The mighty Tomahawk steak! This is THE steak to bring out when you want to impress. But you can’t cook it like regular steak – it’s too big! The best way to cook a tomahawk steak is using the reverse-sear method. Safe, simple and highly effective that yields juicier meat and a better crust, it’s a total game changer!
The best way to cook a tomahawk steak
Tomahawks are a premium cut – you do not want to stuff it up! They are huge and thick – too big for a skillet, and tricky to cook solely on the BBQ without flare-ups or ending up with a thick band of overcooked edges. Don’t risk it!
The best way to cook a tomahawk at home is using the reverse sear method – oven first, then BBQ. A fairly low oven cooks the steak gently and evenly, avoiding overcooked edges, then the BBQ finishes it off with a perfect crust.
Popularised by J. Kenji Lopez-Alt during his Cooks Illustrated days, it’s a smart method for cooking thick cut steaks that yields juicier meat and a better steak crust than the default sear-then-oven finish (hence the name “reverse-sear”). Try it once, be converted for life!
The mighty tomahawk steak!
With its massive bone and impressive size, the mighty Tomahawk Steak demands attention! The reality is, it’s just a rib-eye (scotch fillet) with an extra-long bone – some say you’re paying for weight you can’t eat.
But no one can deny the wow factor! People ooh and aah while it cooks (unlike chicken breast 😅), then swoon at first bite. Tomahawk isn’t all show! Rib-eye is steak royalty – juicy, with just the right about of fat marbling, packed with beefy flavour.
It’s a premium cut so you pay serious $ for it at steakhouses – think, $200+. So get one yourself and cook it at home instead!
JB and I researched and tried numerous methods, and the best was an easy standout: the reverse sear method starting in the oven and finished on the BBQ, a technique made famous by J. Kenji Lopez-Alt when he first wrote about it in 2007 for Cook’s Illustrated. See the FAQ at the bottom of the post for more chatter and background on testing.
Now – let’s get cooking!
Ingredients
Here’s an up-close-and-personal of the tomahawk steak fresh from the butcher. The one pictured is 1.3kg / 2.6 lb and the thickest part of the meat is 5 cm / 2″ thick. All you need to cook it is oil, salt and pepper.
Tomahawk steaks are one of the few meats that look as impressive raw as they do cooked! I’ve got a lot to say about them – what they are, why they’re so special, where to get them and what size they are. So I’ve popped this information in the expandable section below, else you’ll still be scrolling tomorrow! 😅
All about tomahawk steaks!
Tomahawk steaks are just scotch fillet steaks – known as rib-eye in the States – with the bone in, cut extra long.
When the bone is cut shorter, it’s called by other names, including bone-in rib eye, rib steak, cattleman’s cutlet (Australia) and côte de boeuf. While these are the same cut, the thing that sets tomahawk steaks apart is the extra long bone.
Dramatic effect of the long bone + prized steak meat!
The meat part itself – scotch fillet / rib-eye – is a favourite among steak lovers because the meat is generously marbled with fat which melts as they cook, creating an incredibly juicy, tender texture and excellent beefy flavour. When you’ve got a steak hankering, it’s hard to beat a good thick-cut scotch fillet! (PS I’m not talking those thin economical scotch fillets, I mean nice thick ones you can really only get from butchers!)
Here in Australia, tomahawk steaks generally weigh between 1 – 1.5kg (2 – 3 lb) with the thickest part of the meat around 5 cm/2″ thick, though you can get them even thicker.
This recipe method will work for any thickness and weight, the oven time will just take longer or shorter.
The handle part of the bone is often “frenched” (ie. scraped clean of fat and meat) for presentation, leaving a clean white bone that makes the tomahawk look extra impressive.
If yours isn’t frenched (like mine, pictured above), it’s totally fine because it doesn’t affect flavour, only visuals. But if you’d like to do it, it’s easier to do after the oven step, once the meat is cooked, rather than when it’s raw. You’ll lose a bit of edible meat, but most of it is fatty or sinewy anyway. And you can always serve the offcuts on the side!
Find tomahawk steaks at butchers and some fresh produce outlets (I get mine from Harris Farms – I’m in Australia). In the States, it seems to be more common, available at large grocery outlets including Costco.
A really good quality tomahawk steak will be ultra juicy, tender and have excellent beefy flavour. Here are some of my pointers on beef quality!
Cheap v expensive beef – affected by breed, how it’s raised, what it’s fed, how it is processed and how the meat is stored. Certain heritage breeds are regarded as more desirable. How cows are fed also affects quality – grain or grass. Meanwhile, beef sweating in vac packs for weeks are cheaper, but quality suffers compared to freshly butchered carcasses.
Quality of life of the animal comes into play too – Animals that lived a good life will produce better-tasting meat (think battery chickens vs free range).
Grass v grain fed beef – Neither is inherently superior (flavour and texture wise) and it’s a matter of taste! Grain fed animals are bigger, the meat is more marbled with a richer, buttery taste. Grass fed cows are usually smaller, and the beef is less marbled and fatty. However it has a more complex and natural beef flavour that many enjoy. People often also prefer the idea of quality pastured beef raised naturally over cows fed on only grain in industrial feedlots.
Most Australian beef is in fact grass-fed, but note that many grass-fed animals are still finished on grain or eat some grain during their life. This is normal industry practice. If you want pure grass-fed beef, you need to specifically ask 🙂
Yes, absolutely, this reverse-sear method is ideal for thick cut steaks
This recipe is specifically formulated for tomahawk steaks because the bone is so long, you can’t fit them in a stove-top pan. But the method can be applied to any thick cut steak 3cm / 1.2″ or thicker. For thinner steaks, I generally just cook them on the stove / BBQ because they’re thin enough to cook through relatively evenly without finishing them in the oven. See here for my favourite stovetop method – the Cheffy butter basted way!
The better way to cook tomahawk steaks
As mentioned above, we’re using the reverse sear method, going from oven to the BBQ. No BBQ? No problems! Use the oven grill / broiler – directions in recipe card.
Please use a meat thermometer to nail the doneness – this is not the time to guess.
Preparation
De-chill – If time permits, take the steak out of the fridge 1 hour prior to cooking. It’s not the end of the world if you skip this step because we’re slow roasting which spreads the heat more evenly through the meat than using a high temperature.
Remove the tomahawk from any packaging and pat the surface dry.
⚠️ Don’t be tempted to salt ahead. It will draw moisture to the surface and make it wet so you won’t get as good a crust when you sear.
Season – Just before cooking, sprinkle the steak meat with salt and pepper, then use your hands to rub it in so it sticks better. Use most on the meat surface, some of the sides, none on the bone if it’s cleaned, or just a bit if you’ve got some meat on it (see FAQ in the Ingredients section about cleaning the bone or not).
SLOW-ROAST
In this step, we are semi-slow roasting in the oven to cook the meat evenly inside. If the oven is too hot, you end up with a thick overcooked outer band.
Slow(ish) roast – Put the steak on a rack and set it on a baking tray, then roast for 40 to 45 minutes at a low-ish 140°C/285°F (120°C fan-forced), or until the internal temperature is 50°C/122°F. This is for medium rare which is the default optimum doneness for steaks. See box below for other doneness.
💡Why a rack? It prevents the underside of the steak from getting sweaty which will make it harder to get a great crust when we sear it.
Rest 10 minutes – Take the tray out of the oven and leave the steak on the counter for 10 minutes. The internal temperature should rise by 3 degrees to 53°C/127°F. The steak at this stage will not have great colour on it. We deal with that next!
⚠️ Never skip resting! It is key for juicy steak as this is when the juices are re-absorbed into the meat fibres so they end up in your mouth rather than leaking out onto the plate when you cut into the steak.
Finish on BBQ
Now it’s time to finish it on the BBQ for the all essential steak crust and charred smoky flavour. We can’t use the stove because it won’t fit in a pan!
No BBQ? See below for how to cook a tomahawk using the oven grill / broiler.
BBQ sear sides – Lightly oil both sides of the steak. Preheat the BBQ until it’s screaming hot. If using the grill side, then turn it down to low (if your BBQ is very strong) or medium low (if your BBQ is weaker) – this is to manage flare ups from the tomahawk fat. If using the flat plate side, reduce to medium.
Then start by searing the edges of the steak and the meat on the bone (skip this if your bone is naked). Use tongs to stand it upright and rotate.
Sear 6 to 8 minutes – Sear the steak for 3 to 4 minutes per side until it becomes a deep dark brown, or until the internal temperature reaches 55°C/131°F. Adjust the heat as needed – if your tomahawk has been resting out for a while and cooled, it may take longer to reach temperature.
⚠️ Flare-ups – If searing over open grates, don’t walk away – flare-ups are inevitable. Shift the steak around or off the heat to avoid scorching. We’re after a good char, not a burnt crust! If flare-ups are too hard to control, switch to the flat plate side.
BBQ grill or flat plate?
BBQ grill or flat plate? The grill is my preference as you get a better smoky, charred flavour and grill lines (if you want). But I only recommend using the grill side if you’re a BBQ master as you will need to manage flare ups caused by the fat on the tomahawks (that’s why they’re so juicy!). If you’re less confident, use the flat plate. You won’t get lines but your crust will still be 98% as good!
REST & SERVE
Rest the steak on a rack for 3 minutes – I just use the same rack it was roasted on. The internal temperature will rise to 57°C/135°F which is perfect medium rare.
🎉 Do not fret if you’re slightly higher. Tomahawks are an exceptionally juicy cut and even at 60°C which is medium, it still eats like medium rare.
Serve – Cut into 1 cm / 0.4″ thick slices. Serve with steak sauce of choice! (Pictured throughout: Cowboy Butter, and more sauces listed below).
Different doneness for Tomahawk Steak
Medium rare is the recommended level of doneness for steak for the most juicy results, and the default doneness for restaurants and chefs. Target an internal temperature of 53°C / 127.4°F when taking it out of the oven which will rise to 56-58°C / 133-136.4°F after resting for perfect medium rare.
However, you should cook your beef to the doneness you like! Use the table below.
The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven, then off the BBQ. It will rise to the Target Temp after resting for 10 minutes.
No BBQ – all oven method
As mentioned above, I wanted to see how well a tomahawk could be cooked without a BBQ to do the searing step, using the oven grill / broiler instead. Because not everybody has a BBQ, and not everybody who has a BBQ wants to cook outside when it’s pouring or snowing!
It took a couple of goes – but wowser! It worked so well, look at it – nice colour on the surface, and perfectly cooked meat (photo below):
How to finish tomahawks under the broiler / oven grill:
The recipe follows the same steps, with two small-but-important changes:
Pull out of the oven at a lower temperature – 45C/113F (about 30 to 35 minutes), because the meat cooks more under the broiler/grill than it does on the BBQ during the searing phase;
Scrunched foil for levelling – Use scrunched foil under the meat part of the tomahawk to elevate and level it, for even browning under the broiler / oven grill. This is key, else what you’ll find is that the fatty part on the handle will burn before you get colour on the face of the steak.
How to serve Tomahawk Steaks
Serve with your favourite steak sides and sauces! Think: fries, potato gratin, creamy mash, cauliflower cheese, wilted spinach, garlicky green beans, or even a leafy salad with a French dressing.
As for sauces? I just dropped my latest obsession – Cowboy Butter, pictured throughout this post, get the recipe here. It’s essentially garlic butter dressed up with extra flavours – smoky paprika, mustard, and a solid kick of chilli flakes. Texan vibes, very Tomahawk worthy, extremely quick and easy.
More steak sauce options
Else, try one of these steak sauces:
Béarnaise – steakhouse favourites, elegant
Café de Paris – French classic
Blue Cheese Sauce (page 330 of Dinner)
Red wine sauce (page 327 of of Dinner, requires homemade beef stock)
A good Dijon or seeded mustard
If you’re feeling really rebellious – a squirt of ketchup. (I won’t judge, I promise)
Enjoy! – Nagi x
Tomahawk FAQ
Tomahawk is another great example of how JB and I work together on recipes! The idea to crack the best way to cook a tomahawk came from me – I’ve noticed tomahawks becoming more readily available at local butchers in recent years. Then we had a team lunch at a steakhouse recently and ordered the tomahawk. Jaw dropping – both in flavour and price. I felt it was a sign!
To be honest, with the steak and beef cooking knowledge that we have between the two of us, this recipe was not so much about figuring out the best way to cook it (the reverse sear method I talk about in the post was the obvious answer for a steak of this size). It was about trying other methods, finding the pitfalls and – the thing we spent the most time on – how well it can be cooked using the broiler / oven grill, for those who don’t have a BBQ (answer: shockingly well!). See in post for the no BBQ method.
In terms of the cooking tests, JB did the legwork on this one. I did a lot of talking, research and eating (<- my greatest strength).
Managing flare ups on the BBQ – tomahawks are quite fatter on the outer edges (this is why the meat part is so juicy and tasty!). Even if you oven bake first you can’t get away from this, so we ended up recommending that less confident BBQ’ers use the flat iron side of the BBQ instead.
The perfect pull temp out of the oven so once BBQ seared the final rested internal temperature = perfect medium rare
How hard is it to cook well, entirely on the BBQ without using the oven – Very hard. JB did it extremely well, but then again, he trained in Michelin restaurants.😅 I’ve tried in the past and ended up with a thicker band of overcooked outer edges than he did. Also, flare ups are really tricky to manage. We might’ve had a little fire to extinguish at one point….🔥😱
Deciding whether it was worth dry brining or not (we decided not – see below).
Deciding on a tomahawk worthy sauce – Cowboy Butter was the winner!
Umm…. maybe 12? As I mention in the point above, this recipe was more about doing iterations of our base recipe for pitfalls, figuring out if cooking it entirely in the oven (no BBQ) was tomahawk worthy, making a BBQ plus broiler version on video, then making multiple versions for photos.
I don’t know why, but I really struggled to shoot the tomahawk to capture a hero shot I thought was recipe-worthy. As I sit here writing this on Friday morning, I am still unhappy with the photos and we’re going to squeeze in a third shoot just before this post goes live at 4pm this afternoon.
Yes, I really operate this way – the “bigger” a recipe, the higher the bar for the hero shot! Remember, I’m not a professional food photographer! I’m just an amateur, which is why I don’t always get it first go. 🙂
You can if you want. We chose not to because we didn’t think it improved the end result to warrant the extra step – this bone-in cut of beef is so juicy cooked using this reverse-sear method, plus there’s the Cowboy Butter to serve it with.
If you got a very economical tomahawk steak (I don’t think that’s common here in Sydney, as it’s sold as a premium cut), you may want to dry brine as it will tenderise the meat as well as seasoning all the way through which will improve the beef flavour. Here’s how to dry brine:
Use slightly less salt – 1 1/2 teaspoons instead of the 2 teaspoons per the recipe. Reason: we felt the steak was a little too salty when dry brined using the 2 teaspoons per the recipe. Also, you must use cooking salt / kosher salt, not table salt – it’s way too fine and penetrates the meat too harshly. If using sea salt flakes, use 2 teaspoons.
Sprinkle the 1 1/2 tsp salt and pepper on the steak (both sides).
Set the steak on a rack set on a tray or plate
Refrigerate uncovered for 24 to 48 hours.
Remove from the fridge 1 hour prior per recipe
Cook per recipe. (Do not put more salt on, else the surface will be too salty).
Firstly – invite me? Never been to a tomahawk party!
Secondly, bake the tomahawks close to when your guests arrive. Rest them loosely covered in foil to retain heat and keep them covered so they stay warm. The more you have, the warmer they will keep each other.
You can have the tomahawks baked even one hour ahead because even if they cool down almost to room temperature, it’s fine, as you will bring them back up to temp on the BBQ.
Then BBQ sear on demand – put on a show for your mates!
What you don’t want to do is cook the tomahawks so far ahead that you have to refrigerate them because the meat won’t be as juicy after BBQ’ing.
Yes! I really wanted to try to figure this out for readers who don’t have a BBQ or when it’s so blustery cold outside it’s not BBQ weather. I’m THRILLED with the results!
Essentially, the tomahawk can be finished under the oven-grill / broiler instead of the BBQ. The crust is obviously not as good as doing it on a screaming hot BBQ, but it is still excellent! It works well because we’ve already cooked the steak in the oven so the surface already has a head start so it cooks faster, and it’s a thick cut so it doesn’t overcook inside. Oven grilling/broiler wouldn’t work for regular, thin grocery store steaks.
See note 5 in the recipe card for directions. Don’t skip the scrunched foil for levelling the steak – makes all the difference for even browning!
Watch how to make it
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Tomahawk Steak
Ingredients
Tomahawk Steak
- 1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb) (Note 1)
- 2 tsp cooking salt/kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil
Steak sauce options
- Cowboy butter (pictured in post – Tomahawk worthy!)
- Bearnaise sauce
- Cafe de Paris
- Creamy mushroom sauce
- Chimichurri sauce
- Blue cheese sauce (page 330 of Dinner)
- Red wine sauce (page 327 of Dinner, requires homemade beef stock)
- Dijon or seeded mustard
Instructions
ABBREVIATED:
- Season, slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes to 50°C/122°F. Rest 10 minutes. Preheat BBQ until screaming hot, drizzle steak with oil, lower BBQ to low/med low and sear on hot BBQ 3 – 4 minutes on each side (temp 55°C (128°F)). Rest 3 minutes (temp rises to 57°C/135°F = perfect medium rare 🙌🏻). Slice, serve with Cowboy Butter!
FULL RECIPE:
Oven slow-roast:
- De-chill – Take the steak out of the fridge 1 hour prior to cooking. Remove from packaging and pat the surface dry. (Do not salt).
- Preheat the oven to 140°C/285°F (120°C fan-forced).
- Season – Sprinkle the steak meat with salt and pepper, then use your hands to rub it in.
- Slow(ish) roast – Put the steak on a rack and set it on a baking tray. (Note 2) Bake for 40 to 45 minutes, or until the internal temperature is 50°C/122°F (for medium rare, see Note 3 for other doneness).
- Rest – Take the tray out of the oven and leave the steak on the counter for 10 minutes. (Internal temperature should rise by 3 degrees).
Sear:
- Preheat the BBQ on high until it's screaming hot. Use the flat plate side if you're not a confident BBQ'er, or the grill side if you're a BBQ master. (Note 4)
- Oil – Drizzle the oil on the steak and lightly pat to spread (don't rub off the salt), using most of the surface area of the meaty part.
- Turn BBQ DOWN – If using the grill side, reduce to low (if yours is strong, mine is) or medium low (for weaker ones). If using the flat plate side, lower to medium. Do this just before putting the tomahawk on.
- Edges first – Using tongs, hold the steak upright and sear the edges and bone first (only if you've got meat on it), rotating and moving every minute or so to achieve this all the way around. ⚠️Flare-ups – If searing on the grill side, don’t walk away – flare-ups are inevitable. See Note 4 for managing.
- Steak crust – Then place the steak down on the grill and cook for 3 to 4 minutes on each side, or until the internal temperature is 55°C / 131°F. For classic X grill lines, rotate once 45° partway through.
- Rest the steak on a rack for 3 minutes – the internal temperature will rise to 57°C/135°F which is perfect medium rare.
- Serve – Cut into 1 cm / 0.4" thick slices. Serve with steak sauce of choice! (Pictured: Cowboy Butter, highly recommend!).
Recipe Notes:
4. BBQ – The grill side gives better smoky flavour and char, but I recommend using the flat iron side if you’re not an experienced BBQ’er. Open grills cause flare ups that need to be managed (because tomahawks are fatty – that’s why they’re so good!). Shift the steak around or move off the heat as needed to avoid scorching. We’re after a good char, not a burnt crust! If flare-ups are too hard to control, switch to the flat plate side.
5. Broiler / oven grill method (no BBQ) – Works incredibly well!! Take the tomahawk out of the oven at 45C/113F (30 to 35 minutes). While it’s resting, crank up the oven grill/broiler to 250C/480F with the shelf set so the surface of the steak will be 5 cm / 2″ from the heat source.
Oil steak per recipe. Leave the steak on the rack on the tray. Use scrunched up foil so the surface of the meat is as level as possible (KEY TIP). Broil 3 to 4 minutes, flip and repeat with the other side to get good browning on the steak – the internal temperature should be 52C/125F at this stage. Rest on rack 5 minutes (temperature will rise to 57C/135F = medium rare 🎉). Slice and serve!
Leftovers will keep for 3 days but it seems a shame not to eat steak this good freshly cooked!Life of Dozer
When the King of Steaks met the King of Steak Eaters.
Hi Nagi
I made this tonight but with a 800gm tomahawk. We loved it but i struggled with the cooking times. Halving it wasnt enough. If you ever update the recipe could you put the time per 100gm. Like you we are in love with the cowboy sauce. A very tasty once in a while meal.
Use a thermometer with a probe that inserts into the meat during the cook. It will tell you when temp has been reached
Hi Andrea! I’m so glad you enjoyed it! The cooking time per 100g is very hard because it’s not an exact formula. For 800g I would have thought the bake time is a little less but not too much more – was it about 30 min? I always use a meat thermometer to check. Glad you loved the Cowboy sauce! Thanks for taking the time to share your feedback 🙂 – N x
My oven only goes to 170 in US
Hi Debbie! You mean 170C??
I cooked your tomahawk steak recipe using oven and grill. It was awesome ☺️ the meat was absolutely delicious 😋 I followed your instructions for medium rare, it was perfect. Thanks for all your fabulous recipes. I only cook from your books these days, every thing is always so easy to follow and delicious!
Congratulations on your latest award, you totally deserved it!x
WOOOOOO!!!! So glad you enjoyed it Jeni! N x
Husband made this for sunday lunch! And that was the most delish piece of meat Iv ever had!
LOVE HEARING THAT!!! N xx
Thanks for introducing viewers to the reverse sear method; I love it! Once I learned this technique, I never looked back. However, I do my sear in cast iron and then I can make a lovely pan sauce while the steak is resting.
Me too! I use my cast iron when making regular size steaks, just can’t fit a tomahawk in it!!! N x
This recipe was quite straightforward and easy to follow. I wasn’t sure of removing the steak from oven and bbq at 50 something degrees but trusted the process and it came out fantastic. Will definitely make it again, and highly recommend the effort of making the cowboy butter too.
That’s so great to hear Val!! I’m so glad you enjoyed it – and that you trusted the process!! N xx
Hi Val, so glad to hear it turned out fantastic and yes, that cowboy butter is a total game-changer! Thanks so much for giving it a go and sharing your experience!
Omg! That’s a big bit of meat! Looks yummy! I just have to say how much i loved how when you closed the oven you could see dozer watching and sitting in the kitchen. 💖💖💖
Oh my. I’m in the U.S. and my husband and I are always happy when your recipes show up in my inbox. I was HOPING that a Tomahawk steak would be what we call a ribeye and it is, it is! We’re going into a holiday weekend and the Tomahawk/ribeyes always go on SALE over here on our summer holiday weekends. We’ll be toasting you and Dozer when we cook up our Tomahawks with cowboy butter on Monday night!
Oh my Sarah!! You ask and the world answers 😃
Nagi has bailed us out 😉
Hail king Dozer!!!
The question is, how much steak did Nagi chopped up for you?
Here in Niagara Falls Ont you have to order the bone in rib-eye but it’s so worthy. Great recipe, you Aussies know your meats
Dozer definitely deserves a royal feast! He got his fair share, no way he’s missing out on those juicy bits!
Ha ha ha, your comment about well done made me giggle. My aunt lives in France and my mum and I visited every year. We always went to a couple of really good restaurants and one refised to cook my mum a steak as she liked her steak very well done. The chef came out one evening and told her he would not serve bad food and a steak very well done was bad food in his eyes. She saw the funny side and ordered a chicken dish. My mum passed away a few months ago and your post reminded me of this story. I was ok as I liked medium.
U know whats better is sous vide for 2 hours at 129 degrees – then pat dry and sear – no need to rest – serve with spicy chimmichuri, roasted crinkle cut sweet potato chips and crunchy chopped caesar salad- Heaven …!
Hi Peter, definitely taking notes for our next feast!
Sorry Nagi, I always go to Dozer first to see how he’s doing! It makes my day and I love the crown. I guess I should have thought of that for my Sparky yesterday… he officially turned 15 and is as big a prankster as ever!
Iv been doing this for awhile now I suggest seasoning with thym and rosemary garlic salt pepper overnight or couple hours in fridge then the same steps those flavour all through the juices you add some runny eggs for saurce
Hi Casey, that sounds absolutely delicious!
I guess I am steak-uneducated…is there another name for this cut of steak? In Canadian? eh? 🙂
Thanks,
When I visited a friend in Canada, we actually bought one and it was called tomahawk steak!! The version with a shorter bone is called bone-in rib eye, rib steak, cattleman’s cutlet (Australia) and côte de boeuf. Do any of these names sound familiar?? 🙂 – N x
Yes…bone-in rib or rib eye steak is a popular steak especially during grilling season. I will keep an eye out for the tomahawk. As they say in Canada…eh and thanks!
Essentially it’s a bone-in rib-eye, however in this cut the bone is left extra long which makes it look like a tomahawk. But it’s the bone that elevates this rib-eye to a higher level.
Aha! Thanks for that great information.
Fellow Canuck here… I think it’s a rib-eye!
Thanks for that!
For the most part, I gave up red meat a couple of years ago but I do make exceptions. This is definitely an exception!
Hi Nancy, some meals are just worth making an exception for and this one definitely earns its place!
I have to pass on this recipe. I could not even finish watching the video or reading about it. I have an extreme reaction to any meat that is not well done. I see pink meat after it is cooked, I immediately get sick. So you all enjoy your (in my opinion) disgusting mostly raw meat. I will continue to eat mine well done (not dry OR wasted!) I would not have called it disgusting if Nagi had not declared my preference dry and wasted. I get so tired of hearing my preferred way being put down. Please remember, not everyone eats or prefers things the same as you. Normally I love everything Nagi does, but this just was too much. Let the haters hate.
You do not know what you are missing!!!! Beef cooked BLUE, rather than rare, is even tastier and so enjoyable. Who wants to eat shoe leather????
What is the point of your lecture? You didn’t make it – or have a question about it so again, what is your point?
Dear Nagi – as usual, drool-worthy! I live alone, so probably too much for me, but I do occasionally buy a steak to up the iron intake. Where I’m confused is how to treat each distinct cut? Do you need to treat them differently? I feel there is a lot of mystique around this – would you be willing to unpack a little? Love everything about what you’re doing xx
Hi Susanne! Yes, each type of steak requires a different cooking technique. I’m building up to sharing the cook method for all different types of steaks! I see a quick reference chart in my head, linking to individual recipes. Thick cut steaks are treated differently to regular thickness, steaks like flank, skirt etc are cooked differently to steaks like scotch fillet. Thanks for the reminder to do a post around this! N x
Hi Susanne, that’s such a great topic and definitely something we could dive into in a separate post! There’s a lot to unpack with the different cuts and how to treat them.
The one thing I never do is pepper my meat before cooking. It taste nasty for me, always pepper after. Salt on the other hand, as the great Adrian Richardson say’s. Meat loves salt, salt loves meat.
Ha ha I always think of Adrian Richardson when I salt my meat! 😂😂 Can’t get that saying out of my head 🙂 Yes, I know some people pepper steak afterwards, to avoid the burn. But for this, because we do oven first and we finish on a low-temp sear (though preheated to smoking hot), you’ll find the pepper won’t burn. – N x
I have made this steak repeatedly using your exact technique. To assist me I purchased a Meater which is a temp probe which pairs to your cell phone (guess my age) and iPad. You can program into the meter each temp you wish to achieve and it will give you an alarm on your phone and predict the time each temp will be archived.
I love hearing that! I have an oven temp probe but it’s not wireless. It works fine though not as convenient, but hard to justify the cost of getting a wireless one! V jealous you have one – N x