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The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
The tomahawk steak are tender, juicy and very flavourful, with just the right amount of fat. There are a few things to keep in mind: the bone adds flavour and moisture; on the other hand, it can make cooking the steak a little more challenging because the meat next to the rib cooks more slowly. This means that by the time that meat close to the bone reaches medium-rare, other parts of the steak might be closer to medium.
How can we cook tomahawk steaks?
Most people agree the best way to cook tomahawk steak is over high heat, either on the grill, under the broiler (perfect for Winter), or in a cast-iron skillet (also handy for Winter). If you choose the skillet, you’ll notice a crust that forms on the outside of the steak, but don’t worry! The interior is still tender and juicy.
The rub is also key to make this steak extra delicious. Our favourite is made with a combination of coriander seeds, cumin seeds, fennel seeds, and cardamon pods. To make it extra special, you can (and probably should) add some coffee, sea salt, garlic powder, onion powder, mustard powder, paprika, parsley and black pepper. So good!