The Show Stopping Tomahawk Cut
It’s dramatic, beautiful and one of the most beautiful cuts of steak to present at your dinner table. The tomahawk cut showcases an extremely long rib bone attached to the ribeye making it stand out from any other cuts of steak.
While it is one of the more expensive cuts of meat per pound because of its size, it’s a wonderful presentation for your dinner guest, or your significant other. Typically the tomahawk steak is about 2 inches thick and can feed at least two people. If you have a little munchkin at home, it would more than serve them too. At Beef by Chuck, will offer these cuts upon request and typically use a center cut to avoid the larger fat pieces in the rib section, allowing our customer to get the best cut, quality, and marbling. Just like any boned-in cut of meat, the bone greatly assist with the flavor of the product as well as the tenderness allowing the meat to hold the extra juices while in high heat.
Many restaurants, including your top end steakhouses in the last 5 years have been serving these cuts due to the presentation and wow factor it gives to consumers. Additionally, the ribeye offers such a tender, flavorful, and succulent perception to the discerning palate, that the bone is just an extra treat for the eye of the eater. In French restaurants, you may see this cut of meat called “côte de bœuf” which means beef rib, while in Australia and New Zealand, they may call it the “Scotch fillet” or “Whiskey Fillet” after removing the bone and slicing the meat for the optimal presentation.
We think we’ve found an easy, no fail recipe to make your Beef By Chuck tomahawk steak at home. Remember these key things when cooking your steak whether in your kitchen or on the grill: room temperature, season well, and REST.
Tomahawk Steak with caramelized Shitakes
1 Beef by Chuck Angus Tomahawk
½ teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
¼ cup sherry wine
1 cup sliced fresh shitake mushrooms
2 tablespoon finely minced shallots
Make sure steak is out for at least two hours to come to room temperature. Season entire steak, including sides with salt, pepper, ground mustard, and onion and garlic powder. Drizzle a little olive oil on the steak and rub in seasonings into the steak. Allow to sit another 30 minutes or longer to season.
Preheat oven to 400 degrees. On stove top, heat large cast iron or metal skillet to medium high heat. Add ½ tablespoon of olive oil. Allow skillet to heat at least 5 minutes so it’s searing hot. Add steak and sear on both sides for at least 4-5 minutes each. Remove and place on sheet pan and place into oven for 14 minutes for medium rare. In the meantime, reheat skillet to medium high heat and add ½ tablespoon of olive oil (you can omit this if there’s enough oil and fat in the pan left from the steak). Add shallots and cook one minute then add mushrooms. Scrap the pan to get all bits from the steak remnants. Once mushrooms are brown and have a caramelization to them, after about 8 minutes, add sherry wine. Scrape up any additional remnants from the steak. Sprinkle with salt and pepper and remove from heat after about 3-4 minutes.
After removing steak from oven, allow to rest 15 minutes and tint with aluminum foil. After resting, cut steak off the bone, and cut against the grain into long pieces. Line pieces back into the same shape as the tomahawk and serve with mushrooms on the side. Enjoy!