Transfer steak to baking sheet and place in oven.Add steak to skillet and sear for about 2 to 3 minutes per side. In a large cast iron skillet, heat oil over medium-high heat just until it starts to smoke.Season the steak liberally with salt and pepper while it comes to room temperature on your counter.You probably won't find them at the supermarket you'll likely find a bone-in or classic ribeye instead.
Expect to dish out between $50 and $100 at the steakhouse. The most common places to get a tomahawk steak would be at your local steakhouse or butcher. That means the meat is incredibly tender and rich in flavor. Of course, this also means more money.Īnother reason why it's so expensive? The rib cage muscles where the ribeye steak is cut from are barely used by the cow. More marbling also means more fat, which means more intense flavor. This cut of steak usually also has impressive marbling, which means it's a superior cut of meat. Leaving the actual steak on the bone helps preserve all the juices in the cut for optimal flavor. Next, the butcher trims the bone using a technique called " Frenching." This removes the fat and meat from the bone to give it its clean look. Well first, to obtain the cut, the butcher has to carve it straight from the rib, and the steak itself is usually about 2 inches (5 centimeters) thick and weighs between 30 and 45 ounces (850 to 1,275 grams). The tomahawk steak is super expensive, but why and is it worth it?
The long rib bone looks like a hatchet - or a Native American tomahawk - which is how it got its name. The bone itself can be up to 20 inches (0.5 meters) long but often is cut to less than 10 inches (0.25 meters). It's butchered leaving at least 5 inches (13 centimeters) of the rib bone attached. It's basically a bone-in-ribeye steak that comes from between the sixth and twelfth rib of the cow.