It’s the steak you see when you close your eyes and dream. It’s the steak that Fred Flintstone ate. It’s over the top. Larger than life. The ultimate. Omaha Steaks huge 36-ounce tomahawk ribeye steak is perfect for sharing with friends – use the long bone handle to enjoy this luxury steak yourself… caveman style. Show The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached. Here’s the butcher’s guide to this steak lover’s favorite cut. Cutting a Tomahawk The tomahawk is carved from the beef rib – the same primal section as any other ribeye. It’s a very thick (at least 2 inches) steak cut from ribs 6-12 on the rib primal. This cut will include the longissimus dorsi (eye of ribeye), spinalis (the ribeye cap), and the complexus. You can learn more about the sections of a ribeye in our butcher’s guide. The signature, extra-long bone is left whole and attached – and trimmed for beauty in a way that’s called “Frenched.” This means the bone is expertly cleaned of meat and fat by our master butchers. This resulting masterpiece resembles a ‘handle’ and that resemblance is where its namesake originates – the tomahawk axe. The Omaha Steaks Tomahawk steak bone measures seven inches in length and acts as a barrier to help keep the juices in the steak. Plus, it looks badass. Why Try a Tomahawk?The tomahawk steak is an incredibly tender steak with buttery, rich flavor. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the rib primal. This beautiful marbling adds a rich ribeye flavor and delicate buttery taste to this cut of steak. All Omaha Steaks are aged for 28 days to naturally add even more tenderness. A tomahawk steak is a true visual and taste experience – a full 2.5 pound impressive masterpiece. Whether you enjoy the steak right off the bone and devour it like an epic meat lollipop or cut it up and share – you will love it. Omaha Steaks Tomahawk Ribeyes 2 Pieces 36 oz Per Piece #3108WCV $200.00 | save 50% Add Cooking a TomahawkCooking a tomahawk can seem daunting, but follow these chef-tested instructions to get an easy, perfectly cooked steak. Make sure to completely thaw a frozen tomahawk steak by thawing in the refrigerator for 48-72 hours. Add foil to the Frenched trimmed bone to prevent the bone from charring. Follow our directions for sear and slow roast or indirect grilling – your choice. Oven – Sear and Slow Roast:
Indirect Grilling:Indirect grilling is a technique for grilling larger, thicker foods that might burn if grilled directly. When using this technique, place food next to, instead of directly, over the fire. View our complete guide on how to grill a tomahawk.
Smoking:Smoking a tomahawk adds incredible flavor and it’s easy to do. Follow the video tutorial from 5th generation owner, Todd Simon, and learn how to smoke this impressive steakhouse cut. Chef Tip: Save the bone for use in soups, demi-glace or beef broth. Simply wrap the bone and freeze to use when ready. How many Tomahawk steaks do you get from a cow?How Many Tomahawk Steaks From A Cow? The Tomahawk Steak is cut from the rib section of the animal, particularly in the rib primal section. This could include meat from the sixth through twelfth ribs which is a total of seven ribs at all. This makes up for how many tomahawk steaks can be from a cow.
What part of a cow is a tomahawk steak?A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. This consists of two muscles outside of the steer's rib cage that run along both sides of the spine.
How much meat is on a tomahawk steak?How big is a Tomahawk steak? Tomahawk Steaks are cut thick, so you can expect a piece of beef around 2 inches in thickness and weighing between 2 and 3 pounds!
How many steaks does a cow have?In a half of a beef, there are approximately 12 roasts, 14 t-bone steaks, 5 sirloin steaks, 5 sirloin tip steaks, 14 rib-eye steaks, and 6 round steaks. There are also short ribs, flank steak, stew meat, brisket and approximately 75# of ground beef.
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