Tomahawk Steaks are a specialty items and only available certain times of the year. Get your s today before they sell out!
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.
A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the loin of the steer.
This consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. It is also the main muscle used in T-bone and Porterhouse steaks.
This is a key point. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. When cooked, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.