If there's one steak that looks like caveman food it's the tomahawk rib-eye. Also called a cowboy steak the tomahawk is a bone-in rib-eye that can weigh anywhere from 1 1/2 to 3 pounds. Cut from the sixth through twelfth ribs of the cow it's nearly 2 inches thick and features a long bone — this distinctive "handle" gives the steak its name.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Stay At Home Chef | 2021-06-10 14:30:01 |  454,728 Views |
How to Cook the Perfect Tomahawk Steak
This large steak can feed two or more people and can easily be made at home. This recipe features a garlic-thyme butter sauce that really takes the dish to the next level. Serve it with a full-bodied red wine like Cabernet Sauvignon and a veggie side and recreate this classic steakhouse extravaganza for a fraction of the cost.
The rib-eye is one of the most flavorful and tender cuts of beef and there is very little of it on the cow which is why tomahawk steaks are some of the more expensive cuts of meat in the store. Like a rack of lamb the bone is fringed to give the steak its signature 5- to 8-inch "handle." This cut is sure to make a big impression and is worth the price for special occasions.
Because it is a thick cut tomahawk steak is best seared in a pan and then finished in the oven. Searing gives the steak a nice brown crust while you can finish it in the oven to your desired doneness without burning the outside or making the steak tough.
