The long rib bone helps to protect the tender eye of round as the steak cooks, so you'll often get a more tender tomahawk steak than you would from an equivalent boneless rib steak. Keep in mind, the average tomahawk will weigh between 35 and 40 ounces.

It has a high fat content and is substantially larger than the amount of red meat one person is recommended to eat in one sitting. Like a normal ribeye, the tomahawk is going to be one of the less-healthy options. Is a Tomahawk Steak Healthier than Other Beef? This gives you a heavily marbled steak with deep, red color that is packed with intense beefy flavor and results in a fork-tender piece of meat when it's cooked properly. That is because the muscle group doesn't get a ton of work like a sirloin would, and the ribeye area is home to some of the most delicious beef fat there is. Ribeye is often considered to be the most flavorful cut with the best texture and tenderness. If you like ribeye steaks, you'll love tomahawk steaks. Flavor, Texture, Fat Content, and Tenderness You'll need to compensate somewhat for the bone, but it is essentially the same process as cooking a standing rib roast. Cooking a Tomahawk Steak Is Differentīeyond these minor differences, cooking a tomahawk isn't much different than cooking a thick-cut regular ribeye steak. Some butchers will leave the fat intact, giving the tomahawk a more triangular shape. There are different ways to trim a tomahawk ribeye steak, the most popular being to shape the steak by trimming off excess fat from the ribeye cap to create a rounded ribeye on a long bone. In order for a bone-in ribeye to be called a tomahawk, it must be thick and it must have at least five inches of the rib bone left intact. You can buy a bone-in ribeye steak, but these typically have the rib bone cut off at the steak.

The main difference between a tomahawk and a ribeye is the presence of the Frenched bone. The decision to cut tomahawk steaks from a carcass means you'll sacrifice the prime rib or standing rib, since these are the same pieces of meat. Tomahawk steaks are taken directly from the rib primal cut as the animal is butchered in the primary steps. Tomahawk steaks are very thick cuts (usually two inches or more) as the steak must follow the thickness of the rib bone. A tomahawk will also include the spinalis and the complexus. The tomahawk, like the ribeye steak, is comprised of the longissimus dorsi, a long muscle that runs along the outer side of the rib bones along the spine. Where Does Tomahawk Steak Come from on the Cow? The bone is French-trimmed the same as a standing rack of lamb to remove meat and fat and give the tomahawk steak its unique appearance. While the tomahawk steak may seem like an exotic cut, it's actually little more than a ribeye steak with the bone attached and left long. If you've never enjoyed a tomahawk steak, we can assure you that you'll feel like the mightiest caveman holding this impressive piece of meat that comes with its own handle. Every time we see a tomahawk steak, we're reminded of the opening scenes of the classic television cartoon show The Flintstones when Fred orders ribs so massive that the family car tips over.

Steak tomahawk