How to Make Yummy Tomahawk Steak

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Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe. This particular cut of steak is also referred to as the "cowboy steak" or a "bone-in ribeye". You can cook Tomahawk Steak using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Tomahawk Steak

1. It's of Tomahawk Steak.
2. It's of EV olive oil.
3. Prepare of Wild garlic.
4. Prepare of Butter.
5. You need of Rosemary.
6. Prepare of Salt & Pepper.
7. You need of Asparagus.

The butcher or meat packer takes a cut of. A true tomahawk would probably feed a small family, and you're going to need to change up your cooking methods, because this baby is not going to just fit in a skillet. When it comes to quality steak, I always get mine from Snake River Farms. Not even kidding, I always have SRF beef in my freezer.

Tomahawk Steak instructions

1. Bring the steak up to room temperature then lightly coat with olive oil and season well..
2. Seal the steak on a hot grill. Min and a half on both sides - make sure the edges are sealed too..
3. Transfer the steak into a hot pan with a little bit of olive oil (to prevent the butter from burning), garlic, rosemary and butter and baste the streak..
4. Then transfer the steak into a preheated oven and cook for 10 mins at 200 - turn after 5. I’f you like it well done cook for an additional 5 mins..
5. While the steak is in the oven cook the asparagus in the basting juices - add additional butter..
6. Remove the steak from the oven and place on a flat board and baste for a final time. Leave to rest for a minimum of 5 minutes then carve and enjoy..

They sell American Wagyu beef which is a cross between Japanese Kobe and American Black Angus beef. 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. <p>Sure to provide a jaw dropping experience, this long-bone Tomahawk steak is one of the most visually impressive cuts you can find. Similar to the traditional bone-in ribeye, cooking steak with the bone in adds flavor and juiciness to every bite. Whether you're sharing it with a loved one or serving it up to your family, this steak is destined to impress.