The Challenging Cut Of Steak You're Better Off Enjoying At A Restaurant

Ask any home grill master about their favorite cut of steak and you'll likely hear exactly how they take their ribeye or T-bone and create a masterpiece. Others have perfected the criss-cross of grill marks on a baseball cut and can tell you precisely when to flip it and how long to let it rest. But there's one cut of steak you probably won't hear about — and with good reason.

The name of a tomahawk steak alone causes most meat lovers to pause for thought when they spot it on a menu. While the cut itself is basically a ribeye with the bone in, it's been trimmed using a technique called Frenching. By removing the meat and fat off the bone, it gets its defined shape with a handle (much like a rack of lamb).



It's a dramatic cut meant to impress and it resembles a tomahawk axe, hence the name. The tomahawk steak has rich flavor and a juicy, tender texture thanks in part to the long (about five inches) bone as well as rich marbling. Visually impressive, it's a luxurious (and expensive) cut of high-quality beef.

It's also if you want it done right. Cooking a tomahawk steak at home The issue most people have when trying to is dealing with its size. A rack of lamb may have a similar shape, but it's much smaller and thinner by comparison.

On average, a tomahawk steak weighs between 30 and 45 ounces and is about 2 inches thick, although they can be even bigger. We're not saying you can't cook one at home, but the bigger the steak, the longer the cooking time; and the longer it takes to cook, the more challenging it can be to keep its tenderness. The best way to cook a tomahawk steak is to wrap the bone handle in foil and get an even sear on all sides of the meat in a cast-iron pan.

After searing, bake it in the oven for 10 minutes or until it reaches the desired doneness and then return it to the skillet to do a quick soak in melted garlic and herb butter. Then, move the steak to a cutting board, make a tent of foil over it, and let it rest for 10 more minutes. Or, you can by letting professional chefs work their magic.

Any pro worth their salt will serve a magnificent tomahawk steak, saving you the hassle of learning this difficult technique. Recommended.