A tomahawk steak, also known as a cowboy steak, is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe. In this special food-themed episode of The Marc and Mandy Show: Cooking On The Road, Sarah Boechler shares how to make an amazing tomahawk steak. This segment is brought to you by Westview Co-op.
Since this meat is bone-in, a reverse sear method is recommended. A reverse sear involves cooking your meat on low heat for a long period of time, with a quick sear on high heat to finish. You can do this in a cast iron pan or on an outdoor grill. Cook until your desired readiness.
Transfer the steak to a baking sheet and let it rest for five to ten minutes before slicing and serving.
This dish is best served with a simple side dish, such as Jenny’s Delectable Gourmet Stuff’d Potato.
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