![]() ![]() How big is a Tomahawk steak?Īlthough they are technically the same steak cuts, the Tomahawk steak is relatively thicker than the ribeye steak. The amazing qualities of the meat of this particular beef cut are due to the fact that these muscles are not as worked as some of the others and are soft and tender, with a lot of beautiful intramuscular fat which we also refer to as marbling. ![]() ![]() The Tomahawk steak comes from the longissimus dorsi (the longest) loin, which runs under the steer’s ribs, and is a cut that is amazingly flavorful, tender, and highly marbled. But remember that some places serve the cowboy cut or bone-in Ribeye with only a little piece of the rib bone left, which might be a letdown for some diners. Its other namesĪ bone-in ribeye can also be called a tomahawk chop, cowboy cut, or cote du boeuf. This means that the bone is trimmed of any fat or meat so that it is completely clean and resembles a handle of the Native American Tomahawk ax. This visually stunning steak has a long bone that has been “French trimmed,” just like a rack of lamb is shaped. Like the Ribeye, it comes from the area between the 6th and 12th rib of the steer. What exactly is a Tomahawk steak?Ī Tomahawk steak is a ribeye beef steak that has been explicitly cut with at least 5-inches of the rib bone and usually about 10-20 inches of the rib bone left. Read on to find out more about the Tomahawk steak, where you can buy one, what price you can expect to pay, and how to prepare the Tomahawk ribeye steak like a pro properly. Or you are wondering why the Tomahawk steak is so expensive and how you can prepare one of these impressive steaks yourself? Have you always wanted to try one of those amazing Tomahawk steaks cooked and presented on all those different BBQ, smoking, and cooking shows? ![]()
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