![]() The steak is about 2 inches thick, which means traditional searing methods are going to leave you with either a cold center or a charcoal black surface. When it comes to preparing a Tomahawk Steak, the challenge is its sheer size. It’s an impressive steak that’s great for dropping jaws. If you are looking for a chunk of beef that looks and feels like you could go out and hunt more beef with it, the Tomahawk Steak is the cut for you. ![]() Will you pay a little more for that privilege? Yes! It’s a massive chunk of meat with a handy bone handle that you can wave around like Conan the Barbarian. The joy of a Tomahawk Steak is really in the presentation. Since you’ll mostly be grilling, roasting or frying your Tomahawk Steak, the marrow doesn’t really get the chance to contribute to the overall taste of the meat. Marrow is rich with beautifully meaty flavors but doesn’t react well to dry cooking methods, which is why you boil bones for the best stock. Generally, the extra flavor from bones comes in the form of melted marrow. Well, a rip-off is very much in the eye of the beholder.ĭoes the extra bone add anything to the taste of the meat? No, not really. You can expect to spend an average of about $100 on a quality Tomahawk Steak, and the reality is that around $50 to $80 of that is paying for a considerable length of bone and a more Instagram ready steak. While it might seem like that is a reasonable increase when you are moving from a 24-ounce Ribeye to a 40-ounce Tomahawk, it is essential to bear in mind that a lot of that weight is going to be bone and not meat. The Chicago Steak Company is selling two USDA Prime dry-aged Tomahawk Ribeyes for $239.95 when you can get four USDA Prime dry-aged Bone-in Ribeyes for $274.95.ĭeBragga will sell you a pair of dry-aged Prime Tomahawk steaks for $285.00, which is more than their Culinary Olympics winning 24oz Miyazaki Wagyu Ribeye. However, you should expect to pay up to three times more than your normal bone-in Ribeye. How much you are paying for your Tomahawk Steaks depends on the quality of the beef you are buying and who you are getting it from. How does the price of a Tomahawk steak compare to a normal Ribeye? Run by former chefs James Peisker and Chris Carter, Porter Road grew out of their desire to create a digital butcher’s shop that could supply top-quality fresh hand-cut meat, sourced from local farms, to customers nationwide.Īll their meat, apart from ground beef, sausages, or larger roasts, is shipped fresh in vacuum-sealed bags using their Standard and Express shipping options via UPS. Porter Road will ship you a fresh 2.5-3 lbs Tomahawk Ribeye for just $75 that will “leave you feeling like a caveman.” ![]() Porter Road Image courtesy of Porter Road Excludes gift cards and dry-aged products. We’ve worked out a deal for Smoked BBQ Source readers to get 15% off all orders over $99 at Snake River Farms with code SMOKED15. Snake River Farms ships its meat frozen via courier and all orders made before 1 pm EST will be sent out on the same day. Snake River has been around since 1968 and is the supplier of A-grade meat to Michelin-star restaurants, so you can trust this family business to provide you with excellent quality beef. This 2.5 lbs USDA Prime steak takes advantage of the legendary Wagyu marbling for a beautifully smooth texture. Snake River Farms offer a gorgeous 2″ thick American Wagyu Tomahawk Steak, complete with the prized Ribeye fat cap. Snake River Farms Image courtesy of Snake River Farms Some specialty butchers will sell you a Tomahawk, otherwise, you can always get one delivered. Order one of those instead of a Tomahawk and you might be disappointed when you don’t get the stone age steak you were looking for. If you see Ribeyes advertised as a Cowboy Cut or bone-in Ribeye, this normally refers to smaller, more traditional Ribeyes with a small section of bone left in. The Tomahawk Steak is pretty unique and is normally only advertised under that name. The bone sticking out from the Tomahawk Steak is ‘frenched’ which means all of the connective tissue, fat, and meat has been removed from it, leaving a clean bone handle for your 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! This tenderness, along with their incredible marbling, contributes to the popularity of Ribeye steaks. This particular set of muscles doesn’t see much use during the day-to-day life of cattle, so it stays tender. ![]() The Ribeye steak is cut from the longissimus dorsi, one of two long muscles that run under a beef cow’s ribs. The butcher leaves the large rib bone attached, protruding between 10 and 20 inches from the steak. ![]()
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