Tomahawk Steak

The first time I was exposed to the tomahawk steak was when I was watching the Food Network.  It was a cooking  competition show called Knife Fight. The premise of the show is two chefs cook as many dishes as they can with a mystery ingredient in an hour. This particular episode's mystery ingredient was a side of beef; one chef cut his own tomahawk steak and when I saw it, I was honestly intimidated by the thing. It looked something that our primitive ancestors would have eaten and thought I would never, ever cook it... And realistically when would I ever? It's not like they are readily available at the local grocery store!

Tomahawk Steak

So it was a surprise to me when I walked into my local butcher shop (Halendas) and staring me in the face was my most feared cut of beef. The shear size of it is intimidating! This isn't your everyday New York Strip steak, this thing needs time, love, and care. 

Cooking any meat on the bone is tricky to do well. One of the reasons why the t-bone steak is notoriously hard to cook well is because of the bone. This steak isn't any different because it's attached to a full rib. Oh and you know it's massively thick. The cut comes from the ribs and because of that has a lot of fat. It's hard to render all that fat and cook it to medium well, but not impossible. The thing just looks like it will clobber you. 

I served it with horseradish collard greens, and grilled lemon. The meat is very rich because of the fat so I wanted something that would counter that richness and the bitterness  and acidity that came from those dishes was welcomed. I would really recommend cooking this steak if you ever get the chance to. Don't be hesitant, just go do it! This steak served three but it could have easily fed four. 

Grilled Tomahawk Steak

Tomahawk steak, grilled lemon, Horseradish greens

1 Tomahawk Steak
Salt and Pepper. 

Before you season or cook the steak make sure that you take it out of the fridge at least 20 min before you cook it. This allows time for the steak to relax and will cook more evenly, as well as, caramelize better. Season generously with salt and pepper on all side, including the edges.  While you let the steak marinate for 10-15 min, preheat your BBQ on high heat. You want it to be REALLY hot. Once your BBQ is up to temperature sear the steak on all side, including the edges. Turn your BBQ to medium heat and cook for another 15-20min or until it is your desired doneness. I wouldn't recommend eating this steak rare, only because there is so much fat that you'll want to render that out. Raw fat is disgusting and you don't want to eat it. Trust me. 

Tomahawk Steak, Horseradish Greens, Grilled Lemon,