If your butcher is cutting them for you, you should have an amazingly fresh product Pull your steak out of the case or away from the others and look at them in the regular light. The lights in the meat case are designed to make meat look better. Color. Look for steaks that are bright red with no dark or brownish spots.Once you have a place where you can get a tomahawk steak, here’s what else you need to look for: He will cut one for me from the center of the rack (with the biggest spinalis muscle on top for the best flavor) and as thick as I like. The grocery store has them pre-cut in the butcher’s case, and Costco has them sliced, packaged, and ready to go, but my favorite place by far is to get them from my butcher. I am lucky to have a grocery store, a butcher, and a Costco nearby that all carry tomahawk steaks. To get your hands on one of these behemoth beauties, you may need to do a little searching. Not only does it taste amazing, but it looks incredible too. This tomahawk steak is an awesome cut of meat that every BBQer should cook up at least once.
Then I have a highly nutritious broth I can consume later or use to make soup. Some people scoff at paying for the bone in this ribeye steak, but to justify the additional cost, I like to split the smoked bone and use it to make delicious bone broth. Oftentimes, butchers will cut the steaks generously thick with the bone still attached.
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In fact, the rib bone is left almost fully intact and still attached to the meat! Ribeyes are one of my favorite steaks to grill, and while the long bone doesn’t add anything in terms of flavor, it looks amazingly awesome and makes for a stunning presentation. Using a reverse sear method, it’s slow smoked and then seared for a perfectly pink and tender steak.Ī tomahawk steak is a piece of tender rib meat (also known as a bone in ribeye steak) that hasn’t been fully removed from the bone. Tomahawk Steak is one of the most delicious pieces of beef you’ll ever have the privilege of eating. Jump to Recipe Jump to Video Print Recipe
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