What is a Tomahawk Ribeye Steak
The Tomahawk Ribeye, a steak that commands attention from beef lovers and grill masters alike, is essentially a Ribeye with an extra dose of drama. What sets it apart is the long, exposed rib bone that resembles the handle of a tomahawk, hence the name. Cut from the rib primal, it boasts exceptional marbling, ensuring each bite is an explosion of rich, beefy flavor. This mammoth steak, often weighing in around 2-3 pounds or more, is a showstopper at any grill-out. Season it generously, sear it to perfection, and let it rest like a star performer before slicing into a masterpiece that’ll have everyone in awe.
Where its located on the animal
The Tomahawk Ribeye is essentially a ribeye steak with a long section of rib bone left intact. It is cut from the rib primal of the cow, specifically from the 6th to the 12th rib. This location on the cow is situated between the chuck (shoulder) and the loin, resulting in a well-marbled and flavorful cut of beef.
How to Cook a Tomahawk Ribeye
1st way: Smoke to Reverse Sear (Tomahawk or Bone in)
- Smoke the Ribeye in your smoker at 225-250 degrees (roughly 2 hours depending on the size of your device)
- Or Cook in your oven at 350 degrees
- You are looking for an internal temp of 125-130 for a Med Rare to Medium Ribeye
- Once it hits your desired temperature, pull it from the smoker and let it rest for 15 mins to stop cooking.
- Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
- Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.
2nd way: Reverse sear on the grill
- Same idea as the smoker, but you will cook your Tomahawk Ribeye on the “cold side” of your grill, or not over direct heat, until you reach an internal temp of 125-130 degrees.
- Then pull and let rest for at least 15 mins (so it stops cooking)
- Get your coals raging hot again or turn your grill up to med high heat
- Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
- Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.
Preferred Temp to cook a tomahawk ribeye
For a Rare Tomahawk Ribeye: 115-120 internal temp
For a Med Rare Tomahawk Ribeye: 125 degrees
For a Med Tomahawk Ribeye: 130-135 degrees (we prefer about 130 degrees)
need to know about the tomahawk ribeye
- Wrap the bone in foil so it doesn’t burn and create a not so fragrant smell.
- These cuts will be more expensive because of the demand
- You are paying for the bone, so if you’re just cooking for yourself and not trying to put on a show, just buy a bone in ribeye.
WHERE TO GET A tomahawk ribeye IN SEATTLE?
Are you looking to buy a Tomahawk Ribeye in Seattle? Visit our West Seattle Butcher Shop at http://www.LJmeats.com!
You can also pick up your monthly meat box at our West Seattle Restaurant.
