A beautiful Tomahawk can be an intimidating piece of meat to work with. When dealing with such a high quality cut people often worry they’ll mess it up. Worry not! Cooking a Tomahawk at home can be super easy. All you need are some basic seasonings and a meat thermometer.
Since the launch of Vincent’s Meat Market online, our most popular cut, by far, is the Prime Dry- Aged Tomahawk. It’s a classic rib steak with an extended bone that drops jaws for a living. This is a great steak to carve up and share with the whole table. Our 32oz. steak ranges in thickness from 1.25 inches to 1.5 inches. The 48 oz. Tomahawk ranges from 2-2.25 inches thick. When serving this steak with sides such as mashed potatoes or steamed veggies, we suggest that you order about half a pound per person you are serving. Keep in mind that these weights are including the bone so if you are cooking in true Italian style and looking for leftovers you shouldn’t skimp on this rule.
While I could easily write a whole post dedicated to the quality of meat, I just feel the need to emphasize that fresh meat is always superior to frozen meat. It’s just a matter of science, when you freeze meats, ice crystals form, tearing cell walls apart. This damage to the cell wall completely alters the meat’s texture, reduces it flavor profile and destroys the protein’s natural juices. This is why I have such a problem with so many companies shipping frozen meat. People go online to source finer meats they can’t find locally, spending much more money than they usually would, to have that high quality destroyed in the freezing process. This is like pouring a beautiful glass of Chateau Lafite and then tossing in some ice cubes, it’s just not right.
No, that is definitely not what I am saying. Freezing meat is a practical way to extend its palatability and is better than ever tossing away a steak. However, if you are going to freeze a steak, shouldn’t you know how old that steak is before you freeze it? When people get shipments of frozen steaks, they have no way of knowing how long that steak has been in the freezer before it reaches them. If you get a fresh steak and freeze it, you know that the steak will be palatable for at least month or two.
These Tomahawks are as impressive as they are delicious. They are aged between 30-35 days and have a long exposed bone extending 8″-9″ off of the end of the steak. The 48 oz. steak is cut 2″ thick.
Time needed: 45 minutes.
The Perfect Tomahawk!
Heat your outdoor grill to the highest heat. Preheat the oven 375 degrees. Don’t forget to take the steak out of the refrigerator about 20 minutes before you start cooking to allow it to reach room temperature.
Season the steak generously with salt (pepper too, if you want). We like to use Seasonello which is a nice blend of sea salt and fresh herbs(rosemary, garlic, sage and pepper). Make sure to get all the sides, top and bottom because this steak is thick.
Sear the Steaks for 3-4 minutes on each side until the steak easily releases from the grill.
Transfer the steak to a baking sheet. Bake in the oven until the internal temperature reaches 130 degrees(rare). This should take about 30 minutes but make sure to use the meat thermometer to take the guesswork out.
This is a very important step not to overlook! The steaks needs to rest 5-10 minutes in order to allow the juices to redistribute inside the steak. Once the resting period is done you can begin slicing. Buon Appetito!
We will be on vacation August 3-August 8 and begin processing again on August 10. Sorry for any inconvenience!