BEEF TOMAHAWK.

Beef Tomahawk: Origins, Tradition and the Ultimate Guide to Cooking It to Perfection

The Origins of the Beef Tomahawk

Beef tomahawk is a cut of meat that has gained popularity in recent years due to its dramatic presence and intense flavor. Its name comes from the battle axe used by Native Americans, called "tomahawk", due to the particular shape of this cut: a long bone that resembles the handle of the weapon, with the meat attached representing the blade part.

The tomahawk is nothing more than a beef rib with the long bone left intact, coming from the back section of the animal, the same one from which the ribeye steak or the ribeye are obtained. What distinguishes the tomahawk is precisely the long bone, which adds a theatrical aspect to the presentation and helps, during cooking, to enhance the flavor of the meat. In the kitchen, the tomahawk is appreciated not only for its aesthetics, but also for the quality of the cut: the combination of fat and meat makes it particularly succulent and tender.

How to Choose a Beef Tomahawk

Before we talk about cooking, it is essential to choose a good tomahawk. The best cuts come from grass-fed or balanced beef, which gives the meat a richer flavor. Always look for a tomahawk with good marbling, which is the fat that is evenly distributed throughout the meat. This fat will melt during cooking, making the steak incredibly tender and flavorful.

Tomahawk Preparation and Cooking Methods

Cooking tomahawk requires a bit of attention, but the end result will repay all the effort. Here is the definitive guide to cooking it to perfection:

1. Pre-Cooking Preparation

Before you begin, take the tomahawk out of the refrigerator at least an hour before cooking, so that it reaches room temperature. This helps it cook evenly. Pat the meat dry with paper towels and then massage it with olive oil. At this point, you can season it generously with coarse salt and ground black pepper. For a more complex flavor, you can also add aromatic herbs such as rosemary, thyme, or minced garlic.

2. Grilling or Pan-Frying

The tomahawk is a thick cut and lends itself to cooking that allows the outside to be sealed while keeping the inside juicy and tender. One of the most common methods of cooking the tomahawk is on the grill.

• Grilling:

  1. Searing: Preheat the grill to high heat. Grill the tomahawk for about 2-3 minutes per side, until golden and crispy.
  2. Indirect Cooking: Once the steak is sealed, move it to the indirect portion of the grill (about 300-320°F). Close the grill lid and cook slowly. Use a meat thermometer to monitor the internal temperature.
  3. Internal Temperature: For a rare tomahawk, the internal temperature should be around 125-130°F, while for medium rare, around 140°F.

• Cooking in a pan and oven:

  1. Start by heating a cast iron skillet (or a very heavy skillet) with a drizzle of olive oil. Sear the tomahawk over high heat for 2-3 minutes per side until golden brown.
  2. Transfer the pan with the steak to a preheated oven at 180°C. Cook for about 15-20 minutes, or until it reaches the desired internal temperature (always using a meat thermometer).

3. Rest

Once the desired doneness is achieved, it is essential to let the tomahawk rest. Transfer the meat to a cutting board and cover it lightly with aluminum foil for 10-15 minutes. This allows the juices to redistribute throughout the meat, making it even juicier when cut.

4. The Perfect Cut

The tomahawk, with its long bone, deserves to be cut with care. Use a sharp knife and follow the direction of the muscle fibers, cutting the meat into thick slices to enhance its tenderness.

Pairings and Tips

Tomahawk is a steak that makes a big statement, so it's ideal for a special dinner party or barbecue with friends and family. To enhance the rich flavor of the meat, you can serve it with simple but tasty sides. Some perfect pairings include:

• Grilled vegetables: Asparagus, zucchini, peppers or mushrooms.
• Mashed potatoes or baked potatoes : A creamy, fluffy base perfectly balances the succulence of the meat.
• Fresh green salad with a light vinaigrette to balance the rich flavors of the steak.

As for drinks, a full-bodied red wine like a Barolo or a Brunello di Montalcino is the perfect accompaniment to enhance the bold flavor of the tomahawk.

Conclusion

Beef tomahawk is not just a steak, but a culinary experience. Its robust flavor, succulent texture, and impressive appearance make it an ideal choice for meat lovers. By following these tips and cooking techniques, you can be sure to always get a perfect steak that will impress your guests and satisfy your taste buds. Enjoy!

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