Tomahawk steaks are often quite large, with the steak and bone together weighing several pounds. They are typically grilled or broiled and are considered a specialty item at many steakhouses. Because of their size and the fact that they are cut from the rib primal, which is a well-marbled area of the cow, tomahawk steaks are known for their rich, beefy flavor and tender texture.
A tomahawk steak is a large, bone-in ribeye steak. It is called a tomahawk steak because the bone is left long, resembling a tomahawk axe. The steak is cut from the rib primal of the cow, and the bone is left in to add flavor and presentation to the steak.
Tomahawk steaks are often quite large, with the steak and bone together weighing several pounds. They are typically grilled or broiled and are considered a specialty item at many steakhouses. Because of their size and the fact that they are cut from the rib primal, which is a well-marbled area of the cow, tomahawk steaks are known for their rich, beefy flavor and tender texture.
Lets jump into my BBQ Journal.
Cooking Time & Temperature
- Date: 11/29/2022
- Outside (Ambient) Temp: 74F
- Cooking Temp: 225F
- End Temp: 108F and seared until it had the color I want.
- Start Time: 3:42pm
- End Time: 4:42pm
- Total Cook Time: 60 minutes
Smoker & Fuel Used
- Smoker: Oklahoma Joe Rider 900 KLX Pellet Grill
- Fuel: Pitboss Pellet Competition
- Protein: Tomahawk steak
- Weight: 2.67lbs
- Binder: None
- Rub: Finder
Prep Time
Lets talk about how any preparation I did such as marinating, cleaning and cutting of the meat.
- Seasoned the tomahawk steak with your favorite dry rub and rub into the steak.
Results
Lets talk about flavor, texture, color and juiciness of the cook. It was great texture and tomahawk steaks is naturally juicy. It ended being slightly raw for me because I took it off at 108F and hoping that my reverse sear over the stove would finish it up to medium. The thing is, you can’t find a pan large enough to fit the tomahawk steak because the bone hangs over the pan and lifts the steak just slightly, giving it an uneven sear.
What To Do Next Time
Lets talk about what I should do next time. Its always important to remember what you need to do better. Smoke it longer, to 120F and then sear over the grill. It burns faster during searing because of the fat dripping.