Tomahawk steak is a large piece of beef with a long rib bone resembling the handle of traditional weapons. The meat is taken from premium back cuts between the sixth and twelfth ribs of cattle, ensuring rich marbling and a rich flavor. Visible fat streaks inside transform into a tender oily texture with a light nutty aftertaste when cooked properly.
To achieve ideal juiciness, the steak is usually seared over high heat to form a crust, then brought to an internal temperature of about 55 °C (medium) and finished in an oven at 190 °C for about half an hour. It is important not to overheat the meat – otherwise, its juiciness is lost. When choosing Tomahawk, pay attention to the meat color (deep red), thickness up to 5 cm, weight from 600 g to 2 kg, and aging in vacuum packaging for at least 21 days.
Serving the steak is a real event: it pairs with roasted asparagus, Brussels sprouts, mashed potatoes, or baked potatoes. To enhance the aroma, you can add butter or truffle oil and serve with red Cabernet Franc wine. Thanks to its high content of vitamins A, B, D, E, K, calcium, omega-3, and conjugated linoleic acid (CLA), Tomahawk is not only delicious but also healthy – especially if the meat is from grass-fed cattle.
Tomahawk steak is popular in sophisticated restaurants worldwide: London, New York, Tokyo, Chicago. At "Steaks Karpat" stores and other suppliers, it is delivered in vacuum packaging with shock freezing, preserving freshness and aroma until cooking.
