The tomahawk is a highly marbled, beautifully soft and tasty steak that is predominantly derived from the longissimus dorsi (Latin for ″longest one″) dorsi, or loin, of the steer. This is made up of two muscles that run down both sides of the spine of the steer, which are located outside of the rib cage.
What cut of meat is tomahawk steak?
Tomahawk Steak is a kind of steak. It’s a very manly cut of meat, the tomahawk steak. It is marbled, moist, and bursting with flavor, thanks to the fact that the rib bone is still intact. Specifically, the cut is a bone-in rib-eye steak cut from the beef’s front rib.
How to cook tomahawk steak in the oven?
To make a reverse seared Tomahawk steak, start by smoking the meat for many hours before finishing it with a high-temperature searing. The first step in this cooking technique is to cook the meat for an extended period of time at a low temperature in the oven. Slowly roasting the meat in a closed oven allows the inside to cook to the appropriate doneness.
Why is tomahawk steak so expensive?
However, because the bone contributes significantly to the flavor of the flesh, if you want a tomahawk, you’ll have to pay for it. What Is the Reason for the High Cost? The cut of the steak and the presence of the bone are the reasons why it is so pricey. Frenching a cut of meat takes time, and butchers should be paid for their efforts in this area.
Where does Wagyu tomahawk steak come from?
Their 2.75-pound Wagyu tomahawk steak is covered in marbled fat, giving it a rich, meaty taste. The steaks need to be at least two inches thick in order to accommodate the bone. Their steaks are derived from Japanese black cattle raised in the United States, similar to the ones used in Japan to produce Wagyu Kobe beef.