Tomahawk Steaks x 2

Description

Tomahawk Steak. Weight approx:  800 gr – 975 gr ea. steak (2 tomahawk steaks in a package)

A Tomahawk steak is well known for its distinctive appearance and impressive size. It is a thick cut of bison that includes a large portion of the rib bone. This gives it a unique and visually striking shape resembling a tomahawk axe.

A Tomahawk steak is typically cut from the rib section of a bison and is often a ribeye steak with the entire bone attached. The bone helps to keep the meat moist and tender while cooking and adds a rich flavor to the meat.

The cuts are often quite large. They are usually intended to be shared by several people and are often served at high-end steakhouses or restaurants as a premium cut of meat. They can be cooked in a variety of ways, including grilling, broiling, or pan-searing, and are typically served rare or medium-rare to allow the meat to retain its juiciness and flavor.

HOW TO COOK A TOMAHAWK STEAK:

Here are some general steps to follow:

Grilling:

• Remove the Tomahawk steak from the refrigerator and let it sit at room temperature for about an hour before cooking. This will help it cook evenly.
• Preheat your grill to high heat.
• Rub the steak with oil and season with salt and pepper, or your desired seasoning.
• Place the steak on the grill, bone-side down, and sear for 3-4 minutes.
• Flip the steak and continue cooking for another 3-4 minutes.
• Move the steak to a cooler part of the grill and continue cooking until the desired doneness is reached, using a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be 130-135°F (54-57°C).
• Remove the steak from the grill and let it rest for 10 minutes before slicing and serving.

Oven-roasting:

• Preheat your oven to 375°F (190°C).
• Rub the steak with oil and season with salt and pepper, or your desired seasoning.
• Place the steak on a baking sheet or in a roasting pan, bone-side down.
• Roast in the oven for 25-30 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, using a meat thermometer to check.
• Remove the steak from the oven and let it rest for 10 minutes before slicing and serving.
• No matter how you cook your Tomahawk steak, it’s important to let it rest for a few minutes before slicing to allow the juices to redistribute and ensure a juicy, tender steak.

Yes, there is a difference between a bison and a beef Tomahawk steak. While both are cuts of meat that come from animals, they have different nutritional profiles and flavor profiles.

Bison meat is leaner and typically has a slightly sweeter, richer flavor than beef. Bison is also lower in fat and calories than beef, making it a good choice for those who are watching their fat intake. However, because bison meat is leaner, it can be more difficult to cook and may require more attention to prevent it from drying out.

Beef, on the other hand, is more widely available and typically has a more pronounced beefy flavor than bison. Beef also tends to be more marbled with fat, which can help keep it moist and tender during cooking.

When it comes to cooking a Tomahawk steak, the basic principles remain the same whether you are using bison or beef. However, because bison is leaner, it may require less cooking time and should be monitored closely to prevent it from overcooking and becoming tough. It’s always a good idea to use a meat thermometer to ensure that your Tomahawk steak is cooked to the desired level of doneness, whether you’re working with bison or beef.