What is a Tomahawk, and where does this tasty piece of meat come from?
The Tomahawk is a thick rib-eye steak that is currently taking center stage in any self-respecting restaurant, steakhouse, or kitchen. Its name comes from and refers to the axes used by the Sioux in North America. The Tomahawk is beef that stands out for its exquisite flavor and juiciness.
The Tomahawk piece corresponds to the cow’s rib, and its cut allows for an incredibly powerful presentation, highlighting its flavor. It is ideal for sharing between two or several people since the weight of this piece of meat is approximately two and a half kilos.
Ways to Cook Tomahawk
First of all, we must get a Tomahawk meat shop or a trusted butcher shop.
Then we must prepare the meat for cooking. If the Tomahawk piece is frozen, we will slowly thaw the piece in the refrigerator for approximately 3 days. Once melted, we remove it from its packaging, and with the help of absorbent kitchen paper, we will dry it and let it cool down.
Before cooking, you should season to taste.
Cooking Tomahawk on the grill or barbecue
Regardless of whether the barbecue is gas, electric, or charcoal, by doing it this way, we will be able to roast the piece of meat until it is slightly endowed when in contact with the heat. This is called searing.
We recommend that the barbecue be charcoal or wood since smoking gives a special touch of quality to the tasting that you should consider.
The first thing we do is heat the barbecue. Once done, we will mark the tomahawk piece on all sides. Once this is done, we will lower the temperature and let it cook for 15-20 minutes.
You can control the temperature using a meat thermometer. This tool will ensure that the meat is the degree of doneness that you want.
After cooking, leave the meat to rest covered with aluminum foil in a warm space for about 15 minutes, and you will have this delicacy ready!
Another way to barbecue a tomahawk is to roast it like an oven. Cooking in this way, the meat is not in direct contact with the heat and allows it to cook over low heat.
To perform this technique, you must place the piece of meat in the coldest part of the barbecue. Every five minutes, you must turn the meat.
For uniform cooking, you should turn it from side to side and end so that it will be the same everywhere.
You can use a thermometer to ensure the temperature that the meat takes. When it reaches 50ºC, please remove it from the grill and cover it with aluminum foil for approximately 15 minutes.
After this time, place the Tomahawk piece back on the barbecue and keep it on each side for 1-2 minutes or as long as necessary to get the point to the taste of the meat, do not forget to cook it on the fat side as well.
Once done, all that remains is to have a good feast!
Sous vide cooking or cooking a Tomahawk.
When we cook with the Sous Vide method, we cook slowly over a very long period, allowing us to maintain the integrity of the food.
To carry out this method, we need to use airtight plastic bags where we will introduce the piece of meat, and in a pot, with hot water brought to the boiling point (approximately 60ºC), we will submerge the bag with the meat for 1-3 hours cooking slowly.
With the help of a special machine for sous vide cooking, you ensure that the meat will be evenly cooked and that it will be tender.
Depending on the thickness of the Tomahawk piece, we will keep it for more or less time. After the necessary time, we remove the bag with the Tomahawk, take it out and dry it with an absorbent kitchen paper.
At the same time, heat a large skillet over high heat. Once very hot, add a few drops of oil and put the cut of meat. We mark it for 1 minute at most on both sides.
With the help of some tweezers, we seal the sides looking for them to be crispy. Let it rest for about 5 minutes, and we can serve it. Cut it lengthwise to remove the bone part and separate the meat.
Then, you can make thick slices on the piece of meat. Season to taste, and you will be ready to taste this rich piece of meat. You can check the temperature of the meat with a special thermometer that will measure its interior.
Finally, and as always, we recommend that to be 100% sure of the quality of the meat.