget and the quality of meat you want to buy therefore.
It is of utmost importance that we learn how to cook tomahawk steak. There are three major ways of how to do it. These ways have been tried and tested by the best of chefs around the globe. These ways include;
- Tomahawk steak sous vide- This method cooks the meat with an extra crispy texture.
- Barbecue Sear- This is better for the people with little extra space.
- Barbecue Reverse sear- Cooks the tomahawk chop steak with low and slow to begin with but finishes with a bang.
Tomahawk Steak Recipe
We want to go through how to cook a tomahawk steak. Cooking tomahawk steak has to be done precisely and for the steak to soak in the seasoning, refrigeration will be needed and therefore I recommend patience during preparation. The best way to cook a tomahawk steak is by smoking or grilling.Smoking will involve the use of firewood with scent to add the same in the meat. The recipe will give you the best tomahawk steak you will ever prepare.
- Tomahawk steaks
- Coarse kosher salt (for dry brining)
- Olive oil (helps the rub to stick to the meat better)
- Dry Brine
Dry brining gets salt to the interior of the steak. You sprinkle it on the top, it draws steak juices to the surface where it mixes with the salt to create a slurry.To dry brine, you simply lay the steaks flat down, sprinkle them with coarse kosher salt and place them in the fridge for an hour or two. At the end of 2 hours, remove the meat from the fridge, flip it over and repeat the dry brining process on the reverse side then back into the fridge for another 2 hours.
- Season the steaks
Apply a little olive oil to the top and sides of the tomahawk steaks.Sprinkle the Texas style rub into the top of the steak and rub it in/spread it around with your hands. Pull some of it onto the sides of the steak as well. Flip the steaks over and do the same rub seasoning on the reverse side.
- Smoking of tomahawk steak
Set up the for cooking at about 225°F with indirect heat. If your smoker has a water pan, fill it with water.I used a mix of pecan and cherry wood for smoke. Any good smoking wood will be ok.Once the smoker is ready, place the tomahawk steak directly on the smoker grate.Let the steaks smoke cook until they reach an internal meat temperature of 150-200°F. You can also use a meat thermometer to check the temperature every 30 minutes or so. Once it gets close, you’ll need to check it more often. This should take about 1.5 hours at 225°F.
Finally, place the steaks in the cabinet top with foil tented over it for about 10 minutes to rest. This allows the juices in the meat to redistribute in the entire steak.
- Enjoy your sumptuous meal.
Be sure to place the steak in a pan to prevent grease from dripping onto the bottom of the oven. Once the steak are as brown as you like and have reached your desired level of cooking (medium rare or less is best), remove them from the heat immediately.
See more smoke recipes: